ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Roselawn Condon School last inspected?
The most recent inspection on record was on Oct 13, 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?
6 inspections on record, from Apr 10, 2024 to Oct 13, 2026.
Has Roselawn Condon School 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 10, 2024.
The Full Inspection History
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 13, 2026
Approved - Minor Violations
2 recorded violations
notedCode 3.2(I)(1)Other
Official Wording
3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
Inspector’s Notes
Food items are stored or displayed directly in contact with ice, water or undrained ice.
Boxes of food were observed stored underneath melting icicles inside the walk-in freezer, creating a potential risk of food contamination and damage to food packaging.
Remove all food boxes from underneath the melting icicles and relocate them to a safe storage area. Have the freezer drainage system inspected and repaired to prevent further ice buildup and melting ice from dripping onto stored food. Maintain proper food storage practices to prevent contamination and ensure food safety.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. An accumulation of icicles was observed around the drainage area inside the walk-in freezer, with icicles extending over food boxes stored underneath. This condition may pose a food safety risk due to potential contamination and damage to the packaging.
Repair the freezer drainage system and inspect the drain line for blockage, improper drainage, or freezing. Remove the accumulated ice and ensure proper drainage to prevent further ice buildup. This repair is necessary to maintain proper freezer operation, protect stored food products, and prevent potential food safety hazards.
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 - CRITICAL CONTROL POINT
Apr 20, 2026
Approved - Minor Violations
6 recorded violations
notedCode 5.4(G)(3)Other
Official Wording
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s Notes
Refuse receptacle is not provided at each hand sink where using paper towels. During inspection, no refuse receptacle was provided at the handwashing sink in the dishwashing area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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(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. During inspection, containers of ready-to-eat foods (salads and eggs with bacon) were observed in the four-door refrigerator in the service area with no name, label, or date marking. Per discussion with staff, items had been stored for more than 24 hours. This does not meet date-marking requirements.
Advised PIC to properly label and date mark all ready-to-eat foods held longer than 24 hours
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(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. During inspection, hot-held food items were below required temperature. Rice measured at 110°F and hot dogs at 100°F. Items not maintained at or above 135°F as required.
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.
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. During inspection, interior surfaces of the dishwashing machine were observed to be soiled, with hardened residue accumulation around pipes and on the interior of the machine doors.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses. During inspection, wet wiping cloths were not stored in a sanitizer solution between uses.
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, Apr 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 16, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(H)Cleaning and sanitizing
Official Wording
4.1(H) - Nonfood Contact Surfaces - Cleanability
Inspector’s Notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a gap due to damage to the upper section of the gasket on the lower refrigerator door in the service area. The door does not seal tightly. Repair or replacement is required.
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, Dec 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 14, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.8(A)(1)Equipment and utensils
Official Wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Food trays are not being adequately air-dried or properly drained after sanitization.
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, May 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 17, 2024
Approved - Minor Violations
4 recorded violations
notedCode 5.1(J)Water, plumbing, and sewage
Official Wording
5.1(J) - Backflow prevention device
Inspector’s Notes
An air gap or an approved backflow prevention device is not installed as required.During the inspection, it was observed that the bottom shelves of the prep sink were not installed properly, preventing contamination from drainage splashing. Unclean drainage water was splashed onto the second shelf from the air gap cone, which poses a risk of contamination.
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.
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.A food employee did not wash hands after handling dirty food trays and subsequently touched clean trays, which poses a risk of cross-contamination.
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.
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. Observed cut lettuce was being held at a temperature above 41 Fehrenhite which poses a risk of food borne illness.
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.
Clean equipment and utensils were not properly stored. Food particles were found in the clean utensils drawer in the prep area. This poses 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, Oct 17, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 10, 2024
Approved - Minor Violations
5 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.
There is an accumulation of dust on the top of the oven.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet wiping cloth was not maintained in a sanitizer solution at the time of the inspection.
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.
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.
Paper plates not maintained in the original protective package.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
No paper towels observed at handwashing sink # 1, paper towels stored under soap dispenser at handwashing sink # 2.
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.