SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Cherish Your Children Childcare Inc last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Cincinnati Health Department was “Not In Compliance”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Apr 19, 2024 to Oct 13, 2026.
Has Cherish Your Children Childcare Inc ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 19, 2024.
The Full Inspection History
6 inspections
ROUTINE - STANDARD INSPECTION
Oct 13, 2026
Not In Compliance
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Unit still has not been repaired. Person in charge noted they are working on a quote and no items are being stored in it.
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 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2026
Not In Compliance
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Person in charge noted the commercial refrigeration unit had not been repaired yet and they were using the residential refrigerator in the outside kitchen area. A thermometer was placed in the residential refrigerator during reinspection. Temperatures in residential refrigerator holding at/below 41F. Ensure to continue to monitor temperatures. Will follow up to verify commercial unit has been repaired.
A package of cheese slices and package off hot dogs were in the commercial refrigerator. Person in charge noted they had just been purchased and placed in refrigerator an hour prior and moved them to the residential refrigerator outside of kitchen 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.
Official record from Cincinnati Health Department, Sep 29, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 22, 2026
Not In Compliance
3 recorded violations
notedCode 3.2(C)(1)(a)Contamination
Official Wording
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/drink items. Ensure to store raw animal products separate or below ready to eat items. Person in charge voluntarily discarded eggs.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed cold holding unit with ice accumulation at top and not holding at/below 41F. Ensure to keep in good repair.
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.
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 cheese cubes at 50F, hot dogs at 48F. Ensure temperatures are 41F or below to prevent contamination. Person in charge voluntarily discarded items in cooler. Will follow up.
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, Sep 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 13, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 29, 2025
Not In Compliance
5 recorded violations
notedCode 4.8(G)(1)Other
Official 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.
Single service spoons stored in container while their handles were in various directions. Keep handles in one direction to prevent contamination of food and lip contact surfaces.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough.
Soiled microwave ceiling. Clean microwave daily.
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.
There is no 3-compartment sink in the facility and dishwasher broken and taken out for repairs. Provide 3 comp. sink to properly clean and sanitize dishes in case dish washer is not available ASAP.
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 were not maintained in good repair.
One light burned out in food prep. area.
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 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 19, 2024
Approved - Minor Violations
4 recorded violations
notedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink in the kitchen.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
No soap at hand washing sink in the kitchen. Corrected on site
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.
4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated.
Soiled food prep. sink. Use food prep.sink to prep. food only do not use it for any other purpose. Keep it clean and sanitized at all time.
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.
Miscellaneous sources of contamination observed.
Employee food stored above food consumed by children. Keep personal food items below to prevent contamination. REPEAT VIOLATION.
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.