More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Sep 15, 2026
Approved - Minor Violations
3 recorded violations
notedCode 7.1(B)Chemicals
Official wording
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Observed a bottle of pesticides used to treat sink drains.
Ensure all unnecessary chemicals are removed from the premises.
PIC discarded the pesticides.
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.
The use of latex gloves is not permitted in food service operations and retail food establishments. Types of non-latex gloves that are permitted for use in food service operations and retail food establishments include but are not limited to nitrile, polyethylene, and vinyl.
PIC discontinued using latex gloves and ordered vinyl gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no test kit available for measuring the concentration of the sanitizer.
Ensure test strips are acquired to measure the concentrations of sanitizers.
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, Sep 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 4, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 4, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 27, 2026
Not In Compliance
2 recorded violations
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Ensure all employees sign the employee health policy.
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.
Official record from Cincinnati Health Department, Apr 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2026
Not In Compliance
8 recorded violations
notedCode 3.5(C)(2)(e)Food source and labeling
Official wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Observed a deli sandwich that was in the customer self-service cooler that did not include on the label the name of the food source of each major food allergen contained in a food.
Ensure packaged food is labeled with the name of the food source of each major food allergen contained in a food.
PIC discarded of the deli sandwich
+COS
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.
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is from an unapproved source.
Observed a deli sandwich offered for sale that was prepared at a local FSO that is not registered with the ODA.
Ensure all food is from an approved source with ODA registration or another state agency responsible for food safety.
PIC disposed of the deli sandwich.
+COS
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.
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.
PIC had all available employees sign an employee health policy.
EHSIT will verify that all employees have signed the policy by the follow-up 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.
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.
PIC was given a copy of ODH Clean-up Guidance for Fecal/Vomit Accidents to post for employees to review.
+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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed opened dairy product without proper date marking.
Ensure all food that is prepared in a food processing plant and subsequently opened in the FSO is date marked.
PIC date marked all open dairy products.
+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.
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.
Observed milk and deli sandwiches in the customer self-service cooler that were at 45° F.
Ensure TCS foods are being held at temperatures <41° F.
PIC discarded of the out of temperature 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC.
Observed a cold holding cooler that was at 45°F ambient air temperature and was unable to keep TCS food items at temperatures <41°F.
Ensure coolers are serviced to maintain ambient air temperatures required to keep TCS foods at temperatures <41°F.
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.
Official record from Cincinnati Health Department, Apr 24, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 29, 2025
Approved - Minor Violations
3 recorded violations
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 use items stored right next to handwashing sink that did not have a splash guard.
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 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.
Discussed with manager applying for Ohio manager certification in food protection 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, Aug 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 25, 2025
Approved - Minor Violations
2 recorded violations
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. Two managers have successfully passed course and exam. Sent information on how to apply for Ohio certification.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed storage shelf and prep table immediately adjacent to handwashing sink without a splash guard.
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.
Official record from Cincinnati Health Department, May 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 19, 2024
Approved - Minor Violations
4 recorded violations
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 level 2 certification in food protection.
Observed no manager with 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.
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed phone on top of prep cooler. Phone was moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair. Observed wall surface behind utility sink that was not smooth and easily cleanable due to damage. Observed unsealed space around central floor drain. Observed small section of unsealed wood under counter.
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.
The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Space beneath front counter space had wood surfaces that were unsealed.
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.