ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 31, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed excess grease accumulation on the ceiling in the front section of the kitchen. Must be cleaned to maintain sanitary conditions.
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.
The physical facilities were not maintained in good repair.
Observed a baseboard strip in the kitchen separating from the wall, with debris accumulating in the gap. Must replace or repair to maintain a cleanable and sanitary surface.
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, Aug 31, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 12, 2026
Approved - Minor Violations
6 recorded violations
notedCode 6.4(J)(2)Other
Official wording
6.4(J)(2) - Using Dressing Rooms and Lockers
Inspector’s notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed employee jackets and bag stored on the same shelf as clean equipment. Must be stored away from equipment and food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair.
Observed damaged floor tiles behind the bar. Provide necessary repairs and/or replace flooring to ensure all flooring surfaces are intact and in good repair.
Observed power outlet coming off the wall in the kitchen. Must be secured to the wall.
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.
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.
Observed soiled soda gun nozzles and holsters. Person in charge (PIC) removed the nozzles for immediate 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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed shelves in the walk-in coolers with visible biofilm buildup. These surfaces must be cleaned to maintain proper sanitary conditions.
Observed dust accumulation on fans in the kitchen. Must be cleaned.
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed wood cover protruding from the kitchen floor that is allowing for food debris accumulation inside. Must be cleaned and covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed box of frozen fish stored in the chest freezer is not covered. PIC covered the container.
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, Mar 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 12, 2026
Approved - Minor Violations
4 recorded violations
notedCode 5.4(R)Other
Official wording
5.4(R) - Removal-Frequency
Inspector’s notes
Refuse/recyclables/returnables not removed frequently enough.
Additional waste receptacles are needed to accommodate refuse volume. PIC to request containers from refuse removal company and ensure containers are not overloaded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair. Observed main kitchen flooring in disrepair. Provide necessary repairs and/or replace flooring to ensure all flooring surfaces are intact and in good repair.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed QAC solution < 150ppm in kitchen 3 comp sink. Additional chemical added to solution to achieve compliance.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed container of bleach stored on flooring adjacent to food storage.
PIC relocated chemical to appropriate storage.
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.
Official record from Cincinnati Health Department, Jan 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 3, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled.
Observed interior components of ice machine soiled with residues.
PIC indicated equipment would be cleaned and sanitized prior to next usage.
Increase cleaning frequency and maintain clean to sight and touch.
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, Feb 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 6, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order.
Observed main kitchen block cooler holding at 53F. PIC placed service call for diagnostics and necessary repairs.
Supplemental refrigeration to be used intermily.
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.
The operator did not have a food thermometer readily accessible.
Provide and maintain onsite.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed various RTE TCS foods held in main kitchen block cooler at >41F.
PIC voluntarily discarded product.
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.