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 Ohio food manager certification observed in operation.
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.
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.
No bodily fluid cleanup procedures observed in operation.
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.
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.
Ice machine inside observed to not be clean and have black residue.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Floors and floorboards observed to have large accumulation of grease on them, especially behind the grill area.
Large accumulation of dust observed on vents in facility.
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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
No choking poster available to public in the facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Area for refuse was observed not free and clear of other refuse items around dumpsters.
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.
Official record from Cincinnati Health Department, Nov 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 22, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 8, 2026
Not In Compliance
2 recorded violations
notedCode 5.1(J)Water, plumbing, and sewage
Official Wording
5.1(J) - Backflow Prevention Device- When Needed
Inspector’s Notes
An air gap or an approved backflow prevention device is not installed as required.
No airgap observed for food prep sink and three compartnent sink.
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(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.
Cheese being used observed to be above 41 degrees. When cheese is not actively being used, place it in the fridge.
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, Apr 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 25, 2026
Not In Compliance
15 recorded violations
notedCode 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.
Hood over deep fryer needs to be cleaned of buildup of grease and grime.
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.
An air gap or an approved backflow prevention device is not installed as required.
No airgap in plumbing under food prep sink.
No proper backflow prevention device when chemical hose is hooked up to the y splitter in mop sink.
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.
4.8(E)(1)(3) - 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.
Single service food packaging items were left out and open to contamination in the basement.
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.
notedCode 2.4(C)(12)Permits, training, and postings
Official Wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
No sanitizing strips in facility and PIC did not know where they were.
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.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw eggs were being stored above precooked sausage patties in 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.
There is no test kit available for measuring the concentration of the sanitizer.
Attain test strips for specific sanitizer solution at the earliest oppertunity.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Personal drinks in cooler used for food storage.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Many broke down cardboard boxes around the perimeter of the dumpster on the ground. These items should be picked up and disposed of properly.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop sitting in bucket and not being properly hung up and allowed to air dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Floor in walk in freezer and fridge dirty and need cleaning.
Mold growing on basement floor and walls.
Grease pool on floor in basement.
Ice on shelf in walk in freezer.
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.
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.
Cheese being held in container above 41 degrees.
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.
The physical facilities were not maintained in good repair.
Leaking water and grease pipes in the basement.
Water on the floor in the basement.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Several coolers around food area did not have thermometers in them.
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, Mar 25, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 12, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.2(C)Handwashing
Official Wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed employee touch face and return to work with washing hands. Spoke with employee about washing hands if you have to touch any part of the body. Employee washed hands.
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.
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented.
Observed spoiled ice cream mix in machine. Spoke with employees and ice cream machine is down. Remove mix and clean machine before returning to operation.
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.
Observed heavy buildup in reach in freezer next to Hood #4 and walk-in freezer. Please increase frequency of cleaning.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed qt-ammonia sanitizer concentration at <50 ppm, have 3-compartment sink chemical service adjust and test to 100-150 ppm.
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.
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed multiple lights out in food prep areas. Please clean light fixtures and replace bulbs to be able to properly see and clean food prep areas.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed ventilation hoods without the metal baffler filters. This can cause grease fires in the future. Please keep filters on during hours of operation.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
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.
Official record from Cincinnati Health Department, Jun 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 21, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 2025
Not In Compliance
7 recorded violations
notedCode 4.5(B)(4)(e)Contamination
Official Wording
4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough.
Observed large sugar container with yellow lid that was dirty. Please clean before refilling with new sugar each time. Had PIC take dirty container to 3-comp to be washed.
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.
Flooring around ice machine had lots of buildup and trash behind. Informed PIC to maintain clean to prevent homes for pest.
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.
Working containers of food are not properly labeled.
Observed lemonade container with no labeling, please label all spices, sauce bottles, containers with identity of foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The temperature of the wash solution in manual warewashing equipment was less than 110° F.
Observed wash temp water around 90°F, had PIC make the water 110°F or greater for washing.
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.
TCS food was improperly thawed.
Observed improper thawing methods for beef patties. Had PIC run Cole water over patties in sink. When thawing please place in fridge night before, thaw under cold running water, thaw during the cooking process, or microwave and cook immediately.
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.
Plumbing system is not maintained in good repair.
Observed leaking pipes in storage area of basement, leaking grease pipe close to single use items. Make sure all items are covered and away from leaking pipes.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Observed buildup on inside of ice machine, please empty machine and clean throughly. Revisiting to see cleanliness.
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.
4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed sanitizer temperature too hot for quaternary ammonia solution the operator is using. Please make sure dishwasher is setting up sanitizer water with the correct temperature range.
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.
Official record from Cincinnati Health Department, Oct 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 11, 2024
Not Abated
8 recorded violations
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official Wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s Notes
"Observed grease dripping from iron pipes in the basement.
Resolve the plumbing issues."
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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s Notes
"OBSERVATION: Observed expired sliced tomatoes in the walk in cooler.
CORRECTIVE ACTION: Monitor the expiration date of products and discard immediately upon expiration."
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.
"Degrease all surfaces under the cooking line, including electrical lines and the undersurface of the line.
Observed heavy grease build up on these surfaces."
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.
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
"Clean the floor area
- under the drive thru fountain soda station
- basement floor - grease build up
- behind the deep fryers
Observed grease and soil build up in these areas."
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.
notedCode 3717-1-04.8(E)(2)(a)(b)Cleaning and sanitizing
Official Wording
"3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
Inspector’s Notes
"A sleeve or storage container is needed for the probe thermometer.
After use the thermometer should be sanitized and stored in a clean location."
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Observed single use cups and containers stored on the floor.
Keep all single use utensils / food contact surfaces at least six (6) inches above ground.
Have an employee available to receive deliveries."
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s Notes
"The front door entrance has a gap between the door bottom and ground.
Eliminate the gap - prevent potential pest entry."
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"Unable to locate a temperature gauge breakfast/egg cooler.
Ensure that all coolers/warmers have thermometers so that air temperature may be monitored."
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.