ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 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 ceiling tiles throughout main kitchen soiled with excessive accumulations of dust/residues. PIC to thoroughly clean within 14 days of inspection. Maintain 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.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Approved - Minor Violations
8 recorded violations
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed a fan built directly into the wall with vents that remain open and are not capable of being closed. The vents must be closable or otherwise adequately protected to ensure the interior of the facility is protected from the entry of pests and contamination from the outside environment.
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.
Observed loose wall boards in the kitchen near the exit, a loose baseboard, and an open gap between the wall and the kitchen stove by the exit. These areas must be repaired and properly sealed to maintain the facility in good repair and to prevent the harborage of pests and the accumulation of debris.
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.
4.5(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.
1. Observed fan used in the kitchen is covered in dust. Must be cleaned.
2. Observed grease accumulation on the ventilation hood fire suppression pipes. PIC stated that a cleaning service for the kitchen vent is coming up.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed rodent droppings in the rear storage area where liquor is stored. The person in charge (PIC) stated that a licensed pest control operator services the facility on a monthly basis. Despite ongoing pest control services, the facility must ensure that all areas are maintained free of food debris and clutter, and that all gaps, cracks, and openings are properly sealed to prevent rodent entry. The PIC cleaned and cleared the affected area of rodent droppings at the time of inspection.
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.
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 metal scouring pad in the hand washing station at the kitchen. PIC discarded the scouring pad.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed grease and dust accumulation on the ceiling and walls of the kitchen. Must be cleaned to maintain sanitary conditions.
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.
Ventilation systems were inadequate.
Observed the ventilation hood system was not functioning as designed, resulting in excessive grease accumulation within the kitchen. The person in charge (PIC) stated that a ventilation hood service company will be contacted to evaluate and repair the system.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed kitchen employee without 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.
Official record from Cincinnati Health Department, Dec 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 6, 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.
Dust collecting on the ceiling of the kitchen vents and on the old heater system. Needs to 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.
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 a container of frozen fish thawing in the designated handwashing sink in the kitchen. Handwashing sinks are to be used exclusively for washing hands and must remain accessible for that purpose at all times. All food preparation activities, including thawing, must be conducted in a designated food preparation sink to prevent cross-contamination.
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 biofilm growth inside of the ice machines. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before returning the machine to uses.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed bicycle in the kitchen area. Discussed with the Person-in-Charge (PIC) the about relocating the bicycle to a designated area, such as the back corner, to minimize the risk of cross-contamination with food, clean equipment, and food-contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
An indoor storage area for refuse, recyclables, and/or returnables does not meet requirements.
Observed a refuse bins stored in the center of the kitchen. Discussed with the Person-in-Charge (PIC) the about relocating the bins to a designated area, such as the back corner, to minimize the risk of cross-contamination with food, clean equipment, and food-contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jun 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 12, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.8(F)Other
Official wording
4.8(F) - Storage
Inspector’s notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area.
Observed boxes of single-use items stored on the floor by the bar area. Must be at least 6 inches above the floor to avoid contaminations from spills, chemicals or pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed grease and dust accumulation on the ceiling and walls of the kitchen. PIC stated they are in the process of cleaning and will continue to work away at it.
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, Nov 12, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 17, 2024
Approved - Minor Violations
8 recorded violations
notedCode 4.5(B)(5)Contamination
Official wording
4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed black residue inside the ice machine by the bar area. Must be drained and cleaned properly.
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.
Observed food debris on self where food order printer is located. Must be cleaned to prevent food debris from contaminating hot holding underneath.
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.
2.2(A) - III. Preventing Contamination by Hands - Hands and Arms
Inspector’s notes
Food employee(s)' hands and/or arms are not clean.
Observed employee using phone with gloves on. Must replace gloves after touching dirty surfaces.
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 cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed phone place on surface where food is prepared. All food contact surfaces must be kept clean 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.
In-use utensils are improperly stored.
Observed multiple scoops inside of food bins. Must be stored outside of the bins in a clean and sanitized container.
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 physical facilities are not cleaned as often as necessary to keep them clean.
1. Excess grease and food accumulation on the floors of the kitchen underneath the equipment. Needs to be cleaned.
2. Dust collecting on the ceiling of the kitchen and on the old heater system. Needs to 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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed broken and not in use equipment stored in the basement. Must be cleared to prevent unnecessary item accumulation on the premise.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed phone on food contact surface. Must be kept in an area that is not in the kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 17, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 27, 2023
Abated
2 recorded violations
notedCode 3717-1-06.4(L)Pests
Official wording
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Violation has been abated"
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.
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
"Violation has been abated"
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 27, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 14, 2023
Not Abated
7 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. Excess grease and food accumulation on the floor underneath cooking equipment in the kitchen. Clean
2. Excess grease accumulation on the stainless steel wall behind cooking equipment and near handsink on cookline. Clean.
3. Excess dust/debris accumulation on ceiling tiles throughout the kitchen. 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.
notedCode 3717-1-04.4(A)(3)Employee health and hygiene
Official wording
"3717-1-04.4(A)(3) - Violation - Equipment,good repair, can opener The can opener blade was dull and creating metal fragments"
Inspector’s notes
"Metal shavings observed around table top can opener blade. Replace."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"No paper towels at bar handsink."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"1. There are openings or gaps along the stainless steel wall behind cooking equipment.
2. There is a gap underneath the handsink on the cook line.
Operator will close and or repair gaps in walls and floor."
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.
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Dead rat observed in basement under stairwell. Operator will remove rat and consult with pest control operator today/tomorrow. Operator will follow up with inspector regarding plans for pest control. No food/food related storage in the basement."
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.
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 inner surfaces of Ice machine.
CORRECTIVE ACTION: Operator will drain machine and clean tomorrow."
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.