ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Morsel & Nosh last inspected?
The most recent inspection on record was on Oct 27, 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?
7 inspections on record, from Oct 10, 2023 to Oct 27, 2026.
Has Morsel & Nosh ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 10, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 27, 2026
Approved - Minor Violations
3 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.
Observed clean lids stored in bin with debris at the bottom. Ensure to clean as often as necessary to protect clean items in storage.
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.
(2) Label information is to include:
(a) The common name of the food, or absent a common name, an adequately descriptive identity statement;
(b) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food;
(c) An accurate declaration of the net quantity of contents;
(d) The name and place of business of the manufacturer, packer, or distributor; and
(e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
Observed no label for bagged baguettes. Ensure to provide label with the information noted above.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw eggs stored above ready to eat items. Ensure to store raw animal products separate or below ready to eat items. 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.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 19, 2026
Approved - Minor Violations
10 recorded violations
notedCode 7.2Chemicals
Official Wording
7.2 - X. Chemical - Poisonous/toxic material - Separation/Location on Retail Display Shelving
Inspector’s Notes
Poisonous/toxic materials for retail sale are stored improperly.
Observed soap over cannning salt in retail area. Salt was moved. +COS
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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
Observed baguettes in retail area missing ingredients list. Baguettes were placed behind the counter until labels with allergens list could be obtained.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Employee health policy could not be verified during inspection. Provided example of employee health policy. +COS
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed eggs on top rack in cooler over ready to eat items in prep area. Eggs were moved to be on the bottom rack to avoid contamination. +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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed build up on walls in prep area. It must be cleaned.
2. Observed build up on the floor around dishwashing area. It 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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employee prepping food without hair restraints. Assure employees wear hair coverings while prepping food.
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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed metal tables in prep area no longer corrosion resistant. Replace or repair to assure surfaces area 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up on working condiment containers in prep area. They 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled bottom shelf of small fridge air cooler in front.
Soiled fan in kitchen window.
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)(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.
Deli meat and sliced tomatoes held on temp. 50-54 in over filled containers. Keep cold TCS food on temp. 41 F or below 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.
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 and crusted can opener blade. Clean can opener daily.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw eggs stored above ready to eat food in upright cooler. Keep raw animal food below or away from ready to eat foot 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.
Clean equipment and utensils were not properly stored.
Clean utensils stored in soiled container. Keep clean utensils in clean container and wash container regularly.
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, Oct 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 23, 2025
Approved - Minor Violations
4 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 slicer blade in the back. Clean blade thoroughly 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.
Wet wiping cloth was not maintained in a sanitizer solution between uses..
Wet rag by slicer in the front.
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.
Food prep.sink used to sink used to soak wire rack. Use food prep. sink for food only.
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.
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.
Catering utensils stored handles down in container.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 15, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping cloth on cutting board. Keep it in sanitizing solution to keep bacterial growth in control.
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.
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.
Spatulas stored handles down in container. Store handle up to prevent contaimination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Opened deli meat date marked for 8 days. Mark all ready to eat food for maximum of 7 days. Count day one when its opened or prepared.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(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.
Chicken noodle soup held on temp.112 F. Keep all TCS food hot food temp. on 135 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
1 Slicer spikes and blade in the back soiled with old meat residues in front.
2 Scoop stored in soiled container in back food prep. area.
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.
"Soiled box fan in kitchen window. Clean fan.
Non-food contact surfaces are dirty."
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.
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official Wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant 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."
Inspector’s Notes
"OBSERVATION: No discard date on deli meat. REPEAT VIOLATIONS.
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.
CORRECTIVE ACTION: Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is MUST BE properly date marked.
All undated deli meat voluntarily discarded by operator."
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.