ROUTINE - CRITICAL CONTROL POINT
Jan 15, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 15, 2026 · Original Source
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 14, 2026
Not In Compliance
8 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 grease accumulation inside the ventilation hood system above the frying station. Must be cleaned to maintain sanitary conditions and prevent the risk of fire.
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 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed vacuum sealed tuna thawing unopened in the walk-in cooler. Must be removed from packaging before thaw.
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 2.4(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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.
More about paperwork, training, or posting 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. Observed paper towels are missing from multiple handwashing stations. All stations must be fully stocked at all times to ensure proper hygiene practices.
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 4.6(B)Contamination
Official wording
4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. Observed that the three compartment sink is not being utilized for sanitizing equipment.
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 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed uncooked fish stored above ready to eat (RTE) items in the refrigeration unit. Person in charge reorganized so that the raw items are below RTE items.
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 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 grease and debris accumulation on the wall right behind the fryer. Must be cleaned to maintain sanitary conditions.
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 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed raw chicken being cut on a prep counter located above a box of single-use articles. Raw poultry juices were observed dripping onto the cardboard box, contaminating the single-use items.
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, Jan 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 7, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 1, 2025
Not In Compliance
7 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. 1. Observed biofilm growth inside of the ice machines. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before returning the machine to uses. 2. Observed food residue was still stuck on the knifes used in the kitchen. Needs to be cleaned to remove all visible food items.
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 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 uncovered containers inside the kitchen refrigerators and walk-in cooler. All food must be covered during storage to protect it from potential 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.
More about food not protected from contaminationnotedCode 3.3(G)Food source and labeling
Official wording
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked. Employee on site was not able to provide supplier statement or agreement with the information about parasite destruction for the raw fish items on the menu.
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 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 grease accumulation on the floor and adjacent walls in the fryer area. These surfaces must be cleaned at a frequency that prevents buildup and potential contamination.
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 4.2(G)(1)Food temperature
Official wording
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible. Observed missing food thermometer in the facility. Must have one available for kitchen staff.
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 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. 1. Observed soiled interior surfaces of refrigerators in the kitchen, including food debris, spill stains, and buildup on door gaskets. These coolers must be cleaned. 2. Observed that the racks inside the walk-in cooler are soiled. They need to be cleaned to maintain proper sanitary conditions.
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 7.1(B)Chemicals
Official wording
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises. Observed an aerosol insecticide spray bottle stored inside the facility. The person in charge (PIC) stated that the spray is not used inside the facility and agreed to remove it. Pesticides must be stored properly to prevent contamination and may only be applied by a licensed pest control operator
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Aug 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Grease and food debris observed beneath kitchen equipment. This area must be cleaned. 2. Food debris observed on the floor of the walk-in cooler. This area 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 3.2(C)(1)Contamination
Official wording
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw salmon and tuna were observed stored on the top shelf of the small refrigerator in the front kitchen. The Person in Charge (PIC) relocated the raw items to the bottom shelf.
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, Jan 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 30, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 30, 2024 · Original Source