ROUTINE - STANDARD INSPECTION
Jun 17, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 17, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsROUTINE - STANDARD INSPECTION
May 27, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.2(I)(2)Food temperature
Official wording
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible. Observed missing irreversible registering temperature indicator for the dish washing machine behind the bar. Must have some way to confirm that the final rinse temperature reaches 180 degrees 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.
More about food kept at an unsafe temperaturenotedCode 3.2(C)(1)(a)Contamination
Official wording
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. Raw chicken was observed stored above drink garnishes in the walk-in cooler located in the basement. The raw chicken is stored by a food truck operator that shares the cooler with the bar. This storage practice presents a risk of cross-contamination to ready-to-eat items used by the bar. The person-in-charge (PIC) relocated the raw chicken to the bottom shelf at the time of inspection. Discussed the importance of maintaining proper storage hierarchy to prevent cross-contamination, with raw animal products always stored below ready-to-eat items. All items used by the bar must be separated from those stored by third parties.
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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, May 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 28, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2023
Not Abated
3 recorded violations
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"No hot water supplied at handsinks in the Womens restroom (no water supplied when hot water valve is turned on), and hot water temperature is less than required at handsinks in the Womens restrooms upstairs and in the basement."
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-06.2(C)Handwashing
Official wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"No paper towels available at handsinks at the main bar and bar upstairs."
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.
More about handwashing problemsnotedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Operator needs a new test kit for Quat sanitizer."
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Oct 3, 2023 · Original Source