ROUTINE - STANDARD INSPECTION
Aug 17, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 17, 2026 · Original Source
Approved - Violations Abated
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
14 inspectionsCOMPLAINT - COMPLAINT
Aug 3, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 3, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 3, 2026
Not In Compliance
8 recorded violations
notedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed mops on floor where they are not able to dry properly. Must be hung.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed loose wall board in the kitchen. Must be firmly secured to the wall.
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.
More about building upkeep issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed floors throughout the kitchen and dish washing area soiled and wet with food debris left on the floor. Must be cleaned to maintain sanitary conditions.
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.
More about cleaning or sanitizing problemsnotedCode 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. 1. Observed soiled racks in the walk-in cooler. Must be cleaned. 2. Observed soiled dish washing machine. Must be 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.
More about food kept at an unsafe temperaturenotedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Gaps were observed in the kitchen floor tiles, allowing food debris and moisture to collect. Floors must be constructed to be smooth, durable, and easily cleanable. Gaps between tiles is preventing effective cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.2(D)Facility maintenance
Official wording
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s notes
Ventilation systems were inadequate. Observed hood ventilation system is missing some filters and some are damaged. Must have vent hood filters to make sure grease, fats and oils do not accumulate in excess in the ventilation hood system.
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.
More about building upkeep issuesnotedCode 5.4(K)Facility maintenance
Official wording
5.4(K) - Storing Refuse, Recyclables, and Returnables
Inspector’s notes
Refuse/recyclables/returnables accessible to insects or rodents. Observed dirty linen container outside is not covered allowing for the attraction of pests. Must be covered.
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.
More about building upkeep issuesnotedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed the presence of gnats and flies in the kitchen. Person in charge (PIC) stated a licensed pest control operators routinely treats the facility. Must maintain sanitary conditions inside the kitchen and treat the drains to reduce the presence of insects.
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.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Aug 3, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 20, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed outlet cover missing in the kitchen. Must be covered. Observed lighting fixture in the kitchen coming off the wall exposing a hole. Must be fixed. Observed damaged baseboards in the kitchen. Must be fixed.
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.
More about building upkeep issuesnotedCode 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 the interior of the dish washing machine is soiled. Must be cleaned. Observed grease accumulation on frying machine casters and underneath the equipment. Must be cleaned. Observed soda gun holsters at the bar are soiled. Must be cleaned.
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.
More about cleaning or sanitizing problemsnotedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Gaps were observed in the kitchen floor tiles, allowing food debris and moisture to collect. Floors must be constructed to be smooth, durable, and easily cleanable. Gaps between tiles can prevent effective cleaning and may not meet this standard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.2(D)Facility maintenance
Official wording
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s notes
Ventilation systems were inadequate. Observed hood ventilation system is missing some filters. Must be replaced to make sure grease, fats and oils do not accumulate in excess in the ventilation hood system.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, May 20, 2026 · Original Source
COMPLAINT - COMPLAINT
May 19, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 19, 2026 · Original Source
COMPLAINT - COMPLAINT
May 12, 2026
Not In Compliance
1 recorded violation
notedCode 5.3(E)Water, plumbing, and sewage
Official wording
5.3(E) - Conveying sewage
Inspector’s notes
Sewage is not conveyed through use of an approved system. Observed all facility drains backing up with wastewater. Sewage must be properly conveyed through an approved sanitary sewage system. Correct immediately. Operations ceased until plumbing is restored.
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, May 12, 2026 · Original Source
COMPLAINT - COMPLAINT
Jan 29, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 29, 2026
Approved - Minor Violations
6 recorded violations
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed boxed frozen foods thawing on kitchen flooring. Discontinue practice.
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 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed various chemicals improperly stored with equipment. PIC relocated chemicals to approximately designated area.
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 unsafelynotedCode 3.4(G)(2)Food temperature
Official wording
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 various RTE, TCS foods with no discard date. PIC indicated observed products were placed into service at opening and date marked items.
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 4.4(N)(1-5)Chemicals
Official wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse/end of cycle. PIC replaced empty container of chemicals. Machine was primed and achieved compliant result. PIC to perform routine equipment checks.
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 unsafelynotedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed equipment, designated as clean, stored in soiled containers with soiled equipment.
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 issuesOfficial record from Cincinnati Health Department, Jan 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 21, 2025
Approved - Minor Violations
5 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 bar and kitchen hand sink access blocked by portable HVAC equipment.
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 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed bar and kitchen hand sinks used as equipment discharge receptacle for portable HVAC units. Discontinue practice immediately. Facility AC nonfunctional. PIC indicated service call would be placed to relocate portable equipment discharge.
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 4.5(A)(1)Contamination
Official wording
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 interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to site and touch. Supplemental supply of ice to be used interimly.
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.
More about food not protected from contaminationnotedCode 4.4(J)Food temperature
Official wording
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 100F. Discontinue usage of equipment until necessary repairs are completed and equipment is operations to manufacture's specifications. Supplemental, manual ware washing to be used interimly.
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 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed wall surfaces and ceiling tiles/vents soiled with moderate dust/debris accumulation above upright kitchen coolers. PIC indicated thorough cleaning would be performed. Maintain clean to sight and touch.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Jul 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
5 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch.
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.
More about food not protected from contaminationnotedCode 4.4(J)Cleaning and sanitizing
Official wording
4.4(J) - Mechanical warewashing
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed mechanical dish machine wash temperature at 117F. PIC indicated service request would be placed for diagnostics/repairs. Supplemental warewashing to be used interimly until necessary repairs are completed and equipment is operating to manufacture's specifications. Copy of service invoice to be provided to Inspector upon receipt.
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.
More about cleaning or sanitizing problemsnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair. Observed walk in cooler entrance threshold/floor covering unsecured. Provide necessary repairs.
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.
More about building upkeep issuesnotedCode 3.2(Y)Contamination
Official wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Observed worn bulk food storage bins with plastic shedding/deterioration. Remove impacted bins from service and replace.
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.
More about food not protected from contaminationnotedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good repair. Observed ice machine seal in disrepair. Reseal/resecure upper unit component to ice bin.
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 issuesOfficial record from Cincinnati Health Department, Jan 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Sep 11, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 11, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 15, 2024
Approved - Minor Violations
4 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.
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 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 various surfaces spoiled with residues/food debris. Increase cleaning frequency.
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.
More about cleaning or sanitizing problemsnotedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed moderate presence of insects within kitchen. PIC indicated pest control measures in place. Invoice verified. Additional treatments to be performed this week. Continue measures until presence is mitigated.
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.
More about signs of rodents or insectsnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Deep, thorough cleaning of kitchen needed. Increase cleaning frequency.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 15, 2024 · Original Source
COMPLAINT - COMPLAINT
Nov 8, 2023
Not Abated
1 recorded violation
notedCode 3717-1-06.1(M)(1)Pests
Official wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents. Observed facility entrance door and glass exterior wall/window panels fully open upon arrive."
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.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Nov 8, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 8, 2023
Not Abated
5 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed mechanical dish equipment produce 0 PPM Chlorine/QAC sanitizer solution at final rinse. Discontinue usage of equipment until necessary repairs are completed. CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment. 3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt. PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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 unsafelynotedCode 3717-1-04.5(B)(4)(e)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(4)(e) - Violation - Cleaning frequency-TCS-Storage Equipment Food storage equipment is not cleaned frequently enough."
Inspector’s notes
"OBSERVATION: Cleaning frequency-TCS-Storage Equipment Food storage equipment is not cleaned frequently enough. Observed cook line block cooler interior soiled with food debris and residues. CORRECTIVE ACTION: PIC indicated equipment would be cleaned prior to next usage. Increase cleaning frequency and maintain clean to sight and touch."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-06.1(M)(1)Pests
Official wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
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.
More about signs of rodents or insectsnotedCode 3717-1-03.2(K)Equipment and utensils
Official wording
"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
Inspector’s notes
"In-use utensils-between-use storage In-use utensils are improperly stored. Observed rice scoop stored in prep sink."
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 3717-1-06.2(I)(3)Facility maintenance
Official wording
"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
"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. Observed non-functional lighting within kitchen hood system. Provide necessary repairs."
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Nov 8, 2023 · Original Source