SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 4, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed boxed romaine lettuce and bagged onions stored on walk in cooler flooring.
Discontinue practice.
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, Jun 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 17, 2025
Approved - Minor Violations
1 recorded violation
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 food debris accumulation inside of the prep coolers used in the front. Discussed with person in charge (PIC) to have them 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, Sep 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 23, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 20, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 15, 2024
Not In Compliance
1 recorded violation
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 cold holding prep cooler reading temperatures greater than 41 degrees Fahrenheit. PIC discarded foods that were held longer than 2 hours and moved non-perishables and less sensitive items into a new 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.
Official record from Cincinnati Health Department, Nov 15, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 10, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed buildup of food residue around the blade of industrial can opener. Must be inspected and cleaned regulary.
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 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.
Observed no signed employee sick policy in the facility. PIC will get employees to review company sick policy and collect the necessary documentation.
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Spinach was 56F and Corned Beef 46F in sandwich blocks in front prep/cooking area.
CORRECTIVE ACTION: Items were discarded."
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed a few employees prepare food without 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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Observed Chemicals stored above meat slicer and prep table.
CORRECTIVE ACTION: Chemicals were moved."
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.