ROUTINE - STANDARD INSPECTION
Jun 17, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 17, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsROUTINE - STANDARD INSPECTION
Jan 9, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(O)(2)Handwashing
Official wording
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 bucket in the hand washing station. Person in charge (PIC) moved the item. Hand washing stations are to only be used for hand washing.
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 4.2(I)(2)Food temperature
Official wording
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible. Observed no irreversible registering temperature indicator for the high temperature dish washing machine. PIC stated they will order it.
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 temperatureOfficial record from Cincinnati Health Department, Jan 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 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. Observed debris inside the soda gun drip guard. 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 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed pink biofilm inside the ice machine. Must be cleaned and sanitized.
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 15, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 26, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 15, 2023
Not Abated
4 recorded violations
notedCode 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"No thermal strips or irreversible registering temperature indicator is missing or not readily accessible for dishmachine."
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 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: No visible air gap from the ice bin next to the shelf of drinking glasses and handsink at the Conservatory bar. CORRECTIVE ACTION: Operator will ensure there is an air gap as required."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-04.4(G)Food source and labeling
Official wording
"3717-1-04.4(G) - Violation - Warewashing equipment-cleaning agents. Wash compartment of the sink or manual warewashing equipment did not contain cleaning agent as required by manufacturers label instructions."
Inspector’s notes
"OBSERVATION: There was an empty bottle of detergent connected to the dishmachine near the kitchen. CORRECTIVE ACTION: Person in charge replaced bottle."
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 3717-1-04.4(E)Cleaning and sanitizing
Official wording
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."
Inspector’s notes
"Temp gauge on dishmachine read at or below 140F during the wash cycle. Note: Rinse gauge read about 195F during sanitizing cycle. Ensure Temperature does not reach above 194Fduring rinse cycle. Operator will call for service."
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 problemsOfficial record from Cincinnati Health Department, Dec 15, 2023 · Original Source