What is Red Sesame Korean BBQ Stall #2's health inspection score?

Red Sesame Korean BBQ Stall #2 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 Red Sesame Korean BBQ Stall #2 last inspected?

Red Sesame Korean BBQ Stall #2 was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Sesame Korean BBQ Stall #2 have?

Red Sesame Korean BBQ Stall #2 has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Sesame Korean BBQ Stall #2 safe to eat at?

Yes, Red Sesame Korean BBQ Stall #2 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 Red Sesame Korean BBQ Stall #2 serve?

Red Sesame Korean BBQ Stall #2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Red Sesame Korean BBQ Stall #2

Name: Red Sesame Korean BBQ Stall #2
Address: 5350 MEDPACE WY, Cincinnati, 45227
Rating: 87

5350 MEDPACE WY, Cincinnati

Last Inspected: 3/4/2026

▲Improving

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0Excellent

American•MADISONVILLE

Ranked #58 of 126 in MADISONVILLEBetter than 22% of american restaurants

Improving

3 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — 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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5350 MEDPACE WY, Cincinnati, FL 45227

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Violation Timeline

Feb 2026

2 inspections

15 basic

Feb

Mar 2026

1 inspections

1 basic

Inspection History

3 records on file

3 Routine

Mar 26

Routine InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−2 pts

Feb 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
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(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.6(C)(2)4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.2(I)(2)4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2

Base deductions−12 pts

Feb 26

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−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)(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
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.6(C)(2)4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.2(I)(2)4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2

Base deductions−18 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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