ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - STANDARD INSPECTION
Jun 12, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse at dish machine--Discontinue using until repaired
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, Jun 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 30, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(B)(2)(i)Permits, training, and postings
Official wording
2.4(B)(2)(i) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
Identifying major food allergens including milk, egg, fish, tree nuts, wheat, peanuts, soybeans, and sesame.
Manager discarded allergens and advised they would list allergens moving forward.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Manager replaced paper towels.
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, May 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 31, 2025
Approved - Minor Violations
5 recorded violations
notedCode 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety. State of Ohio requires someone to be present during all hours of operation with a minimum of level I Food Safety Traing. Management required to have level II. Training may be done on-line @ statefoodsafety.com
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.
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse (both dish machines). May use three comp sink or dish machine is lower level until repaired
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.
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.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
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, Jan 31, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 28, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.