ROUTINE - STANDARD INSPECTION
May 5, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 5, 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
4 inspectionsROUTINE - STANDARD INSPECTION
May 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 23, 2025
Approved - Minor Violations
1 recorded violation
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 dirty. Observed ice scoops stored inside the ice machine. Ice scoops must be stored in a way that prevents contamination. Ice scoops should be: 1. Stored on a clean, dry surface outside of the ice machine. 2. Kept in a clean and sanitized holder that protects 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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Jan 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 9, 2024
Not Abated
2 recorded violations
notedCode 3717-1-03.1(H)(2)Food temperature
Official wording
"3717-1-03.1(H)(2) - Violation - Temperature Specifications for Receiving cooked food Hot, cooked, TCS food was not received at 135° F or above."
Inspector’s notes
"OBSERVATION: Observed cooked nonmeat dish received at 83F from Commissary. CORRECTIVE ACTION: Operator rejected dish and will receive a replacement."
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 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"No Quat sanitizer test kit available."
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, Jan 9, 2024 · Original Source