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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
ROUTINE - STANDARD INSPECTION
Sep 11, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed buildup of debris on racks in walk in cooler. Ensure to clean as often as necessary.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed buildup of dust on air vents near 3 compartment sink, on wall above sink, and a buildup of debris on floor under ice machine near the back wall. Ensure to clean as often as necessary.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed damaged gasket on reach in cooler across from POS station and buildup of ice and frost in walk in freezer. Ensure to keep equipment in good repair. Person in charge noted a work order had been placed for the walk in freezer.
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.
Official record from Cincinnati Health Department, Sep 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2026
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.
No manager still get certification in food protection from Ohio Dept. Of health. Paper provided.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No test kit to check conc. Of sanitizer. Provide test strips.
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, Jan 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2025
Approved - Minor Violations
7 recorded violations
notedCode 2.3(C)Employee health and hygiene
Official wording
2.3(C) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained.
Person in charge had long hair which was not effectively restrained. Must wear hair net bandana of cap before entering the food prep. area.
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.
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink by entrance door in front. Clean hand sink daily.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
No discard date on cut tomatoes and Dried chicken. Discard date must be marked on all ready to eat TCS food for max. of 7 days. Count day one when food open or prepared.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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast.
Chicken nuggets held on temp.123 F on warmer. Keep hot TCS food on temp. 135 F or above to prevent growth of bacterias.
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.
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.
Choped eggs held on temp. 62 F on line cooler. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave. Clean microwave daily.
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.
Miscellaneous sources of contamination observed.
Employee's cloths on hand sink on hand sink by entrainment door.
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.
Official record from Cincinnati Health Department, Aug 19, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 10, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(5)Contamination
Official wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed little mold on ice machine ceiling. Discard ice clean and sanitize ice machine. 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled exhaust fan in walk in cooler. Clean fan regularly.
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(B)(4)(g) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
In-use utensils or their water storage container not cleaned frequently enough.
In between use utensils stored in water. Wash,rinse and sanitize all utensils every 4 hours and keep it on clean and sanitize surface or keep it in water of 135 F or above top prevent growth of bacterias.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed open chemical container on three compartment sink, needs to be stored away from food and equipment.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Store personal items underneath or away from food in a designated area.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed mold buildup in ice machine, needs to be emptied and cleaned.
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.
Miscellaneous sources of contamination observed.
Observed water leaking from ice machine filtration system was dripping into dirty pan below. Replace container daily with clean container until leak fixed.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed side of fryer and hot hold for fried food was soiled. Needs to be maintained 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.
Plumbing system is not maintained in good repair.
Observed leaking ice machine water filtration. Needs to be fixed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed no discard dates on TCS food in walk-in cooler. Must put discard date on all TCS ready to eat food. Can be kept in cooler for maximum of 7 days Count day 1 when it prepared.
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, Aug 16, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 27, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2024
Not Abated
10 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Cooked beef patties held on temp.120 F on grill.
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
CORRECTIVE ACTION: Keep TCS hot food on temp.135 F and above to prevent growth of bacterias."
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.
"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"
Inspector’s notes
"OBSERVATION: Chili was on temp.118 F on hot holding not reheated to 165 F.
Reheated TCS food was not heated to
CORRECTIVE ACTION: Reheat chili to 165 F for 15 seconds before put on hot holding."
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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Bacon stored uncovered.
Food is stored unwrapped or in uncovered containers.
CORRECTIVE ACTION: Keep all food covered to prevent contamination."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Raw beef patties held on temp.48 F by the grill.
TCS foods were being held at temperatures >41° F.
CORRECTIVE ACTION: Keep cold TCS food on temp.41 F or below to prevent growth of bacterias."
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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION:
Working containers of poisonous/toxic materials are not labeled.
CORRECTIVE ACTION: Working containers of poisonous/toxic materials MUST BE labeled."
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.
"3717-1-03.2(J) - Violation - Food Contact with equipment and utensils Food is contacting an unclean surface."
Inspector’s notes
"OBSERVATION: Wire and metal shoot rusty and touching ice inside ice machine. Fix it to prevent contamination of ice.
Food is contacting an unclean surface.
CORRECTIVE ACTION: Fix shoot and wire and get rid of rust to prevent contamination of ice."
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.
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"The operator did not have a food thermometer readily accessible."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Unlabeled liquid eggs, mayo and other food containers in the back and front.
Working containers of food are MUST BE properly labeled."
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Buns box on the floor in walk in freezer.
Food items are not protected from contamination during storage."
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Vent above food prep.table in dish washing area soiled. REPEAT VIOLATION.
The physical facilities are not cleaned as often as necessary to keep them 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.