ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Du Jours last inspected?
The most recent inspection on record was on Sep 28, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Jan 8, 2024 to Sep 28, 2026.
Has Du Jours ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 8, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 28, 2026
Approved - Minor Violations
2 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.
Observed an in-use spatula in direct contact with a scouring pad.
Ensure in use utensils are stored in a clean location that is protected from contamination or on a clean portion of the food preparation table / cooking equipment.
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.
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 a single-use food container being reused to store chicken in the walk-in cooler.
Ensure single-use articles are not reused.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Sep 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2026
Approved - Minor Violations
6 recorded violations
notedCode 3.4(G)(2)Food temperature
Official Wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed an open jug of milk and TCS salad dressing in the walk-in cooler that were not date marked.
Ensure ready-to-eat TCS food prepared in a food processing plant is date marked after the packaging is opened.
PIC date marked all food items.
+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.
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.
Observed single-use utensils by the registrar that were not displayed so that contamination of food-and lip-contact surfaces is prevented.
Ensure single-use utensils are displayed so that contamination of food-and lip-contact surfaces is prevented.
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.
Observed a build up of debris in the bottom of the reach-in freezer in the back prep area.
Ensure the freezer is cleaned more frequently and maintained clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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 cut lettuce stored in the walk-in cooler that was not date marked.
Ensure refrigerated, ready-to-eat, TCS foods prepped in the facility are date marked if stored for more that 24 hours.
PIC date marked all food items.
+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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed corroded shelves in the walk-in cooler.
Ensure shelves are resurfaced or replaced.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wiping clothes stored on the dish rack.
Ensure wet wiping clothes are stored in a sanitizer solution between uses.
PIC placed wiping clothes in the santizer solutions.
+COS
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.5(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.
1. Observed coffee and cooking equipment heavily soiled. Operator disposed of equipment.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed debris accumulation on floors and walls in prep area It's worth.
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)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs
Inspector’s Notes
Raw shell eggs are not maintained in ambient air at 45°F. Observed eggs on prep table. Eggs were placed back into refrigerator. +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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed open lidded beverage on prep tables in kitchen. Beverage was moved. Showed PIC pictures of containers that can be handled without contaminating hands. +COS
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.
2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
Inspector’s Notes
Food employee(s) were not washing hands in a handwashing sink. Observed food employee wash hands in three compartment sink. Discussed with food employee that hands need to be washed in handwashing sink and food employee used handwashing sink. +COS
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.
Official record from Cincinnati Health Department, Jun 9, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty. Observed build up on the back of slicer. Food employee started to clean it.
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 non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed laminate that was missing from food prep counters and exposing rough wood surface.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Jul 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 8, 2024
Not Abated
1 recorded violation
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
"Observed dust on ceiling."
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.