ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
COMPLAINT - COMPLAINT
Jul 28, 2025
Approved - Minor Violations
1 recorded violation
notedCode 5.4(P)Facility maintenance
Official wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Maintain dumpster area clean and free of debris. Pressure wash grease from area and surrounding sidewalks.
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.
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR to thawing ROP frozen fish either poke hole in vacuum wrapper or remove from wrapper completely
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
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.
notedCode 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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.
Working containers of poisonous/toxic materials are not labeled.
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.
3.1(R) - V. Food from Approved Source - Shellstock
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. PIC to assure that staff document date sold of last shellfish on tags and then maintain tags on file for 90 days
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, Dec 13, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 6, 2024
Not In Compliance
16 recorded violations
notedCode 6.4(N)Facility maintenance
Official wording
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
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.
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. Several expired sauces in walk in cooler. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety. State of Ohio requires someone to be present during all hours of operation with a minimum of Level I Food Safety Training. Trading may be completed on-line @ statefoodsafety.com
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.
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR To thawing frozen ROP fish either poke hole in vacuum packaging or remove from package completely
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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. Tofu etc.) and prepared TCS foods (i.e. cooked steak, prepared sauces, desserts etc.) 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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed soups held at 117 degrees F.. All soups and other hot TCS Foods must be reheated to 165 degrees F and then maintained at 135 degrees F
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Dried food on can opener blade and soiled scoop in sugar--clean
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.
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine. Unable to prime sanitizer. Three comp sinks were unable to hold water for wash, rinse and sanitize set up
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. Discontinue storing boxes of food containers directly on floor in basement
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.
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.
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. Sprouts held at room temperature on counter--60 degrees F. Maintain cold TCS foods at 41 degrees F or below
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.
3.1(R) - V. Food from Approved Source - Shellstock
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. Document date of last shellfish sold on shellstock tags and then maintain on file for 90 days
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.
Refrigerated, ready-to-eat, TCS food dispensed through a vending machine with an automatic shut-off was not discarded as required. Expired sauces--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing boxes of food containers etc directly on floor
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 Tofu etc) and prepared TCS foods (i.e cooked chicken, cut fruits and vegetables along with sauces etc) he'd > 24 hours have a DISCARD DATE. Best practice is to document open/prep and used by dates on each item. Most items are out to exceed a 7 day shelf life
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.
3.4(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. TCS foods held in top of L& J sandwich block cooler temped at 50 + degrees F. Moved to bottom shelf. Maintain Cold TCS foods at 41 degrees F or below
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed dried food on can opener blade in basement. Maintain food contact surfaces clean daily
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.
Food items are not protected from contamination during storage. Discontinue storing containers of food directly on floor in basement store room and inside both walk-in cooler/freezer
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
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.
The operator failed to remove dead pest(s) in a timely manner. Observed dead roaches in basement
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2.4(B) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge. Food Safety training required
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.
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.
3.1(R) - V. Food from Approved Source - Shellstock
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. Shellstock tags must remain with oysters until last one sold. Document date sold on tags and maintain on file. Do not mix batches of oysters
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.
Equipment and/or components were not maintained in good working order. Discontinue using top of L + J sandwich block cooler until temperatures are maintained at 40 degrees F
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, Jul 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 20, 2024
Abated
10 recorded violations
notedCode 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
"Violation has been abated"
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(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
"Violation has been abated"
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.
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.3(E)(1) - Violation - Parasite Destruction-Freezing Ready-to-eat raw, marinated, or partially-cooked fish was not properly frozen for parasite destruction."
Inspector’s notes
"Violation has been abated"
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.
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.
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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
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.
"3717-1-08.4(A-E) - Violation - Special-acidified white rice HACCP plan The HACCP plan for acidified rice does not include all of the required components. "
Inspector’s notes
"Violation has been abated"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Facilities: Cleaning: Frequency
The physical facilities are not cleaned as often as necessary to keep them clean. Observed Rat feces by grease bins in basement--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, Feb 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 6, 2023
Not Abated
11 recorded violations
notedCode 3717-1-03.3(E)(1)Food temperature
Official wording
"3717-1-03.3(E)(1) - Violation - Parasite Destruction-Freezing Ready-to-eat raw, marinated, or partially-cooked fish was not properly frozen for parasite destruction."
Inspector’s notes
"OBSERVATION: Parasite Destruction-Freezing
Ready-to-eat raw, marinated, or partially-cooked fish was not properly frozen for parasite destruction.
CORRECTIVE ACTION: Provide documentation of parasite destruction fo raw 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.
"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.
CORRECTIVE ACTION: Maintain noodles at 41 degrees F--Ice added"
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 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: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to assure all open processed foods and prepared TCS foods (i.e cooked chicken, Spider shrimp etc) held > 24 hours has a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
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.
"3717-1-03.4(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: 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. Parmessan cheese dated 8/31/23---Discarded
CORRECTIVE ACTION: PIC To assure TCS foods are disposed of as per Ohio Food Code"
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.
"3717-1-08.4(A-E) - Violation - Special-acidified white rice HACCP plan The HACCP plan for acidified rice does not include all of the required components. "
Inspector’s notes
"OBSERVATION: Violation - Special-acidified white rice HACCP plan
Facility is not following requirements of HACCP plan for acidified rice. No pH log documentation, unable to demonstrate calibration of pH meter
CORRECTIVE ACTION: Demonstrate calibration of pH meter, maintain pH log documentation daily"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s notes
"Refuse/recyclables/returnables-covered outside
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash and sanitize can opener blade after each 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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Poisonous/toxic material-working containers
Working containers of poisonous/toxic materials are not labeled.
CORRECTIVE ACTION: 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.
"3717-1-03.2(R) - Violation - Food storage-prohibited areas Food is stored in an unapproved location."
Inspector’s notes
"Food storage-prohibited areas
Food is stored in an unapproved location. Discontinue storing containers of food directly on floor inside walk-ins"
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(I)(1) - Violation - Preset Tableware Preset tableware was not protected from contamination by being wrapped, covered, or inverted."
Inspector’s notes
"Preset Tableware
Preset tableware was not protected from contamination by being wrapped, covered, or inverted. Pre-set tableware: Invert glasses"
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.