ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Dec 18, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of frost within freezers. They must be cleaned.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2025
Not In Compliance
4 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of frost within all freezers. They must be cleaned.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup on the floor in the hand sink area of kitchen and under the fryers. The floors must be 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.
Official record from Cincinnati Health Department, Dec 5, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2025
Approved - Minor Violations
4 recorded violations
notedCode 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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed foods being stored on the floor of the walk-in cooler. Foods must be stored at least 6-inches from the floor.
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, Apr 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 15, 2024
Approved - Minor Violations
6 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup in the corners and under equipment in the back area. It must be 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.
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed cups being stacked before adequately air-drying. All dishes must air-dry before being 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Observed a buildup on the shelves of the refrigerator. They must be cleaned.
2. Observed a buildup of frost within the meat freezer. It must be cleaned.
3. Observed a buildup on the floor of the meat freezer. It must be 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.
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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.
4.6(A) - VII. Protection from Contamination - Sanitizing Food
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized.
Observed soda fountain nozzles only being sanitized once a week. They must be sanitized at least once every 24 hours.
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, Nov 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 31, 2024
Approved - Minor Violations
6 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.
Observed buildup on the soda machine nozzles. Must be sanitized every 24 hours.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed buildup around the area by the freezer. Must be 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)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed frost buildup in freezer. It must be defrosted.
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.
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.
Observed single use item stored on the floor. Manager placed items 6 inches from the 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemical stored next to food containers. Chemical removed from area .
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed no paper towels by hand washing station. Manager replaced paper towels.
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.
Official record from Cincinnati Health Department, Jul 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 8, 2024
Abated
10 recorded violations
notedCode 3717-1-04.4(P)Cleaning and sanitizing
Official wording
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
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.
"3717-1-03.2(C)(1)(b) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products."
Inspector’s notes
"Violation has been abated"
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 3717-1-03.4(G)(4)Food source and labeling
Official wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Violation has been abated"
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.
"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
"Violation has been abated"
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.
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Violation has been abated"
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.
"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
"Violation has been abated"
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.
"3717-1-20.0(B) - Violation - Replacement of existing facilities and equipment Existing equipment/facilities constitute a public health hazard and must be replaced."
Inspector’s notes
"Violation has been abated"
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, Feb 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 29, 2024
Not Abated
10 recorded violations
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: Observed foods being stored with no date marks.
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: Date marking must be done in a consistent manner according to the code."
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.
"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 utensils being stored in a dirty drawer at the table in the back. The utensils and drawer must be cleaned to prevent contamination.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
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.
"3717-1-20.0(B) - Violation - Replacement of existing facilities and equipment Existing equipment/facilities constitute a public health hazard and must be replaced."
Inspector’s notes
"Observed several unnecessary items being stored in back area. Specifically on and surrounding the table across from 3-compartment sink.
Existing equipment/facilities constitute a public health hazard and must be replaced."
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Observed a chemical bottle being stored next to food items on lower shelf of back room table.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Chemicals and food/food-contact items must be kept separate to prevent contamination."
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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Observed dish washer not dispensing enough sanitizer. Until it is fixed, the 3-compartment sink must be used.
Sanitizer concentration is not being monitored."
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)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Observed single-use items being stored on the floor. Singe-use items must be kept 6-inches from the floor to prevent contamination.
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."
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.
"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.
"3717-1-03.2(C)(1)(b) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products."
Inspector’s notes
"OBSERVATION: Observed eggs being stored directly above RTE food.
The food facility is not preventing cross contamination between different types of raw animal products.
CORRECTIVE ACTION: Eggs must be kept below other foods to prevent contamination."
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Observed multiple boxes of foods being stored on the floor in the walk-in cooler. Foods must be kept 6-inches from the floor to prevent contamination.
Food items are not protected from contamination during storage."
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"Facilities-handwashing signage
A handwashing sign was not posted at all handwashing lavatories."
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.