ROUTINE - CRITICAL CONTROL POINT
Aug 26, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 26, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Feb 12, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed damaged baseboard in the dish washing area. Must be repaired.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Feb 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 21, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 31, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 31, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 2, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 23, 2024
Not Abated
4 recorded violations
notedCode 3717-1-03.2(Q)Contamination
Official wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Bulk containers of dry goods were stored on the floor under the oven in the rear prep 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.
More about food not protected from contaminationnotedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Water pools onto the floor whenever the dishmachine is in use in the rear kitchen prep area."
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.
More about equipment or utensil issuesnotedCode 3717-1-04.1(KK)Equipment and utensils
Official wording
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s notes
"1. There is a noncommercial freezer/refrigerator combo in use in the basement. Discussed with operator that bar items such as Alcohol, Wine may be stored in the refrigerator and non TCS food only. Yogurt etc. will be moved to the commercial refrigerator. 2. There is a noncommerical Kitchen Aid drawer type refrigeration unit in the Coffee station that is mislabled as a commercial Artic Air Undercounter Refrigerator. Replace with commercial grade, NSF equipment."
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.
More about equipment or utensil issuesnotedCode 3717-1-04.0(I)Cleaning and sanitizing
Official wording
"3717-1-04.0(I) - Violation - Nonfood contact surfaces The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth."
Inspector’s notes
"1. Rusty shelving inside of walk-in-cooler. 2. There are wooden shelves in the dry storage room in the basement. Ensure shelving is smooth and easily 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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Feb 23, 2024 · Original Source