More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 18, 2026
Approved - Minor Violations
2 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 grease on ventilation filters. Recommend pulling them down to be spray cleaned more frequently.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed pans that are being stacked before adequately air drying.
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.
Official record from Cincinnati Health Department, Jun 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 9, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 6, 2026
Not In Compliance
2 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The floor for the walk in freezer not cleaned as often as necessary to keep it 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.
7.1(F) - Chemicals for Washing, Treatment, Storage, and Processing Fruits and Vegetables - Criteria
Inspector’s notes
Chemicals used to wash, peel, treat, store or process fruits and vegetables did not meet criteria.
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.
Official record from Cincinnati Health Department, Jan 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 12, 2025
Approved - Violations Abated
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Wall are dusty.
The floor under the food equipments are soiled.
Clean maintin 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.
Official record from Cincinnati Health Department, May 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 7, 2025
Not In Compliance
5 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them 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.
Clean equipment and utensils were not properly stored.
Cleaned equipments, and utensils stored on dirty surfaces.
Re wash and sanitize the dirty utensils, and equipments then replace themon a clean surfaces.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Re seal around the mop sink.
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, May 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 6, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Floor under the food equipments and floor drains are dirty.
Clean the floor and the floor drains maintain them 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.
Official record from Cincinnati Health Department, Nov 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 6, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them 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.
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.
Official record from Cincinnati Health Department, Aug 6, 2024 · Original Source
COMPLAINT - COMPLAINT
Jan 25, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 8, 2024
Abated
4 recorded violations
notedCode 3717-1-04.3(A)(1)Contamination
Official wording
"3717-1-04.3(A)(1) - Violation - Equipment, storage-contamination prevention. Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-02.1(A)Permits, training, and postings
Official wording
"3717-1-02.1(A) - Violation - PIC Must Require Employee Reporting License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Violation has been abated"
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 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 13, 2023
Not Abated
4 recorded violations
notedCode 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Temperature measuring device is missing, for one cooler
Temperature measuring devices shall be provided , correctly placed, readable, and proper design."
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.
"3717-1-04.3(A)(1) - Violation - Equipment, storage-contamination prevention. Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur."
Inspector’s notes
"Equipment, storage-contamination prevention.
Walk in freezer have leaky pipe leaking from the motor into the shelves , ice accumulation on the shelves
Don't store food under the leak .
Remove the ice from the area"
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.
notedCode 3717-1-02.1(A)Permits, training, and postings
Official wording
"3717-1-02.1(A) - Violation - PIC Must Require Employee Reporting License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law."
Inspector’s notes
"PIC Must Require Employee Reporting
No sick policy
License holder did not require employees to report certain diseases, symptoms or high risk situations as specified by law."
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.