COMPLAINT - COMPLAINT
Aug 17, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 17, 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
8 inspectionsCOMPLAINT - COMPLAINT
Aug 7, 2026
Not In Compliance
1 recorded violation
notedCode 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 the presence of gnats around the bar area. Must be controlled.
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, Aug 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 2, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed utensils wrapped in napkins and placed on dining tables with the food-contact (mouth) portion exposed. Utensils must be fully covered to protect against contamination.
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 issuesOfficial record from Cincinnati Health Department, Jun 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 20, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(J)Food temperature
Official wording
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 131F. PIC placed service call for diagnostics/necessary repairs. Supplemental warewashing to be used interimly.
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 6.2(I)(3)Facility maintenance
Official wording
6.2(I)(3) - Lighting - intensity
Inspector’s notes
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Observed spent light bulbs at kitchen hood system. PIC indicated replacements would be installed.
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 record from Cincinnati Health Department, Jan 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 24, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Observed bar hand sink soap dispenser supplied with sanitizer.
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Jul 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 7, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Observed no hand soap at bar and sushi station hand sink. Maintain supplied.
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.
More about handwashing problemsnotedCode 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. Observed rice, at sushi station, held at 110F. PIC voluntarily discarded product and replaced with compliant supply. PIC to ensure holding temperatures are monitored throughout operational hours.
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 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed mechanical dish machine produce 0ppm chlorine sanitizer solution. PIC placed service call for diagnostics/necessary repairs. Discontinue usage of equipment until operating to manufacture's specifications and necessary repairs have been completed. Supplemental, manual warewashing to be used interimly.
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)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Observed opened, bulk rice stored uncovered. PIC covered product.
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, Feb 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 23, 2024
Approved - Minor Violations
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 various raw proteins, held in cook line drawer cooler, between 44F - 51F. PIC voluntarily discarded product. PIC to ensure equipment is serviced and holding <= 41F prior to next usage.
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, Aug 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 15, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 15, 2023 · Original Source