ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
COMPLAINT - COMPLAINT
Jul 23, 2026
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Jul 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 23, 2026
Approved - Minor Violations
5 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnat activity around the dishwashing area and the front bar drain. Drains must be thoroughly cleaned and maintained to help eliminate conditions that support gnat activity. The Person in Charge (PIC) stated that the drains will be cleaned and that their regularly contracted licensed pest control operator will be notified to evaluate and address the issue. +COS
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
Observed missing Ohio manager certification in food protection. Person in charge stated they have completed ServSafe food manager training and will post it at the facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented.
Observed fresh chicken stored for longer than two days. Discussed with the Person in Charge (PIC) that fresh chicken must be cooked, frozen, or discarded if held for more than two days. The PIC acknowledged the requirement and stated that the chicken would be properly discarded, cooked, or frozen.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed empty quant sanitizer bottle for the three compartment sink. Must replace empty sanitizer bottle.
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the dish washing machine table coming loose off the wall. Must be securely fixed to 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.
Official record from Cincinnati Health Department, Jul 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 9, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 8, 2026
Not In Compliance
3 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.
Observed soiled soda gun holster at the 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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed the wall inside of the ice machine used by the bar is broken and coming off. Must be replaced or fixed. Person in charge stated that a new one has been ordered.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed freezer in the back of the kitchen is not working properly. TCS food items are close to room temperature. Person in charge discarded the food items.
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.
Official record from Cincinnati Health Department, Apr 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 1, 2025
Approved - Minor Violations
4 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.
Observed wings, cole slaw and eggs with no discard date. PIC indicted items were prepared on 11/29/25. PIC to ensure all required items are properly date marked within facilty.
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.
3.4(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 or a roast <130° F.
Observed wings held at 112F. PIC voluntarily discarded item.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed 0ppm chlorine solution produced at final rinse/end of cycle (mechanical dish machine). PIC indicated service request would be placed today.
Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be performed interimly.
PIC to provide copy of service invoice to this agency, upon receipt, demonstrating equipment is operating to manufacturer's specifications.
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed middle bar hand sink plubming in disrepair. PIC indicated drain pipe became disconnected and does not drain properly.
Provide necessary repairs.
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, Dec 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 30, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed main bar hand sink with no cleaner. Maintain supplied.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed 0ppm chlorine solution produced at final rinse/end of cycle.
Observed empty container of chemicals. Supplemental warewashing to be used interimly. PIC to ensure all detergents/chemcials are supplied within facility.
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.
Warewashing sink was not properly cleaned and/or sanitized.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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, Apr 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 19, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed bar hand sink with no hand soap supplied. Maintain 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.
The physical facilities were not maintained in good repair.
Observed men's restroom hand sink caulking in disrepair. Re-cualk fixture and ensure fixture is securly attched to wall.
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, Dec 19, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 9, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 5, 2024
Not In Compliance
3 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.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed insects throughout facility. PIC indicated pest control services would be contacted for service.
Provide necessary treatments to mitigate precense of insects.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep, thorough cleaning of facility needed.
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, Aug 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 29, 2024
Not In Compliance
3 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.
Observed:
1. Various cooler gaskets soiled with moderate residues.
2. Interiors of cooler soiled with food debris.
3. Equipment surfaces soiled.
Increase cleaning frequency and maintain clean.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep, thorough cleaning of kitchen and equipment is needed.
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.
Equipment and/or components were not maintained in good working order.
Observed:
1. 3-comp sink sanitizer distribution system non-functional.
2. Mechanical dish machine sanitizer system produce 0ppm chlorine solution.
PIC placed service request during inspection.
3-comp sink manual ware washing/sanitizing to be performed intermily.
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, Jul 29, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 22, 2024
Not In Compliance
4 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.
Various surfaces soiled throughout kitchen.
Increase cleaning frequency and maintain clean environment.
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.
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.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep, thorough cleaning of kitchen and equipment is needed.
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.
Equipment and/or components were not maintained in good working order.
Observed:
1. 3-comp sink sanitizer distribution system non-functional.
2. Mechanical dish machine sanitizer system produce 0ppm chlorine solution.
PIC placed service request during inspection.
3-comp sink manual ware washing/sanitizing to be performed intermily.
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, Jul 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 2, 2023
Not Abated
2 recorded violations
notedCode 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
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order.
Observed mechanical dish equipment wash temperature <120F.
Discontinue usage of equipment until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt.
PIC indicated service request would be placed for diagnostics/repairs of equipment.
3-comp sink/supplemental warewashing to be used interimly until necessary repairs are PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
Inspector’s notes
"Facilities-handwashing cleanser availability
Each handwashing lavatory did not have a supply of hand cleanser.
Observed no hand soap at front bar/service hand sink.
PIC to ensure hand sink is supplied and maintained."
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.