ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Shroder Middle School last inspected?
The most recent inspection on record was on Apr 1, 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?
3 inspections on record, from May 28, 2024 to Apr 1, 2026.
Has Shroder Middle School ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated May 28, 2024.
The Full Inspection History
3 inspections
ROUTINE - STANDARD INSPECTION
Apr 1, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(G)(1)Food temperature
Official Wording
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.
Observed the ranch condiment bottle not dated
-PIC dated the ranch
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.
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 sliced cheese not dated and past the 7 days.
-PIC stated sliced cheese was opened on 9/3, so cheese was discarded
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)(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 lettuce at 50 degrees upon arrival.
-PIC moved the lettuce to cold holding fridge to cool down immediately
Observed ranch condiment bottle cold held at 50 degrees
-PIC discarded the ranch because it was only 1/4 left
Observed yogurt and cheese in fridge at 60 degrees.
-PIC moved these items to freezer to rapidly cool
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed a reach-in fridge in the kitchen not properly cold holding. The temp was set to 38 degrees but the actual reading was around 60 degrees.
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.