What is Moz Grill & Chill's health inspection score?

Moz Grill & Chill has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Moz Grill & Chill last inspected?

Moz Grill & Chill was last inspected on June 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Moz Grill & Chill have?

Moz Grill & Chill has 23 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Moz Grill & Chill safe to eat at?

Yes, Moz Grill & Chill has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Moz Grill & Chill serve?

Moz Grill & Chill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Moz Grill & Chill

Name: Moz Grill & Chill
Address: 2912 SHORT VINE ST, Cincinnati, 45219
Rating: 87

2912 SHORT VINE ST, Cincinnati

Last Inspected: 6/3/2026

▲Improving

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0Excellent

American•CORRYVILLE

Ranked #24 of 63 in CORRYVILLEBetter than 22% of american restaurants

Improving

3 inspections

Last: Jun 3, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

7.7

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-14

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

+17 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

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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2912 SHORT VINE ST, Cincinnati, FL 45219

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Violation Timeline

Jan 2026

1 inspections

6 basic

Jan

May 2026

1 inspections

17 basic

Jun 2026

1 inspections

Jun

Inspection History

3 records on file

3 Routine

Jun 26

Routine InspectionLatestClean

No violations

100/100inspection score

May 26

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - 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)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−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
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2

Base deductions−34 pts

Jan 26

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(C)3.4(C) - Thawing TCS−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(I)(1)3.2(I)(1) - Food Storage or Display: Contact with Water or Ice−2
3.2(P)(2)(b)3.2(P)(2)(b) - Refilling Returnables−2

Base deductions−12 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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