ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Sep 4, 2026
Approved - Minor Violations
3 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 a buildup of grease on the sides and in the internal compartments of the fryer.
Ensure the sides and the internal compartment of the fryer are cleaned more frequently and maintained clean.
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 gaps in the walls of the dry storage area that do not protect against the entry of insects and rodents.
Ensure the gaps in the dry storage area are sealed as to protect against the entry of insects and rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of grease and food residue on the floors around the fryer.
Ensure the floors in the kitchen are cleaned more frequently and maintained 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, Sep 4, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 28, 2026
Not In Compliance
9 recorded violations
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.
Observed gaps in the walls of the dry storage area that do not protect against the entry of insects and rodents.
Ensure the gaps in the dry storage area are sealed as to protect against the entry of insects and rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
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.
Observed single-use items stored on the floor in the dry storage area.
Ensure single-use items are stored in a clean, dry location that is protected from contamination and is at least six inches above the floor.
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.
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.
Observed several TCS food items held at temperatures >41° F in the reach-in cooler in the kitchen.
Ensure TCS foods are being held at temperatures <41° F.
PIC moved all the TCS food items to a cooler maintaining adequate ambient air temperatures.
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.
3.2(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 raw frozen shrimp in an open package that was stored above RTE foods.
Ensure frozen raw animal foods that is removed from the manufactures packaging is stored below RTE foods.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of grease and food residue on the floors around the fryer.
Ensure the floors in the kitchen are cleaned more frequently and maintained 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the reach-in cooler in the kitchen was not maintaining adequate ambient air temperatures.
Ensure the reach-in cooler is serviced so it can maintain ambient air temperatures <41°F.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup of residue inside of the soda gun receptacles.
Ensure the soda gun receptacles are cleaned more frequently and maintained 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.
1.Observed a build-up of debris and residue on the gaskets of the reach-in coolers.
Ensure the gaskets of the reach-in coolers are cleaned more frequently and maintained clean.
2. Observed a buildup of grease on the sides and in the internal compartments of the fryer.
Ensure the sides and the internal compartment of the fryer are cleaned more frequently and maintained clean.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed food items stored on the floor in the dry storage area and the walk-in cooler.
Ensure food items are stored in the clean, dry location that is protected from contamination and is at least six inches above the floor.
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, Aug 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 15, 2026
Approved - Minor Violations
4 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed working containers of cooking oils that were not labeled with the common name of the item.
Ensure food items that are removed from the original packaging and are not easily recognizable is properly labeled with the common name of the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed wiping clothes and spray bottles stored inside of the hand-washing sinks around the bar.
Ensure hand-washing facilities are used only for handwashing.
PIC moved all items out of the hand-washing sinks.
+COS
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 several packaged TCS food items that were not date marked after they were opened.
Ensure ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened are properly date marked.
PIC date marked all TCS food items.
+COS
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping clothes not stored in a sanitizer solution.
PIC placed wet wiping clothes in a bucket of sanitizer solution.
+COS
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, May 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 29, 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.
notedCode 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
PIC started cleaning up dumpster area.
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, Aug 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 28, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed two rolls of beef that were thawing on prep table at room temperature. Discussed running water method for immediate thaw and thawing under refrigeration. +cos
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.
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. Per PIC, they are working on obtaining certification.
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.
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 food employee eating behind bar and food employee with open lidded beverage on prep table of kitchen. Discussed with PIC and food employee where open lidded beverages can be consumed and that employees can only eat in designated areas. +Cos
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 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
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.
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 no splash guard between handwashing sink and drainboard of three compartment sink on clean side. +repeat
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.
Official record from Cincinnati Health Department, May 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 24, 2024
Approved - Minor Violations
4 recorded violations
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed no sanitizer residual in dispensed sanitizer. Sanitizer compartment of three compartment sink was drained. PIC provided tablets to use as an alternative.
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.
The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed unfinished wood surfaces behind bar.
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. Observed no splash guard between sanitize drain board of three compartment sink and hand washing sink.
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.
Official record from Cincinnati Health Department, Jul 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 25, 2024
Not Abated
5 recorded violations
notedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s notes
"Observed absorbent floor in bar building floor."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed inadequate sanitizer in dispensed sanitizer.
CORRECTIVE ACTION: Facility decided to use tablet sanitizer."
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.
"3717-1-04.0(I) - Violation - Nonfood contact surfaces The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth."
Inspector’s notes
"Observed unsealed wood surfaces behind bar."
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.
"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"
Inspector’s notes
"OBSERVATION: Observed queso holding at 103F in hot holding unit.
CORRECTIVE ACTION: Reheat cheese to 165F prior to putting in hot holding unit."
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.
notedCode 3717-1-04.8(E)(2)(a)(b)Cleaning and sanitizing
Official wording
"3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
Inspector’s notes
"Observed no splash guard between hand washing sink and clean side of three compartment sink."
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.