ROUTINE - CRITICAL CONTROL POINT
Jun 1, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 1, 2026 · Original Source
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 8, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed soiled storage rack inside the kitchen cooler. Rack must be cleaned to prevent potential contamination. 2. Observed interior of the four-compartment cooler located beneath the stove to be soiled. Unit must be thoroughly cleaned to maintain sanitary conditions.
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.
More about cleaning or sanitizing problemsnotedCode 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. Observed ice scoop stored in a metal holder mounted against the wall, causing the scoop to come into contact with the wall surface. The Person in Charge (PIC) removed the scoop and placed it in a clean container to prevent contamination. PIC plans to adjust the holder to ensure the scoop does not touch the wall.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jun 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 8, 2024
Approved - Minor Violations
3 recorded violations
notedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Observed sanitizing stray bottle unlabeled by the bar area. All containers with any chemicals must be 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.
More about chemicals stored or used unsafelynotedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed missing thermometer inside the cooler located in the back of the kitchen. Must have a thermometer. PIC stated they will get an ambient thermometer for the cooler.
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.
More about food kept at an unsafe temperaturenotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed biofilm accumulation inside the soda gun drip guard by main bar. 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Nov 8, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 11, 2024
Approved - Minor Violations
7 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
More about handwashing problemsnotedCode 3.4(G)(4)Food temperature
Official wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. Observed multiple stored food items not properly date marked. All food items that are going to be kept for longer than 24 hours must be dated.
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.
More about food kept at an unsafe temperaturenotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed buildup of dust on the fans inside the walk-in cooler. Must be cleaned to prevent possible contamination of the dust with food items.
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.
More about cleaning or sanitizing problemsnotedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed scoop stored inside food bin. Must be stored separate so that the handle does not come into contact with the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Replacement of existing equipment
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. Observed damaged food container. PIC disposed of the damaged container.
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.
More about equipment or utensil issuesnotedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed sanitizer bucket stored in the hand washing sink at the bar area. Nothing should be stored inside hand washing sinks.
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.
More about handwashing problemsnotedCode 3.1(L)Food source and labeling
Official wording
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination. Observed multiple dented cans present at the facility. All items must be inspected for damage during receiving.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Cincinnati Health Department, Sep 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 11, 2023
Abated
1 recorded violation
notedCode 3717-1-03.3(F)Food temperature
Official wording
"3717-1-03.3(F) - Violation - Records Creation and Retention-Freezing There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked."
Inspector’s notes
"Violation has been abated"
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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Dec 11, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 14, 2023
Not Abated
3 recorded violations
notedCode 3717-1-04.0(A)Cleaning and sanitizing
Official wording
"3717-1-04.0(A) - Violation - Multiuse Utensils Contact Surfaces, Materials Material characteristics of utensils and or food contact surfaces do not meet standards."
Inspector’s notes
"Observed cracked and no longer cleanable containers and lids on dish shelf. Manager discarded a few lids/containers and will continue to go through the stacks to discard any in disrepair."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-03.3(F)Food temperature
Official wording
"3717-1-03.3(F) - Violation - Records Creation and Retention-Freezing There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked."
Inspector’s notes
"OBSERVATION: No parasite destruction documentation for Ahi Tuna served to consumer's request. CORRECTIVE ACTION: Operator must provide documentation from food supplier regarding parasite destruction for Ahi Tuna served to consumer's request."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Bar dishmachine was out of order and not in use at the time of inspection. Operator will call for service."
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Nov 14, 2023 · Original Source