More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Aug 3, 2026
Approved - Minor Violations
7 recorded violations
notedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
EHSIT have the PIC an employee health policy, PIC had employees read and sign the policy.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed buildup of dust and other debris on the floor around the retail shelving.
Ensure the floors are cleaned more regularly 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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup of dust on the HVAC vent above the registers.
Ensure the HVAC vents are cleaned more regularly 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup of dust on the ceiling and shelving in the walk-in cooler.
Ensure the ceiling and shelving in the walk-in cooler is 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.
notedCode 901:3-4-16(C)Permits, training, and postings
Official wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed a non-commercial microwave for customer use on the sales floor.
Ensure all food equipment is commercially approved.
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, Jun 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 21, 2025
Not In Compliance
7 recorded violations
notedCode 901:3-4-07Equipment and utensils
Official wording
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s notes
Facility constructed or equipment installed without prior written approval from the licensor. Observed WIC that has been modified without prior written approval from licensor.
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.
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink faucet. Y splitter was removed. +COS
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.
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. Observed no handwashing sink in three compartment sink area. PIC discussed discontinuing using equipment that needs three compartment sink.
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.
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 milk at 45ºF and bologna at 46ºF in walk in cooler. TCS foods in walk in cooler were voluntarily discarded. PIC said they would adjust unit. +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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed TCS food in walk in cooler that was not being maintained below 41ºF. PIC said they would adjust unit. Ensure walk in cooler is adjusted prior to placing TCS food back into unit.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed unnecessary items in refuse area and rimless tire behind dumpster.
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.
The physical facilities were not maintained in good repair. Observed missing ceiling tile above three compartment sink.
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, May 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 13, 2025
Not In Compliance
12 recorded violations
notedCode 2.4(B)(2)(g)Permits, training, and postings
Official wording
2.4(B)(2)(g) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge could not state the correct food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of TCS food. PIC could not state safe temperature for refrigerated TCS food. Ensure proper food safety training is provided.
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.
notedCode 2.4(B)(2)(k)Permits, training, and postings
Official wording
2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge could not explain the correct procedures for cleaning and sanitizing. PIC did not include sanitizing step for food contact surfaces of food equipment. Ensure proper food safety training is provided.
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.
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with backflow preventer that is not designed for continuous back pressure.
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.
5.1(S)(1) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not repaired according to the Ohio building code. Observed handwashing sink leaking from wastewater pipe below and faucet. Observed dripping condensate piping in walk in cooler.
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.
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility upon initial inspection attempt. Food employee reached out to management and PIC was assigned. +COS
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.
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. Observed no handwashing sink in three compartment sink area.
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.
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 milk, cheese, and bologna holding at 44ºF. Per PIC no temperatures have been taken for day. Recommended to PIC to discard products. PIC moved from sales area.
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 were not maintained in good repair. Observed missing ceiling tile in three compartment sink area and drip from ceiling.
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 901:3-4-16(C)Permits, training, and postings
Official wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Walk in cooler was not maintaining TCS foods below 41ºF. Adjust unit to ensure that TCS foods are maintained below 41ºF.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed unnecessary items in returnables area and undimmed tire behind dumpster.
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.
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 box of single use cups stored on floor.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with built in backflow preventer that is not designed for continuous back pressure.
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.
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s notes
This food facility does not have the required number of conveniently located handwashing sinks. Observed no handwashing sink by three compartment sink.
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.
Official record from Cincinnati Health Department, Nov 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 31, 2023
Abated
9 recorded violations
notedCode 3717-1-02.4(A)(1)Permits, training, and postings
Official wording
"3717-1-02.4(A)(1) - Violation - PIC-Assignment of Responsibility No person in charge present in the food facility."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
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.
"3717-1-05.4(P) - Violation - Refuse/recyclables/returnables-unnecessary items Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"OBSERVATION: PIC Duties -employees informed of their responsibilities
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
CORRECTIVE ACTION: Sample employee health reporting policy agreement was provided."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Observed hot dogs holding at 46°F in walk in refrigerator. Per food employees it had been loaded into refrigerator less than 4 hours prior. TCS foods were moved to a unit that was maintaining proper temperatures (with exception of eggs which were left in WIC as ambient temperature was 44°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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed walk in freezer not operational. WIC was observed maintaining hot dogs above 41°F. Facility opted to not store any TCS foods in unit except for eggs (WIC was cold enough to cold hold eggs). "
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.
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
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.
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
"Violation has been abated"
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, Oct 31, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 24, 2023
Not Abated
13 recorded violations
notedCode 3717-1-03.5(C)Food source and labeling
Official wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s notes
"Observed unlabeled packaged frozen novelties in freezer for customer self service. Novelties were removed from sales area."
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.
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
"Observed water coming from toilet and toilet not flushing properly."
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.
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
Inspector’s notes
"Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors
Outdoor refuse containers do not have tight fitting lids, doors, or covers."
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.
"3717-1-05.4(P) - Violation - Refuse/recyclables/returnables-unnecessary items Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items."
Inspector’s notes
"Observed bagged trash and tires around dumpster."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed hot dogs that were holding at 48°F and chocolate milk that was holding at 47°F. According to food employee, facility had not been taking temperatures of walk in refrigerator. Walk in refrigerator was noted at 48°F and did not fall in temperature during inspection.
CORRECTIVE ACTION: TCS food in unit was moved from display so that it could be voluntarily disposed by food employee. Food employees said that verification would be provided of disposal of food."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed walk in cooler holding TCS food above 48°F and walk in freezer not working. Do not place TCS foods back into units until TCS food will be held below 41°F in walk-in-cooler and frozen solid in walk in freezer."
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Observed no air thermometer in one door glass display refrigerator next to coffee machines."
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.
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Food temperature measuring devices.
The operator did not have a food thermometer readily accessible."
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.
"3717-1-04.4(D) - Violation - Warewashing equipment-cleaning frequency. Warewashing equipment and/or components were not cleaned throughout the day or before use."
Inspector’s notes
"Observed three compartment sink with lots of items stored in it and not 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.
"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 restroom."
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.
notedCode 3717-1-02.4(A)(1)Permits, training, and postings
Official wording
"3717-1-02.4(A)(1) - Violation - PIC-Assignment of Responsibility No person in charge present in the food facility."
Inspector’s notes
"OBSERVATION: Food employee stated that there was no person-in-charge.
CORRECTIVE ACTION: Ensure there is a person in charge at all hours of operation."
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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"OBSERVATION: PIC Duties -employees informed of their responsibilities
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
CORRECTIVE ACTION: Sample employee health reporting policy agreement was provided."
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.
"3717-1-05.1(G) - Violation - Handwashing facilities-number, location This food facility does not have the required number of conveniently located handwashing sinks."
Inspector’s notes
"Observed no hand washing sink by three compartment sink. Should a hand washing sink be installed, a plumbing permit will be needed and prior approval of the location will be needed from this department."
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.