More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Sep 11, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed rusty racks in main prep area. Ensure nonfood contact surfaces are smooth and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed chemical spray bottle without label. Ensure to label to prevent contamination. Corrected during inspection.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Open bag of panko. Keep all food covered during storage. Corrected on site.
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.
Soiled linens were not kept in an approved manner.
Soiled laundry stored in open bag in food prep. area. Keep it in close container or away from food and food contact surfaces.
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.
Official record from Cincinnati Health Department, Aug 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 10, 2025
Approved - Minor Violations
3 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at all hand sink. Corrected on site.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee's jacket on food box. REPEAT VIOLATION. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Dish washing machine was not working. Fix the machine.
Gasket detached from lid and lid detaches from deep freezer by slicer. Replace.
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.
Official record from Cincinnati Health Department, Feb 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 30, 2024
Approved - Minor Violations
7 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
No discard date on creamy horse radish and ranch dressing. Must mark discard date on all TCS food.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Personal items stored on and by food and food contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Unlabeled spray bottle hanging on knife holder. poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles
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.
Working containers of poisonous/toxic materials are not labeled.
Unlabeled spray bottle hanging on knife holder. Working containers of chemicals MUST BE properly labeled.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
No sanitizer in dish washing machine. Discontinue use of dish machine until fixed. Check sanitizer conc. daily with test strip to ensure proper sanitization of food contac surfaces. REPEAT VIOLATION.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet rag on the table.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Miscellaneous sources of contamination observed.
Mop stored by food rack while handle touching food contact surfaces. Keep all sources of possible contamination away from food and food contact surfaces to prevent contamination.
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.
"Ansel system pipes and area below filters under the hood soiled.
Non-food contact surfaces are dirty."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Butane cans stored with food on bottom shelf of food prep. tables.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
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.