ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - STANDARD INSPECTION
Jun 16, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed hand sinks without paper towels, make sure supplies are available so employees are washing hands.
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.
Official record from Cincinnati Health Department, Jun 16, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 31, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.2(I)(1)Food temperature
Official wording
4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Temperature measuring devices are missing for three 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.
TCS food was improperly thawed.
Cheese pastry improperly thawed.
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.
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Single use articles stored directly on the floor in the back storage 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.
Official record from Cincinnati Health Department, Dec 31, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 3, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.1(HH)Other
Official wording
4.1(HH) - Vending and Bulk Water Machines
Inspector’s notes
Vending or bulk water machine was not equipped with adequate waste receptacles to contain liquid waste and/or shut-off devices to prevent overflows.
Ice Slushy machine is leaking on the top o the counters .
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 4, 2024
Approved - Minor Violations
1 recorded violation
notedCode 5.1(J)Water, plumbing, and sewage
Official wording
5.1(J) - Backflow prevention device
Inspector’s notes
An air gap or an approved backflow prevention device is not installed as required.
Air gab under the ice machine need to be adjusted to double of the diameter of the waste pipe.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.