ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - STANDARD INSPECTION
Sep 18, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Observed packaged items prepared in facility (quiche, hummus, salsa) without proper labeling. Label information is to include:
(a) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food;
(c) An accurate declaration of the net quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor; and
(e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
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.
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.
Observed open package of sausages without date. Ensure to date mark.
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, Sep 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2025
Approved - Minor Violations
7 recorded violations
notedCode 6.4(O)(4-6)Other
Official wording
6.4(O)(4-6) - Animals - Limitations
Inspector’s notes
Pets were in the common dining area without appropriate precautions, fish bait was improperly stored, or caged animals were not in an approved area.
Cat was in dining area. Pets are not allowed in the facility unless its service animal required tag to prove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Clean utensils stored handles down in container on window sill in the kitchen. Keep handles up to prevent contamination by touching food or lip-contact surface.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 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.
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 on soups and pasta for self serve. REPEAT VIOLATION.
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked. Corrected on site.
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(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw eggs stored above ready to eat food. REPEAT VIOLATIONS. Keep raw animal food below ready to eat food to prevent contamination. Corrected on site.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet rag to clean espresso machine nozzle was not maintained in sanitizer solution between used.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Provide hair restrain.
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 certification in food protection.
No Level II state certificate. Send your serve safe to state to get state certificate.
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.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 13, 2024
Approved - Minor Violations
9 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled.
No ingredients information on food containers offered for self serve. REPEAT VIOLATION.
Please follow the guidelines below to label all food containers on self serve.
Food packaged in a food service operation or retail food establishment, shall be labeled as specified in 21 C.F.R. 101 and 9 C.F.R. 317.
(2) Label information shall include:
(a) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food;
(c) An accurate declaration of the net quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor; and
(e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
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.
2.2(E)(1)(b)(ii)(c) - III. Preventing Contamination by Hands - Hand Sanitizers (handwashing)
Inspector’s notes
Hand sanitizers used in place of handwashing.
Observed cashier preparing coffee used sanitizer instead of washing hands. Cashiers must wash hands after handling cash register and before prepare food. Corrected on site.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test strips available to check the conc. of Quaternary ammonia sanitizer. REPEAT VIOLATION.
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.
In-use utensils are improperly stored.
Ice scoop stored inside ice bin. Keep ice scoop outside the container on clean and dry surface. Corrected on site.
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.
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Implement and maintain. REPEAT VIOLATION
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)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. REPEAT VIOLATION
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.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
To clean espresso nozzle wet wiping cloth was not maintained in 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.
Food employee(s) did not have their hair effectively restrained.
No hair restarting provided for the employee who was making coffee. Provide hair restrain for all food employees.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test kit available to check conc. of sanitizer.
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.
Food product labels are not in compliance with identity requirements.
All ingridients not listed on self serve food packages in cooler. List all ingredients according to the requirements.
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.
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Implement and maintain.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
There was no sanitizer solution used to clean food contact surfaces. Espresso machine nozzle etc.
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 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 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.
4.6(A) - VII. Protection from Contamination - Sanitizing Food
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized.
Sanitize all food contact surfaces after washing.
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.
Soiled equipment food contact surfaces and utensils were not effectively cleaned.
Food contact surfaces did not sanitize after washing. Properly wash, rinse and sanitize dishes.
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.