ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - STANDARD INSPECTION
Sep 12, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop observed not hanging to properly air dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
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 baskets with paper linings stored next to hand sink and under paper towel dispenser where wet hands could drip onto items. Had PIC move single-use items where contamination will not occur.
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)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed shredded cheese in a cold well without ice at 50 degrees. Had PIC add ice to keep cheese cold.
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(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.
Observed nacho cheese bags that are not being heated to proper temperature and brought to stand for hot holding. PIC had bags sent back 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.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
Observed forks in a tray not pre-wrapped and presented with the food contact surfaces in multiple directions. Had PIC move trays behind the counter and spoke with employees about using gloves to touch clean utensils.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area.
Observed cups on the floor, had operator move them to a raised location.
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.
Observed chemicals stored above clean dishes, had operator move chemicals to a location that would not contaminate food, equipment, or utensils.
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.
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 at 90° F, heat cabinet temp was at 114° F. Had operator toss cold hot dogs and turned up heat cabinet.
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 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 9, 2023
Not Abated
3 recorded violations
notedCode 3717-1-07.1(A)Chemicals
Official wording
"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 chemicals stored above the sanitizing/air dry drainboard at the 3 compartment sink.
CORRECTIVE ACTION: Do not store chemicals above cleaned equipment or other storage areas.
Store chemical away from / below food and food equipment."
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.
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s notes
"Observed grease build up within the ventilation hood.
Clean the vent hood and filters, ensure proper function."
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"Observed a hand sink without hand washing signage.
Ensure that hand sinks are stocked with required amenities."
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.