More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
COMPLAINT - COMPLAINT
Jul 30, 2026
Approved - Minor Violations
1 recorded violation
notedCode 2.3(D)Employee health and hygiene
Official wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employees with you hair restraints while prepping food. Assure employees wear hair restraints.
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, Jul 30, 2026 · Original Source
COMPLAINT - COMPLAINT
May 18, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 8, 2026
Approved - Minor Violations
4 recorded violations
notedCode 7.1(P)Chemicals
Official wording
7.1(P) - X. Chemical - Other Personal care items - Storage
Inspector’s notes
Personal care items are not stored in a designated employee storage area.
Observed employee personal items on equipment in prep area. Employee items were placed in employee designated area. +COS
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed dust on vents in prep area. Clean vents 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.
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 meat residue on meat slicer in prep area. Meat residue was cleaned +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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed wood used as racks in dry storage area. Obtain clenable racks.
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, May 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 25, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 24, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 30, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 30, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 22, 2025
Not In Compliance
1 recorded violation
notedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed cockroach activity under the tables in dishwashing area, and between the chili kettles. Their presence must be adequately controlled.
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.
Official record from Cincinnati Health Department, Jan 22, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 23, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 12, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 12, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 5, 2024
Not In Compliance
8 recorded violations
notedCode 6.1(M)(3)Other
Official wording
6.1(M)(3) - Facilities
Inspector’s notes
Windows or doors were not protected against insects and rodents.
Observed a gap under the back door. The gap must be filled to prevent the entrance of insects and rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
1. Observed rodent droppings in the back storage area next to back door. They must be removed and the area must be sanitized,.
2. Observed cockroaches on multiple sticky traps throughout facility, and multiple cockroaches roaming the dish washing area. Their presence must be adequately controlled.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed "fish batter" bags being stored directly under the chemical shelf. Food must be stored away from chemicals to ensure the food does not become contaminated.
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.
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.
Observed a cooler in the kitchen not holding foods at proper temperature. The cooler was holding foods at 52° F. The cooler must be fixed so that all TCS items within it are held at at least 41° F. In addition, the cooler must not be used to house TCS items until it is fixed.
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)(b) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented
Soda fountain nozzles are only being cleaned once a week. They must be sanitized at least once every 24 hours.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed a buildup within the dish washer. It must be cleaned 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup of sugar on the floor of the back storage area. It must be cleaned.
2. Observed a buildup on the floor of the walk-in cooler. It must be cleaned.
3. Observed a buildup on the floor of the dish room. It must be cleaned.
4. Observed a buildup of dust on the ceiling above the chili cooking area. It 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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup on the ventilation hood filters. They 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup on the floor under the dish machine. It must be cleaned.
2. Observed a buildup on the floor under the walk-in cooler shelves. It 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 cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed a buildup in ice machine. It must be 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.