SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Aug 18, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.2(E)Handwashing
Official wording
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Observed missing hand washing signage at multiple hand washing sinks.
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.
Soiled linens were not kept in an approved manner.
Observed soiled linens on the floor by the three sink compartment. Must be stored in a container or bag.
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented.
Observed ice inside the ice machine with debris on it. Person in charge advised to discard the ice and conducted a full ice machine cleaning.
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 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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, Jan 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 2, 2025
Approved - Minor Violations
8 recorded violations
notedCode 6.4(O)(1-3)Other
Official wording
6.4(O)(1-3) - Animals - Limitations
Inspector’s notes
There are unapproved animals on the premises.
Observed dog inside store. REPEAT VIOLATION. Live animals are not slowed on the premises in any retail food and food service operation Only exemption is service dogs with tags should be accomnied by owner at all time. Put sign on the door that pets are not allowed per Health Dept. orders.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Pipe below food prep. sink splashing water on the floor when in use.
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.
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.
Implement and maintain. REPEAT VIOLATION
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)(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.
No State level 2 certification. REPEAT VIOLATION
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.
notedCode 2.4(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
Peson in charge was not following food safety practices.
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.
6.2(D) - III. Preventing Contamination by Hands - Handwashing Aids and Devices - Use Restrictions
Inspector’s notes
Food preparation sink, utensil washing sink, or the service sink was set up as a handwashing sink.
Observed dirty towels and other items in food prep. sink and soap dispenser installed above food prep. sink and its used for hand washing. Keep it clean and sanitized at all time to prevent contamination of food. REPEAT VIOLATON
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.
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Mold inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine regularly to prevent growth of mold and contamination of ice. REPEAT VIOLATON.
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, Sep 2, 2025 · Original Source
COMPLAINT - COMPLAINT
Aug 12, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Mold inside ice machine. Corrected on site
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, Aug 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 28, 2025
Not In Compliance
2 recorded violations
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
Expired sandwiches in glass door cooler. All TCS food must be discarded by discard date.
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.
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.
Implement and maintain.
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.
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.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Eggs stored above ready to eat food. Keep all raw animal food away or below ready to eat food to prevent contamination.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee's shirt on cutting board of line cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Miscellaneous sources of contamination observed.
Observed employee's shirt on sandwich block of line cooler. Keep personal items away from food and food contact surfaces to prevent contamination.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Soiled both sides surface of ice machine where ice scoops stored in containers.
Lots of ice build up inside ice cream freezer. Defrost and clean.
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.
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.
No discard date on deli meat opened at the facility. All cooked and ready to food must mark with discard date for maximum of 7 days. Count day one when food prepared or opened. All undated meat voluntarily discarded by cook.
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 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 18, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(F)(2)Cleaning and sanitizing
Official wording
4.4(F)(2) - Warewashing sinks
Inspector’s notes
Warewashing sink was not properly cleaned and/or sanitized.
No sanitizer at the facility to sanitize coffee pots. Provide sanitizer.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Soiled microwave.
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.
"OBSERVATION: Ice scoop stored in soiled container above ice machine.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash, rinse and sanitize ice scoop and keep it on clean and dry place to prevent contamination."
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.
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s notes
"OBSERVATION: Mold inside ice machine.
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
CORRECTIVE ACTION: Discard ice clean and sanitize ice machine. Clean ice machine regularly to prevent mold growth."
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.
"Ice scoop stored inside soiled container. Keep ice scoop on clean and dry place if use container store ice scoop in clean container.
In-use utensils are improperly stored."
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.