ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
COMPLAINT - COMPLAINT
Jul 21, 2026
Approved - Minor Violations
1 recorded violation
notedCode 2.3(D)Employee health and hygiene
Official wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employee without hair restraint. Reminded PIC employees must wear hair restraints while prepping food.
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.
Official record from Cincinnati Health Department, Jul 21, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 1, 2026
Approved - Minor Violations
9 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.
Observed missing thermometers in coolers around the facility. Obtain and place in the warmest part of the 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.
notedCode 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employee hair not effectively restrained while prepping food. Employees must wear hair restraints while prepping food.
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.
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
Notify customers of the presence of major allergens.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Provided example of employee reporting policy. Assure all food employees read and sign a policy that ensures 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemical was moved. +COS
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.
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.
Observed items exceeding 7 day date mark. Items were discarded. +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.