More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 2, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(4)(e)Contamination
Official wording
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
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.
4.5(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.
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 operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Multi purpose cleaner been used to clean the food contact surfaces.
Observed a food employee spraying a multipurpose cleaner onto a food preparation table during the spraying process the chemical overspray contacted the food shredder and a box of single used gloves, food contact surfaces, and single use items must be protected from chemical contamination, the affected items were removed from use, cleaned and sanitized or discarded as appropriate employees were instructed to apply cleaning chemicals in a manner that prevents overspray onto food, contact surfaces, and single use articles
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Dish washing machine
Observed the interior surfaces of the dishwasher to be heavily soiled with grease and hard water buildup. The accumulation of mineral deposits and grease prevents the dishwasher from being effectively cleaned and may interfere with proper cleaning of utensils and equipments as a result, dishes and utensils exiting the dishwasher, appeared so soiled and not visibly clean.
Thoroughly clean and delime the interior of the dishwasher and maintain it in a clean and sanitary condition to ensure effective cleaning and sanitizing of all food contact equipments this version documents.
Correctiveaction expected.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Floor is soiled under the food equipments.
Clean the floor maintain clean.
Walls by the dish washer is soiled dirty .
Clean the walls, maintain them 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.
The wash, rinse or sanitizing solution was not clean.
Dish washer water tank where the detergent, sanitizer dispense is soiled greasy dirty .
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.
Warewashing sink was not properly cleaned and/or sanitized.
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.
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
Cheese shredder was soiled.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employees report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
No sick policey.
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 level two 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 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
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.
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.
4.5(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.
Observe stickers on the food contact services, multi use food container containers observed, still have stickers after cleaning.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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.
The chemical sanitizer being used is not approved for food contact surfaces.
Multi use purpose spray cleaner been used to clean and sanitize prep table and other food contact surfaces.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Cleand utensils a stored inside dirty contianers.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
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(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mops stored wet inside the mop sink's bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Soiled equipment food contact surfaces and utensils were not effectively 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.
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.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Intake vents are greasy .
Clean maintain clean.
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.
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Coolers, food equipments are not clean.
Prep cooler gaskets are not 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed, soap stored in containers that were originally used for sauce and were not properly labeled.
Chemical containers must be clearly identified with the common name of the contents to prevent accidental misuse or contamination
Properly label all chemical containers and do not store chemicals in food containers unless they are clearly marked and designated for chemical use only.
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)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Plumbing fixtures are being kept clean and maintained.
Sinks are not clean.
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.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Cups stored on dirty surfaces in the serving area's.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
7.1(P) - X. Chemical - Other Personal care items - Storage
Inspector’s notes
Personal care items are not stored in a designated employee storage area.
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.
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.
Cheese stored in the prep area in a temperature of 61 F .
discard the cheese
TCS food must be stored in the temperature of 41 Fahrenheit or under.
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.
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganis
Observed raw animal food items hamburger being cooked, using a fixed cooking time only in accordance with company policy employees were not verifying the final internal cooking temperature with a calibrated food thermometer, and no suitable thin tip thermometer was available in use.
Time alone does not verify that the required minimum internal cooking temperature has been achieved .
A calibrated food thermometer must be used to verify that all raw animal food reachs the required minimum internal cooking temperature for safety. This wording clearly documents, the observation without criticizing the companies policy directly while emphasis the food code requirements to verify the internal temperature.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed clean dishes, stored while still wet on the dish rack, food contact equipment and utensils must be allowed to air dry completely and drain adequately after cleaning and sanitizing before stacking or storing storing wet dishes can lead to contamination and does not allow proper drying.
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.
Ice scoop stored inside dirty stainless container by the ice machine
Ice scoop stored inside a stainless steel container that contains standing water and visible hard water buildup.
Ice scoops must be stored in a clean manner and protected from contamination between uses.
The storage container must be cleaned and maintained to prevent the accumulation of residue and buildup.
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, Aug 5, 2026 · Original Source
COMPLAINT - COMPLAINT
Jul 17, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 17, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 9, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed soiled area behind the ice machine where water is pooling. Cleaning is required.
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, Feb 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 1, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 2, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 2, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 13, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(J)Contamination
Official wording
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface.
-Observed the drain board of the ice machine soiled. Usage of ice machine will be discontinued until it has been 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.
Official record from Cincinnati Health Department, May 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2023
Not Abated
1 recorded violation
notedCode 3717-1-06.2(D)Handwashing
Official wording
"3717-1-06.2(D) - Violation - Facilities-handwash aids prohibited placement Food preparation sink, utensil washing sink, or the service sink was set up as a handwashing sink."
Inspector’s notes
"Facilities-handwash aids prohibited placement
Food preparation sink, utensil washing sink, or the service sink was set up as a handwashing sink."
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.