SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 16, 2026
Approved - Minor Violations
2 recorded violations
notedCode 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.
Observed sliced cheese opened and not dated inside the walk in fridge
-PIC dated the cheese
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.
Observed water staining on ceiling in dry storage
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 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
Did not observe food license posted
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.
Official record from Cincinnati Health Department, Mar 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 17, 2025
Approved - Minor Violations
3 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
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.
Observed dust build up on the ceiling in the dish room
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Fruit and salad cups were not covered inside the reach in cooler
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, Nov 17, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 25, 2025
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
Official record from Cincinnati Health Department, Sep 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 16, 2024
Approved - Minor Violations
8 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed employee take boxes outside and then came back inside touching prep pans.
CORRECTIVE ACTION: PIC asked employee to wash their hands immediately
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)(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 salsa not correctly date marked
CORRECTIVE ACTION: PIC correctly dated the salsa.
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(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed salsa and garbanzo bean cans dented.
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.
Observed the pipe from the walk-in freezer/fridge in the dry storage room leaking water onto the floor and not into the drain.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
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.
5.1(C)(3) - III. Preventing Contamination by Hands - Flow of water at faucet
Inspector’s notes
A self-closing, slow-closing, or metering faucet does not provide water for an adequate time interval.
Observed the hot water at hand sink #3 did not stay on for at least 15 seconds for employees to affectively wash their 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.
The physical facilities were not maintained in good repair.
Observed water damage on the ceiling in the dry storage room near the wall pipe.
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.
Official record from Cincinnati Health Department, Sep 16, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 21, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
Observed the PIC does not have a level 2 manager's certificate
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.
Official record from Cincinnati Health Department, Mar 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
3 recorded violations
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
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.
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Facilities: Removing pests:
The operator failed to remove dead pest(s) in a timely manner.
Observed dead ants on the wall in dry storage room."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Facilities: Maintenance: Good repair
The physical facilities were not maintained in good repair.
Observed water damage on the ceiling in dry storage room."
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.