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.
Non-food contact surfaces of metal pans are not kept free of food residue and labels. Had PIC rewash pans.
+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.
3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use.
Observed shellfish tags that were removed from their respective bags. Please keep tags with each clam bag until completely empty. PIC is retaining tags, please keep for 90 days.
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.
TCS food was improperly thawed.
Observed tuna in vacuum packaging improperly thawed without cutting open the package. Had PIC slice open all tuna packs. All fish must be cut open for thawing.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed coffee machines that are not commercially approvable. Asked operator to discontinue use until commercial coffee maker is installed.
+COS
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, Aug 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 1, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 1, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 24, 2026
Not In Compliance
12 recorded violations
notedCode 6.1(K)(2)Pests
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed insect control devices located above food prep/storage areas. Asked management to remove or locate away from food prep locations.
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.
2.4(C)(16) - I. Employee Health - Person in Charge - 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.
Was not able to verify employee health reporting policy at time of inspection. Will check on follow-up.
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.
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.
Manager is working on getting certified in Ohio.
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.
3.4(K)(7) - Reduced oxygen packaging without a variance
Inspector’s notes
A ROP method was used to package food without a HACCP plan and it was not labeled with production time and date, held at or below 41°F during refrigerated storage, and/or removed from its package in the FSO or RFE within 48 hours after packaging.
Observed wagyu bolognese sauce in ROP packaging without proper labeling and HACCP plan. Spoke with management and chef to discontinue vacuum packing TCS foods if held greater then 48 hrs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
Consumer advisory was missing disclosure statement that foods may be served raw or undercooked.
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.
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
TCS food was improperly thawed.
Observed vacuum packed tuna being thawed within packaging. Had PIC break open seals.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Observed hand sink blocked with trash can in pasta making area. Hand sinks blocked at bar. Removed items and corrected on site.
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.
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed 38 foot candles in paste preparation area. Lighting can be increased by adding LED lights in room.
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(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed non-commercial reach in cooler in bar area. All equipment must be approved and recognized as commercial by NSF or UL.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed metal pans that need to be air dried before being stacked and stored away.
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.