ROUTINE - STANDARD INSPECTION
Sep 15, 2026
7 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Heavily soiled shelf above pizza sauce warmer. All shelf above steel table soiled with dust. Clean all non food contact surfaces regularly.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled hot sauce bottle by oven in salad area. Label all food containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Grill cleaner stored above 3 comp sink and heavy duty cleaner stored by coffee station. Keep all chemicals below and away from all sinks.other then utility sink and food prep. Food storage area.
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.
More about chemicals stored or used unsafelyOfficial wording
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 bacon bits in walk in cooler. Keep all food covered during storage. Corrected on site.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Hand sink detaches from the wall. Reattach it and caulk.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. no thermometer in salad cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
4.1(HH) - Equipment Compartments - Drainage
Inspector’s notes
Equipment Compartments that are subject to moisture due to condensation, food or beverage drip, or water from melting ice are not sloped to allow complete drainage. Cooler leakin below shelf where single service items stored. Fix leak.
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.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Sep 15, 2026 · Original Source