Cincinnati, OH

God's Bible School Cafeteria/Snack Bar

Name: God's Bible School Cafeteria/Snack Bar
Address: 1810 Young St, Cincinnati, OH

1810 Young St

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Approved - Minor Violations

Get the next inspection, free.

We'll email you when God's Bible School Cafeteria/Snack Bar has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Mar 25, 2026

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. The hood was unclean with grease accumulation.

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 problems

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Observed 1 stained ceiling tile in the serving area.

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 4.0(A)Cleaning and sanitizing

Official wording

4.0(A) - Multiuse Utensils and Food Contact Surfaces - Material Characteristics

Inspector’s notes

Material characteristics of utensils and or food contact surfaces do not meet standards. Crazing and cracked clear plastic container was being used.

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 problems

notedCode 4.2(J)Cleaning and sanitizing

Official wording

4.2(J) - Sanitizing solutions - Testing Devices

Inspector’s notes

There is no test kit available for measuring the concentration of the sanitizer.

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 problems

notedCode 4.4(B)Other

Official wording

4.4(B) - Cutting surfaces.

Inspector’s notes

Cutting surface(s) unable to be effectively cleaned and sanitized. Green cutting board surface unable to be effectively cleaned and sanitized due to scoring. Directed the PIC to either resurface the cutting board or discard the board if incapable of being resurfaced.

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, Mar 25, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 15, 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. Observed dust accumulation on the ceiling of the walk-in cooler.

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 problems

notedCode 3.5(D)(6)Other

Official wording

3.5(D)(6) - Other Forms of Information

Inspector’s notes

The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Allergens were not listed for the food items being served in the facility. Directed the PIC to identify major allergens as an ingredient in unpackaged food and list them to notify customers.

In plain English

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

More about other finding

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed grease accumulation on the ceiling, above the hood.

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 problems

Official record from Cincinnati Health Department, Oct 15, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

May 13, 2025

Approved - Minor Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, May 13, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 6, 2025

Not In Compliance

7 recorded violations

notedCode 4.4(L)Food temperature

Official wording

4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures

Inspector’s notes

The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. The rinse temperature in mechanical warewashing operation did not reach 180F.

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 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. Observed dust accumulation around the fans in the walk-in cooler.

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 problems

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Repairing

Inspector’s notes

The physical facilities were not maintained in good repair. Observed 4 stained ceiling tiles above the serving line.

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 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. Pasta salad stored in the walk-in cooler was not date marked. Directed PIC to ensure that ready-to-eat, TCS foods prepared and held for more than 24 hours is date marked.

In plain English

More about food kept at an unsafe temperature

notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. The inner surface of the ice machine was soiled. Directed the PIC to clean the ice machine.

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

notedCode 3.2(C)(1)(a)Contamination

Official wording

3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw pork tenderloin packets were stored on shelf on top of half and half in the walk-in cooler. Directed the PIC to separate half and half from raw meat to prevent cross-contamination.

In plain English

More about food not protected from contamination

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. Observed icicles forming on the ceiling of the walk-in freezer.

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

Official record from Cincinnati Health Department, May 6, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 30, 2024

Approved - Minor Violations

6 recorded violations

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Dust accumulation on the ceiling and around the vent fans of the walk-in cooler.

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 problems

notedCode 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. Icicles were forming on the ceiling of the walk-in freezer.

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 2.3(C)Employee health and hygiene

Official wording

2.3(C) - Hair restraints, effectiveness

Inspector’s notes

Food employee(s) did not have their hair effectively restrained.

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 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. The hood was unclean with grease accumulation.

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 problems

notedCode 3.4(F)(1)(b)Food temperature

Official wording

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. Sour cream in the serving line and sliced boiled eggs in the salad bar were temping around 45° F. Directed the PIC to ensure that the temperature of food reaches below 41° F (after preparing) before serving.

In plain English

More about food kept at an unsafe temperature

notedCode 6.0(A)(1)(a)Other

Official wording

6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics

Inspector’s notes

Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed 6 stained ceiling tiles in the serving area.

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, Sep 30, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 28, 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. The hood was unclean with grease accumulation.

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 problems

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Opened packets of shredded cheddar cheese, mozzarella cheese and carrots in the walk-in cooler were not date marked. Directed PIC to ensure that date marking is done is a consistent manner, according to the code.

In plain English

More about food kept at an unsafe temperature

notedCode 2.4(C)(2)Permits, training, and postings

Official wording

2.4(C)(2) - IV. Demonstration of Knowledge - Person in charge - duties

Inspector’s notes

There were persons unnecessary to the operation present in restricted areas. Obsrved children and a person other than food employees walk in to the restricted area. Directed PIC to not allow persons unnecessary to the operation enter/be present in restricted areas.

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 3.4(F)(1)(b)Food temperature

Official wording

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. Container of butter was sitting on the service area unrefrigerated. Directed PIC to discard butter in the container and to keep butter refrigerated.

In plain English

More about food kept at an unsafe temperature

notedCode 4.1(C)Cleaning and sanitizing

Official wording

4.1(C) - Food Contact Surfaces Cleanability

Inspector’s notes

Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed a broken container being used for shredded cheese- salad bar. Directed PIC to discontinue use and discard the broken container.

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 problems

Official record from Cincinnati Health Department, Mar 28, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 20, 2023

Not Abated

9 recorded violations

notedCode 3701-21-22Other

Official wording

"3701-21-22 - Violation - Food Choking Facility did not have accessible instructions for removing food of a choking victim."

Inspector’s notes

"Facility did not have accessible instructions for removing food of a choking victim."

In plain English

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

More about other finding

notedCode 3717-1-04.4(P)Cleaning and sanitizing

Official wording

"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."

Inspector’s notes

"Sanitizer concentration is not being monitored."

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 problems

notedCode 3717-1-04.2(I)Cleaning and sanitizing

Official wording

"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."

Inspector’s notes

"Expired test strips were being used and the concentration of sanitizing solution was not being monitired."

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 problems

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

"The manager has ServSafe certificate only and not the ODH certificate."

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 3717-1-02.4(C)(17)Other

Official wording

"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."

Inspector’s notes

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

In plain English

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

More about other finding

notedCode 3717-1-04.4(E)Cleaning and sanitizing

Official wording

"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."

Inspector’s notes

"Observed a pipe leaking under the warewashing machine."

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 problems

notedCode 3717-1-04.4(A)(1)Equipment and utensils

Official wording

"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

Inspector’s notes

"Icicles forming on the ceiling of the walk-in freezer."

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 3717-1-03.4(G)(4)Food source and labeling

Official wording

"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."

Inspector’s notes

"OBSERVATION: Icing for dessert was not date marked. CORRECTIVE ACTION: Directed the PIC to date mark all food items consistently."

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.

More about food source, dating, or labeling problems

notedCode 3717-1-02.1(A)Permits, training, and postings

Official wording

"3717-1-02.1(A) - Violation - PIC Must Require Employee Reporting License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law."

Inspector’s notes

"No written policy for employee reporting of certain diseases and symptoms (no employee health policy)."

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

Official record from Cincinnati Health Department, Oct 20, 2023 · Original Source