More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Cincinnati Children's College Hill last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
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?
7 inspections on record, from Jun 17, 2024 to Oct 27, 2026.
Has Cincinnati Children's College Hill ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jun 17, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official Wording
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 pico at 51F. Ensure all time/temperature controlled for safety foods are held at/below 41F in cold holding. Person in charge voluntarily discarded. Corrected.
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, Oct 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 25, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 25, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 10, 2026
Not In Compliance
5 recorded violations
notedCode 3.5(C)(2)(e)Food source and labeling
Official Wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s Notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Pre-packaged croutons may contain wheat, soy or dairy
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Plastic mat on bottom rack of rolling cart (COS) along with interior and exterior of Beverage Air cooler are soiled--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.
Food product labels are not in compliance with identity requirements. Prepackaged grab and go croutons with no ID label, Net weight or ingredient listing
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers. Observed unwrapped washed apples displayed on tray in dining room--store beneath sneeze guard or wrap
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 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 soiled can opener blade
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.
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.
Expired food on shelf in walk in.
Ready-to-eat, TCS food MUST BE discarded by the date mark or MUST BE discarded when the date mark exceeded the required time/temperature combination.
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.
Food is not properly labeled.
No ingridients information on self serve croutons, strawberry short cake, blue berry muffins in plastic drawer contianer on the counter by coffee area. Provide ingridients information or put it behind the counter.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
Uncovered food in reach in cooler. Keep all food covered during storage.
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(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed Food residues on back of slicer blade. Clean all areas of food contact surfaces thoroughly in all equipment.
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.
3.4(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.
Turkey in deli and salad cold holding held on temp. 60 F. Keep food on 41 F or less to prevent growth of bacterias.
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.
Food is not properly labeled.
No ingredients information on self serve donuts and other food in front food service area. Must provide ingredients information on all self serve food packages made in-house or on bought from outside entity.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Exhaust fan in patient cooler soiled.
Soiled filters under the hood.
Sticky knife holder inside.
Clean all these surfaces or any other surface needs to be 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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Chicken nuggets and patties held on temp. 118-123 F. Keep hot TCS food on temp. 135 F or above to prevent growth of bacterias.
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)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Mold inside ice machine. This ice do not use for consumption in food or beverages per person in charge. Used to keep food cold.
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.
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 stored in pans uncovered. Cover or invert all food contact surfaces to prevent 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.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 17, 2024
Approved - Minor Violations
7 recorded violations
notedCode 6.4(J)(2)Other
Official Wording
6.4(J)(2) - Facilities: Lockers: Employee use
Inspector’s Notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Employee's shirt was hanging on rack where food stored.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(B)(3) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Pizza spatulas and cutter did not get clean every 4 hours. Wash, rinse and sanitize all utensils used for TCS food every 4 hours
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Fish patties held on temp. 59 F on cart. Keep all cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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.
Refuse receptacle is not provided at each hand sink where using paper towels.
No trash can below hand sink in the kitchen.
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.
4.5(C) - VII. Protection from Contamination - Cooking / Baking equipment
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. Clean it 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.