More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - STANDARD INSPECTION
Sep 8, 2026
Approved - Minor Violations
6 recorded violations
notedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed strawberries on a napkin in freezer. Had PIC discard strawberries. Make sure food is stored in food grade containers or bags with a covering.
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(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Reach in prep coolers up front need to have internal thermometers inside to quickly verify temperatures.
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 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 food safety certificate but no Ohio manager certification from Ohio department of health. Will email application to send information to get certificate.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
PIC was not able to provide written procedures for vomiting events in an FSO. Will email guidance from Ohio department of health.
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.
In-use utensils are improperly stored.
1. Observed ice scoops stored directly in contact with ice. Make sure handle portion is not touching ice or stored in a clean dry location.
2. Scoops in freezer be careful with handles touching food.
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 was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil.
Observed debris and stains on a couple of wiping clothes drying on food prep sink. Make sure all wiping clothes are staying clean and maintained in 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, Sep 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 16, 2026
Approved - Minor Violations
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.
Manager is still working on completing course.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by a recognized testing agency.
Observed red mixer that's not commercially appovable. Manager said new equipment is on order.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employees without proper hair restrains. PIC got employees hats to wear throughout the day.
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, Mar 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 9, 2026
Not In Compliance
13 recorded violations
notedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed working containers for cleaners and soiled utensils stored inside of hand washing sink.
Ensure that the hand washing sink is used onlyfor hand washing.
PIC removed all unnecessary items from the hand washing sink.
+COS
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 soiled knives and scissors stored with cleaned utensils on the knife rack by the prep sink.
Ensure utensils are properly washed and sanitized prior to storage, ensure knife rack is cleaned and sanitized.
PIC cleaned and sanitized the soiled utensils and the knife rack.
+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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed wet food containers stacked on storage racks.
Ensure containers are completely dry before being stored
PIC removed all wet food containers from the storage rack and will be re-washed and sanitized.
+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.
In-use utensils are improperly stored.
1. Observed ice scoop stored on top of ice inside of the ice machine.
Ensure ice scoop is stored in a clean, protected location.
PIC stored the ice scoop in a clean, protected container.
+COS
2. Observed in use utensils stored in a container of room temperature water.
Ensure in use utensils are stored in a clean, protected, and dry container or stored in water that is at least 135 degrees Fahrenheit.
PIC stored in use utensils in a clean, protected, and dry container.
+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.
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.
Observed no advisory posed for major food allergens.
Ensure an advisory is posted and accessible to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
PIC was given a copy of ODH Clean-up Guidance for Vomit/Fecal Accidents.
+COS
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.
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed employees personal items placed on racks used for food and single use articles storage.
Ensure employees have a designated space to store personal items.
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.
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 grade mixer that was used at the facility.
Ensure all food equipment is commercially approvable by an recognized testing agency.
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.
Food employees wearing jewelry during food preparation.
Observed employee wearing a watch while preparing food
Ensure all employees are not wearing jewelry except for plane metal band rings when preparing food.
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.
Food employee(s) did not have their hair effectively restrained.
Observed employees preparing food without effective hair restraints
Ensure employees preparing food have their hair effectively restrained.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single use utensils stored on the floor.
Ensure single use utensils are stored at least six inches off of the floor.
PIC moved single use utensils to a shelve.
+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.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
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.
Observed the employers sick policy was not signed by employees.
Ensure employees review and sign the employers sick policy.
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.
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.
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.