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 24, 2025
Approved - Violations Abated
1 recorded violation
notedCode 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 that the food in the compartment cooler in the kitchen line holding temperatures greater than 41°F. TCS food items are inside the cooler. Both the ambient thermometer inside the unit and a probe thermometer measurement of food items read approximately 57°F. The Person in Charge (PIC) stated the morning prep cook leaves cooler doors open during stocking as the reason why temperature is high.
The PIC monitored the cooler after the inspection and later provided picture confirmation that the temperature dropped below 41°F. The PIC instructed the prep cook to avoid leaving cooler doors open during stocking to prevent future occurrences.
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, Sep 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 23, 2025
Not In Compliance
7 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed a baseboard strip behind the kitchen line is separating from the wall creating a gap. Area must be thoroughly cleaned and the baseboard replaced or repaired to maintain a cleanable and sanitary surface.
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.
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.
1. Observed soiled coolers in the kitchen. Must be cleaned.
2. Observed soiled magnetic knife holder. Must be cleaned.
3. Dust pan is soiled. Must be cleaned.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnats around a container of unpeeled onions in the kitchen area. The presence of insects shall be controlled to minimize their presence on the premises. Ensure proper pest control measures are implemented and monitor food storage areas .
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.
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.
Time/temperature controlled for safety (TCS) foods were observed in the multiple-compartment cooler at temperatures greater than 41°F. Both the ambient thermometer and food temperatures were reading approximately 57°F.
The person in charge (PIC) was instructed to discard all food items that had been held in the cooler overnight.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed grease accumulation behind the fryer. Must be cleaned.
2. Observed trash and food debris underneath counters in the kitchen. Must 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.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed unshielded light fixture in the kitchen food prep area. Light bulbs shall be shielded or shatter-resistant to protect food and equipment from contamination in the event of breakage. Provide proper light shielding.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1. Observed damaged gaskets on two different refrigeration units. Torn and worn gasket material can compromise temperature control and is difficult to clean. Gaskets must be replaced to ensure proper sealing.
2. Observed damaged lids for container stored in the cooler. Must be replaced to make sure damaged or chipped pieces do not fall into the food and so that it is properly covered.
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, Sep 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2025
Approved - Minor Violations
5 recorded violations
notedCode 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.
Observed shelfs holding clean equipment and dishes has dust and other debris on it. Must be cleaned.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. The hot and cold handles at the hand washing station were observed to be soiled. These must be thoroughly cleaned.
2. Stains noted inside multiple coolers, and food debris is accumulating on the gaskets. These areas must be cleaned promptly.
3. Grease accumulation on the ventilation hood. Must be cleaned more frequently.
4. Observed soiled industrial can opener. Must 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.
6.1(F)(1) - Wall and ceiling - coverings and coatings
Inspector’s notes
Wall and ceiling coverings were not attached so that they are easily cleanable.
Observed missing panel for covering ceiling lights. There must be proper shielding or covering of light fixtures to prevent contamination of food
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.
In-use utensils are improperly stored.
Observed ice scoops stored on top of ice machine. Must be stored in a clean container. PIC placed the ice scoop in a clean plastic wrap.
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.
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced.
The interior panel of the prep cooler lid is observed to be coming loose. It must be repaired or replaced to ensure proper function and sanitation.
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 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 26, 2024
Approved - Minor Violations
3 recorded violations
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 TCS (time/temperature control for safety) food in the small refrigerator near the kitchen line at temperatures above 41°F. PIC removed all food items from the cooler until any needed repairs are completed.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed missing ambient air thermometers in the prep cooler on the kitchen line and the small cooler near the kitchen line. A thermometer must be present to measure temperatures.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Observed food debris around the prep cooler hood. Must be cleaned.
2. Observed food debris accumulation on and around the can opener blade. Must 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.
Official record from Cincinnati Health Department, Dec 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 8, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
i. Observed accumulation inside the soda gun drip guard by the bar. Must be cleaned and sanitized regularly.
ii. Observed accumulation of debris on and around the blade of the industrial can opener, which may pose a contamination risk. Must be cleaned and sanitized.
iii. Observed food debris accumulation around the top of the prep cooler. Must 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed small amount of build up of black residue inside the ice machine. Must be emptied and properly cleaned and sanitized.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed missing test kit for quaternary ammonium based sanitizer used in the three sink compartment. PIC does have proper sanitizer test strip for dishwashing machine that is chlorine based. Will only use dish washing 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.
Equipment and/or components were not maintained in good working order.
observed gasket on the small cooler by the buffet area was loose at the top. Must be maintained in good repair and cleanable condition to prevent contamination. A loose or damaged gasket can lead to improper sealing, which may cause temperature fluctuations or allow contaminants to enter, potentially violating food safety regulations related to proper storage and temperature control.
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, Oct 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 6, 2023
Not Abated
8 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
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.
"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: Insecticide was stored above clean containers and utensils on shelf in dishwashing area.
CORRECTIVE ACTION: Operator removed chemical from facility."
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.
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
"Employees were not wearing hair coverings during food preparation."
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.
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"1. Exposed insulation on small under the counter reach-in-cooler. Replace panel/cover.
2. Missing door on small under the counter reach-in-cooler on cookline. Repair a work in progress.
3. Three panels of hood filters were missing underneath the ventilation hood. Replace.
4. Blown lights underneath ventilation hood. Replace."
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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Deep cuts/scoring on cutting boards observed on the cookline."
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.
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"OBSERVATION: A tray of raw shell eggs were stored directly on cooked potatoes in the kitchen reach-in-cooler.
CORRECTIVE ACTION: Operator moved eggs."
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.
"3717-1-04.0(A) - Violation - Multiuse Utensils Contact Surfaces, Materials Material characteristics of utensils and or food contact surfaces do not meet standards."
Inspector’s notes
"Cracked food storage containers and lids observed on the dish shelf in the kitchen. Replace containers when they are no longer smooth and easily cleanable."
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.
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: 1. Drain pipe of the ice machine was below the rim of the floor drain.
2. Ice bin drain tubes were inside the drain at the fountain drink machine.
CORRECTIVE ACTION: Operator will install air gaps as required."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.