ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Bobbie B Fairfax School last inspected?
The most recent inspection on record was on Oct 23, 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 Sep 29, 2023 to Oct 23, 2026.
Has Bobbie B Fairfax School ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 29, 2023.
The Full Inspection History
7 inspections
ROUTINE - STANDARD INSPECTION
Oct 23, 2026
Approved - Minor Violations
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed the 3-compartment sink leaking from faucet
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.
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.
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 chicken ham dated 3-4 with a use by date of 3-11 and not discarded
-PIC discarded the chicken ham
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.
4.8(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 single serve cups not protected in prep 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.
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.
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.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed bathroom cleaner on prep table with food supplies
-PIC moved the bathroom cleaner to the correct shelf
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.
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.
Rice in sandwich bag inside the reach in fridge was not dated
-PIC discarded the rice
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(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 cheese slices open and not dated
Observed shredded cheese open and not dated
-PIC correctly dated the cheese slices and shredded cheese
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed the 3-compartment sink leaking from the faucet
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.
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 extra serving spoons sitting on the serve line not protected
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, Apr 15, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 3, 2025
Approved - Minor Violations
4 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed the faucet at the 3-compartment sink 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.
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 single serve boats not protected on prep table
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed the floor wet on the left side of reach in fridge
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed water on the floor from the seal on the reach in fridge not properly adjusted
*wip
Observed the light out inside the reach in fridge
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.
4.8(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 single serve soufflé cups not protected on shelf inside dry storage room
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.
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 forms must be signed, dated, and available onsite for review during inspections
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.
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.
Person in charge needs to take the ServSafe course for managers
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed oven cleaner on shelf above food supplies and clean equipment in dry storage room.
Observed sanitizer and washing bucktets on same shelf as oven cleaner, food supplies, and equipment in dry storage room.
-PIC removed the oven cleaner and buckets from these shelves and correctly placed on lower shelf
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.
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 cheese slices not dated inside the reach in fridge.
-PIC discarded the cheese
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.
Observed a spoon dirty in the pull out drawer at the serve area
-PIC removed the spoon from drawer and washed
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.
Observed clean utensils in pull out drawer with scrub brush, scissors, and thermometer
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 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 28, 2024
Approved - Minor Violations
7 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official Wording
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s Notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 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.
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 cheese soufflé cups (5x) not dated and not discarded.
CORRECTIVE ACTION: PIC discarded the cheese.
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.
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 equipment in the prep drawer mixed with trash bags, gloves, etc.
Observed clean oven racks on the floor in the dry storage room.
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.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area.
Observed utensils and other kitchen supplies on the shelf below oven cleaner, cleaning gloves/towels.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s Notes
Handwashing sink does not provide water at a temperature =100° F.
Observed no hot water at the hand sink.
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.
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.
Cheese was not discarded after the passage of 7 days.
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Equipment, linens, single-service items-storage.
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 scissors in prep drawer with clean utensils."
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.
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: 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.
Observed shredded cheese not date marked after opening.
CORRECTIVE ACTION: PIC date marked the shredded cheese."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order.
Observed the left side burner of the steam table not functional."
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.