More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 22, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnats around the bar. The drains located as the bar should be cleaned to reduce gnat activity.
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.
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 soiled soda gun nozzles. PIC removed the nozzles for immediate cleaning.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Observed empty sanitizer bottles for the two dish washing machines used at the bar. Must be monitored more closely to make sure that it is replaced when it runs out.
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.
The physical facilities were not maintained in good repair.
Observed hole in wall at the hallway leading into the kitchen. PIC stated they will have maintenance team fix it.
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, Jul 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 12, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.4(N)(1-5)Chemicals
Official wording
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 0ppm chlorine solution produced at final rinse/end of cycle (mechanical dish machine). PIC indicated service request would be placed today.
Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be performed interimly.
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.
Official record from Cincinnati Health Department, Feb 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 27, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 27, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2025
Not In Compliance
6 recorded violations
notedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Observed event bar hand sink filled with miscellaneous items. PIC to ensure all hand sinks are accessible and supplied at all times.
(Corrected on Site)
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed moderate presence of flying insects in spice area and main bar. PIC indicated request for pest control treatment would be placed. PIC to ensure presence is eliminated. Service report to be provided to this agency upon receipt.
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.
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.
(Corrected on Site)
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 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 slicer and vegetable/potato cutter soiled with food debris and residues.
Increase cleaning frequency and maintain clean to sight and touch.
(Corrected on Site)
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.
In-use utensils are improperly stored.
Observed chef knives stored directly in prep sink. Discontinue practice and store appropriately when not in use.
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, Aug 20, 2025 · Original Source
COMPLAINT - COMPLAINT
Jun 12, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 12, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 8, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled.
Observed slicer components soiled with food residues and debris. PIC designated equipment to warewashing. Increase cleaning frequency and maintain clean to sight 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.
The wash solution temperature in a spray type warewasher was insufficient.
Observed wash temperature of 108F. PIC indicated service request would be placed for diagnostics/repairs. Supplemental warewashing to be used intermily. PIC to provide service invoice upon receipt.
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, Jan 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 2, 2024
Approved - Minor Violations
6 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 walk in cooler compressor fan covers soiled with accumulated residues. Increase cleaning frequency and maintain clean. Surrounding ceiling area to be cleaned.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Provide and maintain at main bar.
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 at final rinse.
PIC indicated facility expecting delivery of chemicals on 10/2/24.
Supplemental, manual ware washing performed 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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Provide and maintain hand cleanser at main bar.
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 chef knives soiled with residues. PIC designated equipment to warewashing.
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.
3.1(R) - V. Food from Approved Source - Shellstock
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use.
Observed no identification system in place.
PIC indicated provisioner would be contacted to obtain current supply information. Identification system to be implemented and maintained within facility.
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.
Official record from Cincinnati Health Department, Oct 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 25, 2024
Abated On-Site
7 recorded violations
notedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order.
Observed bar dish machines non-functional.
Provide necessary repairs/replace or remove from facility."
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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Protection from Contamination-Food Storage
Food is stored unwrapped or in uncovered containers.
Observed uncovered tray of cornbread stored in main walk-in cooler.
CORRECTIVE ACTION: PIC covered item."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Facilities-hand drying provision
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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were soiled.
Observed chef knives, stored as clean, soiled with food residues.
CORRECTIVE ACTION: PIC cleaned and sanitized equipment."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Warewashing Equipment-Chemical Sanitization
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed mechanical dish equipment produce 0 PPM Chlorine/QAC sanitizer solution at final rinse.
Chemical supply was empty and replaced.
CORRECTIVE ACTION: PIC primed machine and achieved proper chemical sanitation.
PIC to ensure equipment checks (sanitizer checks and wash/final rinse temperature checks) are performed and verified throughout business day for all necessary equipment."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: TCS-cold holding
TCS foods were being held at temperatures >41° F.
Observed raw chicken held at room temperature.
CORRECTIVE ACTION: 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.