COMPLAINT - COMPLAINT
Apr 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 13, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Apr 13, 2026
Approved - Minor Violations
5 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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 stored in a bin on top of ice; however, the milk container was not fully surrounded by ice. PIC stated it was being held there temporarily for drink orders. PIC relocated the milk to a refrigeration unit.
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 4.2(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed missing test strip for 3 compartment sink quant sanitizer.
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 6.2(K)(2)Permits, training, and postings
Official wording
6.2(K)(2) - Dressing areas and lockers - designation
Inspector’s notes
No lockers or other facilities provided for storing employee personal items. Observed employees personal items and jackets hanging from racks where single-use items are stored. Must be kept aways from food, equipment, and single-use supplies.
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.
More about paperwork, training, or posting issuesnotedCode 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 back door leading to an adjoining area that is being remolded is open. Leaving the door open allows pests or contaminants to enter. The door must be kept closed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Observed ceiling tiles are moved over or missing. Must be covered.
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, Apr 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2026
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 rear hand sink filled with office supplies. Discontinue practice. PIC to ensure hand sink is accessible and supplied.
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 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed all foods held in Alto box #1 at 100F-110F. PIC relocated product to supplemental heating to achieve compliant temperature. Product was prepared within 1 hour of inspection temperature.
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(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed missing/improperly installed ceiling tiles in rear production area. Replace and/or properly install.
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(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed bags of bulk rice stored on facility flooring. Discontinue practice.
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)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed Alto box #1 holding at 100F. PIC indicated service call would be placed for diagnostics/repairs. Provide necessary repairs.
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 23, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 28, 2025
Approved - Minor Violations
7 recorded violations
notedCode 2.3(A)Contamination
Official wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
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 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 front and rear hand sinks blocked by equipment and/or miscellaneous items stored within sink bowl. Discontinue practice immediately. PIC to ensure all hand sinks are fully accessible during hours of operation.
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 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed chicken hot box food items held at 114°F. PIC indicated observed product was introduced into holding one hour after being fully cooked and prior to inspection observation. Product was relocated to supplemental hot holding. Provide necessary repairs. PIC to ensure equipment is operating to manufacturer specifications prior to next usage.
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 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Observed wet wiping cloths not maintained in a sanitizer solution between uses.
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) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed missing ceiling tiles throughout facility. PIC to ensure all panels are replaced or repositioned and maintained closed.
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 3.4(E)(1)Food temperature
Official wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling. Observed improper ice bath set ups. Advised PIC on proper set up, when necessary.
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 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored.
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, Jul 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 25, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Observed rear hand sink blocked by equipment. Discontinue practice and ensure access to hand sink is unobstructed.
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, Sep 25, 2024 · Original Source