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
Aug 3, 2026
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 a buildup of dust on the condenser fans in the walk-in cooler.
Ensure the condenser fans in the walk-in cooler are cleaned more frequently and maintained clean.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
Inspector’s notes
The food facility had an insufficient number of hand washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code.
Observed no handwashing sink by three compartment sink.
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 physical facilities were not maintained in good repair.
Observed missing and water damaged ceiling tiles throughout the facility.
Ensure the ceiling tiles are replaced.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed a non-commercial microwave available for custom use.
Ensure equipment used in the establishment is commercially approved.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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, Aug 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 27, 2026
Not In Compliance
8 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 a buildup of dust on the condenser fans in the walk-in cooler.
Ensure the condenser fans in the walk-in cooler are cleaned more frequently and maintained clean.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed single use sandwich bags stored below household cleaners on the retail shelve.
Ensure single-use items are stored on the retail shelve in a manner that protects them from potential sources of contamination.
PIC moved the single use sandwich bags away from the household cleaners.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
Inspector’s notes
The food facility had an insufficient number of hand washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code.
Observed no handwashing sink by three compartment sink.
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.
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.
Observed suspected mold on the interior food contact surfaces of the ice machine.
Ensure food-contact surfaces are clean to the sight and touch.
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.
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.
The physical facilities were not maintained in good repair.
Observed missing and water damaged ceiling tiles throughout the facility.
Ensure the ceiling tiles are replaced.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed food stored on the ground in the back storage area.
Ensure food items are stored in a clean, dry location that is at least six inches off of the floor.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed a non-commercial microwave available for custom use.
Ensure equipment used in the establishment is commercially approved.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
Inspector’s notes
The food facility had an insufficient number of hand washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code. Observed no handwashing sink by three compartment sink. +Repeat
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 physical facilities were not maintained in good repair. Observed water damaged ceiling tiles and water dripping from lighting fixture by ice machine room. Observed water damaged ceiling tiles in three compartment sink area and self service area. Observed missing and water damaged ceiling tiles in ice machine room and water coming up from grout of floor tiles. PIC said that owner sent someone to facility for repairs. Observed ceiling lights that were not operating in sales area.
+Repeat
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.
Light bulbs were not shielded or shatter-resistant in required areas. +repeat
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.
Official record from Cincinnati Health Department, May 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 28, 2025
Approved - Minor Violations
6 recorded violations
notedCode 5.1(G)Handwashing
Official wording
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
Inspector’s notes
The food facility had an insufficient number of hand washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code.
Observed no handwashing sink in three compartment sink area.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
The physical facilities were not maintained in good repair.
Observed damaged ceiling. Observed grout in bad repair by ice machine.
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.
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s notes
Facility constructed or equipment installed without prior written approval from the licensor.
Refrigerator in walkway to office added without prior written approval from licensor. Obtain written approval or remove from facility.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
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.
Food is not properly labeled.
Observed unlabeled bags of ice.
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.
Official record from Cincinnati Health Department, Jan 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 5, 2024
Abated
5 recorded violations
notedCode 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
"Violation has been abated"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities 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."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s notes
"Violation has been abated"
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, Apr 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 24, 2023
Not Abated
17 recorded violations
notedCode 3717-1-05.1(G)Handwashing
Official wording
"3717-1-05.1(G) - Violation - Handwashing facilities-number, location This food facility does not have the required number of conveniently located handwashing sinks."
Inspector’s notes
"Observed no hand washing sink by three compartment sink. Should a hand washing sink be installed, a plumbing permit will be needed and prior approval of location will be needed by this department."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed hot dogs that were holding at 48°F and chocolate milk that was holding at 47°F. According to food employee, facility had not been taking temperatures of the walk in refrigerator. Walk in refrigerator was noted at 48°F and did not fall in temperature during inspection.
CORRECTIVE ACTION: TCS food in unit was removed from display so that it could be voluntarily disposed by food employee. Food employees said that verification would be provided of disposal of food."
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Observed no air thermometer in reach in glass front display refrigerator by coffee machines."
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.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed water coming from toilet and toilet not flushing properly."
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.
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
Inspector’s notes
"Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors
Outdoor refuse containers (dumpster) do not have tight fitting lids, doors, or covers."
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.
"3717-1-05.4(P) - Violation - Refuse/recyclables/returnables-unnecessary items Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items."
Inspector’s notes
"Observed trash bags behind dumpster and tires in dumpster area."
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 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities 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."
Inspector’s notes
"OBSERVATION: PIC Duties -employees informed of their responsibilities
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.
CORRECTIVE ACTION: Sample employee health reporting policy agreement was provided."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Observed no hand drying provision in restroom."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed walk in cooler holding TCS foods above 48°F and walk in freezer not working. Do not place TCS foods in walk in cooler or walk in freezer until it can be ensured that they will maintain TCS foods below 41°F or frozen solid respectively."
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.
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Food temperature measuring devices.
The operator did not have a food thermometer readily accessible."
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.
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"Observed unlabeled packaged frozen novelties in freezer for customer self service. Novelties were removed from sales area."
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.
"3717-1-04.4(D) - Violation - Warewashing equipment-cleaning frequency. Warewashing equipment and/or components were not cleaned throughout the day or before use."
Inspector’s notes
"Observed three compartment sink with lots of items stored in it and not clean."
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.
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s notes
"Observed no cleanup procedure for vomit and diarrhea events."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed light bulbs out in walk in cooler and not working properly."
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.
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s notes
"OBSERVATION: Observed build up on inside of ice machine.
CORRECTIVE ACTION: Ensure that ice machine is properly cleaned and sanitized prior to placing back in use."
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Sanitizing solutions-testing devices.
There is no test kit available for measuring the concentration of the sanitizer."
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.