ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Aug 27, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
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.
Observed a buildup of dust on the HVAC vents.
Ensure the HVAC vents are cleaned more frequently and maintained 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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed a gap in the door sweep on the kitchen exterior door that does not protect against the entry of insects and rodents.
Ensure the door sweep is repaired or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Aug 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 15, 2026
Approved - Minor Violations
5 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 disposable hand drying towels, stored on a rack next to the handwashing sink, that had no means of protection from water splashing onto them from the handwashing sink.
Ensure the disposable hand drying towels are protected from contamination by means of a barrier between the rack and handwashing sink or relocating the rack.
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.
4.5(B)(4)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Containers of ready-to-eat TCS food in a serving situation are not cleaned at least every 24 hours.
Observed that the ice cream machine is not being cleaned every 24 hours.
Ensure the ice cream machine is cleaned every 24 hours.
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.
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 signs in the bathrooms used by employees.
Ensure handwashing signs are 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemicals used for cleaning stored above RTE pre-packaged food.
PIC moved all chemicals to an area that protects food, equipment, utensils, linens, or single-service and single-use articles from contamination.
+COS
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.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Observed an employee health policy that has not been signed by current employees.
PIC had all employees present sign the policy and ensured that all remaining food employees would sign the policy during their next scheduled shifts.
+COS
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, Jun 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 7, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite. Current license not displayed on site.
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.
4.5(B)(4)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Containers of ready-to-eat TCS food in a serving situation are not cleaned at least every 24 hours. Facility was unsure of the last time that the soft serve machine internal food contact surfaces were cleaned and sanitized. Soft Serve machine was placed out of service until it could be determined that it was cleaned within past 24 hours or until it was cleaned and sanitized. +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.
3.3(I)(3) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Ready-to-eat TCS food, commercially processed and packaged, was not heated to =135° F for hot holding. Nacho cheese was opened and placed in dispenser prior to reaching 135ºF. Facility continued heating product to reach 135ºF rapidly. Discussed with facility that product needs to be heated in unopened product to proper hot holding temperature per manufacturer's instructions prior to be placed in dispensing position. +COS
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.
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. Each risk level III and IV FSO or RFE is obligated to provide their own certified manager in a supervisory role that has the authority to direct food production.
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(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. Each risk level III or IV needs a Ohio manager certified in food protection with the authority to direct food production. +Repeat
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.
Official record from Cincinnati Health Department, Jun 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 5, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no certificate for Ohio manager certified in food protection with authority to direct food production for this site. ODH food certification website has additional information on what is needed and courses.
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.
Official record from Cincinnati Health Department, Aug 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 28, 2024
Approved - Minor Violations
3 recorded violations
notedCode 2.3(C)Employee health and hygiene
Official wording
2.3(C) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained. Observed food employees that did not have their hair effectively covered by wearing a hair covering.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed hot dogs that were on roller grill for 45 minutes per PIC holding at 124ºF. Roller grill was turned up.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no Ohio manager certified in food protection with the supervisory and management responsibility to direct and control food preparation and service.
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.