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How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 9 of 9 graded inspections since 2024.
- Last inspected May 29, 2026: passed with 3 violations, 2 critical.
- Keeps coming up: Demonstration of Knowledge - Certified Manager, cited 6 times, plus 27 other repeat issues.
- #13 in Cincinnati's Hall of Shame, among the lowest BiteKarma scores in the city.
- 53 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed May 29
Follow-Up Inspection
3 violations, 2 critical
- Critical Demonstration of Knowledge - Person in charge - duties
- Critical Demonstration of Knowledge - Certified Manager
- Minor Rinsing procedures
- Passed May 19
Follow-Up Inspection
15 violations, 9 critical
- Critical Preventing Contamination by Hands - Hands and arms - Where to Wash
- Critical Preventing Contamination by Hands - Handwashing Signage
- Critical Demonstration of Knowledge - Certified Manager
- Critical Preventing Contamination by Hands - Handwashing facility - Installation
- Critical Preventing Contamination by Hands - Hands and Arms - Clean Condition
- Critical Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Chemical - Other Personal care items - Storage
- Minor Manual warewashing: Wash Solution Temperature
- Minor Other Forms of Information
- Minor Floor and wall junctures - coved, and enclosed or sealed
- Minor Cleaning- Frequency and Restrictions
- Minor Wiping cloths - use limitation
- Minor Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
- Passed May 5
Follow-Up Inspection
34 violations, 16 critical
- Critical Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
- Critical Demonstration of Knowledge - Certified Manager
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Employee Health - Management and Personnel - Employee Health
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
- Critical Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
- Critical Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
- Critical Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
- Critical Chemical - Other Personal care items - Storage
- Critical Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure
- Minor Other Forms of Information
- Minor Ventilation Hood System
- Minor Wiping cloths - use limitation
- Minor Nonfood-Contact Surfaces - Materials
- Minor Food temperature measuring devices.
- Minor Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
- Minor Frequency of Laundering - Specifications
- Minor Wiping cloths - use limitation
- Minor Washing fruits and vegetables
- Minor Existing Facilities and Equipment-Requirements for Replacement
- Minor Clean linens.
- Minor Walls and ceilings - attachments
- Minor In-use utensils - between-use storage
- Minor Wood - Use Limitation
- Minor Equipment, Utensils, Linens - Storage
- Minor Food Storage Containers - Identified with Common Name of Food
- Minor Wiping cloths - use limitation
- Minor Single-service articles and Single-use Articles - Use Limitations
- Passed Apr 27
Routine Inspection
45 violations, 13 critical
- Critical Employee Health - Management and Personnel - Employee Health
- Critical Preventing Contamination by Hands - Hands and arms - Where to Wash
- Critical Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
- Critical Demonstration of Knowledge - Demonstration of Knowledge
- Critical Demonstration of Knowledge - Person in charge - duties
- Critical Preventing Contamination by Hands - Hands and Arms - Clean Condition
- Critical Demonstration of Knowledge - Certified Manager
- Critical Preventing Contamination by Hands - Hands and arms - When to Wash
- Critical Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
- Critical Demonstration of Knowledge - Person in charge - duties
- Critical Demonstration of Knowledge - Demonstration of Knowledge
- Minor Food temperature measuring devices.
- Minor Nonfood-contact surfaces - cleaning frequency
- Minor Wiping cloths - use limitation
- Minor Heating, ventilating, and air conditioning system vents
- Minor Cleaning Maintenance Tools- Preventing Contamination
- Minor Warewashing sinks: Use Limitation
- Minor Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
- Minor Indoor areas - surface characteristics
- Minor Warewashing Machine - Data Plate Operating Specifications
- Minor Wiping cloths - use limitation
- Minor Embargo of Food, FSO
- Minor Wet cleaning methods
- Minor Repairing
- Minor Hair restraints, effectiveness
- Minor In-use utensils - between-use storage
- Minor Wiping cloths - use limitation
- Minor Food storage - Excluded Locations
- Minor Single-Service and Single-Use Articles - Characteristics
- Minor Rinsing procedures
- Minor Distressed Merchandise: Segregation and Location
- Minor Storage - Excluded Locations
- Minor Cutting surfaces.
- Minor Temperature Measuring Device - Functionality
- Minor Single-Service Articles and Single-Use Articles - Storage
- Minor Warewashing machines: Manufacturer's Operating Instructions
- Minor Miscellaneous Sources of Contamination
- Minor Manual Warewashing - Sink Compartment Requirements
- Minor Wiping cloths - use limitation
- Minor Food Storage Containers - Identified with Common Name of Food
- Minor Drying Mops
- Minor Warewashing equipment: Cleaning Frequency
- Minor Maintaining premises: unnecessary items and litter.
Nearby
BiteKarma scores around 221 Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.