More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2026
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.
Observed the corners of the dish washing machine has food debris accumulation. 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.
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 the prep cooler on the kitchen line reading temperatures around 55°F. The person in charge (PIC) stated that all items were brought from the walk-in cooler and had not been held at this temperature for more than four hours. All items were moved back into the walk-in cooler until the unit is repaired.
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 were not maintained in good repair.
Observed missing ceiling tiles in the kitchen area. The person in charge (PIC) stated that a leak had occurred from the residents above the restaurant. The leak has been addressed, and the affected area has been cleaned. New ceiling tiles have been ordered.
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, Jan 23, 2026 · Original Source
COMPLAINT - COMPLAINT
Jun 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 4, 2025
Approved - Minor Violations
5 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.
1. Observed dust accumulation on the vents on the ceiling in the kitchen. Discussed with the PIC and they are planning on cleaning the ceilings.
2. Observed frozen slim water accumulating on the exterior of the walk-in cooler condenser unit. The Person in Charge (PIC) is aware of the issue and stated that a repair technician will be contacted. No food or items are to be stored beneath the affected area to prevent potential contamination.
3. Observed grease accumulation on the casters of the frying unit as well as the floor. 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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed uncovered cup of water with straw in the kitchen. Must be in a closed, covered container (e.g., cup with a lid and straw or spout).
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed floor tiles are coming loose where the fryer is located and grease is accumulating underneath. Must be fixed to keep the floors smooth and easily cleanable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed employee book bags stored on racks where dry good are kept. Personal items should be stored in designated non-food prep areas, such as lockers, shelves away from prep areas, or personal storage bins.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean equipment and utensils were not properly stored.
1. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface.
2. Observed clean silverware setup uncovered on dinning tables before customers are seated. When utensils are placed unwrapped or unprotected directly on the table before a customer is seated, they are exposed to potential contamination from the environment, staff, or other patrons, and this violates the requirement to protect food-contact surfaces.
Utensils must be: Wrapped (e.g., in a napkin or sleeve), or placed in a clean, sanitized container or holder that protects them from contamination, or placed after the customer is seated to avoid exposure.
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, Jun 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed biofilm growth inside the ice machine. Must be cleaned.
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
Oct 3, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed accumulation of biofilm in the ice machine. Must be emptied so it can be 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Dust accumulation on the ceiling above where food is prepared. Clean and maintain.
2. food debris all across the floor in the kitchen. Clean and maintain.
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, Oct 3, 2024 · Original Source
COMPLAINT - COMPLAINT
Apr 12, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 27, 2024
Not Abated
9 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"1. Dusty ceiling grate above the clean linen and dish storage in the kitchen/dish area.
2. Accumulation of paper towels on the floor and overfilled trash can in the employee restroom. Clean and maintain.
3. Accumulation of food and or debris on the floor throughout cooking, servers and dish area. Clean and maintain."
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)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"OBSERVATION: Prepared/cooked items such as Greens, Carb mix, Seafood, Pot Roast were not datemarked in the walk-in-cooler
CORRECTIVE ACTION: Chef datemarked items and will datemark any foods that will not be used within 24 hours."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Various squeeze bottles of Oils and Sauces were unlabeled on the cookline."
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
"1. Dust build up container storing ice scoop.
2. Heavy build up on outer areas of Bulk Dry Goods containers in the kitchen."
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.
"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."
Inspector’s notes
"OBSERVATION: 1. Shellfish tags were not maintained with a working supply of Clams, Oysters or Mussels in refrigeration units.
2. Last date of sale was not recorded on Shellfish tags when container becomes empty.
CORRECTIVE ACTION: Operator will maintain tags or copy with working supply of shellfish and record last date of sale on tag once container becomes empty."
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.
"3717-1-03.2(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: Raw Chuck/Meat was stored above cooked foods on cooling rack in the walk-in-cooler.
CORRECTIVE ACTION: Chef rearranged foods on rack for proper storage."
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 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: Black residue on back splash inside of ice machine.
CORRECTIVE ACTION: Ice machine will be cleaned and sanitized tonight per Chef."
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
"No Lactic Acid test strips available. Operator will use Steramine tablets with Quat test strips until Lactic Acid test strips are purchased."
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.
"3717-1-05.4(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
"Lid is missing from the dumpster in the outdoor enclosure."
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.