ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
ROUTINE - STANDARD INSPECTION
May 12, 2026
Approved - Minor Violations
2 recorded violations
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.
Observed a heavy build-up of dust on the HVAC vents above the kitchen.
Ensure the vents are cleaned more frequently and maintained 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.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed missing and damaged shielding for the lights in the kitchen area.
Repair or replace missing and damaged 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.
Official record from Cincinnati Health Department, May 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2026
Not In Compliance
7 recorded violations
notedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed missing and damaged shielding for the lights in the kitchen area.
Repair or replace missing and damaged 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.
A cross connection is present onsite.
Observed the outlet tubing of the chemical dispensing unit on the three-comp sink was submerged below the water line of sanitizer solution.
Ensure cross connections are prevented by creating an air gap between the plumbing fixture and the high-water level of a basin.
PIC removed the tubing submerged in the sanitizer solution.
+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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed working containers of powdered sugar and spices that where not labeled with the common name of the food.
Ensure all food removed from its original packaging and is not easily recognizable is labeled with the common name of the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Observed several cans of pesticides stored in the basement.
Ensure no unnecessary chemicals are stored on the premises.
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.
4.5(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 a buildup of suspected mold inside of the ice machine and along the exterior joints of the machine.
Ensure the ice machine is cleaned more frequently and maintained clean.
PIC discontinued operation of the machine until it can be cleaned and reinspected.
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.
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.
Observed a heavy buildup of dust on the HVAC vents above the kitchen.
Ensure the vents are cleaned more frequently and maintained 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.
Official record from Cincinnati Health Department, May 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 10, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2025
Not In Compliance
2 recorded violations
notedCode 4.5(B)(3)Contamination
Official wording
4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Employee advised that utensils such as pizza cutters and spoons were cleaned and sanitized every 24 hours. Utensils must be clean and sanitized every 4 hours.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed bar dishwasher not working. PIC set up a maintenance call to repair equipment. PIC and employees will continue to use 3 compartment sink to clean.
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.
Official record from Cincinnati Health Department, Nov 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 15, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. +Repeat
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.
The physical facilities were not maintained in good repair. Observed deteriorating seals around three compartment sink and mop sink.
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 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 15, 2025
Not In Compliance
3 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Owner reached out for next steps to obtain manager certification in food protection.
+Repeat
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.
The physical facilities were not maintained in good repair.
Observed seals around mop sink and three compartment sink that were deteriorating.
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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed no air gap for prep sink. No air gap was observed at standard inspection for ice machine and per PIC, facility had not addressed plumbing violation. Provide proper air gaps.
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.
Official record from Cincinnati Health Department, Apr 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 8, 2025
Not In Compliance
6 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Observed no manager with Ohio Manager certification in food protection.
+Repeat
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.
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 ham and cheese in top portion of refrigerator holding at 46ºF and tomato sauce holding at 45ºF. Observed hot honey held at ambient temperature. Food (TCS) was pulled for disposal as it had been in unit for over 4 hours. Hot honey was moved to refrigerator maintaining proper temperature.
+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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed 50 ppm quaternary ammonia in sink. PIC added sanitizer to solution and had company to come adjust it to come next day.
+COS
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.
The physical facilities were not maintained in good repair. Observed seals around mop sink and three compartment sink that were deteriorating.
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. Observed prep refrigerator that was not maintaining TCS foods below 41ºF. TCS items that had been in unit for less than 4 hours were moved. Cold TCS foods need to be held in equipment that can hold food under 41ºF.
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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed prep sink and ice machine in basement that did not have adequate vertical separation distance for air gap. Provide proper air gap.
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.
Official record from Cincinnati Health Department, Apr 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 20, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(D)(1)Food temperature
Official wording
3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling - temperature and time control
Inspector’s notes
TCS foods are not being properly cooled within the allowed time period. Observed chicken that was noted at 82ºF at around 2 hours of cooling. Chicken was reheated to 165ºF and food employee used different cooling methods.
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.
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 cutting boards hung above utility sink next to chemical dispenser. Cutting boards were placed by three compartment sink to be cleaned and sanitized.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed food employee drinking from open lidded beverage in kitchen. Employee got rid of beverage and was observed washing hands.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no manager with Ohio manager 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.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
COMPLAINT - COMPLAINT
Sep 4, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 17, 2024
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no manager with Ohio manager 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.
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 sauce with garlic in oil that was maintained at ambient temperature. Garlic in oil mixture was pulled to be voluntarily 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.
Official record from Cincinnati Health Department, Jun 17, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 12, 2024
Not Abated
1 recorded violation
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: Drainage system prevention
A drain originating from culinary sink in which food, portable equipment, or utensils are placed, shall contain an indirect connection as specified in the Ohio plumbing code (Air gap).
CORRECTIVE ACTION: PIC said plumber would be contacted on date of inspection. "
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.
Official record from Cincinnati Health Department, Mar 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
Not Abated
2 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
"Observed no manager with ODH manager 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.
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: Drainage system prevention
A drain originating from culinary sink in which food, portable equipment, or utensils are placed, shall contain an indirect connection as specified in the Ohio plumbing code (Air gap).
CORRECTIVE ACTION: PIC said that air gap could be provided."
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.