More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Jun 5, 2026
Approved - Minor Violations
3 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 sugar build up inside primo capuchino. Clean 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.
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 eggs over ready to eat deli meat. Egg were placed on the bottom. +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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed bananas stored in container on the floor. Food was moved to be 6 inches or above. +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.
Official record from Cincinnati Health Department, Jun 5, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Feb 18, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 18, 2026 · Original Source
ROUTINE - PROCESS REVIEW
Jul 21, 2025
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 within the prep cooler. It must be cleaned.
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.
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed fly ribbons being placed above food prep areas. Manager removed ribbons and advised they would be located away from food prep moving forward.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cutting board with deep grooves, making it non-cleanable. It must be replaced.
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, Jul 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(B)(4)(b)Contamination
Official wording
4.5(B)(4)(b) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented
Observed soda fountain nozzles not being sanitized every 24 hours. Soda fountain nozzles must be sanitized at least once every 24 hours.
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.
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 cleaned dishes being stored on the floor. Manager removed items from floor and advised they would be kept at least 6-inches from the floor moving forward.
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, Jan 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2024
Approved - Minor Violations
3 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 a buildup on the back area of the prep cooler. Manager cleaned there area and advised it would be cleaned more often.
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.
Insect control devices are located over a food preparation area
Observed fly strips hanging over food prep areas. Manager removed fly strips and advised they would not be hung over food prep areas anymore.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Oberved Red Bull cooler and small back corner cooler missing thermometers. They must have thermometers.
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.
Official record from Cincinnati Health Department, Jun 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 4, 2024
Abated On-Site
5 recorded violations
notedCode 3717-1-03.1(A)(2)Food source and labeling
Official wording
"3717-1-03.1(A)(2) - Violation - Approved Sources-food prepared in private home Food prepared in a private home was being sold or served."
Inspector’s notes
"OBSERVATION: Observed homemade hard boiled eggs being sold.
Food prepared in a private home was being sold or served.
CORRECTIVE ACTION: Food prepared in a private home must not be sold or served."
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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition 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."
Inspector’s notes
"OBSERVATION: Observed expired milk and hot dogs being sold.
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.
CORRECTIVE ACTION: Manager discarded 6 packs of hot dogs and 1 small-sized milk. Manager advised they would keep a closer eye on the expiration dates of products."
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed all employees working with food without hairnets. Manager had employees wear hair-coverings and advised they would wear hair restraints moving forward.
Food employee(s) did not have their hair effectively restrained."
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.
"3717-1-07.2 - Violation - Poisonous/toxic material-retail stock separation Poisonous/toxic materials for retail sale are stored improperly. "
Inspector’s notes
"OBSERVATION: Observed a bottle of cleaner being stored next to large bags of sugar.
Poisonous/toxic materials for retail sale are stored improperly.
CORRECTIVE ACTION: Chemicals and food must be separated in a manner that prevents the chemicals from contaminating the food. Manager separated the products and advised they would no longer store chemicals with food."
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.
"OBSERVATION: 1. Observed a buildup on the underside of cappuccino machine.
2. Observed a buildup on the underside of the coffee maker.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Manager cleaned and sanitized both machines and advised it would be done more frequently moving forward."
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.