ROUTINE - CRITICAL CONTROL POINT
Jun 5, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 5, 2026 · Original Source
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 19, 2025
Approved - Minor Violations
2 recorded violations
notedCode 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 burger meat and turkey holding 44-46ºF for an unknown period of time. TCS items in top drawers of drawer refrigerator for over 4 hours were voluntarily discarded. +COS
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. Observed TCS food in top drawers of drawer refrigerator that were above 41ºF. TCS food voluntarily discarded. Do not place food back into top portion of refrigerator until it is adjusted or repaired to maintain TCS food below 41ºF.
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, May 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 19, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 19, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 17, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.2(C)(6)Contamination
Official wording
3.2(C)(6) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Damaged or spoiled goods are improperly stored. Observed damaged canned goods that were not properly separated from other items. Damaged canned goods were pulled so they could be returned for credit.
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, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Prep cooler was not maintaining sour cream below 41ºF. Per PIC, prep cooler door and top had been extensively and excessively been open during lunch and food prep for weekend. PIC had food employee move food that had just been placed in cooler and discard sour cream. PIC said that refrigerator doors would be shut (and doors were shut) and temperature would be monitored every two hours.
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 6.1(M)(1)Other
Official wording
6.1(M)(1) - Facilities
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap at the bottom of door to upstairs porch.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(F)(1)(b)Food temperature
Official wording
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 sour cream being held above 41ºF that operator had not taken a temperature of in over 4 hours. Sour cream was voluntarily discarded. Food that was just prepared in unit was moved to a different refrigerator.
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, May 17, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Not Abated
2 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Sandwich block refrigerator was not maintaining TCS foods below 41°F. PIC said that company would be contacted to get refrigerator repaired."
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 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: TCS-cold holding TCS foods were being held at temperatures >41° F (macaroni salad 48°F and coleslaw 45°F) in sandwich block cooler. CORRECTIVE ACTION: TCS foods that were in refrigerator for over 4 hours or an unknown period of time were voluntarily discarded. Other TCS foods were moved to a refrigerator maintaining proper 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 temperatureOfficial record from Cincinnati Health Department, Jan 19, 2024 · Original Source