ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Daycare Catering Services Inc last inspected?
The most recent inspection on record was on Oct 20, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Feb 20, 2024 to Oct 20, 2026.
Has Daycare Catering Services Inc ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 20, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 20, 2026
Approved - Minor Violations
2 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 ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
NO SICK POLICEY
SICK POLICEY PROVIDED.
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.
Official record from Cincinnati Health Department, Oct 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2026
Approved - Minor Violations
8 recorded violations
notedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. numerous dead fruit flies were observed on multiple pieces of food equipment. Additionally, food equipment, components, including shredder parts were stored on the lower shelf beneath a preparation table in the food preparation area.
The equipment and components were not maintained in a clean condition. and must be cleaned and sanitized before use and stored in a manner that prevents contamination.
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.
5.1(S)(1) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not repaired according to the Ohio building code.
Observed the front prep area handwashing sink with slow drainage and a clogged drain at the time of inspection.
The water temperature was not hot.
The person in charge turned on the hot water supply and hot water was restored however the sink continue to drain slow .
The handwashing sink shall be repaired to ensure proper drainage and maintained in good working condition.
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.
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.
Several containers of TCS food stored in a broken non functional walk in cooler.
The food still cold because stored for short period of time .
Manger indicated was just for short time storage .
Corrective action was taken all the time.
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.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s Notes
Food packaging does not protect food from contamination.
observations
accurately observed an active water leak inside inside walk-in .
The walk-in freezer remains in use for storing and freezing food.
The person in charge stated that a previous inspection by the state. Instructed the facility to repair the leak and eliminate the affected area from food storage at the time of inspection. No food was stored directly beneath the leaking area however, the leak had not been repaired, and a container had been placed beneath the leak to collect the dripping water. The walk-in freezer shall be repaired to eliminate the leak and maintained in good repair to prevent prevent contamination .
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(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 cucumber cutter and meat slicer not clean to sight and touch. Equipment was clean and sanitized. +COS
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.
The physical facilities were not maintained in good repair.
Observed leak on the ceiling in front area of the facility. Operator has been in contact with landlord to fix the leak.
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, Feb 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 16, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
-Observed the fan vents of the produce walk-in refrigerator located at the dishwashing area soiled in debris.
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 a trend in some of the fan vents in the walk-in refrigerators in the facility leaking and eventually causing a buildup of ice on the component. PIC stated that issue is known, and repairs will be made as soon as possible.
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.
There is no test kit available for measuring the concentration of the sanitizer.
-Observed no sanitizer test strip for the chlorine(bleach) sanitizer used during inspection.
Note- There was a test strip for quaternary sanitizer but it was not in use for dish washing in the 3-compartment sink.
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.