ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Sep 9, 2026
Approved - Minor Violations
1 recorded violation
notedCode 2.4(C)(18)Employee health and hygiene
Official wording
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. Information provided. Recommend purchase of Biohazard/Bodily fluid clean up kit
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.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed Ice build up inside Avantco freezer--Compressor leak? Defrost freezer --rid of ice. Repair as necessary. Freezer currently holding temperature
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, May 19, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 23, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(Z)Food temperature
Official 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.
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 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 25, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup underneath kitchen equipment. Floors under equipment must be cleaned 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.
Official record from Cincinnati Health Department, Sep 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 7, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 14, 2024
Approved - Minor Violations
3 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands
Inspector’s notes
Access to handwashing facility blocked.
Provide paper towels or hand drying provision at hand sink and keep hand sink access accessible
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Replace burnt out lights above prep areas to enhance visibility
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.
Store cleaning agents away from the proximity of foods to avoid 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.