ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
ROUTINE - STANDARD INSPECTION
Sep 10, 2026
Approved - Minor Violations
6 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 bottom framing of walk-in cooler 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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed wooden shelves in back prep area. Replace or make easily cleanable.
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(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leak in second three compartment sink. Repair.
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
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 walls of back prep area. 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.
Official record from Cincinnati Health Department, Sep 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 26, 2026
Not In Compliance
14 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 bottom framing of walk in cooler 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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed beef over fish. Place fish over or away from beef.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on shelves in back area. It must be cleaned.
2. Observed build up on outside containers of peanut dege in retail area. It 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leak in second three compartment sink. Repair.
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.
7.1(D) - X. Chemical - Poisonous or Toxic Material Containers
Inspector’s notes
Food is being stored, transported or dispensed in a container previously used to store poisonous or toxic materials.
Observed food in bags in conatainers previously storing chemicals. Discard contaminated food.
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.
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.
1. Observed build up on meat balance. It must be cleaned.
2. Observed build up on food contact freezer racks. It must be cleaned
3. Observed build up on components of meat slicer. It must be cleaned.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed beef over peanuts. Beef was removed. +COS
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed build up in three compartment sinks 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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed wooden shelves in back prep area. Replace or make easily clenable
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.
3.1(D) - V. Food from Approved Source - Fish - Source
Inspector’s notes
Fish is from unapproved source.
Could not verify various fish in storage area were from approved source. Documents corraborating approved source are needed.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up on walls in back prep area. It 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.
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 in container where fish was being stored. Discard containers.
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.
Official record from Cincinnati Health Department, Aug 26, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 11, 2026
Not In Compliance
24 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 bottom framing of walk in cooler 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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Observed items missing ingredient lists on various sweets in retail area. Sweets were placed behind the counter.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leak in second three compartment sink.
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.
3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is from an unapproved source.
Observed unlabeled fish. Operator provided invoice from Senegal but was not able to provide inspection paperwork from facility or distributor. Until paperwork is provided product must not be sold.
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.
notedCode 2.4(B)(2)(k)Permits, training, and postings
Official wording
2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge could not explain the correct procedures for cleaning and sanitizing.
PIC stated food contact equipment was only washed with soap and water. Disscused with PIC proper procedure to wash rinse sanitize and air dry food contact equipment.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
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.
1. Observed food container on meat slicer. Eat in designated area.
2. Observed used drink cups around back prep area. Obtain designated prep area and eat and drink there.
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.
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 touching cardboard in walk in cooler. Compromised meat must be discarded. Do not store food on non cleanable surfaces.
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed build up in three compartment sinks. 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.
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.
Observed many sacks with undisclosed fillings stacked in prep area. PIC stated they were items that were being taken to Africa. Items must be removed.
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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up on walls in back prep area. It 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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed eggs over drink in front retail cooler. Place eggs on the bottom shelf
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.
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 in container where snapper was being stored. Discard food contact surfaces that are not in good repair.
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.
4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s notes
Single-service articles and single-use articles are reused.
Observed single service cups being reused in sugar container. Do not reuse single service items.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
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(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.
1. Observed freezers in back area where fish is being stored directly is not clean to sight or touch. It must be cleaned
2. Observed build up on meat balance in back prep area. It must be cleaned
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed wood shelves in back prep area. Wood shelves area not easily cleanable. Replace or make easily cleanable.
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.
Food employees' outer clothing is dirty.
Observed hanging aprons with old meat residue. PIC discussed aprons get cleaned every other day. Clean aprons more frequently.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of flies. Contact pest control operator and close gap in back door
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on shelves in back area. It must be cleaned.
2. Observed build up on outside of containers of peanut dege in retail area. It 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.
Official record from Cincinnati Health Department, Aug 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 26, 2025
Approved - Minor Violations
6 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Unlabeled MADD food in containers on display for self serve in cooler. Provide proper labels with Ingridients information until then remove food from cooler.
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.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Implement and maintain.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Mop bucket with dirty water in it sitting adjacent to box of raw fish and meat. Store all cleaning tools away from food, food contact surfaces and food preparation area to prevent contamination.
Must discard mop water right away after cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food is stored in an unapproved location.
Boxes of raw fish and food stored on the floor adjcent to mop bucket filled with dirty water. Immediately discontinue this practice to prevent contamination of food. Keep all food boxes 6 inches above the floor during preparation and storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Nov 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 11, 2025
Approved - Minor Violations
10 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Unlabeled self serve food on display.
No ingredients information on food for self serve through out the store.
Lable all self serve food withingredient informaion or remove it from the shelves.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals stored on 3 comp. sink.Keep all chemicals below or away from food and food contact surfaces.
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 towel at hand washing 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.
FIish held on 108 F on steel table. 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.
Food stored uncovered in the kitchen and 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.
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Mop bucket with dirty water by food in meat cutting area.
Broom and dust pan stored rack where food stored. Keep all cleaning tools away from food and food contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Thermometer not working correctly in walk in. Replact thermometer.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
In the back upright freezer door was not closing properly.
Gap in filters under the hood. Replace with correct size filter.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
All coolers, microwave and warmer doors soiled and sticky with grease and dirt, Clean it thoroughly and regularly. REPEAT VIOLATION
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.
Lots of dead flies on fly trap. Replace it.
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.
Official record from Cincinnati Health Department, Jun 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 24, 2024
Approved - Minor Violations
5 recorded violations
notedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in cold case in meat cutting area. Provide thermometer for daily temp. check.
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.
There was no documentation or tags for Osyter.
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.
Employee's jacket on a rack where food stored. Provide hooks for orderly storage of personal items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Miscellaneous sources of contamination observed.
Broom and dust pan stored by rack while their handles touching food boxes. Keep all cleaning tooles in separate area away from food and food contact surfaces.
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.
Unapproved receptacles or materials are stored outside.
Few barrel stored by dumpster which pooling rain water. Get rid of these barrels to prevent accumulation of water and mosquitos breading. 7 days.
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.
Official record from Cincinnati Health Department, Dec 24, 2024 · Original Source
COMPLAINT - COMPLAINT
Nov 22, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 22, 2024 · Original Source
COMPLAINT - COMPLAINT
Oct 31, 2024
Not In Compliance
4 recorded violations
notedCode 5.4(R)Facility maintenance
Official wording
5.4(R) - Refuse/recyclables/returnables
Inspector’s notes
Refuse/recyclables/returnables not removed frequently enough.
Trash overflowing from dumpster.
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.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Outside dumpster lids were open when not in use per complainant.
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.
Refuse/recyclables/returnables accessible to insects or rodents.
Opened dumpster lids make dumpster accessible to insects and rodents. Keep dumpster close tightly.
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.
Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items.
Remove all unnecessary items around dumpster. 1 Week.
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.
Official record from Cincinnati Health Department, Oct 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 11, 2024
Approved - Minor Violations
6 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled.
No ingridients information on self serve juice bottles. REPEAT VIOLATION. Remove bottle from sale or provide required information.
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.
Working containers of poisonous/toxic materials are not labeled.
Unlabeled incense bottle.
Unlabeled lotions.
All Chemicals scents and other non food items must be labeled properly before put for sale. Labele those products immediately.
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 physical facilities were not maintained in good repair.
Hole in the wall above 3 comp. still not filled. 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Bleach bottles stored on 3 comp. sink. Keep all chemicals away or below from all sinks other then utility sink 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Card board and table below it soiled with meat juices inside walk in cooler. Replace card board with some non absorbent easily cleanable surface and clean table regularly.
Heavily soiled 3 comp. sink. Keep sink clean at all time.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer chlorine test kit availble to check conc. of sanitizer. REPEAT VIOLATION.
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.
Official record from Cincinnati Health Department, Jul 11, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 6, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2023
Not Abated
3 recorded violations
notedCode 3717-1-06.4(H)Water, plumbing, and sewage
Official wording
"3717-1-06.4(H) - Violation - Facilities-Cleaning plumbing fixtures Plumbing fixtures are being kept clean and maintained."
Inspector’s notes
"Soiled 3 comp. sink on left and dirty bucket was in sanitizer sink. Keep 3 comp. sink clean.
Plumbing fixtures are being kept clean and maintained."
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.
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"No ingredients information on self serve candies. Provide ingrediens information.
Food is not properly labeled."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Caulk wood on ledge to fill the gap.
Observed holes in the wall above 3 comp. sink. REPEAT VIOLATION.
The physical facilities were not maintained in good 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.