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
Sep 14, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed ice build up inside milk cooler #1
Observed seals torn inside milk cooler #2
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, Sep 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 2, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed a milk cooler not in use
-per PIC a work order was placed for removal
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.
Observed the seals torn on the milk cooler in the lunch line
Observed the seal torn at the bottom of the walk in freezer
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.
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 shredded cheese dated 11-6 inside the walk-in fridge and reach in fridge and not discarded
-PIC discarded the shredded cheese
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed corn dogs hot holding at 128 degrees at serve line
Observed sweet potatoes hot holding at 125 degrees inside the warmer
-PIC reheated the corn dogs and sweet potatoes
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed corn dogs and sweet potatoes not covered inside the warmer
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the seals broken inside the milk cooler located at the serve line
Observed the milk cooler in the prep area not functional/broken
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed cheese slices open and not dated
-PIC dated the cheese slices
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.
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single serve containers not protected inside the drawer in prep area.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed a kidney bean can dented.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed the vent dusty inside the freezer room.
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 1, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 20, 2024
Approved - Minor Violations
3 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed suspected mold on the walls in the room with the freezers
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed dusty vents inside the room with the freezers
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, Mar 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2023
Not Abated
3 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
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.
"3717-1-03.2(C)(1)(f) - Violation - Protection from Contamination-Damaged Stock Damaged or spoiled goods are improperly stored."
Inspector’s notes
"OBSERVATION: Protection from Contamination-Damaged Stock
Damaged or spoiled goods are improperly stored.
Observed molded oranges in a box on the shelf.
CORRECTIVE ACTION: PIC discarded the oranges and the box."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Facilities: Maintenance: Good repair
The physical facilities were not maintained in good repair.
Observed a ceiling tile open/not intact outside the dry storage room.
Observed a ceiling tile open/not intact inside the dry storage room.
Observed mold on the wall to the left of the walk in freezer.
Observed ceiling tiles open/not intact in the room with the walk in freezer.
Observed water damage and mold on the ceiling above the walk in freezer."
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.