Cincinnati, OH

Luminary By La Terza

Name: Luminary By La Terza
Address: 6128 Hamilton Av, Cincinnati, OH

6128 Hamilton Av

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

ROUTINE - CRITICAL CONTROL POINT

Aug 10, 2026

Approved - Minor Violations

4 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 various single-use articles stored on floor in supply closet. Discontinue practice.

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 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. *Observed all TCS foods held in dairy/egg cooler held >50F. *Observed all TCS foods held in milk cooler held >48F. PIC voluntarily discarded all items.

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 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Provide and maintain ambient air thermometer in pastry cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Observed dairy/egg and milk coolers holding >41F. Discontinue usage of equipment necessary repairs are completed. PIC to ensure equipment is operating to manufacturer specifications prior to next usage and routine temperature checks are performed. Supplemental refrigeration to be used in the interim.

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, Aug 10, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 18, 2025

Approved - Minor Violations

4 recorded violations

notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. No discard date on egg sandwiches. Must mark discard date on TCS food max. For 7 days. Corrected on site.

In plain English

More about food kept at an unsafe temperature

notedCode 4.2(J)Cleaning and sanitizing

Official wording

4.2(J) - Sanitizing solutions - Testing Devices

Inspector’s notes

There is no test kit available for measuring the concentration of the sanitizer. No sanitizer test strips for Quatnary Ammonia tablets use as 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 problems

notedCode 6.1(I)(1)Facility maintenance

Official wording

6.1(I)(1) - Light bulbs - protective shielding

Inspector’s notes

Light bulbs were not shielded or shatter-resistant in required areas. No sheilds on ceiling lights in the kitchen.

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

notedCode 2.3(D)Employee health and hygiene

Official wording

2.3(D) - Hair restraints, effectiveness

Inspector’s notes

Food employee(s) did not have their hair effectively restrained by wearing a hair covering. No hair restrain for cook. Provide hair restrain.

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

Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 4, 2025

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. Bottom shelf of food prep.sink table soiled.

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 3.5(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 cookies on the counter in front. Provide complete ingredients information or put cookies 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.

More about food source, dating, or labeling problems

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 (State)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 issues

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

Official wording

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

Inspector’s notes

Wet wiping cloth was not maintained in a sanitizer solution between uses. No sanitizer available for wet wiping cloth used on espresso machine steam nozzle.

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 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous Sources of Contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Ice coffee stains inside food prep. sink and soap and sanitizer buckets store on food prep. sink. Use food prep.to wash and prepare food. Keep it clean and sanitized at time.

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 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Wash temp.158 F on heat sanitizing machine not on required temp. of 165 F. Adjust wash temp.

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 4, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 8, 2024

Approved - Minor Violations

8 recorded violations

notedCode 2.2(C)Handwashing

Official wording

2.2(C) - III. Preventing Contamination by Hands - Hands and arms

Inspector’s notes

Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee with out washing hands after handling bottle of cleaner ready to handle food.

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.

Official wording

4.2(I) - Sanitizing solutions

Inspector’s notes

There is no test kit available for measuring the concentration of the sanitizer. No sanitizer test kit available to check conc. of 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 problems

notedCode 6.1(I)(1)Facility maintenance

Official wording

6.1(I)(1) - Facilities: Light bulbs - protective shielding

Inspector’s notes

Light bulbs were not shielded or shatter-resistant in required areas. No light Sheila's on lights in the kitchen. REPEAT VIOLATION.

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

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled. Unlabeled water bottle. Label all food containers even water bottles.

In plain English

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

More about other finding

notedCode 4.8(G)(1)Other

Official wording

4.8(G)(1) - Kitchenware and tableware

Inspector’s notes

Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Beaters stored handles down in container. Corected on site.

In plain English

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

More about other finding

notedCode 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Multipurpose cleaner stored by food and food contact surfaces. Keep all 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.

More about chemicals stored or used unsafely

notedCode 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous sources of contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Clean silverware stored close to fire extinguisher and broom and dust pan in front area. Keep all food and food contact surfaces away from all sources of contamination. Corrected on site.

In plain English

More about food not protected from contamination

notedCode 4.8(E)(1)Equipment and utensils

Official wording

4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage

Inspector’s notes

Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Clean knives stored in soiled containers. Corrected on site.

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, Nov 8, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

May 23, 2024

Approved - Minor Violations

5 recorded violations

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled.. Unlabeled water bottle on counter.

In plain English

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

More about other finding

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. TCS food date marked for 8 days. Date mark TCS food for maximum of 7 days. Count day one when food prepared or opened at the facility.:

In plain English

More about food kept at an unsafe temperature

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 cloth on for espresso machine not maintain in sanitizer solution.

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(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Paint chipping on ceiling above sandwich cooler.Scrap and repaint.

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

notedCode 6.1(I)(1)Facility maintenance

Official wording

6.1(I)(1) - Facilities: Light bulbs - protective shielding

Inspector’s notes

Light bulbs were not shielded or shatter-resistant in required areas. No light sheild on lights in food prep. area.

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, May 23, 2024 · Original Source