ROUTINE - STANDARD INSPECTION
Oct 27, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
Cincinnati, OH
Summit Country Day School Lower Kitchen
2161 Grandin Rd
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Summit Country Day School Lower Kitchen last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from May 10, 2024 to Oct 27, 2026.
- Has Summit Country Day School Lower Kitchen ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 10, 2024.
The Full Inspection History
6 inspectionsROUTINE - STANDARD INSPECTION
Apr 23, 2026
Approved - Minor Violations
2 recorded violations
notedCode 6.4(D)(1)Cleaning and sanitizing
Official Wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed hood vents dusty
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.
More about cleaning or sanitizing problemsnotedCode 3.4(C)Food temperature
Official Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed. Observed waffles sitting on pan and correctly being thawed
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.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Apr 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 8, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed ranch condiment bottles (2x) not labeled
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed ice build up inside milk cooler #1
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.
More about equipment or utensil issuesnotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official Wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Clean equipment and utensils were not properly stored. Observed trays face up and not protected in serve lines
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Dec 8, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 8, 2025
Approved - Minor Violations
6 recorded violations
notedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Ranch condiment bottle not labeled
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about paperwork, training, or posting issuesnotedCode 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed worker dumping the sanitizer water bucket into the handwashing sink -PIC was told hand sink is only for hand washing and she stated that will be reinforced with staff
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.
More about handwashing problemsnotedCode 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 ranch condiment bottle at 54 degrees -PIC tossed 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.
More about food kept at an unsafe temperaturenotedCode 3.2(U)Contamination
Official Wording
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s Notes
Food on display was not protected from contamination by consumers. Observed granola in soufflé cups on cart not covered -PIC tossed the open soufflé cups of granola
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.
More about food not protected from contaminationnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed ice build up inside milk cooler #1
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 8, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 23, 2024
Approved - Minor Violations
4 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 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.
More about paperwork, training, or posting issuesnotedCode 3.4(F)(1)(a)Food temperature
Official Wording
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. Observed cheese pizza hot holding at 120 degrees. CORRECTIVE ACTION: PIC reheated the cheese pizza.
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.
More about food kept at an unsafe temperaturenotedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing system
Inspector’s Notes
Plumbing system is not maintained in good repair. Observed the 3-compartment sink slow to drain. **PIC has already called in a work order.
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.
More about water, plumbing, or sewage problemsnotedCode 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order. Observed the reach in fridge non-operational. **PIC has already called in a work order.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 10, 2024
Approved - No Violations
3 recorded violations
notedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Observed the sugar container not labeled on the storage shelf.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(N)Contamination
Official Wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s Notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed the sanitize bucket not at the correct sanitizing concentration.
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.
More about food not protected from contaminationnotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official Wording
4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s Notes
Clean equipment and utensils were not properly stored. Observed trays not protected in the serve line.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, May 10, 2024 · Original Source