ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - STANDARD INSPECTION
Jul 27, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Back door needs to be repaired to prevent entry of rodents and pest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jul 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 20, 2026
Not In Compliance
12 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Observed sliced cakes in a reach in cooler missing labels with common name, net weight, ingredients/sub-ingredients.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed heavy food debris, grease throughout kitchen on equipment, floors, and walls.
Observed heavy grease on ventilation. Clean ASAP.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed back door that needs repairing. Replace or fix door so that light cannot be seen from outside.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Observed sliced cakes in a reach in cooler without proper label including allergens. Had PIC remove cakes from shelf until labels can be made.
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.
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
1. Observed employees drinking tea and not washing hands after.
2. Observed employees changing task and gloves without washing hands.
3. Observed employees recentering kitchen area without washing hands.
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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed employees drinking tea throughout inspection. Make sure eating and drinking is done in designated areas away from food prep 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.
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.
Observed bulk milk dispenser without proper date marking on package after opening for Half & Half. The day milk is opened is day 1 then add 6 days for the use-by date.
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 - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Dairy and egg cooler running at 50 degrees. Had PIC remove and discard all milk jugs and shelled eggs. Following up to see proper holding temperature.
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 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 food debris and buildup on potato wedge slicer on wall. Clean in place with soap and sanitizer. Following up to see cleanliness.
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.
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed personal food and drink items stored on top shelf in cooler. Asked chef to move personal items so they don't spill on food or equipment.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed water draining from fan exhaust in reach in dairy/egg cooler onto 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.
Official record from Cincinnati Health Department, Jul 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 2, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 2, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 3, 2026
Not In Compliance
3 recorded violations
notedCode 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.
Several single items stored directly on the floor.
All single use items shall be stored 6 inches above the floor on a clean dry place not exposed to any contaminates .
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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Exhaust hood is a greasy .
Clean the exhaust hood, maintain 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.
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.
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.
Official record from Cincinnati Health Department, Feb 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 21, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Several food items stored in a display cooler without proper labels
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Floor under the shelves is dirty Discard
Clean the floor maintain 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, Apr 21, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 21, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 23, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(D)Cleaning and sanitizing
Official wording
4.4(D) - Warewashing equipment
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
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, Dec 23, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 23, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 25, 2024
Not In Compliance
8 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.
No papertowels provided and no adequate container for holding paper towels.
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(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.
Opened canned of green beans container in prep cooler not labeled with open/use date.
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.
Damaged ceiling tiles. 2-3 damaged floor tiles in the front display area.
Damaged tiles need to be replaced.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Grease in the exhaust above the fryer.
Clean exhaust and maintain cleanliness.
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.
Food items are not protected from contamination during storage.
Observed several packaged food items stored directly on the floor and on shelf less than 6 inches from the floor.
All food items shall be stored 6 inches above the floor on a clean and dry place.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Paper towels stored in bathroom on dirty surface.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wiping cloth left on table.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Napkins stored directly on the floor.
All clean equipment, linens, and disposable items shall be stored 6 inches above the floor on a clean dry place and not exposed to any contaminants.
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.