More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - STANDARD INSPECTION
Apr 11, 2025
Approved - Minor Violations
2 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.
Half and half container for coffee is held at room temperature. Discussed with PIC and decided to switch to shelf stable/room temperature half and half.
+COS
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.
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.
Official record from Cincinnati Health Department, Apr 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 18, 2024
Approved - Minor Violations
3 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 matcha without identity label, please label all foods that are not easily identifiable by eye with an identity label if it's not in its original container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mops stored in buckets. Please hang mops and store so they can air dry to reduce bacterial growth.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination.
Observed personal item/ drink that was stored above single use items. Please store personal drinks and food in designated areas or underneath areas that could become contaminated if a spill were to happen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Sep 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2023
Abated On-Site
4 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed prepped salad and protein wraps holding above 50F in the display cooler.
CORRECTIVE ACTION: Cold holding is 41F or less.
Ensure that the equipment is capable of holding at 41F or less."
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.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed personal drink stored above food items in the reach in cooler.
Store personal items away from / below food and food equipment used in the facility."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Observed the display cooler holding at 58F, and 62F at the self service underside.
Ensure that equipment is capable of holding food items at 41F or less prior to stocking with TCS food items."
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Unable to locate test strips in the dishwashing room.
Ensure that test strips are available so that sanitizer concentration may be monitored."
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.