ROUTINE - CRITICAL CONTROL POINT
Jun 29, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 29, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - CRITICAL CONTROL POINT
Jun 22, 2026
Not In Compliance
6 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 a buildup of grease in the internal compartment of the friers. Ensure the internal compartments of the friers 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.
More about food kept at an unsafe temperaturenotedCode 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 reside buildup inside of the soda gun drain. Ensure the soda gun drain is cleaned more frequently and maintained clean. PIC cleaned the soda gun drain. +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.
More about cleaning or sanitizing problemsnotedCode 3.4(G)(1)Food temperature
Official wording
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 multiple items stored in the reach-in cooler that were not properly date marked. Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is 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.
More about food kept at an unsafe temperaturenotedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed ready-to-eat foods stored below raw fish and steak. Ensure ready-to-eat food are stored above raw meats and coolers are organized by cooking temperatures with highest temperature items in the bottom.
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.
More about food not protected from contaminationnotedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed a buildup of grease and food reside underneath the stove and friers in the kitchen. Ensure the floors underneath kitchen equipment 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.
More about cleaning or sanitizing problemsnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed bar utensils stored in a soiled cup. Ensure bar utensils are stored in a clean, protected location. PIC washed, rinsed, and sanitized the utensils and stored them in a clean cup. +COS
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jun 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 10, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(H)Cleaning and sanitizing
Official wording
4.1(H) - Nonfood Contact Surfaces - Cleanability
Inspector’s notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Observed lid of chest freezer that is taped.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Feb 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 21, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 21, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 11, 2024
Not In Compliance
4 recorded violations
notedCode 6.1(M)(1)Other
Official wording
6.1(M)(1) - Facilities
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed openings around kitchen door.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed sour cream in refrigerator holding at 48°F. Sour cream had just been placed in unit according to facility. Refrigerator was turned down and refrigerator temperature fell in temperature during inspection.
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.
More about food kept at an unsafe temperaturenotedCode 3.2(A)(2)Handwashing
Official wording
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands. Observed garnish lime slice placed on beverage with bare hands. Food employee got gloves and put a different lime on beverage.
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.
More about handwashing problemsnotedCode 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 dish machine rinse. Facility changed sanitizer buckets, but there was still no residual observed. PIC said that they were contacting a dishwasher technician.
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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Oct 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 6, 2024
Not Abated
1 recorded violation
notedCode 3717-1-04.4(A)(2)Equipment and utensils
Official wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Observed taped freezer lid."
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Feb 6, 2024 · Original Source