ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 22, 2026
Approved - Minor Violations
3 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.
Observed a buildup of grease and food debris on the floors underneath the cooking equipment and prep tables in the kitchen.
Ensure the floors 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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to the public.
Ensure the instructions for removing food of a choking victim are accessible to the public.
PIC posted the instructions for removing food of a choking victim in an area that is accessible to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Multiple employees have completed Servsafe, needs to obtain 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 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 9, 2026
Approved - Minor Violations
7 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
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 take-out containers that were removed from the original packaging being stored on racks in the dry storage area.
Ensure single-use articles are stored in the original packaging or in another container that can provide protection from contamination.
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed working containers of line ranch and buffalo sauce that was past the discard date on the date marking.
Ensure Ready-to-eat TCS foods are discarded by the date annotated on the date marking.
PIC discarded of the sauces in the working containers.
+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.
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed a working container of sugar that was not labeled with the common name of the food it holds.
Ensure foods that are removed from the original packaging and are not easily recognizable are labeled with the common name of the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Observed single-service utensils stored in a manner that did not protect from contamination of the food and lip contact surfaces.
Ensure all single-service utensils are stored with all of the handles facing the same direction as to prevent contamination of the food and lip contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
PIC was given a copy of ODH Clean-up Guidance for Vomit/Fecal Accidents to post for employees to review.
+COS
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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 a working container of cooked spaghetti stored uncovered in the walk-in cooler.
Ensure food is stored in covered packages, wrappings, or containers.
PIC covered the working container of spaghetti.
+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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed multiple clean and sanitized containers stored wet.
Ensure sanitized containers are fully dried before being stored.
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, Apr 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 25, 2025
Approved - Minor Violations
1 recorded violation
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.
Floors and walls in back prep area had debris accumulation. Clean floors more frequently.
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, Nov 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 28, 2025
Approved - Minor Violations
1 recorded violation
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed unapproved chemical dispenser connections through sprayer sink faucet and three compartment sink faucet. Observed build up coming from pipe from three compartment sink. PIC said they would contact plumber. Cincinnati plumbing department phone number is 513-352-3280.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Cincinnati Health Department, May 28, 2025 · Original Source
COMPLAINT - COMPLAINT
Feb 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed shredded cheese, diced tomatoes, shredded lettuce holding at 44-46ºF. Ice was adjusted for shredded cheese and PIC adjusted refrigerator to remove items so it wasn't overstocked. CORRECTED ON SITE
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)(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 no manager with Ohio 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, Nov 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 7, 2024
Approved - Minor Violations
2 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. Observed no manager with Ohio manager certification in food protection. Discussed contacting proctor for certificate. If proctor does not have certificate, certificate may be applied for through ODH.
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.
No/inadequate written procedures for response to vomiting/diarrheal events. Observed no written procedures for clean up for vomit and diarrheal events. Sample procedure was provided.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, Aug 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 27, 2023
Abated
3 recorded violations
notedCode 3717-1-02.2(C)Handwashing
Official wording
"3717-1-02.2(C) - Violation - Hands and arms-when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Dec 27, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 12, 2023
Not Abated
3 recorded violations
notedCode 3717-1-06.4(K)Pests
Official wording
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"OBSERVATION: Observed three live cockroaches isolated to dishwasher area.
CORRECTIVE ACTION: Discussed with PIC, repairing leak in kettle area and discussed working with pest control operator to identify harborage conditions and address them. Discussed with PIC having pest control operator to facility frequently enough to minimize the presence of pests."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed two pans of shredded cheese holding at 45°F for less than 4 hours.
CORRECTIVE ACTION: Pans of cheese were swapped out and PIC said that employees would be re-educated how to set up cold well properly."
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.
"3717-1-02.2(C) - Violation - Hands and arms-when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so."
Inspector’s notes
"OBSERVATION: Observed food employee put on gloves after handling phone without washing hands.
CORRECTIVE ACTION: Food employee discarded gloves and washed 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.