ROUTINE - STANDARD INSPECTION
Apr 10, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 10, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Apr 7, 2026
Not In Compliance
6 recorded violations
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. 1. Observed the area below the hand washing station is soiled. Must be cleaned. 2. Observed dust accumulation on the ceiling where the stove ventilation hood is located. 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.
More about cleaning or sanitizing problemsnotedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. 1. Observed missing tiles on the floor in front of the refrigeration units. Landlord must cover the floors with tiles so it is easily cleanable. 2. Observed ceiling tiles missing or moved over. Must be covered to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. 1. Observed baseboards coming off the walls under the hand washing station and other parts of the kitchen. Must be firmly attached to the wall. 2. Damaged outlet in the kitchen. Must be fixed.
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 issuesnotedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed no date marking for food items that were prepared today stored in the refrigeration unit. Must date mark all stored food if keeping longer than one day.
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)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Observed food stored in freezers is not properly covered. Must be covered.
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(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed that there is no chlorine test strip. Person in charge does have Quat testing strips but must also carry chlorine test strip. PIC stated they will order them.
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 problemsOfficial record from Cincinnati Health Department, Apr 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 25, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
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 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. Observed rear hand sink in disrepair (broken plumbing). Provide necessary repairs. PIC indicated service call would be placed.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 25, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 12, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.4(F)Other
Official wording
6.4(F) - Facilities: Mops: Drying
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.3(A)Contamination
Official wording
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
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 contaminationOfficial record from Cincinnati Health Department, Jun 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
3 recorded violations
notedCode 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
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 3717-1-04.5(A)(1)Cleaning and sanitizing
Official wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s notes
"OBSERVATION: Equipment cleanliness-food contact Food-contact surfaces were soiled. Observed interior components of ice machine soiled with residues. CORRECTIVE ACTION: PIC to ensure equipment is cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch."
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 3717-1-05.1(O)(1)Handwashing
Official wording
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"OBSERVATION: Using a handwashing facility-Accessibility Access to handwashing facility blocked. Observed rear hand sink access blocked by equipment. CORRECTIVE ACTION: PIC relocated equipment. PIC to ensure all hand washing stations are accessible within facility."
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 problemsOfficial record from Cincinnati Health Department, Sep 29, 2023 · Original Source