More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 16, 2026
Approved - Minor Violations
5 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.
Observed a buildup of debris and residue on the door seals of the prep cooler in the kitchen.
Ensure all nonfood-contact surfaces of kitchen equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
PIC cleaned the door seals of the prep 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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed refrigerated, ready-to-eat, TCS foods prepare in the food facility that were not properly date marked.
Ensure all refrigerated, ready-to-eat, TCS foods are properly date marked.
PIC date marked all refrigerated, ready-to-eat, TCS food.
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 were not maintained in good repair.
Observed the floors in the kitchen and walk-in cooler are not maintained in good repair.
Ensure the physical facilities are repaired.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed portions of the bar counter that are damaged and are no longer easily cleanable.
Ensure damaged portions of the bar are repaired or replaced as to be 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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to customers.
Ensure the instructions for removing food of a choking victim is posted in an area that is accessible to customers.
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 16, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 24, 2026
Approved - Minor Violations
4 recorded violations
notedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed storage racks in the walk-in cooler and ware washing area that are rusted and no longer corrosion-resistant, nonabsorbent and/or smooth.
Ensure that racks are resurface or replaced
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 the floors in the kitchen and walk-in cooler, the edge molding around the dry storage area are not maintained in good repair.
Ensure the physical facilities are repaired.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed portions of the bar counter that are damaged and are no longer easily cleanable.
Ensure damaged portions of the bar are repaired or replaced as to be 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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed damaged weather stripping on the back kitchen door that does not protect the facility from the entry of pests.
Ensure weather stripping is repaired or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Apr 24, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 22, 2026
Not In Compliance
12 recorded violations
notedCode 3.6Contamination
Official wording
3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned.
Observed severely dented canned goods in the dry storage area.
Ensure severely dented cans are properly returned or discarded.
PIC discarded of the severely dented canned goods.
+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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed eggs and pickles stored on the floor of the walk-in cooler.
Ensure food is stored in a cool, dry place that is protected from contamination and is at least six inches off of the floor.
PIC moved the food items to a storage rack.
+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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed portions of the bar counter that are damaged and are no longer easily cleanable.
Ensure damaged portions of the bar are repaired or replaced as to be 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.
In-use utensils are improperly stored.
1. Observed in use utensils stored on a wiping cloth in the kitchen.
2. Observed ice scopes stored on top of the ice bins in the bar.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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.
Observed opened dairy products in the walk-in cooler that were not properly date marked.
Ensure ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened is properly date marked.
PIC discarded of the dairy product.
+COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. Observed suspected mold underneath the access panel of the beverage dispenser by the kitchen pass through.
Ensure interior compartments of beverage dispensers are cleaned more regularly and maintained clean.
2. Observed a build up of grease and dust on the exhaust hood and hood filters.
Ensure the exhaust hood and hood filter are cleaned more frequently and maintained clean.
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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed multiple food items in working containers that were not labeled with the common name of the food.
Ensure food removed from its original packaging and is not easily recognizable is label with the common name of the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed multiple refrigerated, ready-to-eat, TCS food items in the walk-in cooler and the reach-in cooler in the kitchen that were prepared in the food facility and held refrigerated for more than 24 hours that were not properly date marked.
Ensure refrigerated, ready to eat, TCS foods prepared in food facility is date marked if held longer than 24 hours.
PIC corrected date marking at the time of inspection. EHSIT will verify that date marking is still in compliance during the reinspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed a build up of residue inside of the soda guns in the bar area.
Ensure soda guns are cleaned more regularly and maintained clean to the sight and touch.
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 the floors in the kitchen and walk-in cooler, the edge molding around the dry storage area are not maintained in good repair.
Ensure the physical facilities are repaired.
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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed storage racks in the walk-in cooler and ware washing area that are rusted and no longer corrosion -resistant, nonabsorbent and/or smooth.
Ensure that racks are resurface or replaced.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed damaged weather stripping on the back kitchen door that does not protect the facility from the entry of pests.
Ensure weather stripping is repaired or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Apr 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.4(F)(2)Food temperature
Official wording
3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs
Inspector’s notes
Raw shell eggs are not maintained in ambient air at 45°F.
Observed raw eggs stored at room temperature. Eggs were placed in the refrigerator. +COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Reach in cooler and items in the reach in cooler were reading 45 ° F. Temperature was lowered and reach in cooler was kept closed until temperature was > 41° F. +COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed empty sanitizer for three compartment sink. Sanitizer was changed. +COS
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.
The physical facilities were not maintained in good repair.
Floors in the kitchen area, ceiling in the entrance to the cooking area, and splash guards in the dry storage area were not in good repair. Repair pysical facilities.
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, Dec 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 26, 2025
Approved - Minor Violations
2 recorded violations
notedCode 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 exposed wood on bar. PIC said that facility plans to repair.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. New dishwasher installed. Contact Millie Olds at Millie.olds@cincinnati-oh.gov.
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, Jun 26, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 19, 2025
Not In Compliance
8 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. Observed loose/missing tiling in women's restroom, outside of restrooms, and in kitchen.
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.
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions. Observed three dichlorvos strips in bar area. Dichlorvos strips were voluntarily discarded by operator. +COS
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Proper disclosure was not observed on menu. Examples of proper consumer advisories shown to PIC.
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.
3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs
Inspector’s notes
Raw shell eggs are not maintained in ambient air at 45°F. Observed raw shell eggs stored at room temperature. Eggs were placed into refrigerator. +COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
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 counter in bar that had exposed wood surfaces. Observed unfinished wall near bar three compartment sink. +REPEAT
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Dishwasher added. Please submit plans for addition of dishwasher and obtain proper plumbing permit. Please contact Trisha Blake (Trisha.blake@cincinnati-oh.gov) or current senior EHS for plan review.
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.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no indirect connection for newly installed dishwasher. Ensure that indirect connection per Ohio Plumbing Code is provided.
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.
Official record from Cincinnati Health Department, May 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 19, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.4(B)Facility maintenance
Official wording
5.4(B) - Refuse/recyclables/returnables
Inspector’s notes
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Refuse containers observed on gravel. Discussed with PIC that they need to be on non absorbent surface such as asphalt or concrete.
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.
6.0(A)(1)(a) - Facilities: 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 counter to bar that had exposed wood and exposed wood behind bar. Observed unfinished wall above three comp.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Nov 19, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2024
Approved - Minor Violations
2 recorded violations
notedCode 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 wall in bad repair in bar and countertop with exposed wood.
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.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Prep sink was not air gapped. Provide air gap and send picture.
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.
Official record from Cincinnati Health Department, Aug 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 5, 2024
Not Abated
1 recorded violation
notedCode 3717-1-06.4(A)Facility maintenance
Official wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed floor in bad repair in customer area and in kitchen. Observed wall in bad repair in bar area. Observed laminate counter in bar area in bad 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.