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
Jul 7, 2026
Approved - Minor Violations
1 recorded violation
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 that the handwashing station in the kitchen is not supplying cold water. The water gets too hot preventing proper handwashing. The handwashing station must be repaired to provide an adequate supply of cold water.
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.
Official record from Cincinnati Health Department, Jul 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 30, 2026
Approved - Minor Violations
2 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 all TCS foods held in main walk in cooler at 50F+. PIC voluntarily discarded items.
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 walk-in cooler holding at 53°F. Service technician was on site at time of inspection completing repairs. Technician reported small leak in compressor refrigerant line. Necessary repairs were performed. PIC to ensure equipment is operating to manufacturer specifications prior to holding any TCS foods.
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, Jan 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 14, 2025
Approved - Minor Violations
2 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 mop sink clogged with stagnate water. PIC indicated plumbing repairs in progress. Licensed plumber to provide necessary repairs.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed wet mops improperly stored in rear kitchen mop sink area. Provide appropriate storage setup and utilize after use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Aug 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 7, 2025
Not In Compliance
6 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
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 kitchen slicer soiled with food debris and residues. PIC to ensure all equipment food contact services are thoroughly cleaned and sanitized. Maintain equipment, clean to site 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed rear kitchen mop sink clogged/holding stagnant water.
Provide necessary repairs and maintain 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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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.
Observed various RTE, TCS foods, held in sandwich block coolers, with no discard date. PIC to ensure all RTE, TCS foods held for >24hrs are properly date marked.
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, Aug 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
5 recorded violations
notedCode 7.2Chemicals
Official wording
7.2 - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials for retail sale are stored improperly.
Observed chemical containers improperly stored in restrooms. PIC relocated containers to designated chemical storage. Maintain all chemicals properly stored within facility.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed food employee eating at kitchen cookline.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed rear kitchen hand sink with no hand soap supplied. Maintain supply.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled.
Observed interior components of small ice machine soiled with residues.
PIC indicated equipment is not in use (back up machine).
Increase cleaning frequency and maintain clean to sight and touch and/or designate equipment not in use and disconnect from power supply.
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.
Equipment and/or components were not maintained in good working order/repair.
Observed water leak (possible 3-comp sink) in rear kitchen prep/production area. Standing water oberserved. Provide necessary repairs.
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, Jan 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 4, 2024
Approved - Minor Violations
13 recorded violations
notedCode 6.2(E)Handwashing
Official wording
6.2(E) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Provide required signage for restrooms.
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.
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.
Provide on-site, verifiable policy which documents food employees are informed of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. PIC indicated signed policy forms would be collected and maintained on-site.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
Complete approved training course and provide Ohio Department of Health Food Protection Manager Certificate. Maintain/display certification on premises.
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.
No/inadequate written procedures for response to vomiting/diarrheal events.
Resource provided to PIC.
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.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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.
Observed no discard dates on various RTE TCS foods. PIC indicated discard dates would be marked on required items going forward.
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.
3.4(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 various RTE TCS foods held in main sandwich/sauce block cooler at >41F.
PIC voluntarily discarded product.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Provide and maintain test kits on site.
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed various spent light bulbs within kitchen hood system. Replace.
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.
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands.
Observed food employee handle RTE food with bare hands.
PIC to ensure proper glove usage is adhered to when handling RTE foods.
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 mechanical dish machine produce 0ppm chlorine sanitizer solution.
PIC placed service request for diagnostics/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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Provide and maintain internal, ambient-air thermometers for 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.
Equipment and/or components were not maintained in good working order.
Observed main sandwich/sauce cooler holding at 50F.
Discontinue usage of equipment. Provide necessary repairs prior to next usage. PIC to provide copy service invoice to inspector upon receipt.
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.