ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - STANDARD INSPECTION
Aug 11, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed baked goods with a TCS cheese filling that were stored at room temperature.
Ensure TCS foods are being held at temperatures <41° F.
PIC placed the baked good in the 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.
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 a buildup of dust on the HVAC vents.
Ensure the vents are cleaned more frequently and maintained 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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of dust on the wall by the expresso machine.
Ensure the walls in the facility are cleaned more frequently and maintained 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.
Official record from Cincinnati Health Department, Aug 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 5, 2026
Not In Compliance
8 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 a buildup of dust on the HVAC vents.
Ensure the vents are cleaned more frequently and maintained 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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed baked goods with a TCS cheese filling that were stored at room temperature.
Ensure TCS foods are being held at temperatures <41° F.
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(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed a buildup of suspected mold on the interior food contact surfaces of the ice machine.
Ensure the interior food contact surfaces of the ice machine are clean to the sight and touch.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of dust on the wall by the expresso machine.
Ensure the walls in the facility are cleaned more frequently and maintained 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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Food is not properly labeled.
Observed baked goods that were not properly labeled for customer grab and go.
Ensure packaged food items for customer grab and go are properly labeled.
PIC moved the baked goods behind the counter as to not be accessible for customer grab and go.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
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, Aug 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 6, 2026
Approved - Minor Violations
6 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed TCS cream filled pastries stored in a non-climate controlled display.
PIC will keep for sale pastries inside of a cooler until they are sold. A display pastry will be keep inside of the display with signage designating it as not for sale.
+COS
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(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed dispensing chute of ice machine was soiled.
PIC cleaned Dispensing chute of ice machine.
+COS
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Clean utensils by the hand wash sink stored inside of a soiled container.
Ensure storage container is cleaned more frequently, maintain clean.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed food residue accumulated on racks of convection oven.
Clean racks more frequently, Maintain clean.
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.
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 drip mat drying on top of hand wash sink.
PIC removed drip mat.
+COS
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.
3.2(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 eggs stored above ready to eat food in the cooler located in the back storage area.
PIC placed eggs below ready to eat food.
+COS
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, Mar 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2025
Approved - Minor Violations
4 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed debris accumulation on racks for dry storage. Clean more frequently.
2. Observed debris accumulation in side reach in coolers. Clean more frequently
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed hats on beer despenser. Hats were moved to employee designated area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1. Gasket on reach in cooler is not intact. Repair gasket for equipment to function correctly.
2. Dishwasher was not in good repair. Advised that a work order had been put in to repair it.
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.
Food employee(s) did not have their hair effectively restrained.
Employees preparing or cooking food must have hair restrained by a hat or a hair net
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.
Official record from Cincinnati Health Department, Dec 5, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 15, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.4(I)(2)Food temperature
Official wording
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 cream cheese danishes that were placed back into refrigerator after 4 hour period. Cream cheese danishes were voluntarily discarded. +COS
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.
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitters on mop sink faucet that had backflow preventer not designed for continuous back pressure.
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(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. Provide written procedures within 30 days for review.
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(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers. Observed apples that were unwrapped offered for sale. PIC grabbed strainer to rewash apples and wrap apples prior to putting them back out. +COS
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, May 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 18, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed Y Splitters on mop sink with built in backflow preventer that is not designed to have continuous back pressure on it. Example of acceptable chemical dispenser connections include having a dedicated water supply for chemical dispenser.
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(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed cream cheese filled pastry holding at 66ºF in ambient air temperature display. Pastries had been put there 4.5 hours prior per PIC. Pastries with cream cheese filling were voluntarily discarded by operator. PIC discussed wanting to use Time as a Public Health Control for pastries. Discussed with PIC that a written procedure needs to be made up in advance for TPHC and meet requirements in food code.
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 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 1, 2024
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter at mop sink.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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.
Official record from Cincinnati Health Department, Jul 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 26, 2024
Abated
4 recorded violations
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Violation has been abated. Food employees not handling exposed food at time of observation. "
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.
Official record from Cincinnati Health Department, Jan 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.2(H)(2)Food temperature
Official wording
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Temperature indicator-mechanical warewashing.
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.
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: Drainage system prevention
Observed no air gap from coffee bar ice bin to drain. A drain originating from equipment in which food, portable equipment, or utensils are placed, shall contain an indirect connection as specified in the Ohio plumbing code.
CORRECTIVE ACTION: A proper air gap is needed between the ice bin and the flood level rim of drain."
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Hair restraints, effectiveness
Food employee did not have their hair effectively restrained by wearing a hair covering."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed reach in cooler maintaining TCS foods above 41°F."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed almond milk holding at 50°F in reach in refrigerator that was noted at 50°F.
CORRECTIVE ACTION: TCS foods in refrigerator that were in refrigerator for 4 hours or less were moved to refrigerators maintaining proper temperature."
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.