ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Jul 20, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(H)Water, plumbing, and sewage
Official wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained.
Handwashing sink, Toilet seat are not clean frequently enough they're not clean when they are dirty.
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.
5.4(G)(1) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s notes
Refuse is stored in an area insufficient to handle the amount of waste. numerous empty Pepsi, crates, discarded materials, litter and other miscellaneous items were observed piled behind the facility, creating unnecessary clutter.
The person in charge stated that Pepsi company has been contacted to retrieve the empty crates and pick up is expected next week management was instructed to ensure the area is cleaned and maintained free of accumulated debris.
The area will be rechecked during a follow up inspection or future drive-by to verify compliance".
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
No paper towels, by the handwashing sink, or any other approved, hand drying provision.
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.
5.4(L) - Areas, Enclosures, and Receptacles-Good Repair
Inspector’s notes
Storage areas, enclosures, and receptacles are not maintained in good repair.
The outdoor storage units were not constructed of smooth, durable and easily cleanable materials. The top of the unit contained holes. The floor was not cleanable, and the unit was not properly sloped to allow for adequate drain drainage repair or replace the storage unit unit so it is constructed of smooth durable, non-absorbent and easily cleanable materials and is properly sloped to prevent the accumulation of water, water and debris.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Food Storage shelving in the display area and the tops of cabinets were observed to be soiled with accumulated dirt and debris, clean and maintain the surfaces to prevent contamination of stored food .
Reach in coolers shelves 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.
Plumbing fixtures are being kept clean and maintained.
Handwashing sink is soiled
Handwashing sink was observed to be soiled and not maintained in a clean condition, clean the handwashing sik thoroughly and maintain it in a clean and sanitary condition at all times insure the handwashing station is continuously supplied with soap, disposable paper towels, and a waste receptacle to facilitate proper handwashing.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
The facility does not have a required three compartment sink for properly washing, rinsing and sanitizing food, contact equipment and utensils. Despite this a slushy machine and a coffee machine were observed in operation because the facility lacks the required washing equipment and an adequately equipped area for cleaning these machines and washing hands. The operation of this equipment is not permitted .
discontinue the use of the slushy machine, machine, coffee, machine, and the sale of any open or unpackaged foods requiring food contact equipment until the facility is provided with approved wear washing facilities, if the operation wishes to continue offering these items, submit plans to the health department for an approval and obtain any required, licensing or approval .
Any approved operation must includes adequate facilities for washing, rinsing and sanitizing food's contact equipments as well as conveniently located handwashing sin.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
The outdoor area behind the facility, including the storage area, was observed to contain excessive litter and unnecessary items, including Pepsi, crates cardboard, boxes, debris, garbage, and piles of miscellaneous materials, remove all litter, unused items, and accumulated debris and maintain the exterior storage area in a clean orderly and sanitary condition to prevent pest pest, Harbridge and other sanitation concerns.
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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are dirty and a source of contamination by dust, dirt, and other materials.
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 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 23, 2026
Not In Compliance
14 recorded violations
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.
No thermometers found in the the reach in coolers .
Provide thermometer for each reach in cooler.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Shelves for the coolers, shelves used to store food items are dirty dusty.
Clean the non food contact surfaces, 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.
Plumbing fixtures for the restroom are not being kept clean and maintained.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
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.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
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.
The physical facilities were not maintained in good repair.
Missing tiles in the back kitchen 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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake air ducts are a source of contamination by dust, dirt, and other materials.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Storage having floor is Mae from raw observable subfloor.
Non cleanable.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Single use items stored in the toilet room.
Food items stored on raw wood in the storage areas out side.
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.
Unapproved receptacles or materials are stored outside.
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, Jun 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 27, 2025
Approved - Minor Violations
1 recorded violation
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 the racks for the walk-in refrigerator soiled in debris and requires frequent cleaning.
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.