More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 29, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.2(I)(2)Food temperature
Official wording
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible.
Observed that the high-temperature dish machine was missing an irreversible registering temperature indicator, such as a heat-sensitive test strip or maximum registering thermometer. Discussed the requirement with the Person in Charge (PIC), who acknowledged the need and stated that indicators will be ordered to ensure proper sanitization 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, Jun 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 9, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2025 · Original Source
COMPLAINT - COMPLAINT
May 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 13, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2024
Approved - Minor Violations
5 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
Observed rooftop kitchen hand sink access blocked by equipment.
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 lounge mechanical dish machine produce 0ppm chlorine sanitizer solution.
PIC indicated in house engineering would diagnose and provide necessary repairs.
Discontinue usage of equipment until operating to manufacture's specifications.
Supplemental warewashing to be used interimly.
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.
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed 3-comp sink in rooftop kitchen soiled with food debris/residues.
Increase cleaning frequency and maintain clean to sight and touch.
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 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 15, 2023
Not Abated
5 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 Devices
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Provide and maintain ambient air thermometers within all TCS food storage units."
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.
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"OBSERVATION: Preventing Contamination by Separation, Packaging, and Segregation
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed bulk raw shell eggs stored adjacent to RTE foods.
CORRECTIVE ACTION: PIC relocated eggs to bottom shelving of storage.
Maintain separated and properly stored."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers-common name ID
Working containers of food are not properly labeled.
Provide common food name labels to working containers of food."
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.
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking-prepared in processing plant
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed various RTE, TCS foods, held within facility, with no discard date.
CORRECTIVE ACTION:
PIC to ensure all opened processed and/or prepared TCS foods, held >24 hrs, have discard date clearly marked. *** Best practice is to date mark open/prep date and discard date on all items. ***
*Items date marked observed with prep/production dates within 7-day permitted holding time frame."
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.
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Mechanical warewashing -sanitization temperature
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed mechanical dish equipment final rinse temperature <180F (article surface temperature = 156F).
Discontinue usage of equipment until necessary repairs are completed. PIC to provide copy of service invoice to Inspector upon receipt.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment.
CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment.
3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.