COMPLAINT - COMPLAINT
Aug 11, 2025
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 11, 2025 · Original Source
CLOS-NO - No Violations Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - STANDARD INSPECTION
Feb 29, 2024
Not Abated
9 recorded violations
notedCode 3717-1-03.1(A)(1)Food source and labeling
Official wording
"3717-1-03.1(A)(1) - Violation - Sources compliance with food law Food is from an unapproved source."
Inspector’s notes
"OBSERVATION: Facility receives cooked pasta from sister restaurant, Rosie's. CORRECTIVE ACTION: Operator will verify that Rosies is registered as a food processor with ODA. If not, see attached ODA application."
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 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"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: Observed Mashed Potatoes hot holding at 124F & 127F in warmer on cookline. CORRECTIVE ACTION: Operator removed pans to reheat in the Oven."
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 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed an employee eating Potato Chips in the dishwashing 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.
More about food not protected from contaminationnotedCode 3717-1-06.2(B)Handwashing
Official wording
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
Inspector’s notes
"No soap at Servers station handsink."
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 3717-1-06.2(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 servers station handsink."
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 3717-1-03.1(R)Food source and labeling
Official wording
"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."
Inspector’s notes
"OBSERVATION: Last date of sale was not recorded on Shellfish tags. CORRECTIVE ACTION: Operator will record last date of sale on tags once containers become empty."
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 3717-1-03.4(I)(1)Other
Official wording
"3717-1-03.4(I)(1) - Violation - Time as a public health control Written procedures for time as a public health control improper or unavailable."
Inspector’s notes
"Observed containers of Truffle and Scampi butter held at room temperature. Operator removed containers. Operator wishes to use Time as a Public health control. Provided written guidelines to Operator per the Ohio Uniform Food Safety Code."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3717-1-04.8(F)Cleaning and sanitizing
Official wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Boxes of single-use, single-service items were stored underneath sewer pipes in the basement."
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 3717-1-04.5(D)Cleaning and sanitizing
Official wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"White and black residue on shelves and walls inside of Wine walk-in-cooler in the basement."
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 29, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 5, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.8(F)Cleaning and sanitizing
Official wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Storage-prohibitions. Laundered linens were observed stored in a prohibited area (under unshielded waste water lines)."
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 3717-1-03.3(F)Food temperature
Official wording
"3717-1-03.3(F) - Violation - Records Creation and Retention-Freezing There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked."
Inspector’s notes
"OBSERVATION: Records Creation and Retention-Freezing There was no documentation of parasite destruction or exemption from parasite destruction by the operator or supplier for fish that are served raw or undercooked. CORRECTIVE ACTION: Executive chef reached out to supplier and opted to fully cook remaining product where records could not be provided. Per Executive Chef, a new product that has appropriate documentation will be provided in the future when the facility goes back to serving fish raw or undercooked."
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 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"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: Observed mashed potatoes holding at 124°F. CORRECTIVE ACTION: Executive Chef had food employees reheat the mashed potatoes to 165°F and adjusted hot holding unit so that it would be hotter."
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 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Observed no test strips for lactic acid sanitizer."
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 3717-1-06.4(J)(2)Other
Official wording
"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
Inspector’s notes
"Observed employee phone on cutting board, employee jacket and hat hanging from dry storage shelves. Employee phone was removed and PIC asked food employee to wash hands. Ensure that cutting board is washed, rinsed, and sanitized prior to placing back into use with food. Employee jacket and hat were removed."
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, Jan 5, 2024 · Original Source