COMPLAINT - COMPLAINT
Oct 20, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 20, 2026 · Original Source
Cincinnati, OH
Little Teak At Washington Park
1200 Race St
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
Approved - No 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 Little Teak At Washington Park last inspected?
- The most recent inspection on record was on Oct 20, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 9 inspections on record, from Jan 16, 2024 to Oct 20, 2026.
- Has Little Teak At Washington Park ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 16, 2024.
The Full Inspection History
9 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 26, 2026
Approved - Minor Violations
6 recorded violations
notedCode 6.2(B)Handwashing
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser. +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.
More about handwashing problemsnotedCode 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. Provide and maintain thermometers for appropriate food employees.
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 4.1(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. Provide and maintain ambient-air thermometers in all TCS food storage refrigeration units.
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(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. Observed various TCS foods held in sushi case and sushi block cooler at >41°F. PIC indicated all foods were placed into service less than one hour prior to inspection. Foods were relocated to compliant supplemental refrigeration. +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.
More about food kept at an unsafe temperaturenotedCode 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. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used interimly. +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.
More about food not protected from contaminationnotedCode 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. Observed sushi case and block cooler holding at 55°F. Discontinue usage of equipment until necessary repairs are completed and equipment is operating to manufacturer specifications. Supplemental refrigeration to be used in the interim.
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 issuesOfficial record from Cincinnati Health Department, Aug 26, 2026 · Original Source
COMPLAINT - COMPLAINT
Jul 30, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 9, 2026
Approved - Minor Violations
6 recorded violations
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. 1. Observed soiled ice scoop holder in the basement. PIC sent it through the three compartment sink for cleaning. 2. Soiled racks were observed in the walk-in cooler, along with chipping paint. The racks must be replaced. 3. Excessive grease accumulation was observed on the kitchen line hood filters. The person in charge stated that the service company will collect the filters and replace them.
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 7.1(C)(1)Chemicals
Official Wording
7.1(C)(1) - X. Chemical - Conditions of Use
Inspector’s Notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions. Observed a can of insect spray stored on a shelf within the facility. The Person in Charge (PIC) removed and discarded the can during the inspection. Only a licensed pest control operator is permitted to apply pesticides in a food facility.
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 unsafelynotedCode 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. The sushi display countertop refrigeration unit temperature gauge was observed reading approximately 55°F. The person in charge stated that food items are transferred from another refrigeration unit and then placed in the display unit. As a corrective action, all food items were removed from the display unit until it can consistently maintain temperatures below 41°F.
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 4.5(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. Observed stains in the soda gun nozzles at the bar. PIC removed the nozzles and sent them to the bar dishwashing unit.
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 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored. Observed that the sanitizer concentration is not being monitored regularly.
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 unsafelynotedCode 4.6(C)(3)Contamination
Official Wording
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. Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine located in the basement. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired.
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 contaminationOfficial record from Cincinnati Health Department, Jan 9, 2026 · Original Source
COMPLAINT - COMPLAINT
Aug 7, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 22, 2025
Approved - Minor Violations
5 recorded violations
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. 1. Observed grease accumulation on the ventilation hood. PIC stated they are having it professionally cleaned soon along with the grease accumulation on the bottom of kitchen equipment. 2. Observed biofilm growth inside the soda gun drip guards. Must be cleaned. 3. Observed food accumulation under the prep cooler hoods in the kitchen. Must be cleaned.
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 3.4(K)(3)Other
Official Wording
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s Notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. Observed frozen fish thawing in refrigerator and at room temperature while still sealed in Reduced oxygen packaging. Discussed with PIC that frozen fish must be thawed after opening bag to allow oxygen in to prevent the growth of dangerous anaerobic bacteria such as Clostridium botulinum (causes botulism) and Listeria monocytogenes.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.6(C)(3)Contamination
Official Wording
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. Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired. The three sink compartment will use bleach as its sanitizer.
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 3Contamination
Official Wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s Notes
Food is either unsafe, adulterated or not honestly presented. A multiple dented cans were observed on dry goods storage area in the basement. The Person in Charge (PIC) was notified and promptly removed and discarded the can. Dented cans can compromise the hermetic seal, which increases the risk of botulism. Therefore, cans that are deeply dented (especially on the seams), swollen, or rusted are considered adulterated and unsafe.
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 20.0(B)Equipment and utensils
Official Wording
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s Notes
Existing equipment/facilities no longer meet requirements and must be replaced. Gaskets for the cooler drawers in the kitchen are worn out and damaged. Must be replaced.
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 issuesOfficial record from Cincinnati Health Department, May 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 4, 2024
Approved - Minor Violations
5 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 small amount of biofilm accumulation on the splash guard inside the ice machine. Must be cleaned.
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 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. 1. Observed biofilm accumulation inside the soda gun drip guards. Must be cleaned. 2. Observed grease accumulation on the sides of the fryer. Must be cleaned.
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(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. Observed some food items stored uncovered. All items in the cooler must be covered to prevent 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 contaminationnotedCode 6.4(B)(2)Cleaning and sanitizing
Official Wording
6.4(B)(2) - Facilities: Cleaning: Food exposure
Inspector’s Notes
Cleaning was not done during periods when the least amount of food is exposed such as after closing. Observed items and debris under the bar area. Must be kept 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 problemsnotedCode 6.3(C)(2)Other
Official Wording
6.3(C)(2) - Facilities: Employee accommodations: Location
Inspector’s Notes
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed lost and found items are stored near to go containers and glasses. Must be kept in a separate location.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Nov 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 4, 2024
Approved - Minor Violations
3 recorded violations
notedCode 6.3(C)(2)Other
Official Wording
6.3(C)(2) - Facilities: Employee accommodations: Location
Inspector’s Notes
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed lost and found items stored on top of cleaned glasses and next to take out boxes. Must be kept in a separate location so as not to present a source of contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 accumulation of mold in the drip catcher of the soda guns in the bar area. Must be cleaned and sanitized.
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 3.2(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 ice scoop handles stored inside the ice machine. The scoop should always be stored outside the ice machine in dedicated, sanitized container to avoid contamination.
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 issuesOfficial record from Cincinnati Health Department, Sep 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 16, 2024
Not Abated
8 recorded violations
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 issuesnotedCode 3717-1-03.2(M)(5)Contamination
Official Wording
"3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
Inspector’s Notes
"Wiping cloth bucket was stored on the floor at the Sushi bar."
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 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
"There is a leak from the drain pipe of the bar handsink."
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 3717-1-04.8(F)Cleaning and sanitizing
Official Wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s Notes
"Containers of Dry goods and Clean equipment were stored underneath waste pipes in the basement."
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 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 were stored next to Cutting boards on the bottom of the prep table in the basement. CORRECTIVE ACTION: Chemicals were moved."
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 unsafelynotedCode 3717-1-04.4(A)(1)Equipment and utensils
Official Wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Wall dispenser was not properly dispensing sanitizer at proper concentration above the 3 comp sink."
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 3717-1-04.4(S)(1)Equipment and utensils
Official Wording
"3717-1-04.4(S)(1) - Violation - Single-service/ use articles-use limitation. Single-service or single-use articles were reused. "
Inspector’s Notes
"Seaweed Salad containers were being reused for food storage."
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 3717-1-03.4(C)Food temperature
Official Wording
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
Inspector’s Notes
"Observed Fish thawing in Reduced Oxygen Packaging in sandwich block and walk-in-cooler."
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, Jan 16, 2024 · Original Source