What is St Bernard Shell LLC's health inspection score?

St Bernard Shell LLC has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was St Bernard Shell LLC last inspected?

St Bernard Shell LLC was last inspected on April 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does St Bernard Shell LLC have?

St Bernard Shell LLC has 30 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is St Bernard Shell LLC safe to eat at?

St Bernard Shell LLC has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does St Bernard Shell LLC serve?

St Bernard Shell LLC serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

St Bernard Shell LLC

Name: St Bernard Shell LLC
Address: 10 W MITCHELL AV, Cincinnati, 45217
Rating: 72

10 W MITCHELL AV, Cincinnati

Last Inspected: 4/30/2026

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0Good

American•CLIFTON

Ranked #81 of 101 in CLIFTONBetter than 22% of american restaurants

Declining

6 inspections

Last: Apr 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Inspection Timeline

-14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (72/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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10 W MITCHELL AV, Cincinnati, FL 45217

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Violation Timeline

Oct 2024

1 inspections

2 basic

Oct

Jan 2025

1 inspections

6 basic

Feb 2025

1 inspections

2 basic

Feb

Jul 2025

1 inspections

5 basic

Jan 2026

1 inspections

1 basic

Jan

Apr 2026

1 inspections

14 basic

Inspection History

6 records on file

6 Routine

Apr 26

Routine InspectionLatest

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
901:3-4-16(C)901:3-4-16(C) - Person in Charge Certification in Food Protection RFE−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2

Base deductions−28 pts

Jan 26

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

7.1(A)7.1(A) - X. Chemical - Storage: Separation−2

Base deductions−2 pts

Jul 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
6.3(C)(2)6.3(C)(2) - Employee Accommodations-Designated Areas−2

Base deductions−10 pts

Feb 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.5(A)3.5(A) - Food Labels−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2

Base deductions−4 pts

Jan 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.5(C)3.5(C) - Food labels−2
3.5(D)(1)3.5(D)(1) - other forms of information−2
3.5(B)3.5(B) - Food Labels−2
4.8(E)(3)4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.1(KK)4.1(KK) - Food Equipment−2

Base deductions−12 pts

Oct 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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