ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - STANDARD INSPECTION
Sep 9, 2026
Approved - Minor Violations
2 recorded violations
notedCode 7.1(B)Chemicals
Official wording
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Observed roach/fly/spider reppellant sprays in back storage area. Ensure to remove from premises and only use licensed pest control if issues with pests.
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 license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
Observed unpackaged muffins, donuts, and cookies in consumer self serve case without ingredients listed or available. Ingredient list was only available for sweet bread. Ensure to provide ingredients list for all other items in case.
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 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 9, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
No ingredients information on self serve Chips.Provide ingredients information or remove from self serve.
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.
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.
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, Dec 9, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 22, 2025
Approved - Minor Violations
8 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Unlabeled spice containers on bottom shelf of steel table in meat area.
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.
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.
Implement and maintain. REPEAT VIOLATION
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.
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. REPEAT VIOLATION.
Need Serve Safe certification and manager level 2 certification from state. Paper work drop twice.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Cleaner stored with spices on bottom shelf of steel table in meat area. Keep chemicals away from food and food contact surfaces to prevent contamination.
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.
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. REPEAT VIOLATION.
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.
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
Back of slicer blade soiled with old food residues. Clean food contact surfaces thoroughly.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
No sanitizer test strips available to check conc. of sanitizer. REPEAT VIOLATIONS.
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.
Official record from Cincinnati Health Department, Jul 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 10, 2024
Approved - Minor Violations
8 recorded violations
notedCode 3.5(A)Food source and labeling
Official wording
3.5(A) - Food Labels
Inspector’s notes
Food product labels are not in compliance with identity requirements.
No ingredients information on self serve chi hadron bags. Provide ingredient information or put behind the counter.
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.
Sanitizer concentration is not being monitored.
No sanitizer test kit available to check conc. of quaternary ammonia sanitizer.(tablets.
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.
No thermometer in milk cooler. Provide thermometer for daily temp. check. Corrected on site.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
No soap at hand washing sink in meat cutting 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Exhaust fan in drink cooler soiled on far left corner.
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(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 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.
6.2(E) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
No hand washing sign at restroom hand sink.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Back of slicer blade soiled with old meat residues. Clean blade thoroughly to prevent 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.
Official record from Cincinnati Health Department, Dec 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 17, 2024
Approved - Minor Violations
5 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No paper towels in restroom.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Paper towel dispenser handles soiled with meat residues in meat department. Clean it properly.
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(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 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.
6.2(E) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
No hand washing sign posted in restroom.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Eggs stored above ready to eat food in upright cooler. Correted on site.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.