ROUTINE - STANDARD INSPECTION
Aug 27, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 27, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 7, 2026
Not In Compliance
22 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 level twocertification 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.
More about paperwork, training, or posting issuesnotedCode 4.1(HH)Water, plumbing, and sewage
Official wording
4.1(HH) - Equipment Compartments - Drainage
Inspector’s notes
Equipment Compartments that are subject to moisture due to condensation, food or beverage drip, or water from melting ice are not sloped to allow complete drainage. Reach in cooler in the pre area have standing water in-the bottom shelf. Reaching cooler was observed dripping water onto food containers. Water was standing on the bottom shelf and on food container's covers with some covers having holes creating a potential source of contamination..
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.
More about water, plumbing, or sewage problemsnotedCode 3.2(V)Other
Official wording
3.2(V) - Condiments - Protection
Inspector’s notes
Condiments are not adequately protected from contamination. Containers used to store condiments are soiled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about employee hygiene or health policy issuesnotedCode 4.4(D)Cleaning and sanitizing
Official wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. When washing equipment and surrounding plumbing were heavily soiled with significant accumulation of grease and food debris,the sanitize compartment edges and corners were heavily soiled and unclean and adjacent surfaces showed mold, growth and debris buildup.
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(J)Contamination
Official wording
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface. Observed violation, dishes, and food contact equipments were observed soiled and not clean to site and touch after cleaning, clean dishes and equipments were stored in areas exposed to food debris, moisture and other miscellaneous contaminants, including on and under prep tables several surfaces remained visibly soiled with food debris, and moisture . Dishes and foot contact equipment were soiled after cleaning and not clean to site and touch. Re wash and sanitize all the dirty dishes, and food equipments before you use.
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 contaminationnotedCode 3.3(A)(1)Food temperature
Official wording
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms. Food employees were not using thermometers to verify food temperatures during cooking.
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 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, Cooked ready to eat shredded chicken in the walk in cooler not discarded when the date mark exceeded the required time/temperature combination.
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 2.4(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations Employees health policy. The written employee health policy did not include all required symptoms and diagnosed illnesses that food employees, and conditional employees are required to report to the person in charge the person in charge shall ensure that food employees and conditional employees are informed in a variable manner of their responsibility to report report health information as required by ohio administrative code 3 to 77102.118" this is supported by 3 to 77 102.18 and the person in charge of responsibilities in 2.2 ohio specifically requires the person in charge to ensure employees are informed in a verifiable manner of their reporting responsibilities ohio administrative code 37 17–1–0 2.1 employee health .
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 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
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 4.2(G)(2)Food temperature
Official wording
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Floor is dirty soiled under the food equipments Mop sink is dirty
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 4.5(B)(4)(a)Contamination
Official wording
4.5(B)(4)(a) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
In storage containers of TCS food maintained at temperatures specified in OAC 3717-1-03.4 are not cleaned when they become empty. Dirty containers on the prep cooler.
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 contaminationnotedCode 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. Lettuce Tcs food was stored on the cold prep table at 55°F., TCS foods must be maintained at 41 F or below.
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 3.3(I)(1)Food temperature
Official wording
3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165°F Chilli and beans was placed on hot holding equipment without verification that it had been reheated to 165° no temperature verification was documented.
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 2.4(C)(18)Employee health and hygiene
Official wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
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 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 employees report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information. The employee health policy needs to cover the required reporting responsibilities. The governing rule is ohio administrative code 327 11702.1 effective September 5, 2020 24 the food employee conditional employee must report to the person in charge symptoms, vomiting, diarrhea, jaundice sore throat with fever, fever, a pus containing lesion, boil or infected wound that is open or draining unless properly covered as specified by the rule diagnosed illnesses. The policy must address reporting of diagnosis involving Camplyobacter, cryptosporidium Cyclospora Entamoeba by histolytica Shigatoxin producing E. coli Giardia hepatitis A Nora virus NONTYPHOIFAL salmonella, salmonella Ty phi Shigella spp vibrio cholerae Yesenia it also addresses certain exposures to confirm outbreaks, and previous salmonella typhi infection . written employees health policy does not list all of the required symptoms and reportable illnesses.
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 4.8(G)(1)Other
Official wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Cups stored on dirty cup dispenser.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Shelves, equipments, cooler's doors, freezer door, and cooler's gaskets were heavily soiled. The ice machine door had had excessive condensation and slimy buildup. A nonfunctional cooler was soiled inside and out, and cooler bottoms were not maintained clean. Pop machine pipes were so soiled on the exterior with accumulated residue .
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 4.5(C)Food temperature
Official wording
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.
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 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. A box of lids stored directly on the floor in the back storage area.
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 4.5(A)(2)(3)Food temperature
Official wording
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.
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, Aug 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 19, 2026
Approved - Minor Violations
4 recorded violations
notedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Ice scoop, and ice bucket stored on a dirty holder. Remove the ice scoop and the ice bucket, clean and sanitize the scoop, bucket, and the holders before replacing them back.
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 3.2(V)Other
Official wording
3.2(V) - Condiments - Protection
Inspector’s notes
Condiments are not adequately protected from contamination. Condiments Stored inside dirty containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
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 issuesnotedCode 4.4(D)Cleaning and sanitizing
Official wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
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 problemsOfficial record from Cincinnati Health Department, Feb 19, 2026 · Original Source
COMPLAINT - COMPLAINT
Oct 29, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 29, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 4, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 8, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
1 recorded violation
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.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Sep 29, 2023 · Original Source