Cincinnati, OH

Up Cincinnati Sycamore

Name: Up Cincinnati Sycamore
Address: 307 Sycamore St, Cincinnati, OH

307 Sycamore St

Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

ROUTINE - CRITICAL CONTROL POINT

Jan 21, 2026

Approved - Minor Violations

4 recorded violations

notedCode 3.4(F)(1)(b)Food temperature

Official wording

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 all TCS foods held in cooler #1 at 50F+. PIC voluntarily discarded items. Discontinue usage of equipment until necessary repairs are completed and equipment is holding to manufacturer specifications. Supplemental mechanical refrigeration to be used interimly. PIC to provide copy of service invoice to this agency upon receipt. *Corrected on site*

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 temperature

notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to site and touch. Supplemental supply of ice to be used interimly. *Corrected on site*

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 contamination

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Observed damaged/missing tiles on kitchen steps leading into warewashing area. Provide necessary, repairs and/or replace 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.

More about building upkeep issues

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Observed kitchen block cooler #1 nonfunctional and kitchen upright cooler holding > 50F. Provide necessary repairs, replace or remove equipment from facility.

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 issues

Official record from Cincinnati Health Department, Jan 21, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 16, 2025

Approved - Minor Violations

6 recorded violations

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. Complete approved training course and 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.

More about paperwork, training, or posting issues

notedCode 6.2(C)Handwashing

Official wording

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. Supply and maintain disposable hand towels and/or drying provision at both bar hand sinks.

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 wording

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Inspector’s notes

A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse/end of cycle (mechanical dish machine). PIC indicated service request would be placed today. Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be performed interimly. PIC to provide copy of service invoice to this agency, upon receipt, demonstrating equipment is operating to manufacturer's specifications.

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.

More about chemicals stored or used unsafely

notedCode 4.2(J)Cleaning and sanitizing

Official wording

4.2(J) - Sanitizing solutions - Testing Devices

Inspector’s notes

There is no test kit available for measuring the concentration of the sanitizer. Provide and maintain chlorine test kit for mechanical 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.

More about cleaning or sanitizing problems

notedCode 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Provide and maintain ambient air thermometers for all TCS food storage units.

In plain English

More about food kept at an unsafe temperature

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Observed non-functional sanitizer distribution system on mechanical dish machine. Provide necessary repairs and maintain in good repair.

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 issues

Official record from Cincinnati Health Department, Jul 16, 2025 · Original Source

COMPLAINT - COMPLAINT

Jul 16, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jul 16, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 13, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 13, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 19, 2024

Approved - Minor Violations

5 recorded violations

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled. Observed bulk containers of shelf stable foods unlabeled. PIC to lable containers with common food name.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4.8(E)(3)Equipment and utensils

Official wording

4.8(E)(3) - Equipment, utensils, linens, 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.

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 issues

notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Observed interior components of ice machine soiled with residues. PIC to ensure thorough cleaning of equipment is performed and is maintained clean to sight and touch.

In plain English

More about food not protected from contamination

notedCode 4.4(P)Cleaning and sanitizing

Official wording

4.4(P) - Warewashing equipment

Inspector’s notes

Sanitizer concentration is not being monitored. Observed QAC solution at three-comp sink <150ppm. Water distribution is excessively hot. Provide necessary repairs. PIC to ensure water temperature is adjusted to obtain proper QAC concentration,

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 problems

notedCode 5.1(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility

Inspector’s notes

Access to handwashing facility blocked. Observed kitchen hand sink access blocked by equipment. PIC to ensure access is maintained at all times.

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.