ROUTINE - CRITICAL CONTROL POINT
Jan 15, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 15, 2026 · Original Source
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - STANDARD INSPECTION
Sep 23, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 10, 2025
Not In Compliance
7 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed no paper towels for hand sink. PIC restocked hand 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.
More about handwashing problemsnotedCode 3.5(D)(6)Other
Official wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Did not observe a general allergen statement for foods that are unpacked and served to customers. Can be added to physical menu, online, or create a small sign at bar.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Hand washing sink in kitchen area needs repaired. Plumbing beneath sink is no longer attatched.
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 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Was not able to verify employee health reporting policy. Gave PIC documentation to create a policy for employees.
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.
More about employee hygiene or health policy issuesnotedCode 2.4(C)(18)Employee health and hygiene
Official wording
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. Emailed procedure for vomiting in a kitchen to license holder. +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.
More about employee hygiene or health policy issuesnotedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked. Observed trash can in front of sink and dawn dish soap stored in hand sink. Spoke with chef about keeping sink accessable for handwashing. +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.
More about handwashing problemsnotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Operator was not able to find food temperature thermometer. Additional air thermometer may be needed for reach in cooler to verify digital thermometer on fridge.
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, Sep 10, 2025 · Original Source