The Office Sports Bar & Grill
Last inspected: Mar 31, 2026
95
Score
Going back to 2024, The Office Sports Bar & Grill has five inspections in the public record. The most recent report on file is from Mar 31, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly three violations earlier on.
Looking across the full record, “food and nonfood-contact surfaces cleanable” is the recurring theme, flagged two times.
Compared to the broader Columbus restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine
1 minor violation.
View 1 violation
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk-in cooler with a pipe leaking into an empty food container on the top shelf. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must correct violation within 72 hours.
511-6-1.05(6)(a)
95
Aug 28, 2025
Routine
1 major violation. 4 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black residue buildup on ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must correct violation within 10 calendar days.
511-6-1.05(7)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food employee using electronic tobacco device while prepping/cooking food in the main kitchen. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. Person in charge removed electronic device from the area and was educated on the use of tobacco products in designated areas only.
511-6-1.03(5)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk-in cooler leaking onto shelving. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must correct violation within 72 hours.
511-6-1.05(6)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed personal speaker and personal cell phone stored on the prep top counter at the time of inspection. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge moved items to designated area.
511-6-1.07(4)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed pests throughout main kitchen at the time of inspection. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Person in charge stated facility would contact pest control company to service the facility this weekend. Priority foundation item must be corrected within 10 calendar days.
511-6-1.07(5)(k)
74
Apr 1, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink located in the bar lacking hand soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS PIC put soap at the bar sink.
511-6-1.07(3)(a)
90
Sep 20, 2024
Routine
No violations found.
100
Mar 14, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple time/temperature control for safety foods held at a temperature greater than 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS PIC discarded any foods that was 41F or higher.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in kitchen area not supplied with hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS PIC put hand drying provisions beside the handwashing sink.
511-6-1.07(3)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed items in the walk in cooler without date marking, discard dates, and labeling. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant s...
511-6-1.04(6)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed shrimp in standing water defrosting in the two compartment sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and th...
511-6-1.04(6)(c)
67
Frequently Asked Questions
When was The Office Sports Bar & Grill last inspected?
The most recent health inspection at The Office Sports Bar & Grill on file is from Mar 31, 2026. The public record contains five inspections in total.
What is the most common violation at The Office Sports Bar & Grill?
Across the inspection record, “food and nonfood-contact surfaces cleanable” has been cited two times, more than any other issue at The Office Sports Bar & Grill.
How does The Office Sports Bar & Grill compare to other restaurants in Columbus?
The Office Sports Bar & Grill most recently scored 95 out of 100, which is about the same as the Columbus average of 94.
Has The Office Sports Bar & Grill's inspection record improved over time?
Yes. Recent inspections at The Office Sports Bar & Grill have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at The Office Sports Bar & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Office Sports Bar & Grill inspected?
Based on the inspection history on file, The Office Sports Bar & Grill is inspected around two times per year on average.
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