ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
COMPLAINT - COMPLAINT
Mar 25, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed.
Observed thawing ROP fish in unopened packages.
Ensure ROP fish is thawed in opened packages.
PIC open all thawing ROP fish packages.
+COS
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 25, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 25, 2026
Approved - Minor Violations
12 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed that the handwashing stations in the bar and the kitchen by the warewashing machine did not have a supply of hand cleanser.
Ensure handwashing stations are supplied with hand cleanser.
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.
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.
Observed raw beef stored above noodles in the reach in cooler in the kitchen.
Ensure ready-to-eat foods are stored above raw animal foods to prevent cross-contamination.
PIC moved the raw beef below the noodles.
+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.
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 utensils being stored inside of the handwashing sink in the kitchen.
Ensure handwashing sink is used only for handwashing.
PIC removed utensils from the handwashing sink.
+COS
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.
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 a container of yum yum suace and noodles stored for longer than 24 hours that did not have date markings.
Ensure all refrigerated ready-to-eat, TCS food is properly date marked.
PIC date marked all food containers that was missing the date marking.
+COS
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean mugs stored upside down on a soiled rack in the reach in cooler by the bar.
Ensure clean equipment is store in a clean, dry location, that is protected from contamination.
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.
In-use utensils are improperly stored.
1. Observed in-use ladle stored on the soiled surface of the wok range.
2. Observed in-use rice paddle stored in a container of room temperature water.
Ensure in-use utensils are stored on a clean portion of a food prep table or cooking equipment, or in a clean dry container.
Ensure in-use utensil are cleaned and sanitized every four hours.
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.
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.
Observed the handwashing stations at the bar and in the kitchen by the warewashing machine did not have a supply of hand drying provisions.
Ensure all handwashing stations are equipped with hand drying provisions.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed that the floors in the kitchen area and the sides of the cooking equipment were soiled with food debris.
Ensure floors and all surfaces of cooking equipment are cleaned more frequently.
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.
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed multiple working containers of food throughout the kitchen that was not properly labeled with the common name of the food.
Ensure all food not easily recognizable and removed from its original packaging is labeled with the common name of the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
TCS food was improperly thawed.
Observed thawing fish stored in unopened ROP in the reach in cooler by the bar.
Ensure ROP is opened when thawing fish.
PIC opened all ROP fish that was thawing.
+COS
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
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-service lids and containers stored in a soiled container.
Ensure single-service articles are stored their original packaging or in a clean dry container that prevents contamination.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed multiple working containers of food stored uncovered in the reach in coolers throughout the kitchen.
Ensure food stored in working containers are covered.
PIC covered all food stored in working containers.
+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, Mar 25, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed debris accumulation inside fryer compartment and hood. Clean more often.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked at primary bar.
Observed alcohol containers blocking handwashing. Items were moved and employees were reminded to use the handwashing sink exclusively for hand washing. +COS
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed beef being stored over seafood in the fridge. Items were moved so seafood could be on top. Food must be stored with chicken on the bottom, then tenderized meat, then whole meat, then fish, and ready to eat food on the top. +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, Jan 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2025
Approved - Minor Violations
5 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.
TCS food was improperly thawed.
Observed fish thawed in reach in refrigerator in vacuum packaging. Fish was voluntarily discarded by PIC. +COS
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed open lid employee beverages and close lidded employee beverages stored on prep table. PIC moved or discarded beverages. Discussed with PIC that close lidded beverages can be consumed in kitchen if stored in an appropriate location and handled in a way to prevent contamination of hands and the container. +COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
Observed rice scoop stored in between use in standing water. Discussed with PIC alternate manners of storing scoop.
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.