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Cincinnati, OH

Amma's Kitchen

7633 Reading Rd

Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Amma's Kitchen last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Sep 29, 2023 to Nov 5, 2026.
Has Amma's Kitchen ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Sep 29, 2023.

The Full Inspection History

11 inspections

ROUTINE - CRITICAL CONTROL POINT

Nov 5, 2026

Approved - Minor Violations

7 recorded violations

notedCode 4.0(I)Cleaning and sanitizing

Official Wording

4.0(I) - Nonfood-Contact Surfaces - Materials

Inspector’s Notes

The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed rusty racks in walk in cooler. Ensure to resurface or replace so they are smooth and easily cleanable.

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 problems
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 and on exteriors of equipment. 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.

More about cleaning or sanitizing problems
notedCode 6.1(M)Other

Official Wording

6.1(M) - Outer Openings - Protected

Inspector’s Notes

Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap at top and side of back door. Ensure doors are tight fitting.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Observed chemical spray bottle without label. Ensure to label all working containers. Corrected.

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.

More about chemicals stored or used unsafely
notedCode 3.4(G)(1)Food temperature

Official Wording

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 prepared items in walk in cooler without date. Ensure to date mark all items once held over 24 hours. Corrected.

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 temperature
notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Observed several items in walk in cooler uncovered. Ensure to cover food in storage to prevent contamination. Corrected.

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 contamination
notedCode 4.1(C)(1-4)Cleaning and sanitizing

Official Wording

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Inspector’s Notes

Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed cracked storage container for food and rubber spatulas with pieces missing. Ensure all food contact surfaces are free of breaks, smooth and easily cleanable. Person in charge voluntarily discarded container and spatulas.

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 problems

Official record from Cincinnati Health Department, Nov 5, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 1, 2026

Approved - Minor Violations

9 recorded violations

notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Observed multiple food items stored unwrapped or in uncovered containers in the back storage area and in multiple coolers. Ensure food items are stored wrapped or in covered containers. PIC wrapped or covered all food items.

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 contamination
notedCode 6.4(L)Pests

Official Wording

6.4(L) - Removing Dead or Trapped Pests

Inspector’s Notes

The operator failed to remove dead pest(s) in a timely manner. Observed dead pests in the basement and on the glue traps in the kitchen. Ensure dead pests are removed in a timely manner.

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.

More about signs of rodents or insects
notedCode 3.5(D)(6)Other

Official Wording

3.5(D)(6) - Other Forms of Information

Inspector’s Notes

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.

More about other finding
notedCode 4.4(S)(1)Equipment and utensils

Official Wording

4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations

Inspector’s Notes

Single-service articles and single-use articles are reused. Observed single-use cups being used as scoops stored within dry ingredients. Ensure single use are not reused after initial use. Acquire scoops with handles.

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 issues
notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Observed spray bottles of sanitizer that were not labeled with the common name of the poisonous/toxic material. Ensure poisonous/toxic material removed from the original container is labeled with the common name of the material. PIC labeled all spray bottles of sanitizer.

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.

More about chemicals stored or used unsafely
notedCode 3.4(G)(1)Food temperature

Official Wording

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 several food items prepared in the facility that were not properly date marked. Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked. PIC date marked all food items.

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 temperature
notedCode 6.1(C)(1)Facility maintenance

Official Wording

6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed

Inspector’s Notes

In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter) Observed gaps in the coving larger than one thirty-second of an inch. Ensure gaps in the coving are repaired so that they are no larger than one thirty-second of an inch.

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 issues
notedCode 3.2(Q)Contamination

Official Wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s Notes

Food items are not protected from contamination during storage. Observed food items stored on the floor in the walk-in cooler. Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.

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 contamination
notedCode 3701-21-22Other

Official Wording

3701-21-22 - Food Choking Standards

Inspector’s Notes

Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. Observed that the choking first aid instructions were not accessible to customers. Ensure the choking first aid instructions are positioned to be accessible to employees as well as customers. PIC placed the choking first aid instructions in an area accessible to customers.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Sep 1, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 29, 2026

Approved - Minor Violations

6 recorded violations

notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Unlabeled chemical on dish machine dash board. REPEAT VIOLATION. Corrected on site.

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.

More about chemicals stored or used unsafely
notedCode 4.4(N)(1-5)Chemicals

Official Wording

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Inspector’s Notes

A chemical sanitizer was unregistered or improperly use No sanitizer in dish machine. REPEAT VIOLATION. Check conc. Of sanitizer daily before loading dishes. Corrected on site.

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.

More about chemicals stored or used unsafely
notedCode 3.2(Y)Contamination

Official Wording

3.2(Y) - Miscellaneous Sources of Contamination

Inspector’s Notes

Miscellaneous sources of contamination observed. Mop bucket stored close to food contact surfaces on rack in the kitchen.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.

More about food not protected from contamination
notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted. Broken and dented colander in use. Discard all broken dented and chipped food contact surfaces.

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 issues
notedCode 3.4(G)(1)Food temperature

Official Wording

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 food stored in walk in cooler and upright cooler in storage room. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours MUST BE properly date marked.REPEAT VIOLATION. 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.

More about food kept at an unsafe temperature
notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Uncovered food in the kitchen, in walk in and coolers. REPEAT VIOLATIONS. Keep all food covered during storage. 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.

More about food not protected from contamination

Official record from Cincinnati Health Department, Jan 29, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Aug 18, 2025

Approved - Violations Abated

4 recorded violations

notedCode 6.4(K)Pests

Official Wording

6.4(K) - Controlling Pests

Inspector’s Notes

Outer openings of a food facility were not protected against the entry of insects and rodents.

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.

More about signs of rodents or insects
notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.

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.

More about chemicals stored or used unsafely
notedCode 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.

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 problems
notedCode 4.4(B)Other

Official Wording

4.4(B) - Cutting surfaces.

Inspector’s Notes

Cutting surface(s) unable to be effectively cleaned and sanitized.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Aug 18, 2025 · Original Source

COMPLAINT - COMPLAINT

Aug 13, 2025

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Aug 13, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 31, 2025

Not In Compliance

13 recorded violations

notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Unlabeled chemical spray bottle stored on steel table where water pitchers and other food contact surfaces stored. REPEAT VIOLATION. Keep all chemicals away or below from food and food contact surfaces to prevent contamination.

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.

More about chemicals stored or used unsafely
notedCode 6.1(M)Other

Official Wording

6.1(M) - Outer Openings - Protected

Inspector’s Notes

Outer openings of a food facility were not protected against the entry of insects and rodents. Observed holes on lids in the basement where pipes were going through. Completely fill any outer opener and all cracked and crevices to prevent harbroage of roaches. REPEAT VIOLATION.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 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. Heavily soiled floor below food prep. sink. Clean whole kitchen thoroughly to prevent insects and rodent. Ceiling vent in dry storage area soiled. Clean all ceiling vents 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.

More about cleaning or sanitizing problems
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. Soiled filters under the hood. Clean filters 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.

More about cleaning or sanitizing problems
notedCode 6.4(K)Pests

Official Wording

6.4(K) - Controlling Pests

Inspector’s Notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed live roach on bait on table in ice machine room and live roaches seen in the basement. Get rid of roaches completley. REPEAT VIOLATION.

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.

More about signs of rodents or insects
notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s Notes

Working containers of food are not properly labeled. Unlabeled food container in upright glass door cooler in ice machine room. All food containers must be labeled.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.2(A)(2)Handwashing

Official Wording

3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food

Inspector’s Notes

Food employee was touching ready-to-eat food with bare hands. Person in charge put finger in paneer pieces to take temp. Use utensils or prob thermometer to check food temp. not finger.

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.

More about handwashing problems
notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Working Containers - Common Name

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Unlabeled chemical on steel table in front where water pitcher and other food contact surfaces stored. REPEAT VIOLATION. Must label all chemical containers. Observed roach bait on table where food and food contac surafaces stored on table in ice machine room.

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.

More about chemicals stored or used unsafely
notedCode 4.5(A)(1)Contamination

Official Wording

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. Soiled can opener blade. REPEAT VIOLATION. Clean can opener daily if not use daily then clean it before and after 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 contamination
notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Uncovered food on tray cart in walk in cooler. Keep all food covered 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.

More about food not protected from contamination
notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Ceiling leaking on back bench in dining room. REPEAT VIOLATION. Fix leak 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.

More about building upkeep issues
notedCode 4.1(Z)Food temperature

Official Wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in in upright glass door cooler in ice machine room. Provide thermometer for daily temp. check.

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 temperature
notedCode 4.4(B)Other

Official Wording

4.4(B) - Cutting surfaces.

Inspector’s Notes

Cutting surface(s) unable to be effectively cleaned and sanitized. Deep cuts in cutting board on table where can opener installed. Replace it.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Jul 31, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Feb 20, 2025

Approved - Minor Violations

11 recorded violations

notedCode 4.5(A)(1)Contamination

Official Wording

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. Soiled can opener blade. Clean can opener regularly. Clean before and after each use if needed. 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.

More about food not protected from contamination
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. Walk in cooler exhaust fan still soiled. REPEAT VIOLATION. Clean it thoroughly. Heating table soiled around containers. Spout above dish washer under the hood heavily soiled with grease.

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 problems
notedCode 3.2(D)Other

Official Wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s Notes

Working containers of food are not properly labeled. Unlabeled coffee container in service area.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.4(F)(1)(a)Food temperature

Official Wording

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 <130° F. Hot TCS food on buffet held on temp.110-118 F. Keep hot TCS food on temp. 135 F or above to prevent growth of bacterias. 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.

More about food kept at an unsafe temperature
notedCode 4.4(N)(1-5)Chemicals

Official Wording

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Inspector’s Notes

A chemical sanitizer was unregistered or improperly used. No sanitizer in dish washer. Check sanitizer concentration daily before loading food contact surfaces to ensure proper sanitization of dishes. Corrected on site.

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.

More about chemicals stored or used unsafely
notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Uncovered spice containers in the back room. 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.

More about food not protected from contamination
notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Holes in drain, drain cover and big hole the wall in the basement. Close and fill all holes and gaps in the basement to prevent harbrage of insects and rodents. REPEAT VIOLATION.

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 issues
notedCode 6.4(J)(2)Other

Official Wording

6.4(J)(2) - Using Dressing Rooms and Lockers

Inspector’s Notes

Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Employee's jacket was hanging on rack where food contact surfaces stored in the back dry storage area.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.2(Y)Contamination

Official Wording

3.2(Y) - Miscellaneous Sources of Contamination

Inspector’s Notes

Miscellaneous sources of contamination observed. Mop bucket stored where food contact surfaces stored. Keep cleaning supplies away from food and food contact surfaces to prevetnt 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.

More about food not protected from contamination
notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted. Dented and broken colander in use in the kitchen. Discard dented or broken utensils and food contact surfaces.

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 issues
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. Spoon inside hot chutney container. Keep it outside on clean surface or use spoon with long handle.

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 issues

Official record from Cincinnati Health Department, Feb 20, 2025 · Original Source

COMPLAINT - COMPLAINT

Oct 24, 2024

Not In Compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Oct 24, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 24, 2024

Approved - Violations Abated

7 recorded violations

notedCode 3.4(F)(1)(a)Food temperature

Official Wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Hot food on Buffett line was held on temp 118-15 F. Keep hot TCS food on temp.135 F or above to prevent growth of bacteria.

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 temperature
notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. Below food prep. sink loose tiles on cover base. Holes in stairs wall. Cracks and loose plastic sheet on corner of entrance to back area. Fix these and any other places have holes, cracks or crevices to prevent harborage of roches and other insects.

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 issues
notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing system

Inspector’s Notes

Plumbing system is not maintained in good repair. Observed hoses in two drains going in and drain cover was no completely covered with lid.

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 problems
notedCode 6.4(B)(1)Cleaning and sanitizing

Official Wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed lots of gunk by the wall below 3 comp.sink. Clean all edges and floor below equipments.

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 problems
notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official Wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s Notes

Non-food contact surfaces are dirty. Exhaust fan is still soiled with dirt and dust. Clean it thoroughly.

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 problems
notedCode 5.1(J)Water, plumbing, and sewage

Official Wording

5.1(J) - Backflow prevention device

Inspector’s Notes

An air gap or an approved backflow prevention device is not installed as required. No air gap in food prep.sink. Provide air gap to prevent sewage back up in the 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.

More about water, plumbing, or sewage problems
notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Sugar and blender still stored with chemicals on bottom shelve of steel table. Keep chemical away from food, food contact surfaces and food prep. area to Prevent contamination. REPEAT VIOLATION.

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.

More about chemicals stored or used unsafely

Official record from Cincinnati Health Department, Oct 24, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 13, 2024

Not In Compliance

12 recorded violations

notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Degreaser stored on dish washer side board. Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.

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.

More about chemicals stored or used unsafely
notedCode 5.1(O)(2)Handwashing

Official Wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility

Inspector’s Notes

Handwashing facility is being used for purposes other than handwashing. Observed rice bucket inside hand washing sink. Use hand sink to wash hands only.

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.

More about handwashing problems
notedCode 3.4(G)(1)Food temperature

Official Wording

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. Nodiscard date on any TCS food in glass door cooler in the back. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked.

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 temperature
notedCode 4.5(B)(5)Contamination

Official Wording

4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency

Inspector’s Notes

Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Mold inside ice machine. REPEAT VIOLATION. Discard ice clean and sanitize ice machine. Clean ice machine regularly to prevent mold growth and contamination of ice. REPEAT VIOLATION.

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 contamination
notedCode 3.2(C)(8)Contamination

Official Wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. Uncovered food in walk in cooler below heavily soiled exhaust fan and ceiling. Cover all food container 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.

More about food not protected from contamination
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. Heavily soiled exhaust fan and ceiling in walk in cooler. Regularly clean exhaust fan to prevent dirt an dust build up. Soiled filters on ice machine on sides.

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 problems
notedCode 3.5(C)Food source and labeling

Official Wording

3.5(C) - Food labels

Inspector’s Notes

Food is not properly labeled. Unlabeled containers in one door glass cooler in service area.

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.

More about food source, dating, or labeling problems
notedCode 5.1(D)Water, plumbing, and sewage

Official Wording

5.1(D) - Backflow prevention

Inspector’s Notes

The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. No air gap on food prep. sink. Provide air gap to prevent sewage back up in food prep. 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.

More about water, plumbing, or sewage problems
notedCode 7.0(B)Chemicals

Official Wording

7.0(B) - X. Chemical - Poisonous/toxic material

Inspector’s Notes

Working containers of poisonous/toxic materials are not labeled. Unlabeled degreaser on dish machine side board. Working containers of poisonous/toxic materials MUST BE labeled.REPEAT VIOLATION.

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.

More about chemicals stored or used unsafely
notedCode 3.4(F)(1)(b)Food temperature

Official Wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being held at temperatures >41° F. Most TCS food on buffet was in temp. danger zone. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias. REPEAT VIOLATION.

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 temperature
notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. Observed between dish machine side board and 3 comp. gap by tapped up plastic piece. Remove plastic and install splash guard on both sink to prevent water getting on to the floor.

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 issues
notedCode 4.4(A)(1)Equipment and utensils

Official Wording

4.4(A)(1) - Equipment

Inspector’s Notes

Equipment and/or components were not maintained in good working order. Observed dented pots and pan. Replace all dented and broken pots and pans.

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 issues

Official record from Cincinnati Health Department, Sep 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 29, 2023

Abated On-Site

7 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: Lentil pakoras and idle held on temp. 98-130 F in overfilled container. TCS foods were being hot held at temperatures <135° F or a roast <130° F. CORRECTIVE ACTION: 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.

More about food kept at an unsafe temperature
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing

Official Wording

"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."

Inspector’s Notes

"OBSERVATION: Mold inside ice machine. REPEAT VIOLATION. Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. CORRECTIVE ACTION: Discard ice clean and sanitize ice machine. Increase frequency of ice machine cleaning to prevent mold growth."

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 problems
notedCode 3717-1-03.4(G)(1)Food source and labeling

Official Wording

"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."

Inspector’s Notes

"OBSERVATION: No discard date on noodles in walk in cooler. 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. CORRECTIVE ACTION: Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked for maximum of 7 days count day one when food prepared."

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.

More about food source, dating, or labeling problems
notedCode 3717-1-07.0(B)Chemicals

Official Wording

"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."

Inspector’s Notes

"OBSERVATION: Unlabeled sanitizer bottle on table in front. REPEAT VIOLATION 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.

More about chemicals stored or used unsafely
notedCode 3717-1-07.1(A)Chemicals

Official Wording

"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."

Inspector’s Notes

"OBSERVATION: Chemicals stored on shelf above table where water pitcher stored and soap stored in a tray with ice scoop.REPEAT VIOLATION. Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."

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.

More about chemicals stored or used unsafely
notedCode 3717-1-03.2(D)Food source and labeling

Official Wording

"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."

Inspector’s Notes

"Unlabeled dressing bottle in upright cooler in ice machine area. Working containers of food are not 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.

More about food source, dating, or labeling problems
notedCode 3717-1-06.4(A)Facility maintenance

Official Wording

"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."

Inspector’s Notes

"Ceiling leaking on last booth of dining hall in the back. Caulk on hand sink in ice machine area detached and rough. Caulk on 3 comp. sink was rough. Replace caulk and make it smooth easily cleanable. REPEAT VIOLATION. The physical facilities were not maintained in good repair."

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 issues

Official record from Cincinnati Health Department, Sep 29, 2023 · Original Source

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