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
Aug 6, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the dishwasher in the basement is currently not working. PIC stated that all dishes are being washed and sanitized in the three compartment sink.
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, Aug 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 30, 2026
Not In Compliance
14 recorded violations
notedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored.
Observed several ice scoops throughout the facility that were stored on unsanitized surfaces.
Ensure ice scoops are stored on sanitized surfaces or in a clean protected location.
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.
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
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.
4.4(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 the warewashing machine downstairs was producing a sanitizing rinse that was at a lower concentration than the required 50-99 PPM of chlorine.
Ensure the warewashing machine is serviced to produce the correct concentration of sanitizer on the rinse cycle.
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 food items that were not discarded by the date indicated on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeded 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup of residue inside of the soda gun receptacles.
Ensure the soda gun receptacles 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.
TCS food was improperly thawed.
Observed thawed fish in ROP packaging in the walk-in cooler.
Ensure fish is removed from ROP packaging before thawing in a cooler.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
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.
Observed single-use items stored on the floor in the downstairs storage area.
Ensure single-service and single-use articles are stored in a clean, dry location that is at least six inches above of the floor.
PIC moved the items off of 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.
3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands.
Bartender stated they add garnishes to drinks with their bare hands.
Ensure employees are not touching ready-to-eat foods with bare hands.
EHSIT discussed with the PIC about discontinuing this practice.
+COS
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.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
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.
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.
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 inconsistent date marking on prepared food throughout the facility. Some items were given 14 days from preparation, some items prepared on the same day had different discard dates.
Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked.
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(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 a buildup of suspected mold on the interior food contact surfaces of the ice machine.
Ensure the interior food contact surfaces of the ice machine are clean to the sight and touch.
PIC discontinued use of the ice machine and assure the EHSIT it would be cleaned once the ice had been removed.
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.
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.
1. Observed a package of oysters that was opened and the tag was not retained with the packaging.
2. The date the last oyster was sold was not marked on the tag.
Ensure the shellfish tags are retained with the package of shellfish until the last shellfish is sold, marked the date the last shellfish is sold on the tag, then retained the tags for 90 days from when the last oyster was sold.
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.
Official record from Cincinnati Health Department, Jul 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 9, 2026
Approved - Minor Violations
5 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed metal tables no longer corrosion -resistant, nonabsorbent and/or smooth. Replace or clean tables.
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(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed y splitter on mop sink faucet that has a backflow preventer not designed for continuous back pressure.
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 heat treated adobo peppers holding at 52 ° F for less than two hours. Peppers were placed back in cold holding. +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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed containers in walk in and reach in fridge uncovered. Containers were covered. +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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed cone structure between equipment pipes and drain. PIC assured cone structure would be removed to provide necessary air gap. +COS
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, Feb 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 17, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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 sour cream at 46ºF and pickled red onions holding at 45ºF. Items were moved to refrigerator maintaining proper temperature. +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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Prep refrigerator was not maintaining TCS foods in top portion below 41ºF. Do not place TCS foods back into top portion until it can be ensured that TCS foods will be maintained below 41ºF. PIC said they contacted refrigeration service company.
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 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 14, 2025
Not In Compliance
5 recorded violations
notedCode 3.4(J)Other
Official wording
3.4(J) - Conducting Special Process without a Required Variance
Inspector’s notes
The license holder did not obtain a required variance from ODH or ODA. Observed Prague salt used for pork without variance from ODH. Operator removed Prague salt and said the process would be discontinued. +COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Observed no asterisk for Ceviche. Recommended to operator to discontinue serving raw ceviche until proper consumer advisory and documentation of parasite destruction could be provided.
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.
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked. Observed ceviche with raw snapper and mahi mahi and no documentation of parasite destruction was available. Discontinue offering raw or partially cooked fish with a parasite hazard until proper documentation can be provided.
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.
Food is stored in an unapproved location. Observed spices stored under unshielded sewer lines. Observed single use items stored under unshielded sewer lines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling. Observed pico de gallo (56ºF) and shrimp (46ºF) that were in a refrigerator not capable of cooling them effectively. Items were moved to a refrigerator that could cool them effectively. Adjust refrigerator prior to placing TCS foods back into it. +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.