ROUTINE - STANDARD INSPECTION
Aug 24, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 24, 2026 · Original Source
Approved - No Violations
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - STANDARD INSPECTION
Feb 17, 2026
Approved - Minor Violations
6 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The mop sink is not cleaned as often as necessary to keep it 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 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Small sauce containers stored directly on te floor in the prep area. All food items shall be stored on a clean dry place not exposed to any contaminaties.
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 contaminationnotedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
More about employee hygiene or health policy issuesnotedCode 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
More about employee hygiene or health policy issuesnotedCode 3.2(V)Other
Official wording
3.2(V) - Condiments - Protection
Inspector’s notes
Condiments are not adequately protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Feb 17, 2026 · Original Source
COMPLAINT - COMPLAINT
Nov 25, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 9, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 9, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2025
Approved - Minor Violations
2 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. -Observed the vents to fans located in the walk-in refrigerators soiled in debris.
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 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 9, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. -Observed the handwashing sink in the prep area slightly detaching from the wall and requires to be recaulked rigidly to the wall.
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.
More about equipment or utensil issuesnotedCode 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
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. -Observed a couple of TCS foods in the reach-in refrigerator not discarded when the date mark exceeded. Affected foods were voluntarily discarded on-site.
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 temperatureOfficial record from Cincinnati Health Department, Jul 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 2, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 2, 2023 · Original Source