Cincinnati, OH

Cherbourg Bakery

Name: Cherbourg Bakery
Address: 1804 Race St, Cincinnati, OH

1804 Race St

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - STANDARD INSPECTION

Jun 4, 2026

Approved - Minor Violations

4 recorded violations

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 no discard dates on batter etc.

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 temperature

notedCode 2.4(C)(18)Employee health and hygiene

Official wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Inspector’s notes

No/inadequate written procedures for response to vomiting/diarrheal events.

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.

More about employee hygiene or health policy issues

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Discontinue storing cups/scoops in sugar

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 issues

notedCode 3.2(Q)Contamination

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing sugar flour etc directly on floor

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 contamination

Official record from Cincinnati Health Department, Jun 4, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 21, 2026

Approved - Minor Violations

6 recorded violations

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Discontinue storing scoops in sugar etc.

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 issues

notedCode 3701-21-25 (K)Permits, training, and postings

Official wording

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Inspector’s notes

No person in charge certified in food protection was at the FSO where it is needed. The state of Ohio requires someone to be present during all hours of operation with a minimum of level I Food Safety training. Training may be done on-line @ statefoodsafety.com

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 issues

notedCode 4.1(LL)Equipment and utensils

Official wording

4.1(LL) - Food equipment - certification and classification

Inspector’s notes

Food equipment was not commercially approvable by an recognized testing agency. Non-commercial Ice Machine

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 issues

notedCode 3.2(Q)Contamination

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing bulk food containers directly on floor. Adjust shelving to 6 inches off floor

In plain English

More about food not protected from contamination

notedCode 2.4(C)(18)Employee health and hygiene

Official wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Inspector’s notes

No/inadequate written procedures for response to vomiting/diarrheal events. Recommend purchase of Biohazard/Bodily fluid clean up kit

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.

More about employee hygiene or health policy issues

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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Jan 21, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 16, 2025

Approved - Minor Violations

7 recorded violations

notedCode 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. Clean silverware stored in soiled container on table. Clean containers regularly to prevent contamination. Corrected on site.

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 issues

notedCode 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. Wash and rinse temp gauge not readable due to cloudiness inside the window cover. Resolve this issue.

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 issues

notedCode 4.1(Z)Food temperature

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Non working thermometer in 2 door cooler in dish washing area. Provide working thermometer for daily temp.check.

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Missing ceiling tile in the corner in dish washing area. Replace tile.

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.

More about building upkeep issues

notedCode 4.5(B)(5)Contamination

Official wording

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s notes

Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Ice machine soiled inside curtain and space above it. Discard ice clean and sanitize ice machine. Corrected on site.

In plain English

More about food not protected from contamination

notedCode 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 dirty beater in hand washing sink in the front. Use hand sink for hand washing only do not use for any other purpose. Corrected on site.

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.