The physical facilities were not maintained in good repair.
Observed walk in cooler floor in disrepair. Repair.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed corrosion on metal tables in prep area. Repair or replace
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.
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.
Official record from Cincinnati Health Department, Sep 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 2, 2026
Not In Compliance
15 recorded violations
notedCode 5.4(R)Other
Official wording
5.4(R) - Removal-Frequency
Inspector’s notes
Refuse/recyclables/returnables not removed frequently enough.
Observed cardboard boxes on top of recycling bin. Assure enough recycling bins are available and trash is being fully put into the trash bins.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on metal and wooden racks around the facility. They 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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed flies present in storage area. Clean area to minimize presence of pests.
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.
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.
Notify customers of allergens.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
Observed meat in grocery bags in freezer. Assure food is stored in food grade containers.
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.
Food employees wearing jewelry during food preparation.
Observed employees wearing bracelets and rings while prepping food. Assure employees are not wearing jewlery while prepping food.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed missing labels on condiments. Place labels on working containers.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed corrosion on metal tables in prep area. Repair or replace.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up on floor and walls of walk in cooler. Clean
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.
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 service cutlery on the floor. Store single service items 6 inches off the floor in dry clean place.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed missing date marks on items in walk in cooler. Date mark items held more than 24 hours.
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.
The physical facilities were not maintained in good repair.
Obseved walk in cooler floor in disrepair. Repair.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cracks on multiuse containers. Discard.
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.
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
Observed trash can missing lid. PIC stated they are getting a new trash can with a lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 26, 2025
Approved - Minor Violations
10 recorded violations
notedCode 6.4(H)Water, plumbing, and sewage
Official wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink. Keep hand sink clean.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Hand sink blocked by box of foil in all inspection. Discontinue this practice immedeitley to and keep hand sink available for hand washing.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
All coolers and warmer doors and other surfaces in the kitchen heavily soiled with old food, dirt and grease. Clean all surfaces daily thoroughly.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at hand sink. REPEAT VIOLATION.
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.
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.
Fish and cooked vegetables held on temp.72-97 F. Keep hot TCS food on temp. 135 F or above to prevent growth of bacterias.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Uncovered food in cooler in the kitchen. Repeat violation.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Soiled vent above non working cooler. Clean vent.
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.
Miscellaneous sources of contamination observed.
Dirty towel on food prep.sink. Keep soiled towels in laundry not on food prep.sink to prevent 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.
Official record from Cincinnati Health Department, Nov 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 30, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 11, 2025
Not In Compliance
10 recorded violations
notedCode 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.
All equipments doors and handles soiled and sticky with grease and dirt. Clean it thoroughly and rgularly.
Clean bottom shelf of steel table int he middle of the kitchen.
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.
The operator failed to remove dead pest(s) in a timely manner.
Too many dead flies on fly trap in the kitchen. Replace fly trap.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Murphy oil soap on shelf above food contact surfaces. Keep chimcals below or away from food and food contact surfaces to prevent contamination.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at hand sink in the kitchen. REPEAT VIOLATION.
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.
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.
Cooked fish held on temp. 108 F. on steel table by cooking equipment. Keep hot TCS food on temp.135 F or above to prevent growth of bacterias. REPEAT VIOLATION.
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.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave in and outside above unused oven in back room. Clean microwave daily.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Food stored uncovered in kitchen and walk in cooler. REPEAT VIOLATION. Keep food covered during storage. REPEAT VIOLATION.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Unused items disorganized shelves by the door. Remove all unused items and organize back area. REPEAT VIOLATION.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Walk in thermometer was not working. Replace it.
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.
Official record from Cincinnati Health Department, Jun 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 24, 2024
Not In Compliance
12 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.
No paper towels at kitchen hand washing sink.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemical stored above freezer in the kitchen. Keep all chemicals below or away from food and food contact surfaces to prevent contamination.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
Foil box stored on hand washing sink. Do not block hand sink. Do not put anything inside or on it. Hand sink must be available for hand washing at all time. REPEAT VIOLATION.Corrected on site.
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Cooked TCS food held on temp.110-120 F on steel table in the kitechen. Keep all TCS food on temp. 135 F or above to prevent growth of bacteria.
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.
3.3(F) - V. Food from Approved Source - Records Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
No paper work available for oyster. Provide paper work.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed shirt on freezer and Person in charge jacket on boxes of single service items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Heavily soiled freezer by back door.
Soliled coolers handles.
Botom shelf of both steel table soiled with grease and dirt. Clean it thoroughly.
Soiled filter under the hood. Clean filters frequently to prevent grease accumulation.
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.
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands.
Food worker touching cooked fried with bare hands. Use gloves or utensils to handle ready to eat food to prevent contamination. Corrected on site.
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.
3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165F
TCS was not reheated to 165 F for 15 seconds before but on hot holding.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Food stored uncovered in walk-in cooler. REPEAT VIOLATION.
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.
Miscellaneous sources of contamination observed.
Person in charge drink stored in cooler with consumer's items.
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.
Official record from Cincinnati Health Department, Dec 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 12, 2024
Approved - Minor Violations
9 recorded violations
notedCode 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 working order.
Upright one door white freezer in back area plastic broke on edge where door closed at the bottom showing insulation. Repair or replace. Do not use duct tape to fix.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Unused oven by back door. Remove it from the facility. REPEAT VIOLATION.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed heavily soiled sides of the fryer with grease and on
Filters heavily soiled with grease under the hood above cooking equipments.
Wire shelf above steel table (where food stored to cool down) soiled with dirt and grease.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Uncovered food in walk in cooler. REPEAT VIOLATION.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed lots of grease below fryer wheels and on the floor below cooking equipments. Scrub clean the floor or pressure wash it.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
Box of foil on hand washing sink. REPEAT VIOLATIOIN. Keep hand sink available for hand washing.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels at hand washing sink.
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.
The operator did not have a food thermometer readily accessible.
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.
Equipment compartments are not designed to allow complete drainage.
Upright cooler in the kitchen leaking on the floor. Fix leak. Condensation should be drain properly not leaking on the floor.
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.
Official record from Cincinnati Health Department, Jul 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2023
Not Abated
3 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Outside metal deck cluttered with dirty towels and other items. Keep deck clean remove all unused items and towels to it clean and prevent roaches.
The physical facilities are not cleaned as often as necessary to keep them clean."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Bulk containers of cooked food held on tables on temp. 98-110 F.
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
CORRECTIVE ACTION: Hot TCS food MUST be hold on temp.135 F or above to prevent growth of bacterias."
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.
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Mop bucket stored by upright freezer in back area.
Miscellaneous sources of contamination observed."
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.