ROUTINE - STANDARD INSPECTION
Sep 22, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 22, 2026 · Original Source
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsROUTINE - STANDARD INSPECTION
Sep 18, 2026
Not In Compliance
3 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed a buildup of suspected mold on the interior food contact surfaces of the ice machine. Ensure the interior food contact surfaces of the ice machine are 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.
More about food not protected from contaminationnotedCode 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. Observed a buildup of dust on ceiling fixtures and ledges above the food prep area. Ensure the ceiling fixtures and ledges are cleaned more frequently and maintained 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.
More about cleaning or sanitizing problemsnotedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
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 the public. Ensure the instructions for removing food of a choking victim are posted in an area that is accessible to the public. PIC posted the instructions for removing food of a choking victim in an area that is accessible to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 2, 2026
Approved - Minor Violations
3 recorded violations
notedCode 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. Observed a build up of dust on utility lines and ledges above the ware washing/prep area. Ensure the area is 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 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gaps in the weather striping on the front exterior door. Ensure outer openings are protected from the entry of pests by repairing weather stripping.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Observed deep scores and scratches on the facility's cutting boards that prevent the cutting boards from being effectively cleaned and sanitized. Ensure cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Apr 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 22, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 5, 2025
Approved - Minor Violations
1 recorded violation
notedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed pitcher in back handwashing sink. Pitcher was removed. +COS
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 problemsOfficial record from Cincinnati Health Department, Jun 5, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 21, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed Toddy that was holding at 52°F for over 4 hours. Toddy was voluntarily discarded by operator.
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(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 accumulation of food debris on floor in back storage room.
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, Nov 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 2, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Facility discontinued using handwashing sink for other uses.
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 problemsOfficial record from Cincinnati Health Department, Jul 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 2, 2024
Not Abated
2 recorded violations
notedCode 3717-1-05.1(G)Handwashing
Official wording
"3717-1-05.1(G) - Violation - Handwashing facilities-number, location This food facility does not have the required number of conveniently located handwashing sinks."
Inspector’s notes
"Observed no handwashing sink in coffee bean portioning room."
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 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
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, Feb 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
2 recorded violations
notedCode 3717-1-05.1(L)(1)Handwashing
Official wording
"3717-1-05.1(L)(1) - Violation - Handwashing facilities Handwashing facility is not located to allow convenient use by employees."
Inspector’s notes
"Observed no handwashing in storage room where unpackaged food is weighed."
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 3717-1-07.1(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: Observed chemicals stored over single use items in storage room of facility. CORRECTIVE ACTION: PIC addressed storage. Discussed importance of separating chemicals from clean linens, utensils, equipment, single-use/service items."
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 unsafelyOfficial record from Cincinnati Health Department, Sep 29, 2023 · Original Source