SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
14 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 21, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed damaged tiles around the drain of the mop sink.
Ensure the tiles around the drain of the mop sink are repaired.
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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to the public.
Ensure the instructions for removing food of a choking victim are posted in an area accessible to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 12, 2026
Approved - Minor Violations
2 recorded violations
notedCode 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.
Observed coffee stirring spoons being improperly stored inside a container of room temperature water.
Ensure in-use utensils are stored in a clean, dry, and sanitized containers.
Ensure in-use utensils contacting TCS food is clean and sanitized every 4 hours.
PIC replaced the spoons with clean and sanitized spoons that were stored in a clean, dry, and sanitized container.
+COS
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.
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed a four way splitter valve installed on the mop sink faucet that has a backflow preventer not designed for continuous backpressure.
Ensure the four way splitter valve is uninstalled.
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, Mar 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 24, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 10, 2025
Not In Compliance
1 recorded violation
notedCode 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.
PIC advised certified plumber came to repair sink faucet. However, sink faucet continues to have a leak. PIC advised they would follow up with the certified plumber to repair utility sink faucet leak.
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.
Official record from Cincinnati Health Department, Nov 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2025
Not In Compliance
3 recorded violations
notedCode 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.
Utility sink faucet has a leak. Repair facet with the help of a 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.
The physical facilities were not maintained in good repair.
Ceiling in the entrance of the dry storage area was missing a piece. Repair ceiling tile.
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.
Gasket for walk in freezer were not closely adjusted to the door to create a tight closing leading to some ice build up. Adjust gasket to provide tight closing for walk in freezer.
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, Nov 4, 2025 · Original Source
COMPLAINT - COMPLAINT
Nov 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 14, 2025
Approved - Minor Violations
4 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink faucet (unapproved chemical dispenser connection).
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.
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. Observed no handwashing sink that was convenient to front food dispensing areas.
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.
Plumbing fixtures are being kept clean and maintained. Observed unflushed men's urinals that did not flush completely. Facility put in maintenance request.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed ice scoop holder stored in hand washing sink. Ice scoop was moved. Discussed with PIC that hand washing sinks cannot be used for any other purposes than handwashing.
+COS
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, Apr 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 12, 2024
Approved - Minor Violations
3 recorded violations
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. Restroom door in bad repair. Per PIC, replacement parts are on order.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s notes
This food facility does not have the required number of conveniently located handwashing sinks. Observed no hand washing sink convenient to ice cream machine.
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, Nov 12, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2024
Not In Compliance
5 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink that had built in backflow preventer.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s notes
This food facility does not have the required number of conveniently located handwashing sinks. Observed new equipment placed in walkway to handwashing sink from food equipment.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed wet wiping cloths that were in sanitizer bucket with inadequate sanitizer residual.
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.
The physical facilities were not maintained in good repair. Restroom door (women's) was bent and not close able.
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(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed no sanitizer in rinse of dishwasher. PIC said three comparment sink would be used until dishwasher is adjusted.
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, Nov 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 17, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Mop sink set up was such that it would put back pressure on the built in backflow preventer.
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, Jun 17, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 10, 2024
Not In Compliance
2 recorded violations
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed no sanitizer in rinse for dishwasher. PIC said that dishwasher had been adjusted twice since last inspection. Utilize other means of sanitizing dishes (three compartment sink) until dishwasher can provide proper sanitizer residual.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter installed after integral backflow preventer on mop sink faucet that is not designed to have continuous back pressure.
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, Jun 10, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 21, 2024
Not In Compliance
4 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with built in back flow preventer that is not designed to have continuous back pressure on it.
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.
7.1(C)(1) - X. Chemical - Poisonous/toxic material
Inspector’s notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturers directions. Observed dichlorvos strips used in areas occupied for over 4 hours and in food/feed processing areas. Dichlorvos strips were voluntarily discarded.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed build up of soils on top of dishwasher. PIC had food employee clean top of dishwasher.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
1. Observed no sanitizer in rinse for dishwasher. PIC called dishwasher company and instructed food employees to stop using dishwasher and resanitize dishes.
2. Facility had run out of sanitizer in sanitizer dispenser at three compartment sink. Sanitizer was delivered.
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, May 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
Abated
2 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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, Dec 5, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Not Abated
3 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed sliced tomatoes holding at 70°F in rail that was maintaining a temperature of 72°F per thermometer on unit.
CORRECTIVE ACTION: Sliced tomatoes were pulled for disposal by PIC. Adjusting or repairing unit to maintain food below 41°F is needed prior to placing TCS foods back into unit."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed no sanitizer in rinse of dishwasher.
CORRECTIVE ACTION: Sanitizer was added, but did not provide adequate sanitizer in rinse. Facility discussed using three compartment sink until dishwasher is adjusted or repaired."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Rail was not maintaining TCS foods below 41°F. Adjusting or repairing unit to maintain food below 41°F is needed prior to placing TCS foods back into unit."
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.