ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
26 inspections
ROUTINE - STANDARD INSPECTION
Sep 11, 2026
Approved - Minor Violations
1 recorded violation
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.
Operator is turning in food safety certificates to Ohio department of health. Will check for Ohio certification for round 2 inspections.
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, Sep 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2026
Not In Compliance
3 recorded violations
notedCode 6.1(K)(2)Pests
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed insect control device above single use item storage. Spoke with PIC about moving cups from Starbucks away from bug zapper or vice versa.
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 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.
Observed state food safety certificate but no Ohio manager certification. Emailed PIC application to send documents to Ohio department of Health.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed small flies/ gnats in deli area around mop sink and single use item storage. Have pest control operator visit to treat for flies.
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.
Official record from Cincinnati Health Department, Sep 4, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Aug 28, 2026
Not In Compliance
8 recorded violations
notedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Was not able to verify an employee health policy. Following up to see policy for Kroger.
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.
6.1(K)(1) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices were not designed to retain the insect within the device.
Observed fly zapping device above boxes of single-use items in back by Starbucks dry storage. Please move device away from equipment and single use items.
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)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed heavy ice buildup in main freezer in back. Please de-ice and defrost. Remove ice from boxes.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed heavy small fly presence in fried chicken/hot food area and Starbucks dry storage area.
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 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.
Was not able to verify an 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.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination.
Observed a couple of dented cans on shelf at time of inspection. PIC removed items from sale. Major dents on seals or in middle of can must be removed.
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.
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation.
Observed dish machine in bakery area not stocked with dish soap. PIC replaced soap at time of inspection.
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1. Observed deli cooler doors that do not self close.
2. Observed deli cooler doors that need gaskets replaced or fixed.
3. Observed freezer doors that need gasket replaced or fixed. (L25 Aisle 40)
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, Aug 28, 2026 · Original Source
COMPLAINT - COMPLAINT
Jun 17, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 4, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 4, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Feb 18, 2026
Not In Compliance
10 recorded violations
notedCode 4.4(L)Food temperature
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
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.
6.3(D) - Distressed Merchandise: Segregation and Location
Inspector’s notes
Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, were not segregated and not held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.
Observed damaged items not labeled by the receiving area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(M) - VII. Protection from Contamination - Mechanical Warewashing - Sanitization Pressure
Inspector’s notes
The flow pressure in a warewashing machine was not adequate.
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.
4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
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.
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
Pressure measuring devices on the dish machine were not accurate or were not properly scaled.
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(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
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.
Warewashing machine was not operated according to the manufacturer's instructions.
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(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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, Feb 18, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Jan 28, 2026
Not In Compliance
7 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.
Dirty rusty can opener holderon the prep table in the deli department.
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. (Starbucks) Single items wrapping tissues stored exposed .
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
4.4(M) - VII. Protection from Contamination - Mechanical Warewashing - Sanitization Pressure
Inspector’s notes
The flow pressure in a warewashing machine was not adequate.
In the area.
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.
4.1(EE)(2) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers
Inspector’s notes
A warewashing machine installed after March 01, 2005 does not have an alarm or visual method to indicate if the detergent and sanitizer are not being delivered.
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 are not cleaned as often as necessary to keep them clean.
Floor for the walk-in cooler in the deli area and the floor for dairy walk-in cooler 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.
6.3(D) - Distressed Merchandise: Segregation and Location
Inspector’s notes
Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, were not segregated and not held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.
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 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 18, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(P)Equipment and utensils
Official wording
4.1(P) - Equipment Openings - Closures and Deflectors
Inspector’s notes
Equipment closure does not overlap openings, flanged upward, water tight for equipment C Equipment Openings -
Equipment closure does not overlap openings, flanged upward, water tight for equipments LISTED
Doors R-27.L-29, L05aisle36
Doors-20 AND L-07 IN AISLEN38
DOORS L-24, L-07, IN AISLE 40 ARE NOT IN GOOD REPAIR.
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 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2025
Not In Compliance
2 recorded violations
notedCode 4.1(S)Other
Official wording
4.1(S) - Bearings and Gear Boxes - Leakproof
Inspector’s notes
Equipment with bearings and gears that need lubricants are not protected from leaking onto food or food contact surfaces.
Leaky pipe in the produce walk in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(P) - Equipment Openings - Closures and Deflectors
Inspector’s notes
Equipment closure does not overlap openings, flanged upward, water tight for equipment.
Doors R-27.L-29, L05aisle36
Doors-20 AND L-07 IN AISLEN38
DOORS L-24, L-07, IN AISLE 40 ARE NOT IN GOOD REPAIR.
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 4, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Aug 26, 2025
Not In Compliance
7 recorded violations
notedCode 4.1(S)Other
Official wording
4.1(S) - Bearings and Gear Boxes - Leakproof
Inspector’s notes
Equipment with bearings and gears that need lubricants are not protected from leaking onto food or food contact surfaces.
Leakey pipe in the produce cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(P) - Equipment Openings - Closures and Deflectors
Inspector’s notes
Equipment closure does not overlap openings, flanged upward, water tight for equipment.
Doors R-27.L-29L-05AISLE36
DOORS R-20AND L-07IN AIDSLE 38
DOORSL-24AND L-07 IN AISLE 40, are not in good repair.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Dropping in a corner of back storage.
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.
TCS food was improperly thawed a-temperature used 82 F.
Thawing shall be done under cold 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Clean the floors underneath the rotisseries' ovens.
Clean floor under the shelves in the display area.
Clean under and around condenser in a produce back room.
Clean floor under the equipment in the deli area.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Missing thermometer for one prep cooler in Starbucks.
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 Compartments that are subject to moisture due to condensation, food or beverage drip, or water from melting ice are not sloped to allow complete drainage.
Leak in the produce cooler ceiling pipe.
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.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
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(B)(2) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing fixture is not easily cleanable.
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.
3.1(O)(2) - V. Food from Approved Source - Shellstock Identification - Specifications for Receiving
Inspector’s notes
A container of shellstock does not bear a proper label and is subject to embargo.
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.
Floors Are dirty throughout the facility.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Several food items (chips, pasta, candy ) stored on the less than six inches from the floor in the display area,.
All food items shall be be stored six inches and above the floor on clean dry place
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing for two coolers.
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 are not cleaned as often as necessary to keep them clean.
Observed a buildup of dusty on the ceiling of the Pick-Up area's walk-in cooler. 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.
Food items are not protected from contamination during storage.
Observed chips display sitting directly on floor next to deli. It must be at least 6-inches from the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Oct 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 26, 2024
Not In Compliance
7 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed drains of 3-compartment sink in the meat cutting room not holding water. The Wash and Sanitize compartments must be able to hold water.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
1. Observed a buildup within the Deli dish machine. It must be cleaned.
2. Observed a buildup on top of the deli dish machine. It must be cleaned.
3. Observed a buildup on the top of the bakery dish machine.
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.
TCS food was improperly thawed.
Observed thawing sink in Deli area not able to get below 70 degrees F. The water must be below 70 degrees F to be used for thawing.
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.
There is no covered receptacle in women's/unisex bathroom.
Observed no covered trash can within the unisex bathroom next to Starbucks. A covered trash can must be placed in the bathroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Ice machine at Starbucks is missing it's lid. It must be replaced.
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.
Observed a buildup of dust on the ceiling of the walk-in cooler in the Pick-Up area. 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.
Food items are not protected from contamination during storage.
Observed bags of chips being stored directly on the floor next to deli area. Foods must be stored at least 6-inches from the floor.
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 26, 2024 · Original Source
COMPLAINT - COMPLAINT
Sep 25, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 25, 2024 · Original Source
ROUTINE - PROCESS REVIEW
Aug 26, 2024
Not In Compliance
10 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed fruit flies within donut display case at bakery. The presence of flying insects must be adequately controlled.
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.
TCS food was improperly thawed.
Observed raw chicken being thawed in Deli thawing sink with 80°F water. The sink must be repaired to thaw products under water whose temperature is no greater than 70°F.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
1. Observed a buildup within the Deli dish machine. It must be deep cleaned, and must be cleaned more frequently thereafter.
2. Observed a buildup on the top of the Deli dish machine. It must be cleaned.
3. Observed a buildup on the top of the Bakery dish machine. 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.
Food items are not protected from contamination during storage.
Observed bags of chips being stored directly on the floor in the area next to Deli. They must be stored at least 6-inches from the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
1. Observed 39 cooler/freezer door gaskets compromised. They must be replaced.
2. Observed 28 cooler/freezer doors not self-closing. They must close by themselves after being opened.
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.
Plumbing system is not maintained in good repair.
1. Observed a leak in the dish hose at Deli. It must be fixed.
2. Observed drains of 3-compartment sink in meat cutting room leaking. They must be fixed. Do not use the sink to clean dishes until it is repaired.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed ice machine at Starbucks missing lid, leaving the ice uncovered. The ice must be covered.
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.
1. Observed a buildup in the mop sink of Deli dish room. It must be cleaned.
2. Observed a buildup of crumbs in the area surrounding the deli dish room mop sink. It must be cleaned.
3. Observed a buildup of crumbs behind the fryers and ovens in deli back area. It must be cleaned.
4. Mop sink in cleaning center is dirty. It must be cleaned.
5. Observed a buildup of dust on the ceiling of the walk-in cooler of Pick-Up area. It must be cleaned.
6. Observed a buildup of debris and water on the floor under the cabinets at Starbucks. They must be cleaned.
7. Observed a buildup on the floor of the Unisex bathroom between Starbucks and Deli. 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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed thermometers missing from from 6 display coolers. An operational thermometer must be placed in each cooler.
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, Aug 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 29, 2024
Not Abated
16 recorded violations
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
"accumulations of debris on the floor under the retail shelves
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.
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Equipment,good repair, doors, seals
Torn gasket for the display freezer doors
Aisle 36 [L33 two doors, L31 , L29 two doors, L27 two doors, L25 two doors, L23 two doors, L21,L19, L17 two doors, L13 two doors, L11 two doors, L09 two doors, L07 two doors, L05 , L03, L01.
Aisle 29 One door for the drinks display cooler is not slsing tight"
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.
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
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.
"3717-1-05.4(H) - Violation - Refuse-covered receptacle women's/unisex bathroom There is no covered receptacle in women's/unisex bathroom."
Inspector’s notes
"Refuse-covered receptacle women's/unisex bathroom
There is no covered receptacle in women's and unisex bathrooms by starbucks."
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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
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)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° 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.
"3717-1-06.1(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
"Violation has been abated"
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Knives stored between the wall and the prep table
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles shall be stored in a clean, dry location, protected from 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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
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(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."
Inspector’s notes
"Ware washing machines- are not working in two departments. deli and bakery.
Warewashing machine was not operated according to the manufacturers instructions."
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.
"3717-1-03.2(G)(3) - Violation - Fruits and vegetables chemical wash generator Chemical generator for fruit or vegetable wash doesn't meet requirements or being improperly used."
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
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(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Temperature Measuring Devices are missing for kraft display cooler, and pork ribs display cooler.
Temperature measuring devices shall be correctly placed, readable, properly designed."
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(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Several food items stored directly on the floor in the retail area.
Food items are not protected from contamination 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.
Official record from Cincinnati Health Department, Mar 29, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 13, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 13, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 27, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 7, 2024
Not Abated
16 recorded violations
notedCode 3717-1-05.1(C)(1)Handwashing
Official wording
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"Hand washing sink does not provide water at a temperature =100° F in the men restroom in the back storage area ."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"No paper towels the hand washing sink in the unisex rest room by starbucks
Hand washing lavatory had no, unapproved, or inoperable hand drying provision."
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Chemical Spray bottles were stored next to Food Containers and near food on the shelf in the Deli Cooking and Prep area.
Poisonous/toxic material-storage separation
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Bottles 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.
"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
"Gaps underneath two doors in the loading dock on the GM side
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.
"3717-1-03.2(G)(3) - Violation - Fruits and vegetables chemical wash generator Chemical generator for fruit or vegetable wash doesn't meet requirements or being improperly used."
Inspector’s notes
"The Produce Maxx Fruit and Vegetable Wash was noted above the required concentration per Manufacturers' instructions.
Chemical generator for fruit or vegetable wash doesn't meet requirements or being improperly used."
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Knives stored between the wall and the prep table
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles shall be stored in a clean, dry location, protected from 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.
"Several shelves for the dirty cooler are dirty
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Accumulation of debris on the walk in cooler floor
Nonfood-contact surfaces are not cleaned frequently enough."
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.
"3717-1-05.4(H) - Violation - Refuse-covered receptacle women's/unisex bathroom There is no covered receptacle in women's/unisex bathroom."
Inspector’s notes
"Refuse-covered receptacle women's/unisex bathroom
There is no covered receptacle in women's and unisex bathrooms by starbucks."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Approximately 5 pans of Baked and Fried Chicken hot holding in the Warmer were less than 135F.
CORRECTIVE ACTION: Chicken was pulled to be 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.
"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
"Temperature Measuring Devices are missing for kraft display cooler, and pork ribs display cooler.
Temperature measuring devices shall be correctly placed, readable, properly designed."
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(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Several food items stored directly on the floor in the retail area.
Food items are not protected from contamination 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.
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Equipment,good repair, doors, seals
Torn gasket for the display freezer doors
Aisle 36 [L33 two doors, L31 , L29 two doors, L27 two doors, L25 two doors, L23 two doors, L21,L19, L17 two doors, L13 two doors, L11 two doors, L09 two doors, L07 two doors, L05 , L03, L01.
Aisle 29 One door for the drinks display cooler is not slsing tight"
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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Cutting surface.
Cutting surface unable to be effectively cleaned and sanitized at starbucks."
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(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."
Inspector’s notes
"Ware washing machines- are not working in two departments. deli and bakery.
Warewashing machine was not operated according to the manufacturers instructions."
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 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
"accumulations of debris on the floor under the retail shelves
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.
Official record from Cincinnati Health Department, Feb 7, 2024 · Original Source
COMPLAINT - COMPLAINT
Nov 15, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 15, 2023 · Original Source
COMPLAINT - COMPLAINT
Nov 14, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 14, 2023 · Original Source
COMPLAINT - COMPLAINT
Oct 12, 2023
Abated
1 recorded violation
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
"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, Oct 12, 2023 · Original Source
COMPLAINT - COMPLAINT
Oct 11, 2023
Not Abated
1 recorded violation
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
"Facilities: Cleaning: Frequency
The restrooms 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.