ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 17, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
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.There is an accumulation of icicles around the door inside the walk -in freezer.
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, Sep 17, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 7, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
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 food debris accumulation and unclean surfaces in the warmer unit, on top of the dishwasher, and dust accumulation on overhead surfaces in the food serving area.”
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.
Attachments to walls or ceilings were not easily cleanable. Observed ceiling tiles throughout the kitchen area with excessive accumulation of grease, oil vapors, and dust.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed a gap beneath the exterior door of the kitchen; facility is not protected against rodent entry
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 17, 2025
Approved - Minor Violations
5 recorded violations
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. A gap was observed in the back outdoor kitchen door, creating a potential entry point for rodents and other pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food
Inspector’s notes
Date marking was not done in a consistent manner according to the code. Also observed two containers of beans and two containers of cut cucumbers lacking required date marking.
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed kitchen ceiling surfaces that are not smooth, durable, and easily cleanable, with grease, oil, and dust accumulation present on ceiling tiles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods. Observed inadequate lighting in the dry storage area due to three of the six fluorescent lights not working.
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.
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s notes
Refuse receptacle is not provided at each hand sink where using paper towels. A trash/refuse receptacle was not provided at one handwashing sink where disposable paper towels are in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Dec 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2025
Approved - Minor Violations
3 recorded violations
notedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. "The floor beneath the two-compartment sink was observed to be unclean."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Unclean surfaces were observed in the two-door freezer and the warmer located in the prep area, including dried liquids and food debris.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. There is no documentation indicating that food employees have acknowledged being informed of their responsibility to report health conditions that may involve foodborne transmissible diseases.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, May 5, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 14, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. During the inspection, the inside temperature of the walk-in cooler was recorded at over 49°F. This temperature exceeds the safe threshold for food storage and requires immediate corrective action.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Temperature Violations of TCS Foods
Several TCS (Time/Temperature Control for Safety) food items were found stored at temperatures exceeding 41°F in the cooler. The following temperatures were recorded:
Milk: 44°F
Yogurt containers: 52°F
Mozzarella cheese: 44°F
Cheddar cheese: 44°F
Shredded lettuce: 45°F
These temperatures pose a risk for food safety and require immediate attention.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. A thermometer is missing from the milk chest cooler. This poses a risk for monitoring temperatures and ensuring food safety. Immediate action is required to replace the 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.
Official record from Cincinnati Health Department, Oct 14, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
Several TCS (Time/Temperature Control for Safety) food items were found stored at temperatures exceeding 41°F in the Walk in cooler. The following temperatures were recorded:
Milk: 44°F
Yogurt containers: 52°F
Mozzarella cheese: 44°F
Cheddar cheese: 44°F
Shredded lettuce: 45°F
These temperatures pose a risk for food safety and require immediate attention.
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.
6.1(F)(2) - Facilities: Wall and ceiling - coverings and coatings
Inspector’s notes
Dry storage walls not sealed to be smooth, nonabsorbent, easily cleanable.
There is an opening in the ceiling of the dry storage room. This could pose a risk for pest entry and requires prompt attention to ensure the integrity of the storage area.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. A thermometer is missing from the milk chest cooler. This poses a risk for monitoring temperatures and ensuring food safety. Immediate action is required to replace the 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.
Equipment and/or components were not maintained in good working order.
During the inspection, the inside temperature of the walk-in cooler was recorded at over 49°F. This temperature exceeds the safe threshold for food storage and requires immediate corrective action.
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. The cut chicken date-marked September 25, 2024, was found in the walk-in cooler. As this item is past its expiration date, it must be discarded to ensure food safety.
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, Oct 14, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 9, 2024
Approved - Minor Violations
4 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food employee did not wash hands and change gloves after touching unclean trays and touched out of dish washer clean trays.
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.
4.8(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.
Food trays are not being air dried or allowed to drain adequately after sanitizing.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
There is an accumulation of dust on the top of the oven and the service display.
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 floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
There are damaged and missing ceiling tiles in the careteria's kitchen.
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, May 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 2, 2023
Not Abated
11 recorded violations
notedCode 3717-1-06.1(A)Cleaning and sanitizing
Official wording
"3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors and coverings, walls and coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
Inspector’s notes
"Indoor ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO activities are conducted. Observed accumulation of dust and oil in the ceiling tiles."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Nonfood-contact surfaces are not cleaned frequently enough. Interior of warmers in serving area are soiled."
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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Sanitizer concentration is not being monitored. Empty sanitizer container under 3 COMP Sink."
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"The physical facilities are not cleaned as often as necessary to keep them clean. Observed food partials in PREP and serving floors."
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.
notedCode 3717-1-04.4(A)(3)Employee health and hygiene
Official wording
"3717-1-04.4(A)(3) - Violation - Equipment,good repair, can opener The can opener blade was dull and creating metal fragments"
Inspector’s notes
"The can opener blade was dull and creating metal fragments"
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"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
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.
notedCode 3717-1-04.8(A)(1)Water, plumbing, and sewage
Official wording
"3717-1-04.8(A)(1) - Violation - Equipment and utensils-air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."
Inspector’s notes
"Food trays are not being air dried or allowed to drain adequately after sanitizing."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation 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.
notedCode 3717-1-03.2(I)(2)Water, plumbing, and sewage
Official wording
"3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
Inspector’s notes
"Observed buildup icicles around the pipes in the walk in freezer. To prevent contamination stop the leaks in the walk in freezer."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"OBSERVATION: RTE TCS food, date marking disposition
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
OBSERVATION: RTE TCS food, date marking disposition
Ready-to-eat, TCS food (cut tomato,cut cucumbers, beans, and lettuce).was undated in the walk in cooler.
CORRECTIVE ACTION: PIC corrected the date marking during the inspection."
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.