More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 8, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Cleaned utensils were observed stored in an area that did not prevent them from contamination.
+COS
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, Aug 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 9, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 5, 2026
Not In Compliance
4 recorded violations
notedCode 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.
Observed dishes on rack that need to be recleaned due to insects. Spoke with person in charge about recleaning all dishes on rack.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed pest in dish machine area, flying insects were also observed. Please have licensed pest control operator visit asap.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Mechanical dish machine has a water leak where the drain board and the machine meet on the clean dish side.
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.
4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
Observed at main dish machine. Employee washing dishes began sanitizing at 3-comp sink until fixed.
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.
Official record from Cincinnati Health Department, Feb 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 17, 2025
Not In Compliance
4 recorded violations
notedCode 6.4(L)Pests
Official wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner.
After pest treatment, operator failed to removed dead pest from facility. Operator cleaned area on site.
+COS
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.
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 dishes in storage that were not clean to sight and touch. Person in charge brought dishes to be washed. Reset rinse-aid chemical for soap residues.
+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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Food stations set up and provided by commisary kitchen need to have proper equipment to prevent consumer contamination if there is not an employee serving the food. Spoke with person in charge about purchasing sneeze guards.
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.
Official record from Cincinnati Health Department, Dec 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2025
Approved - Minor Violations
4 recorded violations
notedCode 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 pickles and cooked noodles ready for service stored in walk in cooler unwrapped. PIC covered foods until ready to be served.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean equipment stored in dirty containers for storage. Had PIC run all equipment through mechanical dish machine.
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.
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 large prepared salsa container without date marking. PIC labeled with use-by date.
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)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed buildup within ice machine. PIC placed do not use sign until cleaned. Operator is able to get clean ice from other ice machines at concession stands.
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.
Official record from Cincinnati Health Department, Jan 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 4, 2025
Approved - Minor Violations
3 recorded violations
notedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed spray bottle without proper labeling. PIC discarded bottle.
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.
4.6(C)(2) - VII. Protection from Contamination - Food contact surfaces Hot water sanitizing
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
Mechanical dish machine was not reaching proper sanitizing temperatures. PIC used 3-comp sink to sanitize dishes.
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.
Working containers of food are not properly labeled.
Observed containers in kitchen without identity labeling. Please label all spices, sauces, items not in original packaging.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jan 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 12, 2024
Not Abated
6 recorded violations
notedCode 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
"Observed personal beverage stored above the sanitized exit of the dishwashing machine.
Store personal beverages away from / below food and food equipment."
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Ensure that cold/hot holding equipment have temperature gauges so that ambient air temperatures may be monitored.
Observed a hot-box with only a temperature setting dial.
The setting dial does not reflect the actual air 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.
"3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."
Inspector’s notes
"The lighting intensity is insufficient at the prep line location.
Lighting intensity is required to be 50ft candle intensity in areas where exposed food is handled."
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.
"3717-1-03.2(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: Observed raw shell and liquid eggs stored above ready to eat food items in the block cooler.
CORRECTIVE ACTION: Store raw animal product below / away from food items that are
ready to eat/do not need cooking for safe consumption."
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.
"OBSERVATION: Observed soil build within the ice machine.
CORRECTIVE ACTION: Clean and sanitized all interior PVC surfaces, including the water lines."
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 3717-1-03.4(G)(4)Food source and labeling
Official wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: Observed hummus without any date labeling, and still bearing the label from the previous food item.
Observed items in the cooler dated with an 8 day shelf life.
CORRECTIVE ACTION: All stored food items must bear an expiration date.
Do not exceed six (6) days beyond prep/opening when establishing the shelf life.
Remove old labels from containers to prevent confusion."
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, Feb 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 21, 2023
Not Abated
3 recorded violations
notedCode 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
"Observed personal employee food - stored above food meant for service.
Keep personal items away from / below food and food contact surfaces."
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Ensure that all warmers/hot boxes have temperature gauges so that ambient air temperature may be monitored.
Observed warmers with only a settings gauge but no continous/real-time temperature monitor."
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.
"3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."
Inspector’s notes
"The lighting is insufficient along the prep line closest to the dish room door.
The lighting is required to be 50ft-candles in the food prep/handling areas.
Ensure that the required lighting intensity is established."
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.