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COMPLAINT - COMPLAINT
1 recorded violation
5.4(F)(1) - Outdoor Receptacles
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
3 recorded violations
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. Exterior of equipment especially fryer soiled
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 problems5.1(I) - Service Sink- Number
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding5.4(F)(1) - Outdoor Receptacles
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 20, 2026 · Original Source
COMPLAINT - COMPLAINT
3 recorded violations
5.4(F)(1) - Outdoor Receptacles
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding5.4(R) - Removal-Frequency
Refuse/recyclables/returnables not removed frequently enough.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding5.4(P) - Maintaining Refuse Areas and Enclosures
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Remove cardboard and debris from trash area. Grease accumulated around trash cans and grease barrels--thoroughly clean (pressure wash area)
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 issuesOfficial record from Cincinnati Health Department, Jul 17, 2026 · Original Source
COMPLAINT - COMPLAINT
2 recorded violations
5.4(P) - Maintaining Refuse Areas and Enclosures
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed a large amount of grease and debris in outside waste disposal area--clean and maintain free--Presure wash area
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 issues5.4(N)(2) - Covering Receptacles
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors. Observed open containers of grease with no lids--Containers were stored outside of covered metal shed overflowing into alley with rain water and food grease. Provide tight fitting lids and securely store in metal sheds
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
10 recorded violations
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (I.e. Deli meats etc.) and prepared TCS foods (I.e.soups, chili and cooked chicken etc.) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and USE BY Dates on each item
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 temperature5.4(P) - Maintaining Refuse Areas and Enclosures
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed grease and debris around garbage area--Pressure wash grounds. Assure grease bins have tight fitting lids and are stored inside metal shed
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 issues4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. Exterior of fryers and shelf next to grill are soiled--clean and maintain clean
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 problems5.1(I) - Service Sink- Number
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Single-service articles and single-use articles are reused. Discontinue re-using single service food containers (whipped Butter Tubs)
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 issues3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
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. Expired Deli meats (Ham and Turkey). PIC to assure all TCS foods are disposed of as per Ohio Food Code
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 temperature3.5(E) - VII. Consumer Advisory - Consumer Advisory
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
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 problems4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Food-contact surfaces were not clean to the sight and touch. Heavily soiled potato chopper--clean and maintain clean daily
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 contamination6.4(B)(1) - Cleaning- Frequency and Restrictions
The physical facilities are not cleaned as often as necessary to keep them clean. Floors and especially perimeter of floor in kitchen is soiled--clean and maintain clean
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 problems5.4(F)(1) - Outdoor Receptacles
Outdoor refuse containers do not have tight fitting lids, doors, or covers. Uncovered grease Bins
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
7 recorded violations
6.2(L) - Facilities
A service sink or curbed cleaning facility was not provided.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Food-contact surfaces were not clean to the sight and touch. Chopper/potato slicer soiled--clean after each use
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 contamination3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
No person in charge certified in food protection was at the FSO where it is needed.
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 issues3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
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. Expired eggs, soup and chili---Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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 temperature4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. ALL dishes, utensils etc. must be washed (soap and water), rinsed (water) and then sanitized (Bleach and water). Facility was not using three step warewashing procedure.
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 contamination2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
No manager had Ohio manager certification in food protection.
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 issues3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (I.e. Turkey, Ham etc) and prepared TCS foods (I.e. soups, chili etc) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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 temperatureOfficial record from Cincinnati Health Department, Feb 4, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
9 recorded violations
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Date marking was not done in a consistent manner according to the code. Observed wings with no DISCARD DATE. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and used by dates on each item
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 temperature3.4(C) - Thawing TCS
TCS food was improperly thawed. Observed chicken on shelf at room temperature and frozen Beef patties in sink at room temperature. All TCS foods must be thawed in cooler overnight or under cold running water
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 temperature6.2(L) - Facilities
A service sink or curbed cleaning facility was not provided.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
No manager had Ohio manager certification in food protection.
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 issues2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Employees were eating, drinking or using tobacco in non-designated areas.
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 contamination3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
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 several expired foods (Deli meats, soup, HB eggs etc.). PIC to assure all TCS foods are disposed of as per Ohio Food Code
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 temperature4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Food-contact surfaces were not clean to the sight and touch. Chopper soiled--clean
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 contamination3.2(M)(2)(a) - Wiping cloths - use limitation
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 problems3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
No person in charge certified in food protection was at the FSO where it is needed.
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, Jan 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
3 recorded violations
5.1(I) - Service Sink- Number
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Date marking was not done in a consistent manner according to the code. Observed cooked chicken wings with no DISCARD DATE. Shelf life is not to exceed six days after processed foods (I.e. Deli meats etc.) and prepared TCS foods are made (I.e chili etc) for a total of seven days
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 temperature6.1(A) - Floors, walls, and ceilings
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Cracked, damaged flooring inside walk tiles--repair/replace
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 issuesOfficial record from Cincinnati Health Department, Sep 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
7 recorded violations
6.1(A) - Floors, walls, and ceilings
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Damaged floor tiles behind bar--replace to enable a smooth cleanable surface
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 issues4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. Exterior of Bulk containers are soiled
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 problems5.1(I) - Service Sink- Number
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding7.0(B) - X. Chemical - Working Containers - Common Name
Working containers of poisonous/toxic materials are not labeled.
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 unsafely5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
The food facility had an insufficient number of hand washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code. No hand sink behind bar
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 problems6.4(B)(1) - Cleaning- Frequency and Restrictions
The physical facilities are not cleaned as often as necessary to keep them clean. Dust on ceiling around vents, Grease on metal wall by grill--clean
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 problems4.0(I) - Nonfood-Contact Surfaces - Materials
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Rusted metal shelving beneath prep table--Sand and paint to enable a smooth cleanable surface
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 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
5 recorded violations
6.2(A) - III. Preventing Contamination by Hands - Facilities
Handwashing facilities are not properly provided. No hand sink at bar
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 problems4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Food-contact surfaces were dirty. Potato chopper is soiled-clean
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 contamination5.1(J) - Backflow prevention device
An air gap or an approved backflow prevention device is not installed as required.
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 problems5.1(I) - Service sink
One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding6.1(A) - Facilities: Floors, walls, and ceilings
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Damaged floor behind bar
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 issuesOfficial record from Cincinnati Health Department, Aug 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
9 recorded violations
"3717-1-05.1(I) - Violation - Service sink-number. One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located."
"Service sink-number. One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located."
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"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
"In-use utensils-between-use storage In-use utensils are improperly stored. Discontinue storing scoop in sugar"
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"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
"Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage. Discontinue storing boxes of potatoes directly on floor"
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"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
"Thawing TCS-Temperature / Time Control TCS food was improperly thawed. Observed frozen Beef patties and deli meats thawing at room temp--still frozen, moved to cooler. Thaw incooler overnight or under Cold Running water"
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"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."
"OBSERVATION: Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw beef stored above cooked chicken CORRECTIVE ACTION: Store all raw products beneath cooked and RTF"
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"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
"PIC-Level 2 Certification No manager has level 2 certification in food protection."
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"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
"Food Storage containers-common name ID Working containers of food are not properly labeled. ID label Bulk food containers (sugar)"
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"3717-1-04.5(B)(1)(e) - Violation - Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated."
"OBSERVATION: Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated. Pink yeast observed on Ice machine shield CORRECTIVE ACTION: Wash rinse and sanitize Ice Machine"
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"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
"OBSERVATION: RTE TCS, date marking Date marking was not done in a consistent manner according to the code. CORRECTIVE ACTION: PIC to assure all open processed foods (i.e Deli meats etc) and prepared TCS Foods (i.e cooked chicken wings etc) held > 24 hours have a DISCARD DATE. Best practice is to document open/prep and use by dates on each item"
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 problemsOfficial record from Cincinnati Health Department, Dec 11, 2023 · Original Source