ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
ROUTINE - STANDARD INSPECTION
Jun 25, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(L)Pests
Official wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner.
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.
Official record from Cincinnati Health Department, Jun 25, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 18, 2026
Not In Compliance
7 recorded violations
notedCode 6.4(L)Pests
Official wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner.
Observed dead pest around the facility. Clean up pest more frequently.
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.
3.2(X) - VII. Protection from Contamination - Returned Food and Re-Service of Food
Inspector’s notes
Opened packages of food or returned food served to another customer.
Observed burger served to a customer returned and attempted to be served to another customer at the same table. Employees were instructed to discard food and remake it. +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.
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 build up on soda guns in the facility. Discontinued use and clean.
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)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed uncovered chicken in cooler in prep area. Container was covered. +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.
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 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
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.
In-use utensils are improperly stored.
Observed utensils stored in sanitizer water between uses. Do not store utesilis in sanitizer water because they need time to air dry and will not be readily acessible between uses. Store utensils in dry clean container.
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.
Official record from Cincinnati Health Department, Jun 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 19, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 5, 2025
Not In Compliance
4 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed dishwasher not dispensing sanitizer. Manager advised 3-compartment sink would be used until sanitizer is received for dishwasher.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed deep grooves and discoloration within cutting board. It must be replaced or made cleanable.
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 utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed pans being stacked while still wet. Equipment must be adequately air-dried before storage.
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.