SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2026
Approved - Minor Violations
2 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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Observed garnishes on the bar top that were not protected from contamination by consumers.
PIC moved the garnishes behind the bar.
+COS
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.
Official record from Cincinnati Health Department, Jun 24, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 2, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.4(G)(4)Food temperature
Official wording
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.
Date marking did not include the preparation date in the 7 days, allowing for 8 day use. Operator will change SOP's and re date mark all 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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
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, Dec 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed devices on mop sinks that could put pressure on backflow preventer. Per facility, facility has plans to address.
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 operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed dichlorvos strips in bars. Dichlorvos strips were voluntarily discarded by operator. +COS
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.
Official record from Cincinnati Health Department, Aug 20, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 1, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed improper connection on mop sink faucet to chemical dispenser. Facility discussed having a pressure rated backflow preventer instead. Recommended that facility contact Cincinnati plumbing department to verify that repair is performed Ohio plumbing code.
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. Observed grout in disrepair. Facility is in process of getting estimates.
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 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 7, 2025
Not In Compliance
6 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed unapproved connection to chemical dispenser on mop sink.
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)(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.
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed dichlorvos strips in bar area. Dichlorvos strip were removed.
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(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling
Inspector’s notes
TCS foods are not being properly cooled within the allowed time period.
Observed cooked TCS food at 85°F at 2 hours. Product was reheated and thinned to cool more rapidly.
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 physical facilities were not maintained in good repair.
Observed missing grout in kitchen. Facility is working on gathering estimates to repair 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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed two ice bins in bar area that were not properly air gapped. Provide proper air gap.
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.
Official record from Cincinnati Health Department, Jan 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 17, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed waste tee on mop sink. Discussed with facility that waste tees are not approved on mop sink due to fouling and clogging. One example of an appropriate connection for a chemical dispenser is a dedicated water supply.
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. Observed missing grout between kitchen tiles. Facility is in the process of getting quotes to 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.
Official record from Cincinnati Health Department, Oct 17, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 10, 2024
Not In Compliance
5 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y-splitter on mop sink faucet that has built in backflow preventer that is not designed to have continuous back pressure.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed cheese holding at 53ºF, sliced tomatoes holding at 48ºF, and breaded animal protein at 58ºF. Breaded animal protein was voluntarily discarded. Cheese sliced tomatoes were moved to a different refrigerator. TCS food in refrigerator for less than 4 hours was moved. TCS food in refrigerator for longer than 4 hours was voluntarily discarded. Ice bath for top portion of refrigerator was adjusted. Employees went looking for refrigerator to maintain TCS food below 41ºF until unit can be adjusted, repaired, or replaced to maintain TCS food below 41ºF.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed sanitizer that was too low from dispenser. Facility contacted technician to come out and repair it. Facility said that they had adjusted it and that it now was too strong. Dilute as necessary to ensure a proper concentration of sanitizer.
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 were not maintained in good repair. Observed missing grout in kitchen. Per facility, they are in the process of getting quotes to repair 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.
Equipment components were not intact, tight or properly adjusted. Prep cooler was not maintaining TCS foods below 41ºF. Per manager, facility has part on order, but it will take up to 8 weeks to get part in.
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, Oct 10, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 3, 2024
Not In Compliance
6 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed cole slaw and cheese holding between 46-48°F in sandwich block style refrigerator on grill line. Observed sour cream holding at 53°F and cheese holding at 56°F. TCS food held for less than 4 hours were moved to a refrigerator maintaining proper temperature or placed on an ice bath for service.
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.
Equipment components were not intact, tight or properly adjusted.
Observed two sandwich block refrigerators not maintaining proper temperatures of TCS foods. Do not place TCS foods in units until it can be ensured that TCS foods will be maintained below 41°F.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink that has a backflow preventer not designed for continuous backpressure.
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(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed sanitizer at 50 ppm Quaternary ammonia. Facility called company for adjustment of dispenser.
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 were not maintained in good repair.
Observed missing grout on kitchen 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.
Fruits or vegetables cooked for hot holding were not cooked to 135F. Observed beans at 110°F in hot holding unit noted at 170°F. Beans were voluntarily discarded.
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 3, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 8, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 6, 2024
Abated
3 recorded violations
notedCode 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Sandwich block style refrigerator was not repaired to maintain TCS foods below 41°F. Sandwich block refrigerator was maintained empty until it can be repaired/adjusted. "
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, Mar 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Not Abated
3 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Sandwich block style refrigerator was not maintaining TCS foods below 41°F. Facilities was called to address issue."
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.
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Observed handwashing sink used for other purposes.
CORRECTIVE ACTION: Items were removed from handwashing 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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed pico de gallo holding at 45°F and cheese holding at 46°F in refrigerator that was not maintaining TCS foods below 41°F for potentially over 4 hours.
CORRECTIVE ACTION: TCS foods in refrigerator were voluntarily discarded. Facilities was called to address issue."
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.