ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 8, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2025
Approved - Minor Violations
1 recorded violation
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 a significant number of flies around the outdoor garbage bins, likely due to the uncovered and soiled linen basket stored nearby. It is recommended to cover the basket with a tarp to reduce attraction and consider installing an air curtain at the rear entrance to help prevent fly entry into the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 29, 2025 · Original Source
COMPLAINT - COMPLAINT
May 12, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 6, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.6(C)(3)Chemicals
Official wording
4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed the high-temperature dishwashing machine is not reaching 180°F (82°C) at the final rinse. Dishwashing thermometer plate was reading ~162°F while the temperature gauge for the machine was reading >180°F. PIC stated they will sanitize dishes using the three sink compartment until the machine is looked at by the service team.
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Feb 6, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 23, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 23, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 4, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 15, 2024
Not Abated
4 recorded violations
notedCode 3717-1-05.1(G)Handwashing
Official wording
"3717-1-05.1(G) - Violation - Handwashing facilities-number, location This food facility does not have the required number of conveniently located handwashing sinks."
Inspector’s notes
"No handwashing sink in the Coffee/Servers Drink station."
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.
More about handwashing problemsnotedCode 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"OBSERVATION: No backflow prevention device installed on Coffee machine in the basement. CORRECTIVE ACTION: Backflow prevention device/air gap will be installed as required and operator will reference machine manual for more information."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-04.1(KK)Equipment and utensils
Official wording
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s notes
"Household use dorm style refrigerator was observed at the Coffee/Drink Servers station."
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.
More about equipment or utensil issuesnotedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"No air gap from the drain pipe of the Blender Rinser at the Coffee/Server drink station"
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.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Apr 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 12, 2024
Abated
3 recorded violations
notedCode 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-03.5(E)Food temperature
Official wording
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-04.4(Q)Food temperature
Official wording
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Apr 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 12, 2023
Not Abated
7 recorded violations
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: 1. No air gap from the drain pipe of the Blender Rinser at the Coffee/Server drink station. 2. Insufficient air gap at the drain pipe of the ice machine in the basement. CORRECTIVE ACTION: Operator will install air gaps as required."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"No irreversible temperature measuring indicator available for use with high temperature dishmachine."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-04.1(KK)Equipment and utensils
Official wording
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s notes
"Household use dorm style refrigerator was observed at the Coffee/Drink Servers station."
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.
More about equipment or utensil issuesnotedCode 3717-1-04.4(Q)Food temperature
Official wording
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
Inspector’s notes
"1. Bar dishmachine temperature gauge was less than required. 2. Dishmachine wash gauge was less than required per data plate in the upstairs dish area. Operator will service."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"OBSERVATION: No backflow prevention device installed on Coffee machine in the basement. CORRECTIVE ACTION: Backflow prevention device/air gap will be installed as required and operator will reference machine manual for more information."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-03.5(E)Food temperature
Official wording
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"OBSERVATION: There was no asterisk next to hamburgers cooked to order. In addition, the menu does not indicate that the burgers are cooked to order. CORRECTIVE ACTION: Operator will add the proper language of the consumer advisory that includes a disclosure and reminder, asterisked to the footnote Consumer Advisory."
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-05.1(G)Handwashing
Official wording
"3717-1-05.1(G) - Violation - Handwashing facilities-number, location This food facility does not have the required number of conveniently located handwashing sinks."
Inspector’s notes
"No handwashing sink in the Coffee/Servers Drink station."
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Dec 12, 2023 · Original Source