ROUTINE - STANDARD INSPECTION
Oct 9, 2026
8 recorded violations
Official Wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s Notes
The operator failed to remove dead pest(s) in a timely manner. Observed dead pest in kitchen area over by pre-folded pizza boxes. Make sure bugs are swept immediately.
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.
More about signs of rodents or insectsOfficial Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Observed minor leak coming from waste pipes under 3-comp sink. Reseal pipes when possible.
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 problemsOfficial Wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s Notes
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 forks and spoons handled in arrangements where lip-contact surface is getting contaminated by peoples hands.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed pizza stored in hot holding at 107 degrees F. Turned hot holding equipment up to 135 degrees.
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 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. 1. Observed debris and food on can opener. Had PIC clean blade at 3-comp sink.
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 Wording
6.4(B)(2) - Cleaning- Frequency and Restrictions
Inspector’s Notes
Cleaning was not done during periods when the least amount of food is exposed such as after closing. Observed food debris around walk-in cooler entrance and under folded pizza boxes 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.
More about cleaning or sanitizing problemsOfficial Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed cardboard pizza boxes underneath folded pizza boxes with grease and food debris. Cardboard should not be used in leu of cleaning the non-food contact surface like metal racks or shelving.
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 problemsOfficial Wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Pizza slicers are stored on magnetic strip on wall but there is heavy grease from pizzas. Please clean magnetic strip.
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, Oct 9, 2026 · Original Source