ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
ROUTINE - STANDARD INSPECTION
Sep 23, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F.
No hot water in hand sinks. Provide hot water of 85 F. for proper hand washing.
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Broken coolers in bar area. Remove broken or unused items form the premises.
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.
Official record from Cincinnati Health Department, Sep 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 18, 2024
Approved - Minor Violations
5 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.
Whole bar cooler lids area above and around it soiled. Clean whole area thoroughly.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Clean food contact surfaces (glasses) stored on soiled surface of 3 comp. sink.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Stirr stored with chemicals in the cabinet.
Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
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.
Warewashing sink was not properly cleaned and/or sanitized.
Soiled 3 comp. sink. Keep it clean to prevent contamination of clean food contact surfaces.
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 were not maintained in good repair.
Observed space between the cabinets had loose wood floor and dry wall around it rotten and causing gaps. Properly fix it smooth easily cleanable surface.e
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.