ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - STANDARD INSPECTION
Jan 21, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed missing baseboards in the basement. Needs to be covered to it is smooth and easily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Clean equipment and utensils were not properly stored.
Observed utensils set out uncovered on dining tables prior to customer seating. Clean utensils must be protected from contamination by being wrapped, covered, or stored in a manner that prevents exposure
PIC stated they were not aware that this was a food code requirement but will address this so they are compliant.
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.
Observed containers of food stored directly on the floor inside the walk-in cooler. All food must be stored at least six inches off the floor to prevent contamination and allow for proper cleaning. PIC stated they are limited in cooler space due to a cooler being down but they will use milk crates or some other elevated platform to keep containers from directly touching the floor.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed dust accumulation on the surfaces inside the walk-in cooler located in the basement. Must be cleaned.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed soiled, dusty and rusted shelving used in the walk-in coolers. Shelves must be cleaned or replaced to maintain sanitary conditions and prevent contamination.
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.
The physical facilities were not maintained in good repair.
Observed a baseboard strip in the basement separating from the wall, with visible moisture and debris accumulating in the gap. Area must be thoroughly cleaned and the baseboard replaced or repaired to maintain a cleanable and sanitary surface.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Cincinnati Health Department, Jul 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 29, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.6(C)(3)Chemicals
Official wording
4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed the dishwashing machine was not dispensing enough sanitizer to produce a readable result on the test strip. The Person in Charge (PIC) stated that the three-compartment sink will be used for sanitizing dishes until the machine is repaired. Sanitizer concentration should be checked multiple times throughout the day.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed biofilm growth inside the ice machine. The ice machine will have to be cleaned and sanitized after burning the ice inside.
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.
Official record from Cincinnati Health Department, Jan 29, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 19, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored.
1. Scoops stored in food bins.
2. Ice scoop stored on top of ice machine.
Must store scoops in a clean and sanitized container or in a way so that the handle does not come into contact with the food item.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed phone stored on shelves where clean equipment is kept. Must keep all personal items in a employee item storage area that is away from food and food contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.