More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Prospect House Inc last inspected?
The most recent inspection on record was on Oct 8, 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?
8 inspections on record, from Nov 29, 2023 to Oct 8, 2026.
Has Prospect House Inc ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
The Full Inspection History
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 8, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed main building entrance has a gap on the door. Close gap.
Observed storage building has gap on the door. Close gap
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemical stored next to food. Chemicals were moved. +Cos
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed utensils and lids with cracks. Items were discarded. +COS
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.
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 red sauce in reach in cooler dated for 4/17/26. Sauce was voluntarily discarded. +COS
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up on hood compartments. Clean more often
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of pest on window sill next to the grill. Clean and contact pest operator to minimize risk of pest.
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.
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 reach in cooler holding at 50 ° F. All items in reach in cooler were discarded +COS
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed dishwasher not working using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Use three compartment sink until dishwasher is repaired.
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.
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.
Example of employee reporting policy was 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, Dec 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 9, 2025
Approved - Minor Violations
1 recorded violation
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.
Official record from Cincinnati Health Department, Apr 9, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 21, 2024
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of dust on the ceiling vents, edges of grill hood, and back of grill area. It must be cleaned more frequently.
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.
Official record from Cincinnati Health Department, Oct 21, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 11, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 29, 2023
Not Abated
2 recorded violations
notedCode 3717-1-02.3(A)Contamination
Official Wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Observed an employee eating in the kitchen. No one should be eating in food prep areas. Manager talked to employee and advised it would not happen again.
Employees were eating, drinking or using tobacco in non-designated areas."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Observed a build up of dust on the ceiling of kitchen. The dust build up must be removed to prevent food contamination.
The physical facilities are not cleaned as often as necessary to keep them 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.