ROUTINE - PROCESS REVIEW
Jul 23, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - PROCESS REVIEW
Aug 15, 2025
Approved - Minor Violations
7 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. The baseboards in the walk-in cooler are coming loose, and mold and water are accumulating behind them. This poses a risk to food safety and requires immediate repair and thorough cleaning to meet health code standards. PIC informed health inspector that they are aware of this issue and have plans to get it repaired. +Repeat
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.
More about building upkeep issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed food debris accumulating on the floors around baseboards underneath equipment. Must be cleaned. 2. Observed dust accumulation on vents and ceiling where the dish washing machine is located. 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.
More about cleaning or sanitizing problemsnotedCode 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. 1. Observed grease and food debris accumulation underneath the fryer and flat-top grill. These areas must be cleaned to maintain sanitary conditions and prevent pest attraction. 2. Observed gaskets in multiple coolers are soiled. Must be cleaned. 3. Observed the inside of the microwave is soiled with pizza sauce. Must be cleaned more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed water pooling in front of the walk-in freezer that is coming from a pipe that is draining onto the floor and not into the floor drain. Waste water must be drained to a floor drain or other approved waste receptacle through an indirect connection (air gap or air break) 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.
More about cleaning or sanitizing problemsnotedCode 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Observed food stored in freezers and coolers that are not covered. These items must be covered and was discussed with the Person In Charge (PIC). Staff will have to be informed that everything that is put away must be covered. +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.
More about food not protected from contaminationnotedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed three small holes in the wall inside the facility. These areas must be sealed to maintain a smooth, easily cleanable surface and to prevent pest entry and food debris harborage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. Observed the racks used for loading dirty dishes into the dish washer are severely chipped. Must be replaced. +Repeat
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Aug 15, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Mar 25, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 25, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Mar 24, 2025
Not In Compliance
7 recorded violations
notedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F. Observed no warm water from the hand washing stations. Must be fixed.
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.
More about handwashing problemsnotedCode 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. 1. Observed dust accumulation on the vent that are directly above food prep coolers. Must be cleaned. 2. Observed food debris accumulating around the baseboards where dishes are cleaned and on the dish washing machine itself. Must be cleaned. 4. Observed food, mold and other debris collecting on the racks inside the walk-in cooler. Must be properly washed and sanitized to maintain sanitary conditions. 5. Observed multiple coolers with stains and food debris inside. 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.
More about cleaning or sanitizing problemsnotedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed paper towels missing from multiple hand washing stations in the kitchen. Must be stocked at all times.
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.
More about handwashing problemsnotedCode 4.4(I)Food temperature
Official wording
4.4(I) - Manual warewashing: Wash Solution Temperature
Inspector’s notes
The temperature of the wash solution in manual warewashing equipment was less than 110° F. Observed that there is no hot water available at the facility. Hot water is critical for the proper cleaning and sanitizing of equipment, utensils, and food-contact surfaces. The Person in Charge (PIC) stated they will contact a plumber immediately to address and resolve the issue.
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.
More about food kept at an unsafe temperaturenotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. The baseboards in the walk-in cooler are coming loose, and mold and water are accumulating behind them. This condition poses a risk to food safety and requires immediate repair and thorough cleaning to meet health code standards. The person in charge has been informed, and a plan is in place to resolve the issue by installing new flooring and baseboards in the walk-in cooler.
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.
More about building upkeep issuesnotedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed soda boxes stored on the floor. Must be stored in a clean, dry location where it is not exposed to water, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor.
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.
More about food not protected from contaminationnotedCode 20.0(B)Equipment and utensils
Official wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. 1. Observed that the racks used for holding cleaned dishes and equipment are rusted and chipped. To ensure food safety, the racks should be repaired, refinished, or replaced as needed, as they may no longer be structurally sound or easily cleanable, posing a risk of contamination. 2. Observed the racks used for loading dirty dishes into the dish washer are severely chipped. Must be replaced.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Mar 24, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Nov 25, 2024
Approved - Minor Violations
7 recorded violations
notedCode 3.2(C)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Observed food items stored in refrigerators were not covered. 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.
More about food not protected from contaminationnotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed dirty wiping towels not stored inside sanitizer bucket. Must be kept in sanitizer bucket when not in use.
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.
More about cleaning or sanitizing problemsnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair. Observed missing and loose baseboards around and inside the walk-in cooler. Must be fixed.
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.
More about building upkeep issuesnotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. 1. Observed food debris accumulation inside multiple refrigerator units. 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.
More about cleaning or sanitizing problemsnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed food debris accumulation on the floor where the dish washing station is located. Must be cleaned to maintain sanitiary conditions.
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.
More about cleaning or sanitizing problemsnotedCode 6.2(K)(2)Permits, training, and postings
Official wording
6.2(K)(2) - Facilities: Dressing areas and lockers - designation
Inspector’s notes
No lockers or other facilities provided for storing employee personal items. Observed personal items stored on multiple different racks where equipment is also kept. Must keep all personal items in a designated employee storage area.
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.
More about paperwork, training, or posting issuesnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. 1. Observed tongs hanging over prep sink faucet. Must be kept in a clean and dry location. 2. Observed clean utensils stored in dirty containers. Must be cleaned.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Nov 25, 2024 · Original Source
ROUTINE - PROCESS REVIEW
Sep 23, 2024
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed build up of food debris and stains inside all the under counter refrigerators. Must be cleaned more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 6.4(J)(2)Other
Official wording
6.4(J)(2) - Facilities: Lockers: Employee use
Inspector’s notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed personal bag on food prep counter. All personal items must be stored in appropriate employee area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
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.
More about equipment or utensil issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of wet food debris around the dish washing area. Must be cleaned to maintain sanitary conditions.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Sep 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2023
Abated On-Site
8 recorded violations
notedCode 3717-1-07.1(A)Chemicals
Official wording
"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 in close proximity to pizza trays underneath the prep table. CORRECTIVE ACTION: Operator moved chemicals."
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.
More about chemicals stored or used unsafelynotedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed an employee prepare pizza without 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.
More about employee hygiene or health policy issuesnotedCode 3717-1-04.4(A)(2)Equipment and utensils
Official wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Caulking around hood vents were loose above the pizza oven. Recaulk and or remove caulking to prevent physical contamination."
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 3717-1-05.0(H)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.0(H)(2) - Violation - for FSO and RFE Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility."
Inspector’s notes
"1. Hot water is less than 100F at handsinks throughout facility. 2. Hot water at 3 comp sink was 75F. Ensure temperature of hot water is sufficient during ALL hours of operation."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-05.4(H)Facility maintenance
Official wording
"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
"No cover trash can in employee restroom."
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.
More about building upkeep issuesnotedCode 3717-1-03.2(D)Food source and labeling
Official wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Bottles of sauces were unlabeled in refrigeration units."
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.
More about food source, dating, or labeling problemsnotedCode 3717-1-06.2(C)Handwashing
Official wording
"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 at handsink throughout facility. Napkins were placed at one of the handsinks temporarily."
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.
More about handwashing problemsnotedCode 3717-1-03.4(H)(1)Food temperature
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"OBSERVATION: Items datemarked were in walk-in-cooler beyond 7 days. (Soups, Lasagna.) CORRECTIVE ACTION: Items discarded. Discussed with Manager about datemarking foods pulled from the freezer."
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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Oct 30, 2023 · Original Source