ROUTINE - STANDARD INSPECTION
Jul 13, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 13, 2026 · 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
9 inspectionsROUTINE - STANDARD INSPECTION
Jul 8, 2026
Not In Compliance
7 recorded violations
notedCode 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. Caulk along edges of hand sink
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(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed two pans of frozen chicken thawing in 88 degree stagnant water. Chicken still frozen --moved to cooler. PIC to assure that foods are thawed in cooler overnight or under COLD RUNNING WATER
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 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Faucet at three comp sink is dripping--repair
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.
More about water, plumbing, or sewage problemsnotedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. TILT policy for noodles missing temperature guidelines
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 6.1(A)Facility maintenance
Official wording
6.1(A) - Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Replace missing ceiling tiles in basement
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.
More about building upkeep issuesnotedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(G)(2)Other
Official wording
4.8(G)(2) - Kitchenware and Tableware - Handling
Inspector’s notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
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, Jul 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 4, 2026
Not In Compliance
17 recorded violations
notedCode 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. Caulk along edges of hand sink in soup prep area
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 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Discontinue storing utensils inverted hand sink
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 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 mold on caulk at three comp sink---remove, clean, re-caulk
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 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed drip at faucet at three comp sink--repair
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.
More about water, plumbing, or sewage problemsnotedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing containers of disposable food containers/cups etc. directly on floor
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 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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 3.4(G)(4)Food temperature
Official wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods and prepared TCS foods have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. All frozen foods moved to cooler must be re-dated
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 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Add disclaimer to consumer advisory on menu stating "These foods are served raw or undercooked". Prior to the advisory
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3.4(I)(2)Food temperature
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. Submit a written policy to Health for Time in Lieu of Temperature (TILT). Prior to placing foods in TILT actual food temperatures must be logged and kept on file
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 3.3(D)(6)Food temperature
Official wording
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures. Submit written procedures to Health for non-continuous cooking of wings. Pay-cooked wings must be labeled as such and stored appropriately. Written procedures must include that initial cooking was done in less than 60 minutes
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 3.2(C)(1)(b)Contamination
Official wording
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products. Discontinue storing rawchicken /Beef above sauces. Always store raw foods on bottom shelf beneath cooked and RTF
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 6.1(A)Facility maintenance
Official wording
6.1(A) - Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Replace missing ceiling tiles in basement
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.
More about building upkeep issuesnotedCode 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. Discontinue storing containers of food directly on floor. Adjust all shelving to six inches off floor to protect from contamination and enable accessible 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.
More about food not protected from contaminationnotedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(G)(2)Other
Official wording
4.8(G)(2) - Kitchenware and Tableware - Handling
Inspector’s notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers. Store all utensils inverted/handles up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Discontinue storing cups/scoops in sugar
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 issuesOfficial record from Cincinnati Health Department, Jun 4, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2026
Approved - Minor Violations
4 recorded violations
notedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Always store raw animal foods on bottom shelf or in a separate location away from RTF
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 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Repair walk in freezer door
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(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. Submit written procedure to health for approval. Assure all foods held at room temperature are documented, temped and time stamped
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 6.2(I)(1)Facility maintenance
Official wording
6.2(I)(1) - Lighting - intensity
Inspector’s notes
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Feb 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 10, 2026
Approved - Minor Violations
6 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Repair walk in freezer door and seals
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 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 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3.4(I)(2)Food temperature
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. Foods placed under TILT (Time in Lieu of Temperature) must be logged and Time stamped" prior to placing on counter at room temperature
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 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed whole raw eggs stored above vegetables in walk in cooler. Always store raw TCS foods under RTF
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 6.2(I)(1)Facility maintenance
Official wording
6.2(I)(1) - Lighting - intensity
Inspector’s notes
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Feb 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2026
Not In Compliance
17 recorded violations
notedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable.
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 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Walk in cooler soiled--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 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Assure water is available at a minimum of 84 degrees F (hand sink in prep room)
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.
More about water, plumbing, or sewage problemsnotedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Discontinue storing disposable cups etc. directly on floor
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 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 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 3.4(G)(4)Food temperature
Official wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (i.e lettuce etc.) and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item
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 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3.4(I)(2)Food temperature
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. No Time stamp observed on noodles held at room temperature
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 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed cooked noodles held at 57 degrees F on counter
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 4.5(B)(1)(e)Contamination
Official wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Dried food on can opener blade
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 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed raw TCS food stored above spring roll wrappers. Store all raw foods beneath RTF
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 4.2(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
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 problemsnotedCode 6.2(I)(1)Facility maintenance
Official wording
6.2(I)(1) - Lighting - intensity
Inspector’s notes
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods.
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.
More about building upkeep issuesnotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
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 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Repair walk in freezer
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 issuesOfficial record from Cincinnati Health Department, Jan 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 11, 2024
Approved - Minor Violations
7 recorded violations
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. handsink in middle of kitchen had boxes in front of it blocking easy access
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 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 problemsnotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
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.
More about cleaning or sanitizing problemsnotedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
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.
More about building upkeep issuesnotedCode 6.2(I)(3)Facility maintenance
Official wording
6.2(I)(3) - Facilities: Lighting - intensity
Inspector’s notes
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
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.
More about building upkeep issuesnotedCode 4.0(A)Equipment and utensils
Official wording
4.0(A) - Multiuse Utensils Contact Surfaces, Materials
Inspector’s notes
Material characteristics of utensils and or food contact surfaces do not meet standards.
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 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Dec 11, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 22, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Store bulk foods covered during storage to avoid contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - PIC Duties
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events. Have written procedures for vomit and diarrhea on site. Will email proceddures
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 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels at hand sink, by service station
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 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Store wet wiping cloths in sanitizing solution in between solution
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, Nov 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 7, 2024
Not Abated
3 recorded violations
notedCode 3717-1-06.2(I)(3)Facility maintenance
Official wording
"3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."
Inspector’s notes
"replace burnt out light out bulbs where needed"
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.
More about building upkeep issuesnotedCode 3717-1-05.1(O)(1)Handwashing
Official wording
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"OBSERVATION: access to handsink blocked CORRECTIVE ACTION: provide access to handsink at all times"
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 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"store wet wiping cloths in sanitizing solutions in between usage"
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, Mar 7, 2024 · Original Source