ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
ROUTINE - STANDARD INSPECTION
Jul 9, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing disposable food containers and utensils beneath waste line in basement
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Discontinue storing food contact items beneath waste line in basement
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing food contact items beneath waste line in basement
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jul 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 12, 2026
Not In Compliance
8 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F Observed cooked pizza's held at room temperature on rolling cart. Facility may use Time as a public Health Control with approved written policy and documentation, otherwise maintain all hot TCS foods at 135 degrees F or above
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
2.4(B)(2)(p) - I. Employee Health - Demonstration of Knowledge
Inspector’s notes
The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Implement and maintain Employee Health Policy--information provided
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s notes
Packaging TCS food using ROP method with inadequate or no HACCP plan. Discontinue ROP (Crovac wrapping) until written HACCP plan has been submitted and approved by Health
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired Caesar dressing and expired cooked vegetables--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures. Provide Health with a written policy covering non-continuous cooking procedures for chicken wings
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Discontinue storing food beneath waste line in basement
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Discontinue storing pans and food containers etc. under waste line in basement
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.