ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
COMPLAINT - COMPLAINT
Sep 22, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.1(N)Facility maintenance
Official wording
6.1(N) - Exterior Walls and Roofs - Protective Barrier
Inspector’s notes
Perimeter walls or roof does not protect against the weather or pests.
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, Sep 22, 2026 · Original Source
COMPLAINT - COMPLAINT
Sep 8, 2026
Not In Compliance
2 recorded violations
notedCode 6.1(N)Facility maintenance
Official wording
6.1(N) - Exterior Walls and Roofs - Protective Barrier
Inspector’s notes
Perimeter walls or roof does not protect against the weather or pests.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
ROACHES IN THE FACILITY
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Cincinnati Health Department, Sep 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2026
Approved - Minor Violations
8 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
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.
3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling
Inspector’s notes
TCS foods are not being properly cooled within the allowed time period.
Improperly cooling of time temperature controlled for safety TCS food .
.
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(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.
Several food containers were observed in poor condition and we're not clean to sight and touch food residue grease and sticker residue remained on multiple containers after cleaning several containers were heavily stained and had rough deteriorated surfaces that are no longer smooth and easily cleanable prevent preventing effective cleaning and sanitizing. Additionally, several food scoops were observed with soiled surfaces. All food contact surfaces must be thoroughly cleaned and maintained in a clean, smooth and easily cleanable condition replace any containers or utensils that can no longer be effectively cleaned and sanitized due to excessive or surface deterioration.
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(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
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 were not maintained in good repair.
Ceiling's tiles in the basement and the storage area.
Replace all damaged ceiling tiles.
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.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
TCS foods are not being properly cooled within the allowed time period.
Improperly cooling of time temperature controlled for safety TCS food .
Food was not being cooled using the approved cooling method. The food was placed on a cart at room temperature before being moved to the walk-in cooler to cool down during the inspection.
The proper cooling procedure was reviewed with the person in charge TCS food must be cooled from 135° f to 70° F within two hours and then from 70 F to 41°F or below within an additional four hours for a total cooling time of no more than six hours .
approved cooling methods include placing food in shallow pans, or dividing it into small portions, using an ice bath or other rapid cooling equipment to facilitate cooling no written, cooling logs, or documentation were available to verify when the cooling process began, the person in charge stated the food had been cooling for approximately 30 minutes at the time of inspection. The food temperature remained above 135 F and was still within the allowable cooling timeframe the person in charge immediately corrected the cooling process by implementing the appropriate cooling method.
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.
Pipes ceiling attachments fans in the walk-in coolers they need to be cleaned more often.
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, Jul 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 27, 2026
Approved - Minor Violations
6 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.
The physical facilities were not maintained in good repair.
Missing ceramic wall tiles behind the grill line, replace and repair.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Excess accumulation on the floor underneath equipment throughout the premise, clean maintain a 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. black residue found on gaskets of the salad sandwich block.
2. Excess soil accumulation inside the sandwich block on the cook line in the Top and Rear kitchens.
3. Excess grease accumulation on a grill top on grill's drawers on cookline in the front 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Equipment components were not intact tight or properly adjusted missing whole range Buffalo filters in the front kitchen replace.
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, Mar 27, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 19, 2026
Not In Compliance
11 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed a bottle of Spic and Span stored above a container of buns and near a box of gloves on shelf in the Top Kitchen. Operator moved the bottle of Spic and Span.
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.
Missing ceramic wall tiles behind the grill line. Replace/repair.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
0 ppm of Chlorine sanitizer observed in the Glass Washer at the bar. Operator states he will discontinue use until serviced and send all glassware to the kitchen for warewashing.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Black residue on gaskets of the Salad sandwich block in the Top Kitchen. 2. Excess soil accumulation inside of the sandwich block on the cook line in the Top and Rear kitchens.
3. Excess grease accumulation on grill top on grill drawers on cookline in the Front 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.
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.
Did not observe any signage, posters or menu notification of allergens used as ingredients in facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Handwashing sign was missing from one of the restrooms.
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed cooked mushrooms, peppers and onions on cookline without temperature control. Operator discarded items into trash. Discussed proper hot holding and possible use of Time as a Public Health Control procedure.
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(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed black residue on the backsplash inside the ice machine. Operator cleaned the ice machine backsplash with a Sani cloth.
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.
Excess grease accumulation on the floor underneath equipment on the cookline in the Front and Top kitchens. 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, Feb 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 22, 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.
-Observed the hood above the stove are soiled in grease buildup, which requires frequent cleaning.
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.
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
-Observed food items stored in the walk-in refrigerator unlabeled with their common name identity.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
-Observed the reach-in refrigerator holding several TCS food items soiled in food debris. PIC was required to frequently clean storage equipment.
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, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
-Observed the drainboard for the ice machine soiled and require cleaning and sanitizing.
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(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
-Observed a nonfunctional refrigerator on-site. Ensure the facility is free from I tems that are unnecessary to the operation or maintenance of food service operation such as equipment that is no longer used or functional.
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, Apr 22, 2025 · Original Source
COMPLAINT - COMPLAINT
Mar 17, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 13, 2025
Approved - Minor Violations
2 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 fans in the walk-in refrigerator soiled in debris. PIC was required to clean the fans in the walk-in refrigerator.
-Observed the vents in the hoods of the stove soiled in grease. PIC was required to clean the hood.
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.
Excess food debris on equipment and utensils not removed before cleaning.
-Observed excess food debris in dishes and utensils inside the ware washing machine. PIC was required to remove food debris in equipment before cleaning.
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 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 25, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(4)(e)Contamination
Official wording
4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
-Observed the reach-in freezer that holds frozen TCS foods soiled in food debris. PIC stated that the equipment will 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
-Observed the vents of the fans located in one of the walk-in refrigerator on-site soiled in debris.
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(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
-Observed the ice machine on-site soiled and usage was required to 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.