SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 9, 2026
Approved - Minor Violations
6 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloth in back observed not being kept in sanitizer solution.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop observed sitting in bucket and not hanging to properly air dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Thermometers in some coolers were observed to not be visible.
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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Choking poster not also accessible to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
In use utensils for milkshake machine observed sitting in still water.
In use ice scoops stored on tip of ice machine.
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.
3.4(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.
Salad cold holding station and topping station were observed holding food above 41 degrees. Condenser units should be adjusted to time as public health control should be implemented.
+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.
Official record from Cincinnati Health Department, Jul 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 9, 2026
Approved - Minor Violations
6 recorded violations
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Observed rolling cart with equipment storage in front of hand sink at Starbucks in D cafe. PIC removed cart to facilitate hand washing.
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.
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 cheese at Larosa's pizza station at 50° F, discarded cheese and replaced with new batch.
2. Observed butter in deli-meat walk in cooler at 45° F. Pulled electronic temperature log and fridge was out of temp for 12+ hours overnight. Discarded TCS food from 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.
4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented.
Utensils and equipment must be cleaned every 24 hours as long as temperatures are maintained at 41 degrees or less. (Frozen yogurt machine)
3717-1-4.5(B)(4)(b)(i) of the Ohio Uniform Food Code
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented.
Observed box of lemons with heavy mold growth. PIC discarded fruit.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed a couple of hot and cold holding areas that need internal thermometers.
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.
Official record from Cincinnati Health Department, Jan 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 28, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
Larosa's menu needs to be updated with allergen information as ingredients for bread sticks, pizza dough, etc.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jul 28, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 2, 2025
Approved - Minor Violations
3 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed no paper towels for hand sink, PIC provided paper towels at time of inspection. Please keep hand sinks stocked at all times.
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.
6.2(E) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Observed no sign at handwashing sink. PIC called to have one made for the soup station, please update all hand sinks if they don't have proper signage.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed hand washing sink being used as a sanitizer basin. PIC drained water for accessible hand washing.
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.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 24, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable.
PIC could not provide TAPHC procedure. Gave PIC information to have one written and approved before next licensing period.
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.
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control.
Observed pastries with cream cheese outside of the 4 hour time frame for TAPHC. Talked with PIC about creating a policy for cooks and employees to follow for future. Pastries must be thrown away after the 4 hour mark.
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.
4.6(C)(2) - VII. Protection from Contamination - Food contact surfaces Hot water sanitizing
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
After running a contact sticker through the machine it was only reaching 150° F for the final rinse contact temp. PIC put in a maintenance request and is using a secondary wash/sanitize step with their three comp sink until machine is fixed.
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.
The wash solution temperature in a spray type warewasher was insufficient.
The wash temperature for the mechanical dish wash machine was in the 140-145° F range. Had PIC raise the temperature for the wash to be 150° F according to manufacturers instructions. PIC is also doing a secondary wash/rinse step in the three comp sink until machine is fixed.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping cloths out of sanitizer solution.
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 24, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 18, 2024
Approved - Minor Violations
5 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.
Clean:
All tables that grills sit upon. Observed soil and food debris on the tables.
Cubby Hole storage shelves at the world cruisine station.
Observed food soil build up on the shelving surfaces.
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
The lighting intensity is insufficient at the prep station opposite the cooking station.
The lighting intensity at all food handling sites should be at least 50 ft candles intensity. Increase the lighting in this area.
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.
6.0(A)(1)(c) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Floor or walls or ceiling in an area subject to moisture is not nonabsorbent.
Observed porous ceiling tiles both in the rear vent hoods area, rear prep area and front service line.
Tiles in food prep area should be non absorbent.
Eliminate all pourous tiles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities are not cleaned as often as necessary to keep them clean.
Clean the floor area behind the equipment under the ventilation hoods. Observed soil build up along the floor behind the equipment
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 were not maintained in good repair.
Observed damaged and separated floor tiles and gaps at the floor wall junction in the dish sink area.
Regrout the floor tiles, eliminate the standing water.
Provide coving/seal the gap at the floor-wall junction in the dish sink area.
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.
Official record from Cincinnati Health Department, Jul 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 9, 2024
Abated
8 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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.
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.
"3717-1-06.1(C)(1) - Violation - Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
Inspector’s notes
"Violation has been abated"
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.
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.
"3717-1-06.0(A)1)(c) - Violation - Facilities-floors, walls, ceilings-nonabsorbent Floor or walls or ceiling in an area subject to moisture is not nonabsorbent "
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"Violation has been abated"
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.
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
"Violation has been abated"
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, Feb 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 19, 2023
Not Abated
11 recorded violations
notedCode 3717-1-06.2(I)(2)Cleaning and sanitizing
Official wording
"3717-1-06.2(I)(2) - Violation - Facilities-lighting intensity other areas 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."
Inspector’s notes
"The lighting is insufficient in the dishwashing 3 compartment sink area.
The lighting is required to be a minimum of 20ft candle at 2.5 feet above the floor."
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.
"3717-1-06.0(A)1)(c) - Violation - Facilities-floors, walls, ceilings-nonabsorbent Floor or walls or ceiling in an area subject to moisture is not nonabsorbent "
Inspector’s notes
"Observed porous ceiling tiles throughout the kitchen.
Areas that are subject to steam and food splatter must be non absorbent.
Phase out the porous ceiling tiles."
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.
"3717-1-06.1(C)(1) - Violation - Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
Inspector’s notes
"At the pizza station, observed a gap at the floor-wall-service table junction.
This area is inaccessible for cleaning - seal off the gap."
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.
"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: Observed hand sanitizer stored above food items on the patient service line.
CORRECTIVE ACTION: Store chemicals away from / below food and food contact surfaces used in the facility."
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.
"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
"Observed
*grease build up on the ventilation hood filter. Clean the filters.
*dust build up on ceiling tiles and ceiling HVAC ducts. Clean the tiles, ensure proper HVAC function. "
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.
"3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."
Inspector’s notes
"The lighting is insufficient at the sandwich prep line at the grill station.
The lighting is required to 50ft-candles where food handling occurs."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Observed the salad bar service line holding at 55F.
Cold holding is 41F or less.
Ensure that equipment is capable of holding at the proper temperature."
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.
notedCode 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"OBSERVATION: There is a cross-connection at the drain pipe for the prep sink opposite the patient service line.
CORRECTIVE ACTION: Provide a proper air gap at the prep sink.
The gap distance should be 2X the diameter of the drain pipe."
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.
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
"Clean the table that the grill sits upon at the grill station.
Observed heavy food debris on the table."
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 3717-1-04.8(E)(2)(a)(b)Cleaning and sanitizing
Official wording
"3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
Inspector’s notes
"Observed single use containers on the patient service line stored with the food contact surface exposed.
Store containers face-down, inverted to prevent any physical 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.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: Observed black beans date labeled with a two week shelf life.
CORRECTIVE ACTION: Cooked and previously canned items have a shelf life of six (6) days after cooking/opening.
Ensure that stored food items are properly labeled with the expiration date."
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.
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 3717-1-06.4(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
"Violation has been abated"
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 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"Violation has been abated"
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.
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.