ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2026
Approved - Minor Violations
6 recorded violations
notedCode 6.2(E)Handwashing
Official wording
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.
The physical facilities were not maintained in good repair.
Observed broken tiles around the fryer.
Ensure the tiles are repaired.
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(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of dust on the condenser fans in the walk-in coolers.
Ensure all non-food contact surfaces of kitchen equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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 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.
Cutting surface(s) unable to be effectively cleaned and sanitized.
Observed deep scores and scratches on the cutting boards that prevent effective cleaning and sanitizing.
Ensure the cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
Observed the ice scoop by the ice machine that was stored in a soiled receptacle.
Ensure the ice scoop is stored in a clean, protected receptacle.
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.
Official record from Cincinnati Health Department, Aug 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 4, 2026
Not In Compliance
15 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 broken tiles around the fryer.
Ensure the tiles are repaired.
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.
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.
Employee is currently completing Servsafe manager's 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed spray bottles of cleaners that were not labeled with the common name of the chemical.
Ensure working containers of chemicals are labeled with the common name of the chemical.
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.
Observed no hand drying provisions at the downstairs handwashing sink by the ice machine.
Ensure all handwashing sinks are supplied with hand drying provisions.
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.
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles.
Observed the wiping cloth sanitizer buckets were being stored on the floor.
Ensure wiping cloth sanitizer buckets are stored off of the floor.
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.
1. Observed a buildup of oil on the floors underneath the fryers.
2. Observed a buildup of residue on the walls by the grills and in the dishwashing area.
Ensure physical facilities are 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.
Cutting surface(s) unable to be effectively cleaned and sanitized.
Observed deep scores and scratches on the cutting boards that prevent effective cleaning and sanitizing.
Ensure the cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
Observed the ice scoop by the ice machine that was stored in a soiled receptacle.
Ensure the ice scoop is stored in a clean, protected receptacle.
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(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Employee stated they used the same utensils for the entire shift that is over four hours.
Ensure surfaces and/or utensils used for TCS foods are cleaned every 4 hours.
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.
6.2(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)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. Observed a buildup of oil and residue on the side of the fryers.
2. Observed a buildup of residue on pot and pans by the grill.
3. Observed a buildup of oil and residue on the hood exhaust filters.
4.Observed a buildup of dust on the condenser fans in the walk-in coolers.
Ensure all non-food contact surfaces of kitchen equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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 2.4(B)(2)(g)Permits, training, and postings
Official wording
2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge could not state the correct food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of TCS food.
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 several food items that were held past the date indicated on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination.
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.
3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling
Inspector’s notes
TCS foods are not being properly cooled within the allowed time period.
Observed chicken wings in the walk-in cooler that had been cooling for over two hours and were at temperatures >90°F.
Ensure food is cooled from >135°F to 41°F within a total cooling time of six hours, and >135°F to 70°F within the first two hours of cooling.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed food items stored on the floor in several walk-in coolers and the walk-in freezer.
Ensure food items are stored at least six inches above the floor.
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, Aug 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 10, 2026
Approved - Minor Violations
4 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.
Observed debris accumulation on ceiling in prep area. Clean ceiling more frequently.
Observed debris accumulation on metal racks. Clean racks more frequently.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gap in back area garage door. Close gap to ensure outer openings are protected against the entry of insects and rodents.
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 stand mixer not clean to sight and touch. Equipment was cleaned and sanitizer. +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.
Official record from Cincinnati Health Department, Feb 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 15, 2025
Approved - Minor Violations
1 recorded violation
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. Observed no manager with Ohio manager certification in food protection. Discussed avenues to obtain Ohio manager certification with operator.
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.
Official record from Cincinnati Health Department, May 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 6, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 25, 2024
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 - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed macaroni and cheese holding at 45.8°F, Pimento cheese holding at 46°F for an unknown period of time (ambient air thermometers were over 3°F from temperature of foods held within). Pimiento cheese was voluntarily discarded. Items significantly held out of temperature for over 4 hours or an unknown period of time were voluntarily discarded. TCS foods placed in unit less than 4 hours prior were moved to refrigerators maintaining proper 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up of residue on walls, hood, and ceiling on grill line. Observed dust on ceilings. Observed build up on wall in dishwashing area above dish table.
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.
4.1(L)(2) - Ambient Air and Water Thermometers: Fahrenheit
Inspector’s notes
Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use. Observed thermometers for one door refrigerator that were not accurate to ±3° F. Provide accurate thermometers.
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.
Equipment components were not intact, tight or properly adjusted. Observed one door refrigerator that was not maintaining TCS foods below 41°F. Food employees emptied refrigerator so that it could be unplugged until it is repaired or adjusted. Do not place TCS foods back into unit until it can be ensured that they will be maintained below 41°F.
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.
3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165F.
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed beer cheese holding at 110°F that had been put in hot holding unit over 2 hours prior. Beer cheese was voluntarily discarded. Discussed with operator that beer cheese needs to be reheated to at least 165°F in two hours or less.
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.