ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Sep 12, 2026
Approved - Minor Violations
3 recorded violations
notedCode 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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, Sep 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 25, 2025
Approved - Minor Violations
4 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 electrical outlets that are being used for commercial food equipment that were shorting/ not strong enough to maintain power throughout normal use. Recommend repairing outlets to help prevent critical violations for hot and cold holding equipment.
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.
notedCode 6.3(C)(1)Permits, training, and postings
Official wording
6.3(C)(1) - Employee Accommodation-Designated Areas
Inspector’s notes
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 drinks where food contact surfaces could be contaminated. Spoke with employee about storing drinks in designated areas or on the lowest possible shelf that won't spill on items.
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.
4.8(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 empty popcorn boxes stored underneath open cup drinks without proper lid and straw. Had PIC move popcorn boxes away from drink storage to prevent 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.
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 burgers and fries that were not keeping temp inside warmer. Had PIC increase temp on hot holding.
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 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 17, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 26, 2025
Not In Compliance
1 recorded violation
notedCode 2.4(C)(16)Employee health and hygiene
Official wording
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.
Gave managment and HR information on employee health reporting policy. Following up to see final document with employee signatures.
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, Sep 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2025
Not In Compliance
2 recorded violations
notedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
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.
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.
Employees should have a health policy on file and volunteers should sign a form as well.
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, Sep 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2024
Approved - Minor Violations
6 recorded violations
notedCode 3.2(J)Contamination
Official wording
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface.
Observed ice bag stored in ice machine contaminating ice that's being made in the machine. Had operator remove ice bag.
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.
3.4(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.
Nacho cheese bags found in walk in cooler after heated and opened. Manufacturer instructions state the cheese must stay hot at all times or bags must be destroyed if opened. Had operator throw away cheese.
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.
Working containers of poisonous/toxic materials are not labeled.
Observed spray bottles for water not properly labeled. Actual label was for sanitizer. Had operator discard bottles.
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.
In-use utensils are improperly stored.
Ice scoops stored directly in ice. Handle portion of scoop must be stored up or entire scoop must be on a clean dry surface.
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 being stored, transported or dispensed in a container previously used to store poisonous or toxic materials.
Water spray bottles for pretzels were labeled as sanitizer bottles. Had operator discard bottles.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
Observed a trash bag in front of hand sink. Had operator move bag so employees can wash hands.
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 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 7, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
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 fried chicken tenders in a metal pan without temperature control. If food is going to customers fast it still needs to be held at 135° 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.
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 personal drinks where contamination could happen if something were to spill. Please designate eating and drinking areas or store drinks below areas that could be contaminated if a spill were to happen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals were stored over the sanitizing portion of the three comp sink and sanitizer buckets were stored above food. Please store all chemical sanitizer buckets below or away from food and chemical containers below or in a different chemical storage area from three comp sink.
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.
In-use utensils are improperly stored.
Observed ice scoops stored in ice containers. Please store with scoop in ice and handle up or outside of ice bin.
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, Sep 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2023
Not Abated
1 recorded violation
notedCode 3717-1-03.2(Y)Contamination
Official wording
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Observed the ice scoop handle in contact with ice.
Do not allow the handle to contact the ice - prevent indirect hand contact with ice."
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.