ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 14, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used interimly.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed interiors of bulk working containers soiled with moderate debris and residues. Increase cleaning frequency and maintain clean to site and touch.
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.
Official record from Cincinnati Health Department, Sep 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 28, 2025
Approved - Minor Violations
6 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed dust accumulation on the vents in the kitchen ceiling. Must be cleaned.
2. Observed grease and food debris accumulation on the floor underneath the fryer. 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)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
1. Observed soiled soda gun nozzle. Person in charge (PIC) removed the nozzle to be cleaned.
2. Observed worn stickers and adhesive residue left on clean containers. PIC instructed employee to take the containers with worn stickers and have the labels, glue and reside taken off.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed working container of sanitizer not labeled. Person in charge had the container 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.
4.5(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 grease accumulation inside the fryer. Must be cleaned.
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.
1. Observed the condensing unit on the side of the walk-in cooler is leaking. Must be repaired. PIC stated they mop the area every night to keep it dry.
2. Observed missing and loose baseboards throughout the facility. Loose baseboards must be securely reattached or replaced, and missing sections must be properly installed to maintain a cleanable and pest-resistant 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.
Clean equipment and utensils were not properly stored.
Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks off the floor.
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, Oct 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 26, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed biofilm accumulating on the bottom track rail of the ice machine and requires cleaning.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Noted stains and food debris around the gasket of the prep coolers in the kitchen. Regular cleaning is required to maintain the cooler’s condition.
Observed dust and food debris accumulating on the racks holding clean dishes, along with rust damage. Discussed with the PIC the about replacing the racks.
Noted grease and food buildup behind the fryers in the second kitchen. Cleaning is necessary.
Noticed biofilm growth inside the drip guard at the bar. The PIC arranged for immediate cleaning.
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.
Official record from Cincinnati Health Department, Mar 26, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 30, 2024
Approved - Minor Violations
3 recorded violations
notedCode 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.
1. Observed accumulation of dust on walls in the kitchen. Must be cleaned.
2. Observed utensil containers containing food debris. Must be kept clean.
3. Observed food prep refrigeration unit lid and top surface area is dirty. 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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed missing thermometer in the prep refrigeration unit. Must have thermometer.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wiping towels left on counters. Must be kept in a sanitizing solution bucket when not in use to prevent bacteria growth.
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.
Official record from Cincinnati Health Department, Oct 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 6, 2024
Approved - Minor Violations
7 recorded violations
notedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed containers stacked and stored while still wet. Must be allowed to air dry after being sanaitized.
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.
Equipment and/or components were not maintained in good working order.
Observed water leaking from the condensor of the walk-in cooler in the basement. Equipment must be maintained in a proper state of repair.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed dented cans present at the facility. Observed PIC remove damaged can and place it in a separate area. Discussed checking for food package integrity during food 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed growth on the inside surfaces of the large ice machine. Ice needs to be emptied and then properly cleaned.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed liquid soap dispenser was not working in the basement prep area. PIC replaced the battery so liquid soap was able to dispense properly.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed buildup of dirt inside the Gasket Guru cheese cooler in the basement area. Must be cleaned regularly to prevent buildup of 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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed missing paper towels from hand washing sink area. Must have paper towels or some form of hand drying available at all times.
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.