More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Jul 1, 2026
Approved - Minor Violations
2 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed cleaning chemicals stored above sanitizer basin of 3-comp sink. Had PIC move chemicals to a different shelf away from food equipment and food.
+COS
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.
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 eggs stored above commercially packaged ready to eat foods in retail fridge. Operator switched cooler arrangement during inspection.
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, Jul 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 5, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 6, 2025
Not In Compliance
3 recorded violations
notedCode 4.2(G)(2)Food temperature
Official wording
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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.
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms.
No food thermometer was available to test the temperature of the chicken to make sure the chicken reached the right temperature before removed from the fryer.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Missing the thermometers for two coolers.
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, Nov 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 8, 2024
Approved - Minor Violations
2 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Cleaning detergents stored above the three compartment sink.
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, Oct 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 19, 2024
Approved - Minor Violations
3 recorded violations
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 dirty.
Potatoes cutter is soiled dirty
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
SINGLE USE STAWS STORED UNDER THE DRIN PIPES exposed to mosur and dirty drained liquid
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, Aug 19, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 31, 2024
Abated On-Site
5 recorded violations
notedCode 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Temperature Measuring Devices
Temperature measuring device is missing, for the walk in cooler"
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.
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s notes
"Facilities: Mops: Drying
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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.
notedCode 3717-1-04.5(B)(3)Cleaning and sanitizing
Official wording
"3717-1-04.5(B)(3) - Violation - Cleaning frequency-TCS Surfaces and/or utensils used for TCS foods not cleaned every 4 hours."
Inspector’s notes
"OBSERVATION: Cleaning frequency-TCS
Tongs used to pick up fried chicken not cleaned every 4 hours.
CORRECTIVE ACTION: Manger removed the tongs washed, and sanitzed them for re use"
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.
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"OBSERVATION: Eggs stored above ready to eat items in a display cooler
Ready-to-eat food was not protected from cross-contamination by raw animal food.
CORRECTIVE ACTION: Manger replaced the eggs in the bottom shelf separated from ready to eat food items"
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.