ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - STANDARD INSPECTION
Dec 10, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed food debris on shelfs inside the walk-in cooler. Must be cleaned to prevent contamination risk and maintaining sanitary conditions.
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.
Observed food debris accumulation on the floors of the kitchen area. Must be cleaned more frequently to maintain sanitary conditions.
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, Dec 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 4, 2025
Approved - Minor Violations
4 recorded violations
notedCode 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 items stored in the handwashing sink. Person in charge (PIC) removed the items immediately and stated they will remind staff to keep all handwashing sinks clear and accessible at all times.
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 are not cleaned as often as necessary to keep them clean.
1. Observed soiled floors in the walk-in cooler, mostly under the racks along the wall. PIC stated he will have staff clean more frequently in the walk-in.
2. Observed soiled area with food residue accumulation beneath the three-compartment sink. This area must be cleaned to prevent pest attraction and maintain sanitary conditions.
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.
Ventilation systems were inadequate.
Observed grease accumulation on various kitchen surfaces. PIC stated efforts are being made to manage grease produced during cooking; however, the current ventilation system appears inadequate.
Recommended having the ventilation hood professionally cleaned. PIC noted that they are working to move to a new location that will have better ventilation, which will significantly reduce grease buildup in the facility.
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(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed small amount of food residue accumulation on racks. Must be cleaned.
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, Aug 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Grease accumulation was observed on the A/C filter. The filter must be replaced.
2. Food debris and moisture were observed accumulating near the A/C unit. This area must be thoroughly cleaned.
3. Food debris and grease buildup were noted behind the kitchen stoves. This area must be cleaned.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The thermometer in the sauce cooler located in the back was observed to be inaccurate. The Person in Charge (PIC) stated that it will be replaced with a new, functioning thermometer to ensure proper temperature monitoring.
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 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 18, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed missing ambient temperature measuring devices in multiple coolers. PIC placed order for thermometers for immediate placement in coolers.
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.
1. Observed noticeable amount of food and other debris accumulating on the floors throughout the facility. Must be cleaned to maintain sanitary conditions.
2. Observed grease accumulation on walls and pipes in the kitchen area. Must be cleaned.
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.