What is Flavors n Spices's health inspection score?

Flavors n Spices has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Flavors n Spices last inspected?

Flavors n Spices was last inspected on January 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Flavors n Spices have?

Flavors n Spices has 18 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Flavors n Spices safe to eat at?

Flavors n Spices has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Flavors n Spices serve?

Flavors n Spices serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Flavors n Spices

Name: Flavors n Spices
Address: 628 VINE ST, Cincinnati, 45202
Rating: 81

628 VINE ST, Cincinnati

Last Inspected: 1/6/2026

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0Good

American•N/A

Ranked #524 of 548 in N/ABetter than 22% of american restaurants

Stable

2 inspections

Last: Jan 6, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% 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

Open location in Google Maps →

628 VINE ST, Cincinnati, FL 45202

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Inspection History

2 records on file

2 Routine

Jan 26

Routine InspectionLatest

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.4(J)3.4(J) - Conducting Special Process without a Required Variance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.4(F)6.4(F) - Drying Mops−2
3701-21-223701-21-22 - Food Choking Standards−2

Base deductions−20 pts

Sep 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

4.8(F)4.8(F) - Storage - Excluded Locations−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−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
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(G)5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2

Base deductions−16 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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