ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
COMPLAINT - COMPLAINT
Apr 2, 2026
Approved - No Violations
3 recorded violations
notedCode 7.2Chemicals
Official wording
7.2 - X. Chemical - Poisonous/toxic material - Separation/Location on Retail Display Shelving
Inspector’s notes
Poisonous/toxic materials for retail sale are stored improperly. Discontinue storing chemicals atop three compartment sink--store in designated chemical 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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired chick peas and expired cut broccoli--Discarded. PIC to assure all TCS foods are disposed as per Ohio Food Code
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.
4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. No sanitizer in three compartment sink.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemicals in designated spray bottles and squeeze bottles
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(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. No discard date was observed on prepackaged grab and go Hummus
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.
3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands. Observed employee wrapping cookie with one gloved hand and touching cookie with ungloved hand--employees must don gloves on both hands when handling ready to eat foods
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.
7.2 - X. Chemical - Poisonous/toxic material - Separation/Location on Retail Display Shelving
Inspector’s notes
Poisonous/toxic materials for retail sale are stored improperly. Observed chemicals stored on counter at three compartment sink--store all chemicals in designated chemical storage area away from food and dishes.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. (Front counter hand 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.
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. Observed no sanitizer at three compartment sink.
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 is not properly labeled. Prepackaged grab and go fruit cup must be labeled with the following: ID names of each fruit, statement of responsibility, Net Weight and discard date
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired cut broccoli and chick peas--discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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.
Official record from Cincinnati Health Department, Apr 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 9, 2025
Approved - Minor Violations
13 recorded violations
notedCode 4.6(B)Contamination
Official wording
4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. No sanitizer used during three step cleaning process. Set up three compartment sink with wash (soapy water), then rinse water, then sanitizer (BLeach and water is acceptable) at three compartment sink. Dish washer not to be used until adequately stocked with required chemicals and functioning appropriately.
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.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (breaded chicken etc.) and prepared TCS foods (I.e. soups and. Rice etc.) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers. Invert plastic knives/handles up
In plain English
An issue that does not fit the common categories. Check the official wording for details.
TCS food was improperly thawed. PRIOR to thawing ROP frozen salmon, either poke hole in cryovac wrapper or remove from wrapper completely
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Faucet and base of faucet at three compartment sink sink is leaking--repair
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.
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 buckets stacked in hand sink in dish room. Hand sink to be used for hand washing only
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired sweet potatoes and Tofu--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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. Wash and sanitize can opener after each use. Disassemble soda pop nozzles and sanitizer used nightly. Request additional nozzles from pop supplier so that nozzles may be rotated and 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.
4.4(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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Repair/Adjust metal shelf to six inches off floor
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, Dec 9, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 28, 2025
Approved - Minor Violations
7 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed drip at base of faucet at three compartment sink-- repair
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.
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR to thawing frozen ROP fish, either poke hole in cryovac wrapper or remove from wrapper completely
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Cooked pasta with no DISCARD DATE
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. Observed soiled can opener blade--wash and sanitize can opener after each use
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 unapproved alternative manual warewashing. Three compartment sink must be set up as follows: Wash (soap and water), Rinse (just water) and then Sanitize (Water and sanitizer) followed by Air Drying
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 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 11, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 10, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Sliced tomatoes were held in container labeled "shrimp" . Label tcs foods correctly.
Several TCS foods not date marked in walk in cooler
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.
Official record from Cincinnati Health Department, Jul 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 12, 2024
Not Abated
2 recorded violations
notedCode 3717-1-07.1(P)Permits, training, and postings
Official wording
"3717-1-07.1(P) - Violation - Personal care items-storage Personal care items are not stored in a designated employee storage area."
Inspector’s notes
"Observed employee coats stored on top of single use containers.
Store personal items away from food and food contact surfaces."
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.
"3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
Inspector’s notes
"Observed self service single use utensils stored in varying directions.
Store utensils with the handles up / one direction.
Prevent hand contact with the food contact portion of the utensil."
In plain English
An issue that does not fit the common categories. Check the official wording for details.