ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Jul 8, 2026
Approved - Minor Violations
5 recorded violations
notedCode 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning.
Observed fixed equipment on wall that need to be sealed to walls. Warewashing areas.
Observed pipes through wall that can be sealed up by mop sink, drain pipe for ice machine.
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.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Coving along 3-comp sink wall is installed in a way that is not smooth and easily cleanable. Should be flat against the wall.
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.
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 potato wraps, chicken wraps, and vegetable items stored at 50 degrees. PIC discarded food 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.
The physical facilities were not maintained in good repair.
Observed damaged portion of wall by hand sink and ice machine in basement that needs repaired and sealed up.
Observed a couple of tiles by 3-comp sink and hand sink that need repaired or regrouted.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Reach in drawer cooler under grill is not maintaining foods at 41 degrees or below. Make sure equipment is in good repair.
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.
Official record from Cincinnati Health Department, Jul 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 1, 2026
Not In Compliance
15 recorded violations
notedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - 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.
Observed clean equipment stored in containers with food debris. Containers need to be cleaned more frequently.
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.
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning.
Observed gaps around equipment in basement that need to be sealed to the walls.
Observed holes in walls around plumbing fixtures that need to be sealed closed.
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.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Observed floor coving in basement that needs to be replaced or repaired so there are no gaps between the wall and coving.
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.
The operator failed to remove dead pest(s) in a timely manner.
Observed pest on traps and in facility. Must be removed when seen.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 in food protection.
Observed servsafe certificate but no Ohio manager certificate. PIC has submitted documents to Ohio department of Health to receive Ohio manager certification.
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.
notedCode 2.4(C)(11)Permits, training, and postings
Official wording
2.4(C)(11) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge failed to ensure that customers were given a consumer advisory.
Observed no consumer advisory for eggs served undercooked for breakfast. Menu must be updated ASAP with advisory.
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.
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.
Observed melted cheese in hot holding at 125 degrees F. Had PIC increase temp of hot holder.
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
Business is offering cook to order eggs during their Sunday breakfast. Did not observe a consumer advisory on menu. Must be added ASAP.
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.
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 reach in cooler under grill with foods at 54 degrees F. Had PIC discard foods that have been out of temp greater then 4 hours.
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.
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 ice machine with heavy buildup inside. Following up to see ice machine cleaned.
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.
The physical facilities were not maintained in good repair.
Observed damaged wall in basement that needs to be repaired by ice machine. Tile near hand sink and ice machine need repaired and regrouted.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed reach in coolers without ambient air thermometers inside.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Reach in drawer coolers not maintaining temperatures below 41 degrees. Make sure equipment is adjusted or repaired.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed wet dishes in storage that were not dried adequately.
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.
In-use utensils are improperly stored.
Observed knives stored on an electrical pipe by hand sink. Pipe is not a clean location for food contact surfaces.
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.
3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165°F or roasts were not properly reheated.
Rice was not reheated to 165 F.
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.
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.
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.
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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Dusty vents In the kitchen 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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display exposed to coustmers.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Three prep coolers does not have thermometers.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
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, Nov 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.3(I)(1)Food temperature
Official wording
3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165°F or roasts were not properly reheated.
One food item was not re heated to 165 F before placed on the steam table.
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Several food container store directly on the floor.
All food containers shall be stored 6 inches above the floor on a clean dry place not exposed to any contaminates.
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.
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.
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 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2024
Approved - Minor Violations
6 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.
Wall corner by the hand washing sink and the three compartment sink dowan stairs are dirty suspected mold.
Remove mold, sanitize re seal betwen the sinks and the wall.
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.
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.
Two food containers stored without date in the coolers.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Several multi use food containers store directly on the floor in the storage area .
Re wash all the food containers and store them six inches from the floor on clean and dry place.
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.
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.
Employee was picking up wiping cloth with gloves.
Corrected the employee with the person in charge.
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.
notedCode 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wiping cloth was not in sanitizer by tortilla prep station.
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.
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.
Sitting without any timing or temperatures recorded.
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.
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.
Food was not cooled properly in smaller portioned containers.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Cleaned utensils, lids, small equipment stored inside dirty containers.
All items were removed, rewashed, sanitized and placed in clean containers during inspection.
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.
Official record from Cincinnati Health Department, Jul 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2023
Not Abated
3 recorded violations
notedCode 3717-1-03.4(H)(1)Food temperature
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking 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."
Inspector’s notes
"OBSERVATION:
Three ready to eat TCS food containers stored without date mark
CORRECTIVE ACTION: Manger indicated all these items just prepped this morning
Manger provided date for each undated food that prepped this morning and stored without date ."
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.
"3717-1-08.0(A)(B) - Violation - Warning Statement-Fresh Juice Production There is no warning statement on packages of fresh juice or a beverage containing fresh juice."
Inspector’s notes
"OBSERVATION: Warning Statement-Fresh Juice Production
There is no warning statement on packages of fresh juice or a beverage containing fresh juice.
CORRECTIVE ACTION: Manger will provide warning statement on packages of fresh juice or a beverage containing fresh juice."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
"Mold around the hand washing sink in the downstairs kitchen
Rid premises from mold"
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.