Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed several food items that were held past the discard date indicated on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination.
PIC discarded the out-of-date food items.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.
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 ready-to-eats foods stored below raw animal products in the walk-in cooler.
Ensure raw animal products are stored below ready-to-eat foods.
PIC organized the walk-in cooler so that ready-to-eat was stored above raw animal products.
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.
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
Observed the instructions for removing food of a choking victim were not accessible to the public.
Ensure that instructions for removing food of a choking victim are accessible to the public.
PIC posted the instructions for removing food of a choking victim in an area that is accessible to the public.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
Observed no handwashing signage posted on the handwashing sink in the cafe kitchen.
Ensure handwashing signage is posted at all handwashing sinks.
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, Sep 29, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 7, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 30, 2026
Not In Compliance
12 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a build-up of food and other debris on the non-food contact surfaces of multiple pieces of kitchen equipment.
Ensure non-food contact surfaces of equipment is kept clean to the sight and touch.
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 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.
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 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean and sanitized dishes and equipment stored on a soiled shelve in the dishwashing area.
Ensure clean and sanitized dishes and equipment are stored in a clean, dry location where it is protected from 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.
In-use utensils are improperly stored.
Observed ice scoops stored directly on top of the ice machine.
Ensure ice scoops are stored in a clean, protected area.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed the cabinets underneath the coffee station in the kitchen where soiled.
Ensure cabinets are cleaned more frequently and maintained clean.
PIC cleaned the cabinets.
+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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed coffee equipment stored inside of the handwashing sink by the coffee area in the kitchen.
Ensure handwashing sinks are used only for handwashing.
PIC moved the coffee equipment out of the 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.
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 multiple food items stored inside of the walk-in cooler that were not 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.
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.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s Notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
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.
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 a build-up of food debris on the blade of the can opener.
Ensure food contact surfaces of the can opener are kept clean to the sight and touch.
PIC removed can opener and placed it in the dishwashing area to be cleaned and sanitized.
+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.
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled.
Observed multiple food items stored in working containers that were not labeled with the common name of the food.
Ensure food items that are removed from their original packaging and is not easily recognizable is labeled with the common name of the food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 multiple food items prepared in a food processing plant and subsequently opened in an FSO that were not properly date marked.
Ensure food items prepared in a food processing plant and subsequently opened in a FSO are 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.
Official record from Cincinnati Health Department, Apr 30, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 21, 2025
Approved - Minor Violations
1 recorded violation
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.
Floors in dry storage, fridge, and freezer had debris accumulation. Clean floors more frequently.
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, Nov 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 13, 2025
Not In Compliance
4 recorded violations
notedCode 4.4(F)(2)Cleaning and sanitizing
Official Wording
4.4(F)(2) - Warewashing sinks: Use Limitation
Inspector’s Notes
Warewashing sink was not properly cleaned and/or sanitized.
Three compartment sink was not clean. Maintain three compartment sink 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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed leak in the plumbing system under the dishwashing station. Repair leak with certified plumber and maintain area clean.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed dust accumulation on the ceiling of downstairs kitchen near prep area. Clean ceiling more often to prevent dust accumulation.
2. Observed mold buildup up in dishwashing area. Clean dishwashing area walls and floor more frequently to prevent contamination.
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 are not cleaned as often as necessary to keep them clean.
Floors in dry storage, fridge, and freezer had debris accumulation. Clean floors more frequently.
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, Nov 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 21, 2025
Approved - Minor Violations
4 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with built in backflow preventer. Discussed with PIC that mop sink backflow preventer is not designed for back pressure. For questions regarding plumbing, please contact Cincinnati plumbing dept (513-352-3280).
+REPEAT
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 sliced tomatoes, sauce, and tomato sauce that were not date marked. Items were placed on cart to dishwasher and voluntarily discarded. +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.
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 garlic in oil mixture that was 66ºF and kept out since yesterday. Garlic in oil mixture was voluntarily discarded. +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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Observed lighting at 20 foot candles on prep table with mixer. PIC said that facility has contacted company to address issue tomorrow. +REPEAT
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, May 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 6, 2025
Approved - Minor Violations
2 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed y splitter on mop sink with backflow preventer not designed to have continuous backpressure on it.
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed lighting at 30 foot candles in food prep area by steam kettles.
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, Feb 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 28, 2024
Approved - Minor Violations
4 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink faucet that has backflow preventer built in (backflow preventer is not designed for continuous back pressure).
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed food handler drinking out of cup that was open lidded and handled in a way that hands could become contaminated.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty. Observed food residue on back of slicer blade after cleaning. Slicer blade was cleaned. 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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed dust on ceiling in downstairs kitchen.
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, Aug 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 8, 2024
Not Abated
1 recorded violation
notedCode 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
"Observed water under dishwasher and adjacent sprayer faucet appeared to be leaking."
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.
Official record from Cincinnati Health Department, Jan 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 26, 2023
Abated
4 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official Wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s Notes
"Violation has been abated"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s Notes
"Violation has been abated"
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.
"3717-1-02.4(C)(9) - Violation - PIC Duties-Maintaining Temperatures The person in charge failed to ensure that employees used proper methods to maintain temperatures of TCS foods."
Inspector’s Notes
"Violation has been abated"
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.
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
Inspector’s Notes
"Violation has been abated"
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.