ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
Approved - Minor Violations
1 recorded violation
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.
Observed a buildup of grease and food debris on the floors around the fryers in the kitchen.
Ensure the floors in the kitchen are cleaned more frequently and maintained 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.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2026
Not In Compliance
9 recorded violations
notedCode 3.1(R)Food source and labeling
Official wording
3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use.
Observed improper dating on the shellfish tags. PIC was maintaining the date the container of shellfish was opened.
Ensure the date the last shellfish from the container is sold or served is recorded and maintained on the shellfish tag.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed the receptacle for the soda gun was backed up with liquid and had a buildup of residue on the surface.
Ensure the soda gun receptacle is cleaned more frequently and maintained clean so that it may properly drain.
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.
TCS food was improperly thawed.
Observed alligator that was not removed from reduced oxygen packaging before being thawed in the cooler.
Ensure alligator is removed from reduced oxygen packaging before being thawed in the cooler.
PIC removed the alligator from the reduced oxygen packaging.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed a leak below the three-compartment sink.
Ensure the three-compartment sink is repaired in accordance with the Ohio plumbing code.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed a spray bottle of cleaner stored next to liquor bottles.
Ensure poisonous/toxic materials are stored in a manner that prevents contamination of food, equipment, utensils, linens, or single-service or single-use articles.
PIC moved the bottle of cleaner.
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.
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.
Observed several sauces made at the facility that were not discarded by the date on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination.
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed raw chicken stored above RTE food on the prep tray in the walk-in cooler.
Ensure raw animal products are stored below animal foods and are organized by cooking temperatures, with the highest cooking temperature products stored on the bottom.
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.
1. Observed a buildup of dust on surfaces of the walls and ceiling above the kitchen.
2. Observed a buildup of grease and food debris on the floors around the fryers in the kitchen
Ensure the walls, ceiling, and floors in the kitchen are cleaned more frequently and maintained 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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
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.
Official record from Cincinnati Health Department, Aug 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 4, 2026
Approved - Minor Violations
8 recorded violations
notedCode 4.5(B)(1)(a)(b)Contamination
Official wording
4.5(B)(1)(a)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food-contact surfaces or utensils were not cleaned before each use with a different type of raw animal food and/or when moving between raw animal foods and ready-to-eat food.
Observed operator using one utensil for various raw animal foods. Operator would place utensil in sanitizer solution between uses. If this method is to be used utensils must be wash, rinsed, and sanitizer when moving between raw animal foods. Operator opted for using different utensils for the different raw animal foods to prevent cross contamination. +COS
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.
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.
Observed jumbo in walk in cooler past the required the seven day date mark. Jumbo was voluntarily thrown away. +COS
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.
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
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.
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s notes
There is not adequate equipment for cooling, heating or holding food.
Observed shrimp, fish, and chicken being cold held over ice on the counter. This is not an approved method of cold holding food. Obtain more cold holding if needed and send specs to Millie Olds at Millie.olds@cincinnati-oh.gov.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed debris accumulation on hood compartments. Clean more frequently.
Observed debris accumulation on the intersection of the walls and floors in dishwasher area. Clean more frequently.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leaks under three compartment sink in the kitchen. Repair plumbing.
Observed leak under handwashing sink in dishwasher area. Repair plumbing.
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.
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 coleslaw and cakes not consistently date marked according to code. Items were date marked +COS
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, Feb 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 31, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 dark residue in ice machine on sides and baffle. Ensure ice machine is properly cleaned and sanitized prior to putting back into service.
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 build up of grease in corner under dish table. Operator said they would 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.
notedCode 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
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 31, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 16, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(K)(2)Other
Official wording
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s notes
Packaging TCS food using ROP method with inadequate or no HACCP plan. Observed raw steaks that were in freezer in ROP for over 24 hours and facility did not have a HACCP plan. PIC started removing steaks from ROP and said facility would discontinue ROP processes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed fans in kitchen that had build up of dust on them.
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 non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed handle to refrigerator that is used for dry storage that was tape and not cleanable.
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.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed ice bin that was not air gapped. PIC adjusted ice bin so that it was air gapped.
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.
"OBSERVATION: Observed food debris on slicer.
CORRECTIVE ACTION: Slicer was cleaned and 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.
"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Violation has been abated"
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 3717-1-06.4(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
"Violation has been abated"
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Violation has been abated"
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 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed drip from under drain for dishwasher.
"
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.
Official record from Cincinnati Health Department, Oct 20, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 5, 2023
Not Abated
9 recorded violations
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Observed no test strips for chlorine sanitizer. Ensure test kit is available for all sanitizers used in facility (chlorine and quaternary ammonia)."
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(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: No sanitizer in dishwasher rinse.
CORRECTIVE ACTION: Discussed with PIC utilizing three compartment sink to sanitize dishes until dishwasher is repaired/adjusted to provide adequate sanitizer."
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.
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
"Observed build up of soils under dish tables and dish machine. Discussed with PIC ensuring cleaning and ensuring that tables that are not easily moveable are properly sealed to the wall."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed lighting in walk in cooler that was extremely dim.
Observed gap in flooring between tile and floor under dish dry storage rack.
Observed seals around mop sink in bad repair."
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.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed drip from under drain for dishwasher.
Observed water in bucket under front prep sink."
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed clean wiping cloths stored in restroom less than 6"" off of the floor. PIC moved linens."
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Observed back door of kitchen kept open."
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.
"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."
Inspector’s notes
"OBSERVATION: Observed no date of last sale or service on several shell stock tags.
CORRECTIVE ACTION: Latest shell stock tag had date on it."
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.