ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Jun 24, 2026
Approved - Minor Violations
2 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 build up on racks in prep area near cooler. 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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Example of health reporting policy was provided. +COS
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on reacts in prep area near cooler. Clean more frequently.
2. Observed sticker residue on conatiners. 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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Health reporting policy was not able to be verified during inspection
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.
Certificate was not able to be verified during inspection.
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(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.
1. Observed cut tomatoes and cut leafy greens with no temperature control for less than four four hours. Tomatoes and leafy greens were placed in ice bath.
2. Observed past salad in self service bar holding at 56 F for less than four hours. Plastic containers were replaced for metal containers to allow better thermal conductivity.
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.
1. Observed biofilm in ice machine in self service area. Discontinue use and clean.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cracks in plastic conatiners in prep area. Containers were voluntarily discarded. +COS
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, Jun 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 21, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 2, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed boxed, shelf-stable foods stored on facility flooring.
Discontinue practice.
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, May 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 4, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 25, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 3, 2023
Abated On-Site
2 recorded violations
notedCode 3717-1-07.1(A)Chemicals
Official wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Poisonous/toxic material-storage separation
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed various chemical containers improperly stored within facility.
CORRECTIVE ACTION: PIC relocated containers and properly stored."
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.
"In-use utensils-between-use storage
In-use utensils are improperly stored.
Observed scoop improperly stored in bulk, working container of flour.
Provide holder/storage container."
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.