ROUTINE - STANDARD INSPECTION
Nov 2, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 2, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Suzu last inspected?
- The most recent inspection on record was on Nov 2, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Oct 26, 2026 to Nov 2, 2026.
- Has Suzu ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 26, 2026.
The Full Inspection History
2 inspectionsROUTINE - CRITICAL CONTROL POINT
Oct 26, 2026
Not In Compliance
8 recorded violations
notedCode 6.2(B)Handwashing
Official Wording
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. Observed hand sink without soap. PIC made sure all sinks were equipped with soap. +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 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 an employee health reporting policy with signatures at time of inspection. Will check policies with signatures at follow-up inspection.
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)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed 2 hand sinks with items stored inside the sinks. Had PIC remove items so handwashing is promoted during service.
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 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Observed TCS foods date marked with prep-dates only. Spoke with PIC about using both prep dates and use-by dates. Had PIC update bulk containers of ranch dressing with a use-by date. +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.
More about food kept at an unsafe temperaturenotedCode 3.5(E)Food source and labeling
Official Wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s Notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Menu was missing asterisk to each raw or undercooked item and a disclosure statement stating whether the food is cooked to order or served raw at time of inspection.
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.
More about food source, dating, or labeling problemsnotedCode 3.3(G)Food source and labeling
Official Wording
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s Notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked. Was not able to verify parasite destruction papers for all fish served raw in facility.
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.
More about food source, dating, or labeling problemsnotedCode 6.3(C)(1)Permits, training, and postings
Official Wording
6.3(C)(1) - Employee Accommodation-Designated Areas
Inspector’s Notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed a couple of personal drinks stored where contamination could occur over equipment or food. Had PIC move employee drinks. +COS
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed a cellphone on a cutting board. Had PIC remove cell phone. +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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Oct 26, 2026 · Original Source