ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 13, 2026
Approved - Minor Violations
4 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 containers of butter being held at room temperature.
Ensure TCS foods are being held at temperatures <41° F.
PIC moved the butter to the walk-in 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.
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 a buildup of grease on the side and internal compartments of the fryers.
Ensure the fryers are cleaned more frequently and maintained 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.
4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s notes
Single-service articles and single-use articles are reused.
Observed single-use cups being used as scoop for dry ingredients.
Ensure single-use scoops are not reused.
PIC removed the single-use cup from the dry ingredients.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of oil and food debris underneath and behind the fryers in the kitchen.
Ensure the floors and walls 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 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 7, 2026
Not In Compliance
11 recorded violations
notedCode 4.4(S)(1)Equipment and utensils
Official wording
4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s notes
Single-service articles and single-use articles are reused.
Observed single-use cups being used as scoop for dry ingredients.
Ensure single-use scoops are not reused.
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.
Cutting surface(s) unable to be effectively cleaned and sanitized.
Observed cutting boards with deep scores and scratches that prevent effective cleaning and sanitation.
Ensure the cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
Observed an ice scoop stored directly in contact with ice in the ice basin in the service station.
Ensure the ice scoop is stored in a clean location that is protected from contamination.
PIC removed the ice scoop from the ice basin.
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 a buildup of grease on the side and internal compartments of the fryers.
Ensure the fryers are cleaned more frequently and maintained 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed a reach-in cooler that was not maintaining adequate ambient air temperatures.
Ensure the cooler is serviced so it may maintain adequate ambient air temperatures.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1.Observed a buildup of residue on the receptacles for the ice scoop and the soda gun in the bar.
2. Observed a buildup of debris on the condenser fan in the walk-in beer cooler.
Ensure the receptacles and condenser fans 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.
1. Observed containers of butter being held at room temperature.
2. Observed food items in a reach in cooler that was at temperatures >41° F.
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 build-up of debris on the surface of the can opener blade.
Ensure the blade of the can opener is cleaned to the sight and touch.
PIC moved the can opener blade to the ware washing area to be cleaned and sanitized.
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 oil and food debris underneath and behind the fryers in the kitchen.
Ensure the floors and walls 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 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2026
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.
Observed debris build up on metal rack in kitchen
Observed dust build up on the ceiling in kitchen prep area.
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 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 biofilm on soda gun in bar. Soda gun was wash, rinsed, and sanitizer. +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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed tenderized meat over whole meat. Meat was moved. +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, Jan 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 25, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Facility has reached out to proctor to obtain certification. +Repeat
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.
Official record from Cincinnati Health Department, Jun 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 18, 2025
Not In Compliance
7 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Manager had taken course. Discussed reaching out to proctor to get Ohio manager certificate in food protection. If proctor does not have certificate, certificate can be applied for via ODH food safety. +REPEAT
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Observed no disclosure statement on menu. Facility provided disclosure statement. +cos
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.
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 pork and chicken that were holding at 45ºF and 46ºF. Pork and chicken were next to cooling product in walk-in-cooler (other products in temperature). Facility discussed procedural work around so that foods are not put in WIC at temperatures that warm up surrounding products. +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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed no chlorine in dishwasher rinse. PIC called dishwasher company to have technician come out as soon as possible. Dishes to be sanitized in three compartment sink until dishwasher is adjusted to provide appropriate sanitizer in rinse. +REPEAT
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed bag on prep table, phone on shelves, jacket on shelves, and snacks on top of prep cooler. Snacks were moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no air gap for ice bin at end of bar. PIC said that soda company would be contacted to provide air gap.
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, Jun 18, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed no chlorine in rinse of dishwasher. Company was called to service dishwasher as soon as possible. PIC told dishwasher to discontinue using dishwasher until dishwasher was adjusted to provide adequate sanitizer in rinse. PIC said that verification could be provided that dishwasher had been serviced. Three compartment sink was available for use.
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.
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. Observed no manager with Ohio manager certification in food protection. Per PIC, employees are signed up to take course.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed open lidded beverages in kitchen area on prep tables. Discussed with PIC that open lidded beverages can only be consumed in a designated area where food and food contact surfaces will not be contaminated and that personal items should not be on prep tables.
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, Dec 18, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 24, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed no sanitizer in dishwasher rinse. Facility opted to use three compartment sink set up until dishwasher is adjusted or repaired to provide adequate sanitizer. Dishwasher repair technician arrived on site at time of inspection.
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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Observed new walk in freezer and new dishwasher.
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.
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. Observed no manager with Ohio manager certification in food protetion.
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.
Official record from Cincinnati Health Department, Jul 24, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 1, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Abated
2 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"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
"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.
Official record from Cincinnati Health Department, Jan 19, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"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 two prep refrigerators that were not maintaining TCS foods below 41°F. Operator discarded or moved TCS foods based on how long foods were in refrigerator. Repair or adjustment of refrigerators is needed prior to placing TCS foods back in to be able to maintain TCS foods below 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 cooked eggs (not in shell) holding at 44.4-50°F, blue cheese holding at 50°F, wings holding at 52°F.
CORRECTIVE ACTION: TCS foods holding out of temperature for over 4 hours were voluntarily discarded. TCS foods that were very recently placed in refrigerator were moved to a refrigerator 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.
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"Approval of Facility Layout and Equipment Specifications
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Observed new walk in freezer."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed gap in hood panels."
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.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
Observed no Ohio manager certified in food protection."
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.