ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
ROUTINE - CRITICAL CONTROL POINT
Mar 19, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.1(EE)(1)Cleaning and sanitizing
Official wording
4.1(EE)(1) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers
Inspector’s notes
A warewashing machine installed after March 01, 2005 does not have automatic dispensing of detergent and sanitizer.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Non food contact surfaces were made of wood and had cloth paced on them.
Seal the wood .
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, Mar 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 17, 2026
Not In Compliance
42 recorded violations
notedCode 4.4(N)(1-5)Chemicals
Official wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was improperly used.
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.
4.6(C)(2) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F.
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 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
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.
The physical facilities were not maintained in good repair.
Chipping paint in the walls. Damaged ceiling tiles by the dishwasher. Multiple sinks in the back need to be resealed.
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.
notedCode 2.4(C)(15)Permits, training, and postings
Official wording
2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety, including allergy awareness.
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.
3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Improper frequency of cleaning and sanitizing equipment and utensils.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
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.
notedCode 2.4(C)(7)Permits, training, and postings
Official wording
2.4(C)(7) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required.
Establishment did not have thermometer to check food.
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.
notedCode 2.4(C)(3)Permits, training, and postings
Official wording
2.4(C)(3) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge was not ensuring that employees or other people entering the food preparation, food storage and warewashing areas comply with the Ohio Uniform Food Code.
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.
notedCode 2.4(C)(4)Permits, training, and postings
Official wording
2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge was not ensuring that employees were effectively cleaning their hands as required.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Staff stacked wet washed equipment on top of eachother. Equipment should be allowed to air dry before stacking.
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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Food being sold retail in store front was not properly labeled with food name, weight, and ingredients contained, including allergens.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
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.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through 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.
notedCode 2.4(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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.
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Cleaners stored on same shelf with food items.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Several items in different coolers were not properly marked with dates.
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.
4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented.
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.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination.
Sausage in fridge was unwrapped and moldy.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
There was one non-functional coffee machine upstairs that should be removed. There was also a non-functional display cooler by entrance that should be removed.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Live roaches in the facility under the food equipment.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Warewashing sink was not properly cleaned and/or sanitized.
Three compartment sink was not 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.
The operator did not have a food thermometer 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.
notedCode 2.4(B)(2)(a)Permits, training, and postings
Official wording
2.4(B)(2)(a) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
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.
3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation
Inspector’s notes
Single use gloves were used for more than one task or were not changed when contaminated.
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.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
Non food contact surfaces were made of wood. A shelf under the prep table was made from raw wood. These shelves should be sealed to finished to make them easier to 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.
Warewashing machine was not operated according to the manufacturer's instructions.
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.
2.2(E) - III. Preventing Contamination by Hands - Hands and Arms - Hand Antiseptics
Inspector’s notes
The establishment is not using hand antiseptics in an approved manner.
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.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F.
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.
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.
Did not have proper procedure printed out for rice making and use in sushi and left in room temp for 4 hours.
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.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
Dry food items stored in dirty containers.
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.
4.1(EE)(1) - Warewashing Machines - Automatic Dispensing of Detergents and Sanitizers
Inspector’s notes
A warewashing machine installed after March 01, 2005 does not have automatic dispensing of detergent and sanitizer.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Several food items stored directly on the floor in storage area. All food should be stored 6 inches above the floor in a clean, dry place, and not exposed to any contamination or moisture.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
One fridge is missing a thermometer.
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 and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area.
Cleaned equipment were stored on dirty containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Mar 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 18, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Dish machine needs to be repaired and maintained so sanitizer will properly dispense after first run.
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.
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.
Allergen notification needs to be posted somewhere for consumers to see. Menu, front desk sign, online website would be approved examples.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Feb 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 11, 2026
Not In Compliance
5 recorded violations
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control.
Observed time as public health control without proper temperature and start time documentation. Spoke with sushi chef about recording temp after cooking and the time it is removed from cooking/hot holding. Gave example sticker to place on rice container.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Dish machine was being repaired at time of inspection, operator should continue to to use 3-comp sink until complete. Following up next week to see functionality of machine.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Operator did not have proper test strips for mechanical dish machine.
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
Observed food borne illness warning but needed to add statement saying food are served raw or undercooked for each menu.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Cincinnati Health Department, Feb 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 28, 2026
Not In Compliance
11 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.
No procedure available at time of inspection.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed chemical spray bottles without common name. Had person in charge label bottle.
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.
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 dishes in hand sink, employee removed dishes.
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
No consumer advisory for sushi and foods that may be raw or undercooked. Asterisk each raw item, say it is served raw or undercooked, say consuming raw foods can cause food borne illness.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control.
Time as public health control should have recorded temperature logs for white rice with a documented time when removed from cooking or hot holding.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed no sanitizer concentration from mechanical dish machine. Operator should sanitize dishes with 3-comp sink until fixed.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw chicken products above ready to eat foods in reach in coolers. Had PIC move raw products below. Make sure items are properly stored and arranged to prevent contamination.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No chlorine test strips for mechanical dish machine.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed reach in coolers that need internal thermometers. Food temperature thermometer not available during inspection.
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 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 14, 2025
Approved - Minor Violations
9 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 the handwashing sink on-side being used for dish washing. PIC was required to ensure all employees solely use the handwashing sink solely for hand washing alone.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation.
-Observed the chemical sanitizer cycle not producing sanitizer for dishes and utensils cleaning. Machine will be discontinued and 3-compartment sink will be used.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
-Observed the warewashing machine leaking all to floor causing a puddle of water. PIC stated issue has been inputted into the work order
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
-Observed the handwashing sink being blocked with dishes making it inaccessible to used by employees.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
-Observed some debris on the warewashing machine. PIC was required to frequently clean the warewashing machine throughout the day or before usage.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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, Apr 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2025
Approved - Minor Violations
6 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.
-Observed the fan vents in the walk-in refrigerator soiled in debris.
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.
TCS food was improperly thawed.
-Observed the vacuumed packed salmon fish improperly thawed. Ensure the fish is removed from its packaging entirely prior to thawing or thaw the fish under cold running
water by removing the fish entirely from its packaging.
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.
3.2(C)(2) - VII. Protection from Contamination - Protection from cross
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
-Observed some bags of chicken store together with beef which can cause cross contamination between the two raw animal products.
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.
3.3(F) - V. Food from Approved Source - Records Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
-Observed the fish used for the sushi has no documentation of parasite destruction by the supplier.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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, Jan 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 31, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 31, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 15, 2024
Not In Compliance
12 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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/or components were not maintained in good working order.
-Observed the second oven hood in the kitchen area has no drip pan to catch grease from the oven.
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.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s notes
Handwashing sink does not provide water at a temperature =100° F.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
3.2(A)(1) - III. Preventing Contamination by Hands - Preventing contamination from hands
Inspector’s notes
Food employees did not wash hands properly.
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.
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
In-use utensils are improperly stored.
-Observed some knives left on the cutting surface without proper storage. PIC was required to clean and sanitize the utensil before storing them.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
-Observed the handwashing sink blocked by soiled dishes and utensils.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
-Observed the ware washing machine not producing sanitizer properly and requires repair.
PIC will use the 3-compartment sink until the ware washing machine had been fixed.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
-Observed several TCS foods in the reach-in refrigerator, which are held for more than 24 hours not date marked at all.
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.
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface.
-Observed the ice machine on-site soiled and requires cleaning and sanitizing.
Ice machine usage has been discontinued until machine has been cleaned and sanitized.
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.
Official record from Cincinnati Health Department, Jul 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Abated On-Site
8 recorded violations
notedCode 3717-1-05.4(H)Facility maintenance
Official wording
"3717-1-05.4(H) - Violation - Refuse-covered receptacle women's/unisex bathroom There is no covered receptacle in women's/unisex bathroom."
Inspector’s notes
"Refuse-covered receptacle women's/unisex bathroom
There is no covered receptacle in women's/unisex bathroom."
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.
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.
"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
"Violation has been abated"
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.
"3717-1-03.2(J) - Violation - Food Contact with equipment and utensils Food is contacting an unclean surface."
Inspector’s notes
"OBSERVATION: Food Contact with equipment and utensils
Food is contacting an unclean surface.
Observed ice machine soiled with residues.
CORRECTIVE ACTION: PIC voluntarily discontinue the use of ice machine until it has been cleaned and sanitized"
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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Warewashing equipment -sanitizer concentration.
Sanitizer concentration is not being monitored."
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Sanitizing solutions-testing devices.
There is no test kit available for measuring the concentration of the sanitizer."
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.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation
Wet wiping cloth was not maintained in a sanitizer solution between uses."
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.
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s notes
"PIC Duties -response plan for vomiting/diarrhea
No/inadequate written procedures for response to vomiting/diarrheal events."
In plain English
An issue that does not fit the common categories. Check the official wording for details.