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
Sep 12, 2026
Approved - Minor Violations
1 recorded violation
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.
Hot holding units were shorted and was not able to keep food hot enough; burners had to be used. Ensure that all outlets are able top provide sufficient power to hot holding units to ensure saftey in food serving and temperatures.
+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.
Official record from Cincinnati Health Department, Sep 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 25, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(B)(2)(g)Permits, training, and postings
Official wording
2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge could not state the correct food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of TCS food.
Observed an insulated food delivery bag with hot dogs sitting at room temperature. PIC was not aware the hot dogs needed placed in hot holding after being delivered from main kitchen. Had PIC discard hot dogs.
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.
The physical facilities were not maintained in good repair.
Electrical outlets are not strong enough for major food equipment to run properly throughout games and use of food stand. Recommend repairing to help prevent critical violations for hot 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.
Official record from Cincinnati Health Department, Oct 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2025
Approved - Minor Violations
5 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Chemical spray bottle unlabeled in stand. Had PIC discard bottle. Looked like a water spray bottle but unsure.
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.
4.6(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.
Sanitizer at 3-comp sink was broken, tube cut. Spoke with PIC about manually adding sanitizer and testing.
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.
3.1(H)(2) - V. Food from Approved Source - Temperature - Specifications for Receiving
Inspector’s notes
Hot, cooked, TCS food was not received at 135° F or above.
Nacho cheese bags should be heated to proper temperature in an oven/steamer and brought to stands above 135 degrees. Had PIC send back nacho cheese bags to be steamed.
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.
In-use utensils are improperly stored.
Ice scoops need to be stored in a clean dry location where the handle will not contaminate the ice. PIC moved ice scoop outside ice well.
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 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2024
Approved - Minor Violations
3 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.
Hot dogs were being held at room temperature. Operator went to find a hot holding box for this location. Hot dogs were being reheated before served.
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 drink stored above ready to eat popcorn boxes. Please store food items higher and personal items below.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed dirty towels not stored in sanitizer after use at 3 comp sink.
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.
Official record from Cincinnati Health Department, Nov 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 7, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2023
Abated On-Site
3 recorded violations
notedCode 3717-1-03.2(Q)Contamination
Official wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Observed bagged ice stored on the ground.
Keep all food and food equipment stored at least six (6) inches above ground at all times."
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.
"3717-1-03.2(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 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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Observed a chemical spray bottle stored above food equipment.
CORRECTIVE ACTION: Store chemicals away from / below food and food equipment.
Prevent the potential for chemical contamination."
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.