ROUTINE - STANDARD INSPECTION
Jun 4, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 4, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsROUTINE - CRITICAL CONTROL POINT
Jun 1, 2026
Not In Compliance
11 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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. Prepped produce and other foods in the cooler were observed to not be properly date marked with what day they were prepped and when they should be 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.
More about food kept at an unsafe temperaturenotedCode 6.4(J)(2)Other
Official wording
6.4(J)(2) - Using Dressing Rooms and Lockers
Inspector’s notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Personal items and possessions observed sitting around and on food storage area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(2)(3)Food temperature
Official wording
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. Freezer observed to have a buildup of frost in it.
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 temperaturenotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Working containers of sauces, spices, etc. need to be properly labeled with the contents of the container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.4(H)Other
Official wording
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Opened cans were observed to not be properly date marked.
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 temperaturenotedCode 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. Reach in line cooler observed to be left open and food above acceptable 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.
More about food kept at an unsafe temperaturenotedCode 4.5(A)(1)Contamination
Official wording
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. Can opener blade observed to not be clean and rusty.
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 contaminationnotedCode 3.2(C)(1)(H)Contamination
Official 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. Prepped food in cooler observed to not be wrapped or covered.
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 contaminationnotedCode 6.2(J)Facility maintenance
Official wording
6.2(J) - Ventilation - mechanical
Inspector’s notes
The HVAC system was not keeping rooms adequately ventilated. Large buildup of dust observed on ceiling vent above food prep area.
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 issuesnotedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Cutting boards were observed to be stained and grouted along the surface.
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 record from Cincinnati Health Department, Jun 1, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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. Observed multiple containers of ready to eat foods in the walk in cooler and reach in coolers without proper date marking. Spoke with person in charge about keeping up with dates. Had person in charge add dates. +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.
More about food kept at an unsafe temperaturenotedCode 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 cooked samosas out at room temperature. Spoke with person in charge about keeping them cold until ready to reheat in fryer.
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 record from Cincinnati Health Department, Dec 16, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 6, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 6, 2025 · Original Source
COMPLAINT - COMPLAINT
Sep 30, 2025
Not In Compliance
3 recorded violations
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed a door sweep in the back of the restaurant that needs repairing. Observed cracked sidewalks and foundation that can be sealed to prevent entry of rodents through the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 in kitchen and basement floors that needs to be maintained 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.
More about cleaning or sanitizing problemsnotedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed heavy amounts of rodent feces in basement of facility. Spoke with management about having integrated pest control for facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Sep 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2025
Approved - Minor Violations
7 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed reach in cooler with broken door, could cause temperature abuse issues if not repaired. PIC talked about replacing entire cooler.
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.
More about equipment or utensil issuesnotedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed heavy grease buildup on ventilation and behind cooking equipment. Floors need to be degreased. Observed rodent activity in basement, spoke with PIC about pest control coming to treat for rodents.
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 temperaturenotedCode 6.1(K)(2)Pests
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located. Insect control device was stored on a counter above and around food containers, had PIC relocate away from food.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 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. Informed PIC about food code update with allergens, needs to create a consumer advisory for menu online or in store.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
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. Was not able to provide signatures of a written health policy. Gave PIC CHD example to create a policy with the information.
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.
More about employee hygiene or health policy issuesnotedCode 3.1(L)Food source and labeling
Official wording
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 majorly dented canned goods. Informed PIC to discard or return to store for credit.
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.
More about food source, dating, or labeling problemsnotedCode 4.1(H)Cleaning and sanitizing
Official wording
4.1(H) - Nonfood Contact Surfaces - Cleanability
Inspector’s notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal sheet with gap where food debris and pest can harbor. Spoke with PIC about cleaning and repairing so the surface doesn't have gaps.
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 record from Cincinnati Health Department, Jun 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 24, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2025
Not In Compliance
7 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 metal shavings on commercial can opener, had PIC clean to prevent metal in food. 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.
More about food not protected from contaminationnotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Working containers of sauces, spices, and other foods are not labeled with identity of food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No person in charge present in the food facility. Facility must be inspection ready at all times with a person in charge trained in food safety.
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.
More about paperwork, training, or posting issuesnotedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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. Observed containers in reach in cooler by food prep station with no date marking. If food is being transferred from a large counter to small working containers please label with the use by date of the large container to verify foods are not sitting longer than 6 working days in the reach in 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 temperaturenotedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. 1. Samosas are room temperature, if considered time as public health control please discard after 4 hours. 2. Cooked rice held at room temperature instead of inside warmer. Had PIC turn rice warmer on.
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 temperaturenotedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. Cooked samosas are being held at room temperature and must have a written time as public health control procedure to leave at room temp for 4 hours. Foods after 4 hours must be thrown away.
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 temperaturenotedCode 4.5(B)(4)(b)Contamination
Official wording
4.5(B)(4)(b) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented Bottles of sauce located above prep station are being refilled instead of cleaned before each refill. Bottles had lots of old food stains like they are not being changed out.
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 record from Cincinnati Health Department, Jan 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 14, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 14, 2024 · Original Source