ROUTINE - STANDARD INSPECTION
May 13, 2026
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2026 · Original Source
Approved - Minor Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsROUTINE - STANDARD INSPECTION
May 7, 2026
Not In Compliance
12 recorded violations
notedCode 2.4(B)(2)(p)Employee health and hygiene
Official wording
2.4(B)(2)(p) - I. Employee Health - Demonstration of Knowledge
Inspector’s notes
The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Implement and maintain employee health policy
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.
More about employee hygiene or health policy issuesnotedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
More about handwashing problemsnotedCode 3.1(L)Food source and labeling
Official wording
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Observed poorly packaged frozen fish with no tight seal and evidence of freezer burn. Operator is repackaging TCS Foods with no food safety training
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.
More about food source, dating, or labeling problemsnotedCode 3.2(R)(2)Other
Official wording
3.2(R)(2) - Food storage - Excluded Locations
Inspector’s notes
Food is stored in an unapproved location. Discontinue storing containers of food directly on floor (I.e. bulk sugar etc)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Discontinue storing mop head in stagnant soiled water--hang to air dry between use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.5(A)Other
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Repackaged Vegan beef sticks, ramen noodles, kimchi etc had no labels. The following information is required on all grab and go packaged foods: ID label, statement of responsibility, ingredient and sub ingredient listing, Net weight, allergen information and discard dates. Discontinue packaging and selling items with no labeling
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.1(A)(3)Food source and labeling
Official wording
3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is not properly labeled on the container or package.
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.
More about food source, dating, or labeling problemsnotedCode 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
More about employee hygiene or health policy issuesnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. No discard dates on cooked Ramen noodles
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 3.2(C)(1)(b)Contamination
Official wording
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 whole raw eggs stored above RTF
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 4.2(B)(1)Cleaning and sanitizing
Official wording
4.2(B)(1) - Manual Warewashing - Sink Compartment Requirements
Inspector’s notes
There is no 3-compartment sink in the facility.
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.
More about cleaning or sanitizing problemsnotedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Cracked and damaged floor tiles
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, May 7, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 9, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 12, 2023 · Original Source