SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw hamburgers stored above ready to eat foods like sauces, tomatoes. PIC corrected cooler arrangement with raw meat stored on bottom shelf.
+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.
Official record from Cincinnati Health Department, Jun 24, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 2026
Approved - Violations Abated
1 recorded violation
notedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
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, Jan 15, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 5, 2026
Not In Compliance
3 recorded violations
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.
Several TCS food items stored in one pep cooler above 41 F .
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.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents shall be cleaned frequently enough more often.
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.
Official record from Cincinnati Health Department, Jan 5, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 6, 2025
Approved - Minor Violations
3 recorded violations
notedCode 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.
Prep coolers shall be cleaned more often.
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.
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.
Several food items stored above 41 f in a prep cooler.
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.
Floor under the dish washer, and under the food equipments shall be cleaned .
Wall is soiled by the dish washer is soiled.
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 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 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 foods in prep cooler and reach in portion of cooler at 50-55°F. Had PIC throw away all TCS foods.
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, Oct 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 30, 2024
Approved - Minor Violations
4 recorded violations
notedCode 5.1(D)Water, plumbing, and sewage
Official wording
5.1(D) - Backflow prevention
Inspector’s notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
Observed insufficient air gap with hose of sanitizer solution and flood level of sink basin. Had PIC cut tubing to prevent back flow.
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.
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 foods held at 50-55°F. Had PIC throw away all 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.
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Lighting insufficient near friers, please replace dead light bulbs.
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.
6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Ventilation over grill needs cleaned more frequently. Grease is starting to drip down. Please clean quarterly or sufficient enough to reduce grease.
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.
Official record from Cincinnati Health Department, Oct 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2024
Not In Compliance
10 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.
The cooler by the grill reading >45° F. Food was discarded.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Ventilation throughout the kitchen and bathroom are dirty. 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.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
Bulk container for hot soup was used for cooling. Shallow/smaller container needs to be used for cooling.
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.
Floor cabinets are dirty and the coolers used to display bottled beverages floor dirty. 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.
Plumbing system is not maintained in good repair.
The hand sink does not drain suffienctly.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Eggs uncovered in the freezer.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Dented can in storage.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Dishwasher components were not cleaned throughout the day or before 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 operator failed to remove dead pest(s) in a timely manner.
Dead insects around the drain under the pop machine.
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.
Official record from Cincinnati Health Department, Jul 29, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 24, 2023
Not Abated
4 recorded violations
notedCode 3717-1-03.2(D)Food source and labeling
Official wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers for the butter and water by the grill do not have common name ID
Working containers of food are not properly labeled."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Cabinets used to store utensils are not cleaned as often as necessary
Nonfood-contact surfaces are not cleaned frequently enough."
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(J) - Violation - Food Contact with equipment and utensils Food is contacting an unclean surface."
Inspector’s notes
"OBSERVATION: Tongs handle was in touch with the fresh cheese
Food is contacting an unclean surface.
CORRECTIVE ACTION: Cheese was discarded by the manger"
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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"OBSERVATION: RTE TCS food, date marking disposition
Ready-to-eat TCS food sliced of deli meat was undated
CORRECTIVE ACTION: Manger discarded the undated deli meat"
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.