ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - STANDARD INSPECTION
Sep 3, 2026
Approved - Minor Violations
1 recorded violation
notedCode 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.
Thermometer observed missing from inside cooler.
+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, Sep 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 16, 2026
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
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed dust, leaves, and outdoor debris inside dry storage area outside langsam library that will need cleaned out.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Door to dry storage area outside langsam library will need a door sweep installed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods.
Dry storage area outside needs a light installed for ease of cleaning the area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Cincinnati Health Department, Jan 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 17, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(A)Food temperature
Official wording
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS
Inspector’s notes
Foods in frozen storage exhibit signs of thawing or refreezing.
Observed too many boxes in reach in freezer, food was not solid to touch in all areas of freezer.
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, Jan 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 5, 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 dirty cabinets with coffee grounds, please maintain 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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed incorrect test strips, person in charge called another location to get correct strips. Please make sure all Quat strips are replaced with the sink and surface.
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.
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS
Inspector’s notes
Foods in frozen storage exhibit signs of thawing or refreezing.
Person in charge explained that freezer is having trouble getting down to temperature quick enough, some foods seemed a little soft toward bottom of freezer. Please fix.
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.