More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 22, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
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.
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 a buildup of suspected mold on the food contact surfaces of the ice machine.
Ensure the food contact surfaces of the ice machine are kept clean to the sight and touch.
PIC discontinued use of the ice machine until the food contact surfaces can be cleaned and sanitized.
+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.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination.
Observed canned goods with dents along the sealing surfaces.
Ensure canned goods with dents along the sealing surfaces are returned or discarded.
PIC discarded the canned goods.
+COS
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.
Official record from Cincinnati Health Department, Jun 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 19, 2025
Approved - Minor Violations
1 recorded violation
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 items on top area of reach in cooler reading >41° F during rush hour. Cooler was closed and the temperature of the cooler was lowered for food to get to 41° F and lower. +COS
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, Dec 19, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 23, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 15, 2025
Not In Compliance
6 recorded violations
notedCode 3.4(J)Other
Official wording
3.4(J) - Conducting Special Process without a Required Variance
Inspector’s notes
The license holder did not obtain a required variance from ODH or ODA. Observed picked onions (heat treated) that were dated marked from 4/4. Discussed with PIC that a variance would be needed to hold pickles over 7 days including date of preparation. PIC said within firm there is an employee who could assist restaurant in applying for variance. Pickles were voluntarily discarded by PIC. Discontinue process until variance is approved.
+COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 eggs holding at 63ºF and potatoes holding at 78ºF at egg station. Food was voluntarily discarded. PIC said an ice bath would be made for next batch of ingredients. Discussed with PIC having commercially approved frozen pans/and or providing prep top refrigerator if ingredients need to sit out during service.
Observed salsa and pickled red onions (heat treated) holding at 56ºF in RIC in basement. TCS foods in refrigerator were voluntarily discarded by PIC. PIC put in maintenance request to have refrigerator examined.
Observed shredded lettuce holding at 45ºF in prep cooler after rush. Prep top was closed and refrigerator was adjusted to be colder.
+COS
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(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 black residue in ice machine on sides. Ice machine was placed out of service and PIC put in request to have ice machine cleaned and sanitized. PIC discussed increasing the cleaning frequency of ice machine.
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed refrigerators that were not maintaining TCS food below 41ºF. Prep cooler was adjusted at time of inspection. TCS foods in refrigerator in basement was discarded. Adjust or repair prior to placing TCS food back in it.
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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Prep sink was not air gapped. PIC put in service request to have prep sink air gapped.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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.
Official record from Cincinnati Health Department, Apr 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 18, 2024
Approved - Minor Violations
5 recorded violations
notedCode 5.1(D)Water, plumbing, and sewage
Official wording
5.1(D) - Backflow prevention
Inspector’s notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. Observed spray nozzle for three compartment sink that was hanging below the flood level rim of three compartment sink. Nozzle was hung up above three compartment sink. PIC said they would contact maintenance to have air gap provided.
Correct by date: 12/9/2024; PIC said they would send verification of 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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no manager with 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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed pickled red onions date marked as having been prepared on 11/7 that were not discarded after 7 days of preparation (heat step pickled).
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.
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Observed dumpster that was not on nonabsorbent surface such as concrete or asphalt.
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, Nov 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 24, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.4(B)Facility maintenance
Official wording
5.4(B) - Refuse/recyclables/returnables
Inspector’s notes
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Observed outdoor dumpster on gravel.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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.
Official record from Cincinnati Health Department, Jun 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 26, 2024
Abated
4 recorded violations
notedCode 3717-1-03.5(C)Food source and labeling
Official wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"Violation has been abated"
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 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Jan 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2024
Not Abated
5 recorded violations
notedCode 3717-1-03.5(C)Food source and labeling
Official wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"Food labels-required information
Food is not properly labeled. Food with missing allergens was removed from sales area to be relabeled."
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 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"OBSERVATION: Observed ready to eat TCS food prepared in facility date marked for longer than 7 days.
CORRECTIVE ACTION: Food that was past the 7 days was voluntarily discarded."
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 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
Observed no manager with Ohio manager ( formerly level 2) certification in food protection. Per facility, managers have plans to take course."
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.
notedCode 3717-1-06.1(R)Water, plumbing, and sewage
Official wording
"3717-1-06.1(R) - Violation - Facilities-outdoor refuse area construction Outdoor refuse area was not properly constructed, curbed, or graded to drain."
Inspector’s notes
"Facilities-outdoor refuse area construction
Outdoor refuse area was not properly constructed, curbed, or graded to drain (on an absorbent surface)."
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.
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Temperature indicator-mechanical warewashing.
Observed no irreversible registering temperature indicator (examples: a dishwasher maximum registering thermometer or 160°F temperature indicating strips) is missing or not 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.