What is Okini Cincy Inc's health inspection score?

Okini Cincy Inc has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Okini Cincy Inc last inspected?

Okini Cincy Inc was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Okini Cincy Inc have?

Okini Cincy Inc has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Okini Cincy Inc safe to eat at?

Yes, Okini Cincy Inc has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Okini Cincy Inc serve?

Okini Cincy Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Okini Cincy Inc

Name: Okini Cincy Inc
Address: 3501 ERIE AV, Cincinnati, 45208
Rating: 85

3501 ERIE AV, Cincinnati

Last Inspected: 12/1/2025

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0Excellent

American•N/A

Ranked #483 of 548 in N/ABetter than 22% of american restaurants

Stable

6 inspections

Last: Dec 1, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

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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3501 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

Oct 2024

2 inspections

9 basic

Oct

Jan 2025

2 inspections

4 basic

Jun 2025

1 inspections

8 basic

Jun

Dec 2025

1 inspections

7 basic

Inspection History

6 records on file

5 Routine1 Complaint

Dec 25

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.4(F)6.4(F) - Drying Mops−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−14 pts

Jun 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
8.48.4 - Acidified White Rice Preparation Criteria−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.4(F)6.4(F) - Drying Mops−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 pts

Jan 25

Complaint InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
4.1(KK)4.1(KK) - Food Equipment−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−8 pts

Oct 24

Routine InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
8.4(A-E)8.4(A-E) - Violation−2
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
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−18 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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