ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - CRITICAL CONTROL POINT
May 6, 2026
Approved - Minor Violations
4 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed leaking from piping under the dishwashing sink adjacent to the dishwashing machine. The exact source of the leak was undetermined; however, the pipe appeared to have a prior temporary repair with duct tape. The affected surrounding surfaces were not smooth or easily cleanable.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed accumulation of dried milk on the bottom of the two-door milk cooler. In addition, the two-door refrigerated unit located near the kitchen entrance had soiled exterior surfaces associated with its location adjacent to the garbage cans.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. The second shelving unit in the dishwashing area was observed to have non-smooth surfaces with signs of corrosion, making the surface not easily 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.
Official record from Cincinnati Health Department, May 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 15, 2025
Approved - Minor Violations
5 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 unclean non–food contact surfaces in multiple refrigeration units. Milk spills were present in the milk cooler. The 2-door cooler doors had accumulation of milk and food residues on the exterior surfaces, and the gaskets of the 2-door freezer were visibly soiled.
Clean and maintain all non–food contact surfaces, including doors, gaskets, and interiors of coolers and freezers, to prevent accumulation of food debris and potential contamination.
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 plumbing system or hoses conveying water are not constructed or repaired with approved materials. Observed a leaking valve located behind the dishwasher; the valve leaks during each rinse cycle of the machine. Additionally, a leak was observed from the steamer valve, with water accumulating on the floor behind the unit.
Repair or replace the leaking valves to prevent water accumulation on the floor and maintain proper sanitation and equipment function.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 rice in hot holding at 91°F at the time of inspection. To prevent the growth of pathogens, maintain all Time/Temperature Control for Safety (TCS) hot foods at 135°F
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.
Warewashing machine is not equipped with a properly placed flow pressure measuring device.
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 utensils are not being air dried or allowed to drain adequately after sanitizing. Observed food trays 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.
Official record from Cincinnati Health Department, Oct 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 17, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. There is an accumulation of grease and dirt around the dishwasher plumbing and beneath the 3-compartment 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.
The physical facilities are not cleaned as often as necessary to keep them clean. The floor throughout the kitchen and service area is soiled, with visible accumulation of oil and dirt. The condition is particularly severe beneath the 3-compartment sink and the dishwasher, indicating a lack of proper cleaning and maintenance in these areas.
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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers. The sneeze guard installed on the self-service table is not adequately designed to protect food from potential contamination. Due to the height of the guard relative to the students, who are shorter in stature, there is a risk that food may be exposed to respiratory droplets from coughing or sneezing. This poses a potential food safety concern and does not meet effective contamination prevention standards.
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.
Official record from Cincinnati Health Department, Apr 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2024
Approved - Minor Violations
4 recorded violations
notedCode 6.2(I)(2)Facility maintenance
Official wording
6.2(I)(2) - Facilities: Lighting - intensity
Inspector’s notes
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms. There is a non-working fluorescent light located by the 3-compartment sink. This may impact visibility and safety in the area.
Replace or repair the non-working fluorescent light to ensure proper lighting and maintain a safe working environment.
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.
Food items are not protected from contamination during storage. Observed that the door gaskets of the 4-door cooler in the service area are soiled, with an accumulation of food particles. This condition poses a risk for food contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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. Single-use foam containers are not stored in their original containers. This practice can lead to contamination and may compromise food safety.
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.
Observed an accumulation of dust on the tops of both hot and cold holding equipment. This may affect the cleanliness and hygiene of the area.
4-Door Cooler:
Noted the presence of food particles in the door gaskets of the 4-door cooler. This condition poses a risk for food contamination and may compromise food safety.
Clean the tops of the hot and cold holding equipment to eliminate dust accumulation.
Thoroughly clean the door gaskets of the 4-door cooler to remove food particles and prevent potential contamination.
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, Oct 1, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 2, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Accumulation of mold around the 2-door freezer gasket.
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 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 8, 2023
Not Abated
12 recorded violations
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
"Plumbing system is not maintained in good repair. Repair drip at dish washing 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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"Handwashing sink does not provide water at a temperature =100° F."
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.
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. Clean floor under all kitchen equipments."
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
"Equipment,good repair, can opener
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.
"3717-1-03.4(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: Date marking was not done in a consistent manner according to the code. Undated sliced turkey deli meat
CORRECTIVE ACTION: PIC dated the products at the time of 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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers-common name IDWorking containers of food are not properly labeled."
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(M) - Violation - Mechanical warewashing-sanitization pressure. The flow pressure in a warewashing machine was not adequate."
Inspector’s notes
"Observed there is no flow pressure of the fresh hot water sanitizing rinse in the ware-washing machine."
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(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s notes
"Intake and exhaust air duct under the dishwasher are a source of contamination by dust, dirt, and other materials."
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.
"3717-1-04.8(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.
"3717-1-03.2(U) - Violation - Food Display-preventing contamination Food on display was not protected from contamination by consumers."
Inspector’s notes
"OBSERVATION: Food on display was not protected from contamination by consumers , sneezing guard not preventing possible contamination.
CORRECTIVE ACTION: Provide adequate sneezing guards in self service area."
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 3717-1-03.2(I)(1)Water, plumbing, and sewage
Official wording
"3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice."
Inspector’s notes
"Food items are stored or displayed directly in contact with ice, water or undrained ice in 2 door freezer located in the dining room. Observed buildup icicles inside the 2 door freezer. To prevent contamination stop the leaks in the 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.