ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 12, 2026 · Original Source
Approved - No Violations
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 19, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 16, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. It was observed that the chlorine sanitizer was not being dispensed into the warewashing equipment. The Person in Charge (PIC) will utilize the three-compartment sink with quaternary sanitizer tablets to properly sanitize dishes and equipment until the dishwasher is repaired.
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, Jan 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 16, 2024
Approved - Minor Violations
2 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 small build-up inside the soda gun drip guard. 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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed compromised sanitizer concentration measuring test strips. Must be 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Oct 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 15, 2024
Abated
5 recorded violations
notedCode 3717-1-07.0(B)Chemicals
Official wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.4(J)Food temperature
Official wording
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"OBSERVATION: Wash temperature of mechanical dishmachine was noted at 112F during operation. Follow up: Wash temp was observed at 122F initially then decreased to 116F as more cycles were ran. CORRECTIVE ACTION: Operator will call for service and or check hot water heater. Follow up: Person in Charge will follow up with service co. to check into other options."
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 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"Violation has been abated"
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(C)(1)(a)Contamination
Official wording
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.8(A)(2)Equipment and utensils
Official wording
"3717-1-04.8(A)(2) - Violation - Equipment and utensils-air-drying required. Equipment and utensils were being cloth dried."
Inspector’s notes
"Violation has been abated"
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 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 27, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.4(J)Food temperature
Official wording
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"OBSERVATION: Wash temperature of mechanical dishmachine was noted at 112F during operation. CORRECTIVE ACTION: Operator will call for service and or check hot water heater."
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 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Observed ice inside of handsink at the bar. CORRECTIVE ACTION: Handsink will be cleaned and sanitized and used only for handwashing."
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 3717-1-07.0(B)Chemicals
Official wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: A bottle of blue liquid was unlabeled at the end of the bar nearest ice bin. CORRECTIVE ACTION: Operator will label bottle of dish soap."
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 3717-1-04.8(A)(2)Equipment and utensils
Official wording
"3717-1-04.8(A)(2) - Violation - Equipment and utensils-air-drying required. Equipment and utensils were being cloth dried."
Inspector’s notes
"Observed dishes being cloth dried."
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 3717-1-03.2(C)(1)(a)Contamination
Official wording
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"OBSERVATION: Raw shell eggs were stored above Herbs and Greens in reach-in-cooler. CORRECTIVE ACTION: Operator moved Eggs."
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 contaminationOfficial record from Cincinnati Health Department, Feb 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 26, 2024
Not Abated
2 recorded violations
notedCode 3717-1-05.1(O)(2)Handwashing
Official wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Observed ice inside of handsink at the bar. CORRECTIVE ACTION: Handsink will be cleaned and sanitized and used only for handwashing."
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 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification 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.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Feb 26, 2024 · Original Source