ROUTINE - STANDARD INSPECTION
Sep 15, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 15, 2026 · Original Source
Approved - No Violations
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - STANDARD INSPECTION
Oct 20, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
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. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is Must Be properly date marked Corrected onsite. .
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.
More about food kept at an unsafe temperaturenotedCode 3Contamination
Official wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented. Expired milk in cooler. Discard all expired food and drinks. Corrected on site.
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.
More about food not protected from contaminationnotedCode 4.1(G)Cleaning and sanitizing
Official wording
4.1(G) - Can Openers - Cleanability
Inspector’s notes
Cutting/piercing parts of can opener not removable for cleaning or replacement. Non commercial can opener in use. Cutting/piercing parts of can opener not removable for cleaning or replacement.
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.
More about cleaning or sanitizing problemsnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Uncovered clean utensils on shelf below table top oven. Corrected on site.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 20, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 17, 2025
Approved - Minor Violations
5 recorded violations
notedCode 4.8(G)(1)Other
Official wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Observed clean utensils stored in tub while their handles were in various directions. Keep handles in on direction to protect lip and food contact surface.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(C)(16)Employee health and hygiene
Official wording
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. Implement and maintain.
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.
More about employee hygiene or health policy issuesnotedCode 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.
More about paperwork, training, or posting issuesnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled bleach bottle on bottom shelf of table in crate. All chemicals must be labeled. Corrected on site.
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.
More about chemicals stored or used unsafelynotedCode 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, Apr 17, 2025 · Original Source