ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was United Dairy Farmers #87 last inspected?
The most recent inspection on record was on Oct 2, 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?
9 inspections on record, from Nov 7, 2023 to Oct 2, 2026.
Has United Dairy Farmers #87 ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 7, 2023.
The Full Inspection History
9 inspections
ROUTINE - STANDARD INSPECTION
Oct 2, 2026
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of dust on the condenser fan in the walk-in cooler.
Ensure the condenser fan is cleaned more frequently and maintained clean.
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.
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 a buildup of dust on the HVAC vents in the back storage area.
Ensure the vents are cleaned more frequently and maintained 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed a buildup of ice on the condenser in the walk-in freezer. Ice is covering food stored on a shelve below the condenser fan.
Ensure the condenser is repaired as to prevent the buildup of ice.
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.
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 three containers of sauce that where dated for 11/25 in the walk in cooler.
Ensure food that has passed it date mark is discarded.
PIC discarded of the sauce.
+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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed a container of pico de gallo that was opened and did not have a date mark.
Ensure all Refrigerated, ready-to-eat, TCS foods in the original container that has been opened is date marked.
PIC discarded of the pico de gallo.
+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.
TCS food was improperly thawed.
Observed a package of chicken that was thawing on a pan in the back room prep area.
Ensure food is thawed under running water that is below 70 degrees Fahrenheit or in a cooler maintaining food temperatures below 41 degrees Fahrenheit.
PIC moved the chicken to the walk in cooler.
+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.
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.
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 multiple ceiling vents that were soiled with dust.
Ensure vents are cleaned more frequently to prevent contamination.
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 build up of ice forming on the walk-in-freezer condenser. Ice is contacting packages of food on the shelves below.
Ensure the ice is removed from the condenser and surrounding areas.
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, Mar 26, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 18, 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.
Floors in the employee had debris and dirt buildup. Keep back employeee area 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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked.
Observed handwashing sink in employee area blocked. Handwashing sink must be easy to access during operation hours
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.
Official record from Cincinnati Health Department, Nov 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 8, 2025
Approved - Minor Violations
2 recorded violations
notedCode 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 Pico de gallo and shredded cheddar holding at 57ºF and sauerkraut holding at 56ºF that were put in refrigerator over 4 hours prior. Items were voluntarily discarded. Refrigerator was pulled out from counter for ventilation room and was observed falling in temperature.
+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.
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. Discussed with PIC reaching out to ODH to see if they could obtain 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 8, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 4, 2024
Approved - Minor Violations
3 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Y splitter observed after backflow preventer on mop sink not designed for continuous backpressure.
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Observed 5.6 and 13.7 foot candles on cutting board.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean items by hand washing sink in back.
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, Dec 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 24, 2024
Approved - Violations Abated
5 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. Observed no manager with 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.
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. Nacho cheese was noted at 97ºF in cheese dispenser. Per instructions on lid of dispenser, unopened bags are to be heated to hot holding temperature prior to being opened. Cheese was voluntarily discarded and unopened bags were placed in.
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.
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s Notes
Facility constructed or equipment installed without prior written approval from the licensor. Oven added and needs written approval from licensor. Gave PIC senior EHS's contact information.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter connected to mop faucet in a way that could put pressure on backflow preventer.
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.
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed employee jackets stored on dry storage shelf with food items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 24, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 13, 2024
Not In Compliance
10 recorded violations
notedCode 3.5(C)Food source and labeling
Official Wording
3.5(C) - Food labels
Inspector’s Notes
Food is not properly labeled.
Observed sweet kettle donuts in customer self service case that did not have ingredients listed in ingredients book and contained major allergen. Donuts were pullled from customer self service case.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed unnecessary items stored in back area including shelves that were not being used and large amounts of items that were to be returned to vendors.
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.
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s Notes
Facility constructed or equipment installed without prior written approval from the licensor.
Observed oven installed without prior written approval from licensor.
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.
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination.
Observed employee items stored on shelves with food establishment items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
Chili/Cheese dispenser was not maintained properly adjusted. Facility had dispenser out of service until it can be adjusted, repaired, or replaced.
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.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed cups placed around air gaps for dipper wells to prevent splatter. PIC put in work order at time of inspection to have dipper well drainage repaired so that proper air gap could be provided.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed y-splitter connected after mop faucet with built in back flow preventer in a way that could cause continuous back pressure.
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.
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.
Food employee did not wash hands before donning gloves. Food employee washed gloves.
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.
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.
Observed no manager with 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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed lid for ice cream stored in hand washing sink. Items were removed.
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.
Official record from Cincinnati Health Department, May 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 8, 2024
Not In Compliance
13 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official Wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s Notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed mop faucet with backflow preventer not designed for continuous back pressure that had y-splitter after it.
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.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed food employee not wash hands before serving ice cream. Asked employee to wash hands before serving food. Employee used hand sanitizer. Discussed with food employee that hand sanitizer may be used in addition to but not instead of hand washing.
Ensure food employees wash hands prior to working with exposed food.
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.
notedCode 2.4(C)(13)Permits, training, and postings
Official Wording
2.4(C)(13) - Person in charge - duties
Inspector’s Notes
Employees are not properly trained in food safety.
Employees did not know when to wash their hands or proper holding temperatures.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed unnecessary items stored in back area including shelves that were not being used and large amounts of items that were to be returned to vendor.
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.
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination.
Observed employee items stored with food items on two dry storage shelves. Employee items were moved.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
Chili/Cheese dispenser was not maintaining TCS food above 135ºF. Condiment refrigerator was not maintaining TCS foods below 41ºF. Roller Grill was not maintaining TCS food above 135ºF.
Ensure equipment is adjusted or repaired so that TCS food is maintained above 135ºF or below 41ºF.
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.
Food is not properly labeled.
Observed no ingredient information for sweet cheese filled kettle donut.
Cheese filled kettle donuts were pulled from self service case.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection.
Observed no manager with 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.
Handwashing facility is being used for purposes other than handwashing.
Observed beverages stored in handwashing sink in back area.
Beverages were removed from handwashing sink.
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.
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed chili hot holding for an unknown period of time at 115ºF and tornados hot holding at 101ºF and 103ºF for an unknown period of time.
Tornados were voluntarily discarded by PIC. Chili was voluntarily discarded by food employee.
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.
TCS foods were being held at temperatures >41° F.
Observed shredded cheese in condiment refrigerator cold holding at 45ºF and pico de gallo cold holding at 45ºF in same refrigerator for an unknown period of time.
Pico de gallo and shredded cheddar were voluntarily discarded by operator.
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.
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s Notes
Facility constructed or equipment installed without prior written approval from the licensor.
Observed oven in back area. Obtain written approval from licensor.
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.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed cups that were placed in between dipper well pipe and drain receptacle (removing air gap).
Cups were removed.
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.
Official record from Cincinnati Health Department, May 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 7, 2023
Not Abated
3 recorded violations
notedCode 3717-1-03.5(C)Food source and labeling
Official Wording
"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
Inspector’s Notes
"Observed no ingredient information by baked good display case (customer self service) that was in plain view for customers. PIC printed out baked good ingredient information."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s Notes
"OBSERVATION: Observed shredded cheese and sour kraut (that was labeled keep refrigerated in packaged form) that were holding 50-51°F in refigerator noted at 52°F.
CORRECTIVE ACTION: Shredded cheese and sour kraut were voluntarily discarded by operator and refrigerator was pulled out from wall for proper ventilation. Refrigerator fell in temperature by end of inspection. Discussed with PIC monitoring temperatures closely of TCS items to ensure that TCS foods are held below 41°F."
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.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official Wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s Notes
"Observed no manager certified in food protection. PIC has plans to take manager certification course soon."
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.