What is Harry & Shan Asian Cuisine's health inspection score?

Harry & Shan Asian Cuisine has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harry & Shan Asian Cuisine last inspected?

Harry & Shan Asian Cuisine was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harry & Shan Asian Cuisine have?

Harry & Shan Asian Cuisine has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harry & Shan Asian Cuisine safe to eat at?

Yes, Harry & Shan Asian Cuisine has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Harry & Shan Asian Cuisine serve?

Harry & Shan Asian Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harry & Shan Asian Cuisine

Name: Harry & Shan Asian Cuisine
Address: 627 MAIN ST, Cincinnati, 45202
Rating: 88

627 MAIN ST, Cincinnati

Last Inspected: 1/5/2026

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0Excellent

American•N/A

Better than 22% of american restaurants

Stable

4 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

4.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

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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627 MAIN ST, Cincinnati, FL 45202

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Violation Timeline

Dec 2024

1 inspections

Dec

Jan 2025

1 inspections

10 basic

Oct 2025

1 inspections

1 basic

Oct

Jan 2026

1 inspections

7 basic

Inspection History

4 records on file

4 Routine

Jan 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3701-21-223701-21-22 - Food Choking Standards−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(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

Base deductions−14 pts

Oct 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2

Base deductions−2 pts

Jan 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.1(K)(2)4.1(K)(2) - Food Thermometers−2
4.1(N)4.1(N) - Ventilation Hood System−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.2(D)3.2(D) - Food Storage containers−2

Base deductions−20 pts

Dec 24

Routine InspectionClean

No violations

100/100inspection score

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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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