What is Mi Cabana's health inspection score?

Mi Cabana has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mi Cabana last inspected?

Mi Cabana was last inspected on May 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mi Cabana have?

Mi Cabana has 42 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mi Cabana safe to eat at?

Yes, Mi Cabana has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mi Cabana serve?

Mi Cabana serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mi Cabana

Name: Mi Cabana
Address: 2169 QUEEN CITY AV, Cincinnati, 45214
Rating: 91

2169 QUEEN CITY AV, Cincinnati

Last Inspected: 5/29/2026

▲Improving

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0Excellent

American•EAST PRICE HILL

Ranked #19 of 64 in EAST PRICE HILLBetter than 22% of american restaurants

Improving

6 inspections

Last: May 29, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

This month

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

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

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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2169 QUEEN CITY AV, Cincinnati, FL 45214

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Violation Timeline

Dec 2024

1 inspections

1 basic

Dec

Apr 2025

1 inspections

9 basic

Feb 2026

1 inspections

7 basic

Feb

May 2026

3 inspections

25 basic

Inspection History

6 records on file

6 Routine

May 26

Routine InspectionLatestClean

No violations

100/100inspection score

May 26

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

5.1(D)5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.1(F)(1)6.1(F)(1) - Wall and ceiling - coverings and coatings−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2

Base deductions−10 pts

May 26

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
5.1(J)5.1(J) - Backflow Prevention Device- When Needed−2
4.5(B)(4)(e)4.5(B)(4)(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
5.1(B)(2)5.1(B)(2) - Approved System and Cleanable Fixtures−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(B)(4)(b)4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
3701-21-02(I)3701-21-02(I) - Display of License−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2

Base deductions−40 pts

Feb 26

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.1(I)(1)6.1(I)(1) - Light bulbs - protective shielding−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−14 pts

Apr 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−18 pts

Dec 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 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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