More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 30, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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.
Cooler was observed not holding food at proper temperature.
+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.
Official record from Cincinnati Health Department, Jun 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 30, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 24, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.1(K)(2)Pests
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed fly trap located above food storage. Had PIC move rice storage behind door and away from device.
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, Sep 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 4, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 11, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed cut vegetables in cooler with prep date instead of use by date. Please mark all containers with use by date minimum and if prep date is included that is fine. Had operator add use by date to containers.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed low concentration of sanitizer solution in 3 comp sink. Operator adjusted the lid on the sanitizer bottle and the concentration went up. Fixed on site.
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.
In-use utensils are improperly stored.
Observed knives stored under the grill on a dirty surface. Please store utensils that are in use on a clean to the sight and touch location. Below is the section of the Ohio Uniform Food Code.
On a clean portion of the food preparation table or cooking equipment only if the
in-use utensil and the food-contact surface of the food preparation table or
cooking equipment are cleaned and sanitized at a frequency specified under
paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and
paragraph (B) of rule 3717-1-04.6 of the Administrative Code;
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.
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.