ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Jul 10, 2026
Approved - Minor Violations
3 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 metal racks in prep area. 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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed racks in dish area and metal table in coffee area no longer corrosion resistent. Replace or remove rust and make corrosion resistant.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up on metal racks in prep area. Clea
Observed build up on fan in prep area. 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
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.
Observed single service items stored on the floor. Store single service items six inches from the floor in dry clean place.
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(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.
Observed unmarked items in walk in cooler. Date mark items with discard dates for 7 days.
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.
Observed top of stand mixers near auxilliary port in prep area not clean to sight or touch. 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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed racks in dish area and metal tables in coffee area no longer corrosion resistant. Replace or make corrrosion resistant.
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, Jul 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of ice within bakery freezer. It must be removed and cleaned.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed multiple unnecessary items on premises. They must be removed.
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, Jan 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 4, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 21, 2025
Not In Compliance
4 recorded violations
notedCode 6.4(L)Pests
Official wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner.
Observed several dead cockroaches under and behind equipment. They must be removed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s notes
Packaging TCS food using ROP method with inadequate or no HACCP plan.
Observed facility vacuum sealing with no HACCP or required variance. All vacuum sealing must be ceased.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F.
Hand sink in kitchen does not have hot water. The only pedal that works is the cold pedal. It must be repaired.
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.
The physical facilities were not maintained in good repair.
Observed the ceiling leaking in multiple areas. It must be repaired.
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 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 19, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gaps in the doorsweep of the garage door at bakery. The gaps must be filled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s notes
Packaging TCS food using ROP method with inadequate or no HACCP plan.
Observed facility vacuum-sealing TCS foods with no HACCP plan. A HACCP plan must be submitted and approved before continuing ROP.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed bakery handsink missing soap. All handsinks must have soap.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
There has been a large improvement in the number of nonfunctional items on site! Please continue removing nonfunctional items.
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, Feb 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 5, 2024
Approved - Minor Violations
5 recorded violations
notedCode 6.4(N)Facility maintenance
Official wording
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed a large amount of miscellaneous objects around the the premises. Must be removed to maintain proper cleanliness.
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.
Existing equipment/facilities no longer meet requirements and must be replaced.
Observed issue with seal on the sliding door of the fridge. The seal must prevent cold air from escaping. Needs to be fixed.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed water buildup in the hallway. Must be cleaned and kept dry.
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 wiping cloths not in use on counters. Must be kept in sanitizer solution when not in use.
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(I)(1) - Food storage or display, contact with water or ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice.
Observed cheese that is stored in the walk-in cooler stored on wet surfaces. All food contact surfaces must be dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Aug 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 29, 2024
Not Abated
4 recorded violations
notedCode 3717-1-04.1(H)Cleaning and sanitizing
Official wording
"3717-1-04.1(H) - Violation - Nonfood Contact Surfaces-Cleanability Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance."
Inspector’s notes
"Observed wooden shelves with no seal being used in the storage area next to baking kitchen. The shelves must be sealed to allow proper cleaning.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance."
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(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed employees with no hair restraints working with food. Manager had employees put on hairnets and advised they would be worn moving forward.
Food employee(s) did not have their hair effectively restrained."
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.
"3717-1-04.8(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
"Observed single-use articles being stored in a manner that did not protect them from contamination. All single-use articles must be stored in original package and in a way that protects them from contamination.
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.