ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Apr 30, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.1(J)Employee health and hygiene
Official wording
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
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 were not maintained in good repair.
Damaged ceiling tiles in the display area.
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, Apr 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 21, 2026
Not In Compliance
6 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Provide sick 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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
Need to have at least have ONE manger certified
ohio level two certification in food protection.
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(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Sanitizer part for the compartment sink is 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.
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 one box of single use item stored directly on the floor .
All single used items and cleaned linens cleaned equipment shall be stored 6 inches above the floor on a clean dry place, not exposed to any moisture or contaminates.
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.
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
Donuts are missing the label information.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair.
Two damaged stained ceiling tiles in the display area above the display shelves.
Fix the leak.
Replace all damage ceiling tiles.
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, Apr 21, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 9, 2026
Approved - Minor Violations
2 recorded violations
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 inaccessible areas for cleaning. These areas do not allow for cleaning underneath/behind/sides
- the ice freezer
- the wine cooler
- sandwich cooler
Eliminate any gaps around these items to prevent food debris/soil becoming trapped in these areas.
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(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 soil build up on the drainpipes at the 3 compartment sink.
Clean the pipes.
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.
Official record from Cincinnati Health Department, Feb 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
Official record from Cincinnati Health Department, Apr 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 9, 2024
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
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.
Official record from Cincinnati Health Department, Oct 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 24, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
--Observed the fans in the walk-in refrigerator soiled in debris.
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, Jul 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 5, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 29, 2023
Not Abated
3 recorded violations
notedCode 3717-1-06.4(F)Equipment and utensils
Official wording
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s notes
"Facilities: Mops: Drying
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: TCS-cold holding
Observed the TCS foods stored in the island refrigerator being held at temperatures >41° F.
CORRECTIVE ACTION: PIC moved affected foods to the walk-in cooler."
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 3717-1-02.4(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."
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.