SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - STANDARD INSPECTION
May 14, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.4(G)(3)Other
Official wording
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s notes
Refuse receptacle is not provided at each hand sink where using paper towels. No waste receptacle is provided by the handwashing sink for disposal of paper towels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked. A tray is placed on top of the handwashing sink.
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, May 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 28, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.2(I)(1)Other
Official wording
3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice. A damaged food box was observed inside the 2-door cooler. The damage appears to be caused by condensation water leaking inside the refrigerator, posing a potential risk of food contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment Compartments that are subject to moisture due to condensation, food or beverage drip, or water from melting ice are not sloped to allow complete drainage.
Condensation water accumulation was observed in the 3-door cooler, posing a potential risk of food contamination.
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, Apr 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 3, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.2(A)(4)Handwashing
Official wording
3.2(A)(4) - III. Preventing Contamination by Hands - Permitted Bare Hand Contact RTE Food
Inspector’s notes
There is no variance, written procedure, written health policy, training documentation, hand washing documentation, or sufficient control measures.
There is no documentation that food employees acknowledge that they are informed to report information about their health as it relates to diseases that are transmittable through food.
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.
2.1(A) - I. Employee Health - Employees Responsibility to Report to PIC
Inspector’s notes
Food employee(s) failed to report illness or specified condition to the person in charge.
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.
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.
Level 2 certification in progress.
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.
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.
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.
Sanitizer concentration is not being monitored.
There is high concentration of Quat in the sanitizer bucket for the wiping cloths.
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.