ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Luminary By La Terza last inspected?
The most recent inspection on record was on Oct 12, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from May 23, 2024 to Oct 12, 2026.
Has Luminary By La Terza ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 23, 2024.
The Full Inspection History
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 12, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed inside ice machine unclean. Ensure to clean as often as necessary. Person in charge will have 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed dusty air vents in back storage area. 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.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed no shielding on lighting above prep station. Ensure all bulbs are shatterproof or shielded.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Cincinnati Health Department, Oct 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 10, 2026
Approved - Minor Violations
4 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official Wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed various single-use articles stored on floor in supply closet. Discontinue practice.
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.
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 all TCS foods held in dairy/egg cooler held >50F.
*Observed all TCS foods held in milk cooler held >48F.
PIC voluntarily discarded all 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.
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 thermometer in pastry 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed dairy/egg and milk coolers holding >41F. Discontinue usage of equipment necessary repairs are completed. PIC to ensure equipment is operating to manufacturer specifications prior to next usage and routine temperature checks are performed. 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.
Official record from Cincinnati Health Department, Aug 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2025
Approved - Minor Violations
4 recorded violations
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 egg sandwiches. Must mark discard date on TCS food max. For 7 days. 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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test strips for Quatnary Ammonia tablets use as sanitizer.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
No sheilds on ceiling lights in the kitchen.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
No hair restrain for cook. Provide hair restrain.
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.
Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 4, 2025
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.
Bottom shelf of food prep.sink table soiled.
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.
Food is not properly labeled.
No ingredients information on self serve cookies on the counter in front. Provide complete ingredients information or put cookies behind the counter.
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.
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 (State)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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
No sanitizer available for wet wiping cloth used on espresso machine steam nozzle.
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.
Miscellaneous sources of contamination observed.
Ice coffee stains inside food prep. sink and soap and sanitizer buckets store on food prep. sink. Use food prep.to wash and prepare food. Keep it clean and sanitized at time.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Wash temp.158 F on heat sanitizing machine not on required temp. of 165 F. Adjust wash temp.
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, Jun 4, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 8, 2024
Approved - Minor Violations
8 recorded violations
notedCode 2.2(C)Handwashing
Official Wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed food employee with out washing hands after handling bottle of cleaner ready to handle food.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No sanitizer test kit available to check conc. of sanitizer.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
No light Sheila's on lights in the kitchen. 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.
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.
Beaters stored handles down in container. Corected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Multipurpose cleaner stored by food and food contact surfaces. Keep all chemicals away 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.
Miscellaneous sources of contamination observed.
Clean silverware stored close to fire extinguisher and broom and dust pan in front area. Keep all food and food contact surfaces away from all sources of contamination. 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Clean knives stored in soiled containers. Corrected on site.
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.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code.
TCS food date marked for 8 days. Date mark TCS food for maximum of 7 days. Count day one when food prepared or opened at the facility.:
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloth on for espresso machine not maintain in sanitizer solution.
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.
The physical facilities were not maintained in good repair.
Paint chipping on ceiling above sandwich cooler.Scrap and repaint.
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.
Light bulbs were not shielded or shatter-resistant in required areas.
No light sheild on lights in food prep. area.
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.