ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Apr 22, 2026
Approved - Minor Violations
5 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
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 chicken at 119 degrees
-PIC reheated the chicken
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed meatballs and breadsticks not covered inside the warmer
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.
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.
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.
Food is not properly labeled.
Observed chocolate and vanilla pudding parfaits not labeled
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.
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.
Observed nacho cheese discard date as 11/20 and not discarded
Observed v. pudding discard date as 11/30 and not discarded
Observed pizza sauce dated 11/21 and not discarded
-PIC discarded nacho cheese, v. pudding, and pizza sauce
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 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.
Observed allergens were not listed for foods being served
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Observed employee health forms were missing
-PIC printed and had all employees sign
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(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed ranch and shredded cheese in soufflé cups not dated inside the reach in ridge
-PIC dated the ranch and shredded cheese
Observed mayonnaise opened and not dated inside the reach in fridge
-PIC discarded the mayonnaise
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(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 French toast hot holding at 125 degrees and cinnamon rolls hot holding at 128 degrees
-PIC reheated the French toast and cinnamon rolls
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 1, 2025 · Original Source
ROUTINE - COMPLAINT
Oct 22, 2025
Approved - Minor Violations
3 recorded violations
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.
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 mashed potatoes in serve line at 131 degrees and in warmer at 126 degrees.
-PIC reheated the mashed potatoes
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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Observed hot foods in serve line not protected from contamination
-PIC covered the hot foods in the serve line
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, Oct 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 1, 2025
Approved - Minor Violations
10 recorded violations
notedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed butter not dated in reach in fridge
Observed salad not dated inside reach in fridge
Observed meatballs not dated inside reach in fridge
Observed cheese slices not dated in reach in fridge
Observed buttermilk not dated in reach in fridge
Observed chicken not dated in reach in fridge
-PIC discarded the meatballs, buttermilk, and chicken
-PIC dated the butter, salad, cheese slices
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single serve containers not protected on the storage shelf
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.
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.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed glass cleaner on shelf above food equipment supplies in dry storage room
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.
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.
Observed yogurt dated 9-19 and not discarded in the reach in fridge
Observed cheese slices dated 9-17 and not discarded in the reach in fridge
Observed turkey dated 9-11 and not discarded in the reach in fridge
Observed shredded cheese dated 9-11 and not discarded in the reach in fridge
Observed mayonnaise dated 9-1 and not discarded in the reach in fridge
Observed a tomato molded in the reach in fridge
-PIC discarded all 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.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination.
Observed mixed vegetables can dented in dry storage room
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.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Observed the oven hood vents dusty
-contractors are scheduled to clean vents on 10-7-25
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the handle broken on the ice cream reach in freezer
Observed the reach in fridge leaking in the serve line
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.
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 knife in drawer of prep area with pen and not protected
Observed clean utensils in drawer of prep area with lighter and not protected
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.
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination.
Observed employee food items in reach-in fridge not labeled and separated from contamination.
CORRECTIVE ACTION: PIC moved all employee food items to one area and labeled the shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed the seals of the milk cooler not clean.
Observed mold on the shelves in the walk-in fridge.
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.
Working containers of food are not properly labeled.
Observed bbq sauce in soufflé cups not labeled.
Observed ranch mixed with mayonnaise in soufflé cups not labeled.
Observed apple sauce in soufflé cups not labeled.
Observed mandarian oranges in soufflé cups not labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed the hood vents dusty.
Observed the vents in the walk-in fridge dusty.
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.
4.1(L)(2) - Ambient Air and Water Thermometers: Fahrenheit
Inspector’s notes
Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use.
Observed the warmer with a temperature reading of 183 degrees but the temp inside was around 120 degrees.
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.
Food is not properly labeled.
Observed a feta cheese, tomato, and cucumber "salad" not properly labeled with all ingredients.
CORRECTIVE ACTION: PIC correctly labeled this "salad"
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.
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed clam shell containers on counter in prep area not protected.
Observed take-home containers not protected in the dry storage room.
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.
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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.
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.
Observed mold cheese slices and cheese block in the reach-in fridge.
Observed mayonnaise not dated but exceeded 7 days.
Observed cheese dated 9/30 and not discarded.
Observed a pizza box with pizza not dated but exceeded 7 days.
CORRECTIVE ACTION: PIC discarded the cheese slices, cheese block, mayonnaise, and other cheese into the trash.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed 3 mandarian orange cans dented.
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(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed pepperoni slices opened and not dated.
Observed sliced cheese opened and not dated.
Observed a ranch condiment bottle not dated.
CORRECTIVE ACTION: PIC dated the pepperoni slices, sliced cheese, and ranch condiment bottle.
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, Oct 16, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 25, 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.
Observed the ceiling tile open and not intact in the supply room.
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.
Equipment components were not intact, tight or properly adjusted.
Observed the light bulb missing in the reach-in fridge.
Observed the handle broken off on the ice cream 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.
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 the bowls not protected on the prep table.
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, Mar 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2023
Not Abated
2 recorded violations
notedCode 3717-1-04.4(A)(2)Equipment and utensils
Official wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Equipment,good repair, doors, seals
Equipment components were not intact, tight or properly adjusted.
Observed a missing handle on the ice cream freezer.
Observed ice build up inside the ice cream 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.
"3717-1-03.1(L) - Violation - Package Integrity-specification for receiving Food packaging does not protect food from contamination."
Inspector’s notes
"Package Integrity-specification for receiving
Food packaging does not protect food from contamination.
Observed fruit cocktail and applesauce cans dented in dry storage room."
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.