What is Catch-A-Fire Pizza College Hill's health inspection score?

Catch-A-Fire Pizza College Hill 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 Catch-A-Fire Pizza College Hill last inspected?

Catch-A-Fire Pizza College Hill was last inspected on December 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Catch-A-Fire Pizza College Hill have?

Catch-A-Fire Pizza College Hill has 35 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Catch-A-Fire Pizza College Hill safe to eat at?

Yes, Catch-A-Fire Pizza College Hill 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 Catch-A-Fire Pizza College Hill serve?

Catch-A-Fire Pizza College Hill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Catch-A-Fire Pizza College Hill

Name: Catch-A-Fire Pizza College Hill
Address: 5920 HAMILTON AV, Cincinnati, 45224
Rating: 85

5920 HAMILTON AV, Cincinnati

Last Inspected: 12/5/2025

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0Excellent

American•NORTHSIDE

Ranked #427 of 504 in NORTHSIDEBetter than 22% of american restaurants

Stable

5 inspections

Last: Dec 5, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

+4 pts

Latest

100% weight

100

2nd

60% weight

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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5920 HAMILTON AV, Cincinnati, FL 45224

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Violation Timeline

Nov 2024

1 inspections

4 basic

Nov

Jan 2025

1 inspections

5 basic

Aug 2025

2 inspections

20 basic

Aug

Dec 2025

1 inspections

6 basic

Inspection History

5 records on file

5 Routine

Dec 25

Routine InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

6.4(M)6.4(M) - Storing maintenance tools−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(4)(g)4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
6.4(A)6.4(A) - Repairing−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−12 pts

Aug 25

Routine InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

4.1(DD)4.1(DD) - Manual Warewashing Equipment - Heaters and Baskets−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.4(L)4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures−2
4.5(B)(4)(g)4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
7.1(E)7.1(E) - X. Chemical - Sanitizers - Criteria−2
3.4(F)(2)3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(A)6.4(A) - Repairing−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−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
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2

Base deductions−40 pts

Jan 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(D)3.2(D) - Food Storage containers−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
4.2(H)(1)4.2(H)(1) - Temperature measuring devices−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−10 pts

Nov 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2

Base deductions−8 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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