ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 20, 2026 · Original Source
Cincinnati, OH
100 Joe Nuxhall Wy
Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗
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ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
5 recorded violations
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed stickers on outside of containers. Clean more frequently. 2. Observed build up on fan in prep area. Clean more frequently. 3. Observed ice build up in freezers in dry storage area. Clean more frequently.
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.
More about cleaning or sanitizing problems3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
TCS foods were being held at temperatures >41° F. Observed not shelf stable ranch at room temperature in the dry storage area and in the kitchen. Ranch was voluntarily discarded. +COS
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.
More about food kept at an unsafe temperature6.4(A) - Repairing
The physical facilities were not maintained in good repair. Observed missing ceiling tiles in prep area. Repair ceiling.
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.
More about building upkeep issues4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Equipment components were not intact, tight or properly adjusted. Observed freezer handles not intact in dry storage area.. Repair handles
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues5.1(S)(2) - Plumbing System- Maintained in Good Repair
Plumbing system is not maintained in good repair. Observed leak in three compartment sink. Repair sink
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.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Apr 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 23, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 25, 2024 · Original Source
Cincinnati, OH
Cincinnati, OH
Cincinnati, OH
Cincinnati, OH