ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 30, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wiping cloth maintained in detergent and not sanitizeing solution.
+COS
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.
There was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil.
+COS
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, Jun 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 5, 2025
Approved - Minor Violations
3 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Employees need to wash hands when returning to serving stations and before donning gloves. Spoke to person in charge about importance of washing hands.
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.
3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation
Inspector’s notes
Single use gloves were used for more than one task or were not changed when contaminated.
Spoke with person in charge about importance of changing gloves between task or more frequently throughout the day. Observed greasy, overly used gloves on employees.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed plastic cutting boards with too many scores and plastic chipping. Person in charge discarded. Please remove chipping cutting boards and replace.
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 5, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 2, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed a couple of white plates with multiple chips, scores, or discoloration. PIC discarded non-cleanable plates. Management is keeping an eye out for non-cleanable dishware.
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, Apr 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 2, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(E)(1)Food temperature
Official wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
Observed cooked chicken in a reach in cooler at 70°F, could not verify timing/temps to reach 41° in 6 hours. Chicken must be reheated to 165°F for hot holding. Use blast chiller to keep chicken in cold holding for later use.
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, Apr 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 17, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled.
Observed quinoa container without identity labeling. Please make sure everything not in the original package has a label.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jan 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 26, 2024
Approved - Minor Violations
6 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Cabinets in the service areas around the stir fry and sandwich areas need to be maintained cleaned.
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)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed dirty can opener, had PIC remove and take to dish washer.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mops stored on floor in dish area. Please maintain mops dry to prevent bacterial growth.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed cleaned utensils stored in dirty containers. Had operator clean equipment and their containers. Please add storage containers to a routine cleaning schedule.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed plates and side dishes that are no longer cleanable. Talked with chef about his plan to take inventory of plates and things that need to be replaced and thrown away.
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.
In-use utensils are improperly stored.
Observed handles of utensils touching food. Please maintain the food contact portion in food and the handle portion outside of the food.
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 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 26, 2024
Abated
3 recorded violations
notedCode 3717-1-06.1(A)Cleaning and sanitizing
Official wording
"3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors and coverings, walls and coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Violation has been abated"
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 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 8, 2023
Not Abated
5 recorded violations
notedCode 3717-1-03.4(H)(1)Food temperature
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition 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."
Inspector’s notes
"OBSERVATION: Observed a pasta/potato salad in the walk in cooler stored beyond the permissible shelf life.
CORRECTIVE ACTION: Monitor the expiration dates of product and discard immediately upon expiration."
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"Hand washing signage is needed at the hand sink.
Ensure that hand sinks are properly 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.
"3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors and coverings, walls and coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
Inspector’s notes
"There is an area which is inaccessible for cleaning, beneath the hand sink at the grill station.
Close of this area to prevent any debris, which may be irretrievable, from becoming trapped behind the panel."
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed an probe thermometer without a storage sleeve.
After use clean & sanitize thermometers and stored properly in a protective sleeve or case."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Observed pooled liquid behind vats in the compost room.
Clean the floor & ensure that the storage vats are not leaking."
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.