ROUTINE - CRITICAL CONTROL POINT
May 20, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 20, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Complete
1 recorded violation
notedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Burger patties being hot held were not within acceptable temperature. Items discarded -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 temperatureOfficial record from Cincinnati Health Department, Dec 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 13, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.5(A)Other
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Container of grated Parmesan cheese was located in the dry storage area when package label instructed to keep item refrigerated. -COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop in utility closet not hung up to air-dry after use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(T)Contamination
Official wording
3.2(T) - Food Preparation - Preventing Contamination from the Premises
Inspector’s notes
Food is not protected from environmental sources of contamination during preparation. Pizzas were uncovered and unattended before cooking; unprotected from environmental contaminants.
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, May 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 5, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.1(U)Other
Official wording
4.1(U) - Condenser Units
Inspector’s notes
Condenser unit not separated from food/food storage space by dustproof barrier. Condenser/fan in the refrigerator was present with dust.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.2(G)(2)Food temperature
Official wording
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods. Food operator in the pizza area did not have a thermometer to temp the pizzas in this area.
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(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. Ice machine in kitchen needs to be 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.
More about cleaning or sanitizing problemsnotedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer in pizza area was not within an effective range. Solution was discarded and remade to be within range. -COS
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, Dec 5, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 15, 2024
Approved - Minor Violations
5 recorded violations
notedCode 4.1(U)Other
Official wording
4.1(U) - Condenser Units
Inspector’s notes
Condenser unit not separated from food/food storage space by dustproof barrier. Vents/condensing units in the refrigerator were unclean and present with dust.
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. Cheese in refrigerator was not dated for a use-by date. -Product just opened and dated as such. Corrected on site
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 4.1(H)Cleaning and sanitizing
Official wording
4.1(H) - Nonfood Contact Surfaces
Inspector’s notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Refrigerator seal was cracked and present with mildew, which leaves it unable to be easily 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.
More about cleaning or sanitizing 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. TCS food out of temp were either reheated or tossed. -Corrected on site
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(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer was not within range and unmonitored. -Sanitizer dumped and remade. Corrected on site
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, May 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Not Abated
6 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Hot holding for chicken sandwiches was not being maintained- cos CORRECTIVE ACTION: Sandwiches thrown away/corrected on site"
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 3717-1-02.1(A)Permits, training, and postings
Official wording
"3717-1-02.1(A) - Violation - PIC Must Require Employee Reporting License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law."
Inspector’s notes
"Missing employee illness reporting documents"
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 3717-1-04.5(D)Cleaning and sanitizing
Official wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Mold observed in the ice machine"
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 3717-1-04.4(P)Cleaning and sanitizing
Official wording
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Sanitizer was not monitored- corrected on site."
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 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Employee drinks/cups were near the prep sink and not in a separate area- 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 3717-1-02.4(C)(17)Other
Official wording
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s notes
"Missing vomit/diarrhea acknowledgement form for employees"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jan 19, 2024 · Original Source