SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 9, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
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 food residue buildup on the shelves used in the walk-in cooler. PIC will have them cleaned.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed drains along the kettle station are soiled. Must 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.
Official record from Cincinnati Health Department, Jun 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 15, 2025
Approved - Minor Violations
2 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Significant improvements and repairs are needed throughout facility. Facility continues to make improvements and necessary repairs.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed various pieces of equipment throughout facility in disrepair. Facility continues to make improvements and repair/replace equipment.
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, Dec 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 3, 2025
Not In Compliance
11 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single-use articles stored on facility flooring. Discontinue practice.
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.
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 TCS food items with no discard date. PIC to ensure all required food items 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.
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature of 156F. Discontinue usage of equipment until operating to manufacturer specifications. PIC placed service call for diagnostics/repairs. Supplemental warewashing to be used interimly.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep, thorough cleaning of facility is needed.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed various pieces of equipment throughout facility and disrepair. PIC indicated new ownership group has committed to significant investments in repairs/replacements in 2026.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed equipment designated as clean, stored in soiled containers.
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 of equipment are not cleaned frequently enough.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed uncontrolled presence of roaches in pastry production area and rodent excreta in dry stock storage area. PIC placed service call for licensed pest control. Provide necessary treatments to eliminate presence of all insect/rodent/pest activity within facility.
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.
The physical facilities were not maintained in good repair. Significant improvements and repairs are needed throughout facility.
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, Dec 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 8, 2025
Approved - Minor Violations
2 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.
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 physical facilities were not maintained in good repair.
Observed missing/damage ceiling tiles throughout facility. Repair/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.
Official record from Cincinnati Health Department, Jul 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 23, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 26, 2024
Not In Compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 21, 2024
Not In Compliance
2 recorded violations
notedCode 4.4(L)Contamination
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed final rinse temperature <180F. Article surface temperature = 120F.
PIC placed service call for diagnostics and necessary repairs. Discontinue usage of equipment until necessary repairs are completed.
Supplemental warewashing to be used interimly. PIC to provide service report to Inspector upon receipt.
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.
Deep, thorough cleaning of facility is needed.
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 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 25, 2024
Abated
1 recorded violation
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked."
Inspector’s notes
"Violation has been abated"
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, Jan 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 11, 2023
Not Abated
4 recorded violations
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
No manager has level 2 certification in food protection.
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.
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Mechanical warewashing -sanitization temperature
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed main bar mechanical dish equipment final rinse temperature <180F (article surface temperature = 132F).
Discontinue usage of equipment until necessary repairs are completed.
CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment.
3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed.
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
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.
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking-prepared in processing plant
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed various RTE, TCS foods, held within facility, with no discard date.
CORRECTIVE ACTION:
PIC to ensure all opened processed and/or prepared TCS foods, held >24 hrs, have discard date clearly marked. *** Best practice is to date mark open/prep date and discard date on all items. ***
*Items date marked observed with prep/production dates within 7-day permitted holding time frame."
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.
"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 various pieces of equipment in disrepair or non-functional/not in use due to improper functioning.
Provide necessary repairs and/or remove/replace all identified equipment during inspection.
PIC to ensure equipment is operating to manufacturer's specifications."
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.