ROUTINE - STANDARD INSPECTION
Sep 22, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 22, 2025 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - STANDARD INSPECTION
Sep 18, 2025
Not In Compliance
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. 1. Observed biofilm growth inside of the ice machine. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before returning the machine to uses. This was discussed with the person in charge (PIC). 2. Observed soiled soda gun nozzle used in the bar. Must be thoroughly cleaned.
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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Sep 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 11, 2023
Not Abated
5 recorded violations
notedCode 3717-1-04.5(A)(2)(3)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Soiled nozzle holder in bar. Clean nozzle holders regularly. Non-food contact surfaces are dirty."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-06.2(C)Handwashing
Official wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Single Cloth towel used to wipe hands after washing. Use paper towels to prevent any contamination. Hand washing lavatory had no, unapproved, or inoperable hand drying provision."
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.
More about handwashing problemsnotedCode 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: Heavy mold observed 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 machine. Discontinue use of ice from this ice machine until 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.
More about cleaning or sanitizing problemsnotedCode 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"No thermometer in bar cooler where half and half and whip cream stored. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.
More about food kept at an unsafe temperaturenotedCode 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
"Wash sink on 3 comp. used as dump sink. Discontinue this practice immediately to prevent contamination of food contact surfaces. Miscellaneous sources of contamination observed."
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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Oct 11, 2023 · Original Source