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
Sep 21, 2026
Approved - Minor Violations
5 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 buildup of debris on racks in dairy cooler, buildup of dust on metal framework above slicer/cutting board station in meat processing refrigerated room. Ensure to clean as often as necessary.
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 several lights out in walk in coolers and freezers. Ensure to keep in good repair to provide proper lighting.
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.
Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed.
(1) Fruits and vegetables may be washed by using chemicals as specified under paragraph (F) of rule 3717-1-07.1 of the Administrative Code and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution will be provided.
Found no testing strips available for the vegetable wash in produce area. Ensure to provide testing strips to confirm proper levels are being used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed broken sprayer at 3 compartment sink in produce. Ensure to keep 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.
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.
Paper towels not available in deli and bakery. Ensure all hand sinks have paper towels available for proper hand washing.
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.
Official record from Cincinnati Health Department, Sep 21, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Jan 16, 2026
Approved - Minor Violations
8 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.
Soiled filters under the hood above fryer in deli.
Proffer flour soiled in bakery.
Side of condenser heavily soiled in dairy cooler.
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.
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 overhead cabinet above 3 comp.sink in meat dept. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Multisurface cleaner stored by food in meat dept. Keep all chemicals away from food and food contact surfaces to prevent contamination. Corrected on site.
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.
3.2(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 fish burgers stored above Kimchi and cream in sea food cooler. Keep raw animal food keep away or below ready to eat food to prevent contmaination. 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.
The physical facilities were not maintained in good repair.
Observed gap on left side of right door in dock area.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee's cloths on food boxes in back hallway. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jan 16, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Sep 3, 2025
Approved - Minor Violations
5 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.
Unused meat grinder in meat cooler. Remove it from the premises.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gap in south dock door. Close gap to prevent entry of insects and rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food is not properly labeled.
No ingredients information on self serve Einstein Bagals. Provide information.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Soiled ceiling vents and light shields in deli. Regularly clean vents and light sheilds.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Personal clothes by food and food contact surfaces. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 19, 2025
Approved - Minor Violations
10 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair.
Big ole by the floor in the wall by entrance door in dock area.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Exhaust fan heavily soiled in deli and bakery cooler. Regularly clean fans in all. cooler.
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.
Gap in both dock doors. Close gap to prevent entry of rodent and insect.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
One sink in ladies room was not draining properly.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemical stored on ledge by and above single service cups in Starbucks. Corrected on site.
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.
No discard date on sliced deli meat. 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)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Un covered chicken breading in deli area. Keep all food cover during storage.
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 are not cleaned as often as necessary to keep them clean.
Trashy floor in storage room for produce. Produce storage room cluttered. Organize it.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee jacket was hanging on the rack where food contact surfaces stored in sushi area. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Miscellaneous sources of contamination observed.
Broom and dust pan stored where food contact surfaces stored while handle touching food contact surfaces. Keep all cleaning supplies in separate space away from food and food contact surfaces. 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.
Official record from Cincinnati Health Department, Feb 19, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Aug 12, 2024
Approved - Minor Violations
14 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order.
Observed cutting board in the meat department had deep cuts. Refurbish or replace.
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.
6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed
Inspector’s notes
Floor and wall junctures not coved or not closed to no larger than =1/32 inch.
Observed that the two docking doors and regular door on the other side had gaps on the corner.The floor below the two docking doors has gaps. All gaps must be completely close.
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.
Working containers of food are not properly labeled.
Observed water spray bottles and food storage containers in multiple locations that were not labeled. Must be labeled correctly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed in multiple locations where chemical bottles were not stored separate in a manner the could reduce risk of contamination. Must be stored in separate location.
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(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 crab meat held at 48 F degrees in food prep cooler in sushi section because it was overfilled. TCS foods must be kept below 41 F degrees to prevent the growth of pathogens.
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 solution used for 3 compartment sink was not connected properly behind Starbucks. Must be checked every for correct concentration of sanitizer solution everyday.
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 in Starbucks and meat department.
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.
Ventilation systems were inadequate.
Obsrved grease buildup in the ventilation hood in the deli section. Needs to be cleaned regularly.
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.
Existing equipment/facilities no longer meet requirements and must be replaced.
Observed fridge door located in the meat section not closing tightly enough. Must be replaced or fixed.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed buildup of dirt in vent grill of the the deli and produce walk-in coolers. Must be cleaned to prevent contamination.
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(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed buildup on paper towel holder in the sushi section. 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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed empty paper towel containers in multiple hand washing areas. Must provide paper towels for hand washing sinks.
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.
3.3(F) - V. Food from Approved Source - Records Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
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.
The physical facilities were not maintained in good repair.
Observed lights burned out in meat walk-in. Must be fixed to provide adequate lighting.
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, Aug 12, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 16, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 30, 2024
Not Abated
10 recorded violations
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant 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."
Inspector’s notes
"OBSERVATION: No discard date on turkey in deli.
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.
CORRECTIVE ACTION: Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is MUST BE properly date marked."
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Non working thermometer in Star Bucks cooler and digital thermometer in Queen City sausage case was not working.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.
"Roller where paper goes above slicer blade soiled in deli.
3 door deli freezer door was heavily soiled.
Soiled table below unused microwave in bakery.
Sea food cooler exhaust fan soiled REPEAT VIOLATION.
Sides of condenser in meat room and cooler soiled.
Non-food contact surfaces are dirty."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Water pooling by the door in deli cooler.
Outlet cover missing on light switch of bakery walk in cooler
Bakery floor pooling water.
Light shield detached from light above steel table in bakery.
Fix floor and graded it towards the drain so water doesn't pool.
The physical facilities were not maintained in good 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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Open bag of chicken flour in deli.
Food is stored unwrapped or in uncovered containers.
CORRECTIVE ACTION: All food must be covered during storage."
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.
"3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
Inspector’s notes
"Soiled microwave in bakery.
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Unlabeled bag of chicken flour
Working containers of food are not properly labeled."
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Observed hole by threshold of small door in dock area.
Outer openings of a food facility were not protected against the entry of insects and rodents."
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.
notedCode 3717-1-06.4(H)Water, plumbing, and sewage
Official wording
"3717-1-06.4(H) - Violation - Facilities-Cleaning plumbing fixtures Plumbing fixtures are being kept clean and maintained."
Inspector’s notes
"Soiled hand sink in meat room.REPEAT VIOLATION.
Plumbing fixtures are being kept clean and maintained."
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Soiled light shield in bakery area.
Bakery floor was soiled.
The physical facilities are not cleaned as often as necessary to keep them clean."
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.