ROUTINE - STANDARD INSPECTION
Sep 24, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 24, 2026 · Original Source
Approved - No 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
7 inspectionsROUTINE - STANDARD INSPECTION
Jun 30, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
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 boxes of single use items stored on the floor. Food, equipment, utensils, linens, and single-service and single-use articles must be stored at least six inches off the floor to prevent contamination and allow for proper cleaning.
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 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 22, 2025
Approved - Minor Violations
3 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 issuesnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed various RTE, TCS foods improperly date marked. PIC to ensure all required foods are properly date marked with discard date.
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 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Apr 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2024
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 14, 2024
Approved - Violations Abated
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. Obtain, maintain and display Ohio Department of Health Food Protection Manager certificate for and within facility.
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 issuesOfficial record from Cincinnati Health Department, Jun 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 4, 2024
Not In Compliance
9 recorded violations
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. Observed various boxed single-use articles stored directly on facility flooring.
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 issuesnotedCode 2.4(C)(14)Employee health and hygiene
Official wording
2.4(C)(14) - I. Employee Health - PIC 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.
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.
More about employee hygiene or health policy issuesnotedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - PIC Duties
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.
More about employee hygiene or health policy issuesnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed various RTE, TCS foods with no date mark. PIC to ensure all opened RTE, TCS foods within facility are properly date marked, per Code.
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 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled. Observed grab/go pastries with no food labels. PIC to ensure all packaged foods within facility are properly labeled, per Code. Ingredient/allergen information discussed with PIC.
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.
More about food source, dating, or labeling problemsnotedCode 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. Obtain, maintain and display Ohio Department of Health Food Protection Manager certificate for and within facility.
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 issuesnotedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed no chlorine/QAC test kits within facility. Provide and maintain.
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(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxed food items stored directly on facility flooring.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed missing devices within various TCS food storage units. PIC to ensure all TCS food storage units have ambient air measuring devices maintained within equipment.
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 temperatureOfficial record from Cincinnati Health Department, Jun 4, 2024 · Original Source