Cincinnati, OH

Lucius Q

Name: Lucius Q
Address: 1131 Broadway, Cincinnati, OH

1131 Broadway

Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Jun 18, 2026

Approved - Minor Violations

3 recorded violations

notedCode 4.8(E)(1)(3)Equipment and utensils

Official wording

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Inspector’s notes

Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single-use cups stored on the floor in the upstairs dining area. Ensure single-use cups are stored in a clean, dry location that is at least six inches above the floor.

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 issues

notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed cooked chicken stored unwrapped in the walk-in cooler. Ensure all food is stored wrapped or in covered containers. PIC wrapped all of the trays of chicken. +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.

More about food not protected from contamination

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Observed an ice scoop in direct contact with the ice. Ensure the ice scoop is stored in a clean, dry location that is protected from contamination. PIC placed the ice scoop in the scoop holder. +COS

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 issues

Official record from Cincinnati Health Department, Jun 18, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 5, 2026

Approved - Minor Violations

6 recorded violations

notedCode 4.5(D)Cleaning and sanitizing

Official wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s notes

Nonfood-contact surfaces are not cleaned frequently enough. Observed grease accumulation inside fryer grease compartment. Clean more frequently Observed grease accumulation on baffle filters of exhast hood. Clean more frequently Observed dust accumulation on ceiling of prep area. Clean 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 problems

notedCode 4.8(E)(1)(3)Equipment and utensils

Official wording

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Inspector’s notes

Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single service items stored on the floor inside a beer kegerator. Items were moved to be 6 in from the floor. +COS

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 issues

notedCode 2.4(C)(16)Employee health and hygiene

Official wording

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. Operator was provided with an example of an employee reporting policy. Operator assured employees would read and sign a document containing information about reporting about their health as it relates to diseases trasmissible through food.

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.

More about employee hygiene or health policy issues

notedCode 7.0(B)Chemicals

Official wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s notes

Working containers of poisonous/toxic materials are not labeled. Container was labeled +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.

More about chemicals stored or used unsafely

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 build up on soda gun spout. Spout was wash rinsed and sanitizer. +COS

In plain English

More about food not protected from contamination

notedCode 4.4(B)Other

Official wording

4.4(B) - Cutting surfaces.

Inspector’s notes

Cutting surface(s) unable to be effectively cleaned and sanitized. Dispose of overly scored cutting boards.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Jan 5, 2026 · Original Source

COMPLAINT - COMPLAINT

Sep 24, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Sep 24, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 5, 2025

Approved - Minor Violations

1 recorded violation

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 missing baseboard beneath three compartment sink. PIC said they had plans to 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.

More about building upkeep issues

Official record from Cincinnati Health Department, Jun 5, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 20, 2024

Approved - Minor Violations

5 recorded violations

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet wiping cloths were observed on prep tables. Wet wiping cloths were removed.

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 problems

notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed pickled onions that were made with a heat step per facility that were not discarded within 7 days or preparation date. Onions were voluntarily discarded. Discussed with PIC that if facility would like to hold pickled onions for over 7 days, a variance from ODH will need to be obtained prior to holding them over 7 days.

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 temperature

notedCode 3.3(H)(1)Food temperature

Official wording

3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding

Inspector’s notes

Reheated TCS food was not heated to 165F. Observed food in steam table that was 42ºF. Foods were reheated prior to being placed back into the steam table.

In plain English

More about food kept at an unsafe temperature

notedCode 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 dust around vent and on grate in ceiling.

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 problems

notedCode 6.4(J)(2)Other

Official wording

6.4(J)(2) - Facilities: Lockers: Employee use

Inspector’s notes

Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed employee beverages on prep tables and backpack in dry storage. Items were moved.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Dec 20, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 5, 2024

Approved - Minor Violations

5 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 build up on shelves above grill.

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 problems

notedCode 4.1(KK)Equipment and utensils

Official wording

4.1(KK) - Food Equipment

Inspector’s notes

Equipment is not approved by a recognized testing agency or authority. Observed non-commercial small appliances.

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 issues

notedCode 5.1(S)(1)Water, plumbing, and sewage

Official wording

5.1(S)(1) - Plumbing system

Inspector’s notes

Plumbing system is not repaired according to the Ohio building code. Observed y connector on mop sink.

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.

More about water, plumbing, or sewage problems

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 cheese holding at a temperature of 45ºF for less than 4 hours. Refrigerator temperature was turned down.