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
Sep 22, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to the public.
Ensure the instructions for removing food of a choking victim are accessible to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 20, 2026
Approved - Minor Violations
4 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 customer self-service single-use utensils stored with the food and lip contact surfaces positioned as to not protect the utensil from contamination.
Ensure single-use utensils are positioned as to protect the food and lip contact surfaces from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 multiple refrigerated, ready-to-eat, TCS food items in working containers that were past the date and time noted on the date marking.
Ensure refrigerated, ready-to-eat, TCS food items are discarded before the date and time on the date marking.
PIC discarded of the out-of-date food items.
+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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed unclean floors covered in food debris in the kitchen area and under the custermer self-service area cabnets.
Ensure floors are cleaned more often 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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Observed litter on the ground in the refuse storage area.
Ensure litter is disposed of in the refuse storage 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, Apr 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 25, 2025
Approved - Minor Violations
6 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.
Clean floors 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
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.
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.
Inconsistent hot holding temperatures in hot holding service area for carnitas (128 ° F), chicken (122 ° F), and beans (116° F). Food was reheated.
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(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.
Inconsistent cold holding in service area tomatoe salsa (58 ° F) and guacamole (45° F). Cold holding equipment was turned down.
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)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
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, Nov 25, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 11, 2025
Approved - Minor Violations
1 recorded violation
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. Managers have taken course. Reach out to proctor to see if they have Ohio certificate and if not, certification can be applied for via ODH.
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.
Official record from Cincinnati Health Department, Apr 11, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 4, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has 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.