ROUTINE - STANDARD INSPECTION
Sep 23, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 23, 2026 · Original Source
Approved - No Violations
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - STANDARD INSPECTION
Apr 24, 2026
Approved - Minor Violations
5 recorded violations
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 cold brew at room temperature. Cold brew is considered TCS and should be kept refrigerated at all times. Steeping should be done inside cooler.
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 4.5(B)(4)(b)Contamination
Official wording
4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented. Ice cream machine is only being cleaned once per week, please clean every 24 hours and document cleanings.
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 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. Observed employee preparing food without hair covering or restraint.
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 issuesnotedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
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. General allergen sign/advisory is needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed leaking faucet at 3-comp sink. Repair with certified plumber.
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 problemsOfficial record from Cincinnati Health Department, Apr 24, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 24, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(4)(g)Contamination
Official wording
4.5(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
In-use utensils or their water storage container not cleaned frequently enough. Utensils used to stir coffee mixes are stored inside wate, not been cleaned frequently enough.
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 6.1(J)Employee health and hygiene
Official wording
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
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 issuesnotedCode 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. In use utensils used for the coffee are stored inside water in the room temperature.
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, Sep 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 23, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Kettle's cover used to cook bagels Is dusty dirty.
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 4.4(N)(6)Chemicals
Official wording
4.4(N)(6) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria: On-Site Device Generation
Inspector’s notes
A chemical sanitizer produced on site did not comply with applicable regulations, did not display the EPA device manufacturing facility registration number on the device, or was not operated and maintained per manufacturer's instructions. A chemical sanitizer produced on site did not comply with applicable regulations, did not display the EPA device manufacturing facility registration number on the device, or was not operated and maintained per manufacturer's instructions. Chemical sanitizer not complaining with the manifacuring requirements Quat sanitizer diluted with hot water . Quat sanitizer shall be diluted with water in a temperature of 65F to 75 F.
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 6.1(J)Employee health and hygiene
Official wording
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
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 issuesnotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Clean multi use containers stored directly on 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 issuesOfficial record from Cincinnati Health Department, Jul 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 18, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 3, 2025
Not In Compliance
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. Cabinets drawers, and prep coolers need to be cleaned more often.
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 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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 issuesnotedCode 3.4(D)(1)Food temperature
Official wording
3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling - temperature and time control
Inspector’s notes
TCS foods are not being properly cooled within the allowed time period.
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 4.2(G)(1)Food temperature
Official wording
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible.
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 3.4(E)(1)Food temperature
Official wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
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 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Torn gaskets, door is not closing tight for one prep cooler.
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, Feb 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2024
Approved - Minor Violations
5 recorded violations
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. One container of ready to eat TCS food was not discarded by the date mark.
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 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.
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 3.2(C)(3)Contamination
Official wording
3.2(C)(3) - VII. Protection from Contamination - Cleaning Frequency of Equipment and Utensils
Inspector’s notes
Improper frequency of cleaning and sanitizing equipment and utensils. ICE MACHINE IS DIRTY
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 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.
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 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood contact surfaces
Inspector’s notes
The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Dispensers for the espresso machine are not smooth have corroded surface.
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, Sep 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 1, 2024
Not Abated
2 recorded violations
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Dirty light covers above the prep area"
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 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
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 1, 2024 · Original Source