ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 27, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of debris on the floors underneath the shelves in the basement.
Ensure the floors in the basement are cleaned more frequently and maintained 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.
Official record from Cincinnati Health Department, Jul 27, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2026
Not In Compliance
9 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed a buildup of suspected mold inside of the ice machine.
Ensure the inside food contact surfaces of the ice machine are cleaned and sanitized.
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.
TCS food was improperly thawed.
Observed fish in reduced oxygen packaging that was not removed from the packaging before being thawed in the cooler.
Ensure fish in reduced oxygen packaging is removed from the packaging before being thawed in the cooler.
PIC discarded the fish.
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.
A cross connection is present onsite.
Observed a cross connection between the chemical dispensers and the filled three compartment sink behind the bar.
Ensure the outlet of the chemical dispensers is kept above the high-water level of the three compartment sink.
PIC moved the hoses of the chemical dispensers so that they were not submerged in the water.
+COS
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed spray bottles of sanitizer that were not properly labeled.
Ensure poisonous/toxic materials removed from the original containers are labeled with the common name of the poisonous/toxic materials.
PIC labeled all spray bottles of sanitizer.
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.
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.
Observed the handwashing sink behind the bar is being used as a dump sink.
Ensure handwashing sinks are used for no purposes other than handwashing.
EHSIT discussed with the bartender about using the handwashing sink only for handwashing.
+COS
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.
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 food items at 45° F in the cooler by the grill.
Ensure TCS foods are being held at temperatures <41° F.
PIC lowered the temperature of the cooler to where it was maintaining adequate ambient air temperatures.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed the mechanical warewashing machine in the basement was producing a sanitizer concentration that tested below the minimal concentration required for sanitization.
Ensure the warewashing machine is serviced to provide a sanitizer concentration between 50-99ppm chlorine.
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)(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.
Observed raw chicken stored above other raw animal products that were intended to be consumed raw.
Ensure raw animal products are stored according to cooking temperatures with the highest cooking temperature products on the bottom.
PIC moved the chicken to the bottom of the cooler.
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 a buildup of debris on the floors underneath the shelves in the basement.
Ensure the floors in the basement are cleaned more frequently and maintained 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.
Official record from Cincinnati Health Department, Jul 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 18, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2026
Not In Compliance
2 recorded violations
notedCode 4.6(C)(3)Contamination
Official wording
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Dishwasher in bar area could not sanitize utensils using an efective chemical concentration when tested. Operator asssured three compartment sink or alternative dishwasher would be used until bar dishwasher is fixed.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed biofilm in ice machine. Ice matchine was disconected to start melting ice in order to clean and sanitize. +COS
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, Feb 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 3, 2025
Approved - Minor Violations
2 recorded violations
notedCode 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. Observed no consumer advisory for oysters. Oysters were removed from menu and facility was working on creating reprint of menu with proper advisory. +COS
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.
3.1(O)(1) - V. Food from Approved Source - Shellstock Identification - Specifications for Receiving
Inspector’s notes
Shellstock tags or labels are illegible or do not have the proper information. Observed shell stock tags that did not have the date of last sale or service written on them. PIC said shellstock tags are only used on one day of week after receipt and matched shellstock tags to invoices. Discussed ensuring all future tags are marked with date of last sale or service and maintained for at least 90 days past date of last sale or service. +COS
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.
Official record from Cincinnati Health Department, Jun 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 20, 2024
Approved - Minor Violations
7 recorded violations
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No person in charge present in the food facility. PIC arrived at facility. Discussed that a PIC needs to be present at all times of operation.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
1. Observed soiled linens stored in kitchen handwashing sink. Linens were removed.
2. Observed chair in front of hand washing sink in basement. Chair was moved.
CORRECTED ON SITE
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed coat hung up on dry storage rack. Observed open lidded beverage on prep table in kitchen. Observed water stored on top of ice bin. Observed two bottles of water on prep tables in basement. Discussed with PIC that only close lidded beverages that can be consumed without contaminating hands or container may be consumed in non-designated areas. Beverages were removed from areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Observed no soap by handwashing sink in kitchen. Soap was placed by handwashing 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.
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface. Observed unwrapped cheese that was directly on walk in cooler shelf. Rind that was contacting shelf was voluntarily discarded and cheese was wrapped.
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.
6.1(F)(2) - Facilities: Wall and ceiling - coverings and coatings
Inspector’s notes
Dry storage walls not sealed to be smooth, nonabsorbent, easily cleanable. Observed damaged floor seal 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.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 13, 2024
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 - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed open jar of chili mixture containing garlic in oil stored on dry storage shelves at ambient temperature. Jar was labeled to be refrigerated after opening. Jar was voluntarily discarded by PIC.
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.
The physical facilities were not maintained in good repair. Observed floor finish in basement in bad repair. PIC said there were plans to repair finish.
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.
Official record from Cincinnati Health Department, Jun 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 25, 2024
Abated
6 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
Observed no manager with Ohio manager (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.
"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
Inspector’s notes
"Facilities: Lockers: Employee use
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition 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."
Inspector’s notes
"OBSERVATION: Observed heat treated pickles that were held over 7 days. Observed Pico de gallo that had a discard date of 1/16.
CORRECTIVE ACTION: Foods held for over 7 days including the date of opening or preparation were voluntarily discarded."
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.
"3717-1-03.4(K)(2) - Violation - ROP w/out Variance-HACCP Plan Packaging TCS food using ROP method with inadequate or no HACCP plan."
Inspector’s notes
"OBSERVATION: ROP w/out Variance-HACCP Plan
Packaging TCS food using ROP method with inadequate or no HACCP plan.
CORRECTIVE ACTION: PIC said that process would be discontinued. Foods were taken out of ROP bags or voluntarily discarded."
In plain English
An issue that does not fit the common categories. Check the official wording for details.