ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - CRITICAL CONTROL POINT
Feb 25, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed hand washing sink in kitchen that was not in good repair.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Observed no manager certification in food protection.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed cigarette butt that was on shelf in dishwashing area. Cigarette butt was removed.
+COS
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 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 5, 2024
Not Abated
9 recorded violations
notedCode 3717-1-04.5(C)Food temperature
Official wording
"3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
Inspector’s notes
"Soiled microwave ceiling. Clean microwave thoroughly.
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
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(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Soiled utensils, paper towels and soap in food prep. sink. Keep food prep. sink clean at all time and use only to prepare food to prevent contamination.
Miscellaneous sources of contamination observed."
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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Deep cuts in cutting board. Refurbish or replace.
Cutting surface(s) unable to be effectively 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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities 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."
Inspector’s notes
"OBSERVATION:
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.
CORRECTIVE ACTION: Implement and maintain."
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 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
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.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"OBSERVATION: Portable AC blocking hand washing sink.
Access to handwashing facility blocked.
CORRECTIVE ACTION: Hand washing sink must be available for wahing all the time."
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 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"OBSERVATION: No discard date on rice and beans.
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.
CORRECTIVE ACTION:
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Unlabeled spice and water containers.
Working containers of food are not properly labeled."
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 3701-21-02(H)Permits, training, and postings
Official wording
"3701-21-02(H) - Violation - Display of License FSO license not displayed onsite or mobile FSO does not display required information or not in required lettering."
Inspector’s notes
"Display of License
FSO license not displayed onsite."
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.
Official record from Cincinnati Health Department, Feb 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2023
Abated On-Site
11 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Bean sauce held on temp.79 F on hot holding.
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
CORRECTIVE ACTION: Keep hot TCS food on temp.135 F and above to prevent growth of bacterias."
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.
"3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
Inspector’s notes
"Soiled microwave. Clean it regularly.
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
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.
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Hand sink in the kitchen had AC condensation pipes.
Hand washing facility is being used for purposes other than hand washing.
CORRECTIVE ACTION: Remove pipes and make hand sink available for hand washing."
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.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"OBSERVATION: Hand sink in dish washing area blocked.
Access to hand washing facility blocked.
CORRECTIVE ACTION: Hand sink must be available for hand washing at all time."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Wall chipping and peeling above 3 comp. sink.
The physical facilities were not maintained in good repair."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Unlabeled bottle of syrup.
Working containers of food must be properly labeled."
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.
"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"
Inspector’s notes
"OBSERVATION: Bean sauce did not reheated to 165 F for 15 Sec.
Reheated TCS food was not heated to 165F
CORRECTIVE ACTION: Must reheat all TCS food to 165 F for 15 second before put on 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.
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"OBSERVATION: No discard date on cooked beans.
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.
CORRECTIVE ACTION: Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked."
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 3717-1-06.4(H)Water, plumbing, and sewage
Official wording
"3717-1-06.4(H) - Violation - Facilities-Cleaning plumbing fixtures Plumbing fixtures are being kept clean and maintained."
Inspector’s notes
"Soiled hand washing sink in bar.
Plumbing fixtures are should be kept clean and maintained."
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.
"3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."
Inspector’s notes
"Clean utensils stored handles down in container. Store it handles up.
Single-service or single-use articles or cleaned and sanitized utensils MUST BE handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."
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(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Employee's food stored with consumer's items in freezer. Keep personal food away or below from consumer's food to prevent contamination.
Miscellaneous sources of contamination observed."
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.