ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Jun 3, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed metal tables in prep area no longer corrosion resistant. Replace or make corrosion resistant.
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, Jun 3, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 29, 2026
Not In Compliance
15 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
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 stand mixer not clean to sight of touch. Clean food contact surfaces to prevent contamination.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed plywood shelve on top on metal racks. Remove wood.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up inside dishwasher. Clean more frequently.
2. Observed build up in cooler in prep area. Clean more frequently.
3. Observed build up between equipment. Clean more frequently.
4. Observed build up on wok range. Clean 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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gap around door in back area of prep area. Close gap to prevent entry of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 items on the floor. Place single service items 6 in or above in clean dry place.
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.
notedCode 2.4(C)(8)Permits, training, and postings
Official wording
2.4(C)(8) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge did not ensure that employees used proper methods to rapidly cool TCS foods.
Educated PIC on proper methods of cooling TCS food. Explained there is a 2 hrs period where food needs to go from 135F to 70F and 4hrs to go from 70F to 41F. Additionally explained dividing large amounts of food, using metal pans, and ice baths are helpful ways to rapidly cool foods when they are in the danger zone (135 F - 70 F) .
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.
A restricted pesticide was applied by a person who is not a Certified Applicator.
Obseved household pesticide in prep area. Contact pest control operator if precense of pests is observed.
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.
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 dishwasher not working properly. Use three compartment sink until dishwasher can be repaired.
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.
3.2(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 chicken over soy sauce in walk in cooler. Do not place ready to eat items under raw animal food. Proper order is raw chicken on the bottom, then tenderized meat, then whole meat, then fish, and ready to eat food on the top.
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.
Living or sleeping quarters were not adequately separated from areas used for FSO or RFE operations.
Observed single service items being stored in same place as sleeping quarters. Remove bed or find alternative area for single service items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
Observed fried chicken cooling in big plastic container. Informed PIC proper cooling procedures. +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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed plastic container had cracks. Container was voluntarily discarded. +COS
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.
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.
Official record from Cincinnati Health Department, May 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2025
Approved - Minor Violations
3 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.
Manager had items date marked.
+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.
4.6(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 ware washing machine not dispensing sanitizer effectively. PIC fixed concentration and advised it would be monitored more closely moving forward.
+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.
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.
Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 19, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. Observed a buildup on the handles of every cooler and freezer. The surfaces of equipment must be cleaned more frequently.
2. Observed a buildup of grease on the side of the freezer next to grill line. It must be cleaned.
3. Observed a buildup within the dishwasher. It must be cleaned.
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.
TCS food was improperly thawed.
Observed shrimp being thawed in stagnant water. Food must be thawed under cool, running water.
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.
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.
Official record from Cincinnati Health Department, May 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(2)Food temperature
Official wording
3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
Raw shell eggs are not maintained at 45° F.
Observed eggs being held at room temperature. Manager removed and advised they would be held in cooler moving forward.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup within the ventilation hood. It must be cleaned.
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, Jan 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 1, 2024
Approved - Minor Violations
7 recorded violations
notedCode 7.0(A)Chemicals
Official wording
7.0(A) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials do not have a legible manufacturers label.
Observed cleaner bottle without proper labeling.
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.
Observed noodles and rice in walk-in cooler not labeled or dated with expiration.
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)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed buildup on ceiling vents, needs to be cleaned.
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 is not protected from environmental sources of contamination during preparation.
Observed large amounts of grease on ventilation hood, must be cleaned more frequently.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of roaches, needs to contract service for pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed yeast buildup inside top portion of ice machine. Needs to be 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.
Official record from Cincinnati Health Department, Aug 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 27, 2024
Abated
6 recorded violations
notedCode 3717-1-03.4(C)Food temperature
Official wording
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
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.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Violation has been abated"
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.
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.
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing 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."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.1(C) - Violation - Food Contact Surfaces Cleanability Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Violation has been abated"
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, Feb 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 2, 2024
Not Abated
6 recorded violations
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed a leak in the back of the dishwasher. It must be repaired.
Plumbing system is not maintained in good 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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Warewashing equipment -sanitizer concentration.
Sanitizer concentration is not being monitored."
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.
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
Inspector’s notes
"Observed meat being thawed with no cold, running water flowing on it. All meat being thawed must be placed under cold, running water. Manager placed meat under running water and advised it would be done for all thawing moving forward.
TCS food was improperly thawed."
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.
"3717-1-04.1(C) - Violation - Food Contact Surfaces Cleanability Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices."
Inspector’s notes
"OBSERVATION: Observed a non-commercial grade container being used to hold fried chips.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
CORRECTIVE ACTION: A food grade container must be used for all food items."
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.
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing 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."
Inspector’s notes
"Food contact surfaces, chemical sanitizing
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."
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.
"OBSERVATION: Observed a buildup in the ice machine.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: The ice machine must be cleaned."
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.