More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 15, 2026
Approved - Minor Violations
4 recorded violations
notedCode 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed containers of foods stored uncovered in kitchen.
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(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration
Inspector’s notes
Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration.
Observed nonfunctional ambient air thermometer in working cooler. Replace.
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 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
Observed expired FSO license displayed in facility. PIC to ensure current license is displayed.
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.
4.8(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 various single use articles stored on facility flooring. Discontinue practice.
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, Jul 15, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 15, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3Contamination
Official wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented.
Observed food being microwaved in plastic containers not labeled or intended for microwave use. Food-contact materials must be suitable for their intended purpose to prevent melting or chemical contamination. Discontinue using non–microwave-safe plastics for heating food.
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, Oct 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 8, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 8, 2025 · Original Source
COMPLAINT - COMPLAINT
May 6, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2025
Not In Compliance
4 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 inside of the dust bin is soiled. Must be cleaned.
2. Observed grease accumulation on ventilation hood. Person in Charge (PIC) stated that the scheduled professional cleaning was delayed but has been rescheduled and will occur within the next week.
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.
Acidifying rice to make non-TCS but does not meet requirements or have a HACCP plan.
Observed no pH meter in the facility as part of their Hazard Analysis Critical Control Point (HACCP) plan or pH record keeping logs. Regular pH measurements must be recorded to verify compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 beef product stored above ready-to-eat foods. PIC moved the raw meats below ready-to-eat foods.
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.
5.0(H)(2) - Water capacity for peak hot water demand
Inspector’s notes
Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility.
Water at the handwashing station and three-compartment sink was not reaching the minimum required temperature of 85°F. Ensure hot water supply is restored and maintained at or above 85°F to support proper handwashing and warewashing. Immediate repair is required to remain in compliance with Ohio Food Code regulations.
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, May 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Observed food debris on the floor of the walk-in cooler. Must be cleaned.
2. Observed food debris underneath the hood of the prep cooler. 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.
Official record from Cincinnati Health Department, Dec 18, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 23, 2024
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.
1. Observed food debris on the floor of the walk-in cooler. Must be cleaned.
2. Observed grease accumulation in the hood vent filters. 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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented.
Observed dented tomatoe cans at the facility. PIC will remove and discard those that are dented. Dented cans could compromise intrigerity, increasing the risks of bacterial contamination like botulism.
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(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface.
Observed cooked broccoli and raw meats stored in the prep sinks. Must store all food items in food grade containers. Prep sinks should only be used to wash food items and not for holding.
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.
"3717-1-03.2(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 fish was stored on the same tray as cooked Eel and Tofu in the walk-in-cooler.
CORRECTIVE ACTION: Cooked items were placed on shelf above the raw items."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Sushi rice was observed at 106F-112F. Per operator, rice was placed into warmer after preparation.
CORRECTIVE ACTION: Operator will recheck rice after 30 mins and discard if not at 135F."
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.
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
Inspector’s notes
"Raw Tuna was thawed in Reduced Oxygen Packaging in walk-in-cooler. Packaged was cut open by operator."
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Boxes of food on the floor in the Walk-in-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.
"3717-1-04.0(A) - Violation - Multiuse Utensils Contact Surfaces, Materials Material characteristics of utensils and or food contact surfaces do not meet standards."
Inspector’s notes
"1. Cooked Egg rolls were stored in cardboard shipping box in the walk-in-cooler.
2. Frozen Salmon was stored in plastic ""to go"" bag in the walk-in-cooler.
Ensure food containers are cleanable, reusable etc."
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.
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 3717-1-06.4(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
"Accumulation of grease and food on the floor in the corner underneath cooking equipment."
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.