ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Apr 15, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed the hood vents dusty
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.
Did not observe a thermometer inside the milk cooler
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, Apr 15, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 7, 2025
Approved - Minor Violations
7 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed the cheese pizza hot holding at 125, 128, and 130 degrees inside the warmer
-PIC reheated the cheese pizza
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.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Observed dust build up on the hood vents
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.
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 the temperature measuring device missing inside the milk cooler
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed ice build up inside the milk cooler
Observed the door seal not intact on the reach in fridge in the back 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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed a package of cheese dated 9-24 and not discarded
-PIC discarded the package of cheese
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 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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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 a package of cheese not dated inside the reach in fridge
Observed a package of cheese not dated inside the reach in fridge
Observed lettuce not dated inside the reach in fridge
Observed a package of cheese not dated inside the walk in fridge
-PIC dated the packages of cheese inside the reach in fridge and lettuce but discarded the package of cheese inside the walk in fridge
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, Nov 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 23, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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 cheese slices in walk in fridge not dated.
-PIC tossed the cheese slices.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed the thermometer missing inside the milk cooler.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed pear halves and applesauce cans dented.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed mold on the shelves in the walk in fridge.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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 ranch condiment bottles (4x) not date marked.
CORRECTIVE ACTION: PIC dated the ranch condiment bottles.
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.
Food items are not protected from contamination during storage.
Observed french bread pizza boxes on the floor in the walk in freezer.
Observed orange juice boxes on the floor in the walk in freezer.
Observed broccoli cut boxes on the floor in the walk in freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 4, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed the sanitize section of the 3-compartment sink did not have have the correct concentration of bleach.
Corrective Action: PIC remade the water and used the correct amount of bleach.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed a thermometer missing from inside the milk cooler.
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, Apr 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2023
Abated On-Site
5 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Warewashing Equipment-Chemical Sanitization
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed the sanitizer bucket and sanitizing sink with the incorrect concentration of bleach.
CORRECTIVE ACTION: PIC remade the bleach sanitizing water for bucket and sink."
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.
"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.
Observed 4 condiment bottles of ranch not 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.
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Equipment,good repair, doors, seals
Equipment components were not intact, tight or properly adjusted.
Observed ice build up inside the reach in fridge."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Non-food contact surfaces-Cleaning Frequency
Nonfood-contact surfaces are not cleaned frequently enough.
Observed suspected mold on shelves, wall, ceiling, and signage inside the walk in fridge.
Observed debris buildup on the backsplash of soda 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.