ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 14, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1. Observed broken gaskets on several prep coolers in the downstairs kitchen.
2.Observed the door was mis-aligned on the reach-in cooler in the upstairs kitchen.
Ensure the coolers are 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.
Official record from Cincinnati Health Department, Jul 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 8, 2026
Not In Compliance
12 recorded violations
notedCode 4.6(C)(3)Contamination
Official wording
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed the sanitizer solution at the three-compartment sink was not at the proper concentration.
Ensure the sanitizer concentration is at the proper concentration.
PIC drained the sanitizer solution and refilled it with a solution at the proper concentration.
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.
4.5(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.
1. Observed a buildup of grease on the sides of the fryers.
Ensure the non-food contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
2. Observed sticker residue on cleaned dishes and cooking equipment.
Ensure sticker residue is removed from cleaned dishes and equipment.
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.
A cross connection is present onsite.
Observed a cross connection between the chemical dispenser hose and the sanitizer in the three-compartment sink.
Ensure an air gap is maintained between the outlet of a plumbing fixture and the high-water level of a basin.
PIC moved the hose as to eliminate the cross connection.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed sanitizer stored in a spray bottle that was not labeled.
Ensure chemicals stored in working containers are label with the common name of the chemical.
PIC labeled the working container with the name of the chemical.
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.
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Observed no handwashing signage posted in public bathrooms which are used by employees.
Ensure handwashing signage is posted at all handwashing lavatories.
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.
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food-contact surfaces or utensils not cleaned when they were contaminated.
Observed employee's personal items stored on top of clean plates.
Ensure employee's store personal items in designated areas and food contact surfaces are cleaned when they are contaminated.
PIC removed the personal items and took the plates to the dish room to be washed, rinsed, and sanitized.
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed ground beef stored above pork chops in the walk-in cooler.
Ensure raw animal products are store according to cooking temperatures with the highest cooking temperatures on the bottom.
PIC moved the ground beef below the pork chops.
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.
Observed wet wiping cloths stored in sanitizer solution that was below the proper concentration.
Ensure wet wiping cloths are stored in a sanitizer solution that is at the proper concentration.
PIC remade the sanitizer solution at the proper concentration.
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 are not cleaned as often as necessary to keep them clean.
Observed a buildup of grease and food debris on the floors behind the fryers.
Ensure the floors in the kitchen are 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1. Observed broken gaskets on several prep coolers in the downstairs kitchen.
2.Observed the door was mis-aligned on the reach-in cooler in the upstairs kitchen.
Ensure the coolers are 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.
Official record from Cincinnati Health Department, Jul 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 22, 2026
Approved - Minor Violations
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.
Observed debris accumulation on the outside of seasoning containers. Clean more frequently.
Observed the grease accumulation in fryer compartments. Clean more frequently.
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 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed backflow preventer for high temperature conveyor dishwasher expelling water when the machine ran.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed sugar in storage area opened. Sugar must be placed in container to avoid contamination.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed gasket for walk in kitchen cooler not tight, intact, and properly adjusted. Repair equipment
Observed reach in cooler at downstairs service bar not properly adjusted. Repair equipment
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.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
Observed forks, knives, and spoons not inverted to avoid contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Dumpster area was not maintained clean. Discussed with facility ensuring that dumpster is not leaking.
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.
Official record from Cincinnati Health Department, Jun 27, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 25, 2025
Not In Compliance
6 recorded violations
notedCode 5.4(P)Facility maintenance
Official wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s notes
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. Dumpster area was not maintained clean.
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.
4.6(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. PIC said that three compartment sink could be utilized until dishwasher is repaired.
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(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed backflow preventer for high temperature conveyer dishwasher that was expelling water when the machine was run.
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.
3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is from an unapproved source. Observed duck that per PIC was from a catering facility. PIC was unsure whether catering facility is registered to sell food off the site of production. PIC reached out to find out and labeled duck not to be used until it can be ensured that duck is from an approved source.
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)(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 build up of food residue on the inside of microwaves, on the back of slicer, and in dipper well. Employees cleaned items. +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, Jun 25, 2025 · Original Source
COMPLAINT - COMPLAINT
Jun 6, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2025
Approved - Minor Violations
3 recorded violations
notedCode 2.3(A)Contamination
Official wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed open snack crackers on plate. Crackers were removed and plate was taken to dishwashing facilities.
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.
3.3(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.
Food observed less than 135°F in steam table. PIC voluntarily discarded the food. PIC said that going forward they would temp the food prior to putting it into the steam table (reheats need to go 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.
Official record from Cincinnati Health Department, Feb 11, 2025 · Original Source
COMPLAINT - COMPLAINT
Sep 26, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair. Observed drip from upstairs handwashing sink.
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, Sep 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 29, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed ice cream in freezer that had lid of freezer dripping into it. Ice cream was voluntarily discarded and lid was cleaned so it would not drip.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
1. Observed water at the bottom of salad refrigerator.
2. 4 door refrigerator was not maintaining TCS foods below 41ºF. Refrigerator was adjusted. (CORRECTED ON SITE).
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.
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Outdoor dumpster driveway had areas that were collecting water.
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 - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed cheese in 4 door refrigerator that was not maintaining TCS foods below 41ºF. Food was voluntarily discarded by operator. Unit was adjusted and fell in temperature.
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 29, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 16, 2024
Abated
4 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
"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.
"3717-1-04.6(C)(2) - Violation - Food contact surfaces Hot water sanitizing After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° 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.
"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."
Inspector’s notes
"Violation has been abated"
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.
"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.
Official record from Cincinnati Health Department, Feb 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 16, 2024
Not Abated
5 recorded violations
notedCode 3717-1-03.2(C)(1)(a)Contamination
Official wording
"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."
Inspector’s notes
"OBSERVATION: Observed raw animal food stored above ready to eat foods in walk-in-cooler.
CORRECTIVE ACTION: Items were moved so that raw animal foods were not above ready to eat foods."
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.
"3717-1-04.6(C)(2) - Violation - Food contact surfaces Hot water sanitizing After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F."
Inspector’s notes
"Food contact surfaces Hot water sanitizing
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F for dishwasher in main kitchen. PIC had food employee call to have dishwasher adjusted/serviced."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed ceasar dressing holding at 45F for an unknown period of time.
CORRECTIVE ACTION: TCS dressings holding in unit were voluntarily discarded by operator. Unit was adjusted and fell in temperature."
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 inadequate chlorine in rinse of upstairs and downstairs bar dishwasher.
CORRECTIVE ACTION: PIC said that dishes would be taken to alternative dishwashing facilities 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.
notedCode 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"OBSERVATION: Backflow prevention device-when required
An air gap or an approved backflow prevention device is not installed as required on sprayer hose at sprayer sink.
CORRECTIVE ACTION: Ensure air gap or proper backflow prevention device is installed by a licensed plumber or that hose is removed."
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.