ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed a 3-comp sink sanitizer reading very low at time of inspection. Make sure sanitizer is being checked daily to see if it is working and if it is empty or not.
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.
4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
Observed mechanical dish machine with hot water sanitize hitting 145 degree contact temp. Operator found hose running with hot water which was not letting machine reach proper temps.
+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.
Official record from Cincinnati Health Department, Aug 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 22, 2026
Approved - Minor Violations
7 recorded violations
notedCode 3.2(Y)Contamination
Official wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed.
Soiled food prep.sink. Keep food prep. Sink clean and sanitized and do not used for anything else other then preparing food. Corrected on site.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee's jacket on coffee station.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Observed pink slime on white shield inside ice machine. Discard contaminated ice clean and sanitize ice machine. Corrected on site.
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Sweet potatoes and potatoes held on temp. 108-113 F on line. Keep hot TCS food on temp.135 F or above to prevent growth of bacterias.
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.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F.
No hot water in hand washing sink by office. Corrected on site. Plumber fixed it.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
No hand washing sign posted on hand sink in grill area.
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 record from Cincinnati Health Department, Jan 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 21, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Edges and corners in dry storage area needs to be clean.
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.
Official record from Cincinnati Health Department, Aug 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 17, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled.
No ingridients information on self serve cookies.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Greasy knives holder in the kitchen. Corrected on site.
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.
Official record from Cincinnati Health Department, Jan 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 28, 2024
Approved - Minor Violations
1 recorded violation
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.
Dressings and Quinua cups held on temp. 47 and 48 F. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias. Corrected on site
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.
Official record from Cincinnati Health Department, Aug 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 15, 2024
Abated On-Site
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
"Dust on bulbs cover above fryer. Facility order to clean it.
The physical facilities are not cleaned as often as necessary to keep them clean."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Can opener blade polish or metal was chipping. Its on order per Person in charge.
Equipment and/or components were not maintained in good working order."
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.