Cincinnati, OH

Mt Auburn Prep Academy

Name: Mt Auburn Prep Academy
Address: 244 Southern Av, Cincinnati, OH

244 Southern Av

Last inspected Apr 1, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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

The full inspection history

5 inspections

ROUTINE - STANDARD INSPECTION

Apr 1, 2026

Approved - Minor Violations

6 recorded violations

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. Temperature measuring devices were missing in the 2-door cooler and milk-cooler.

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 3701-21-02(I)Permits, training, and postings

Official wording

3701-21-02(I) - Display of License

Inspector’s notes

FSO license not displayed onsite. Expired food license was being displayed on-site.

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 2.3(D)Employee health and hygiene

Official wording

2.3(D) - Hair restraints, effectiveness

Inspector’s notes

Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Food employee 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 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. The food manager only had a ServSafe certificate and did not have an Ohio state issued certificate 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 issues

notedCode 2.4(B)(1)Permits, training, and postings

Official wording

2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Inspector’s notes

The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.

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 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed chemical bottle being stored in a manner that could contaminate food (next to canned food and aluminum foil). Directed the PIC to ensure that chemicals are only stored in designated areas, away from food or where contamination of food and utensils can occur.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Cincinnati Health Department, Apr 1, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 13, 2025

Approved - Minor Violations

4 recorded violations

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. Major food allergens were not listed to notify the consumers of the presence as an ingredient in unpackaged food items being served. Directed the PIC to identify major food allergens for each food item being served and to list them to notify the consumers.

In plain English

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

More about other finding

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. Manager only has ServSafe certificate and not the state issued 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 issues

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 excessive dust accumulation around the ceiling vents in the serving area and the lunchroom.

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)(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, Nov 13, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

May 5, 2025

Approved - Minor Violations

8 recorded violations

notedCode 4.2(B)(1)Cleaning and sanitizing

Official wording

4.2(B)(1) - Manual Warewashing - Sink Compartment Requirements

Inspector’s notes

There is no 3-compartment sink in the facility. Food employee was washing utensils even though the facility does not have a 3-compartment sink.

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(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 excessive dust accumulation around the ceiling vents in the lunchroom.

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 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(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 cobweb on the walls in the dry storage area.

In plain English

More about food kept at an unsafe temperature

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. Food manager only has ServSafe certificate and not the state (ODH) issued manager certificate 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 issues

notedCode 2.4(B)(1)Permits, training, and postings

Official wording

2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Inspector’s notes

The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.

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(G)(2)Food temperature

Official wording

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. Opened package of sliced cheddar cheese in 2-door cooler was not date marked.

In plain English

More about food kept at an unsafe temperature

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

Official wording

3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Pinto beans were temping around 130 °F. Directed the PIC to reheat the beans to proper temperatures or discard the pinto beans.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, May 5, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 4, 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. The door seal of the milk cooler was soiled.

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 4.5(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 vent in the serving area.

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 2.1(A)Employee health and hygiene

Official wording

2.1(A) - I. Employee Health - Management and personnel: employee health

Inspector’s notes

License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law. Employee health policy was missing for 1 (new) employee.

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 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. The food manager has ServSafe certificate only and not the Ohio state issued certificate 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 issues

notedCode 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Sanitizing spray bottle was stored next to food items. Directed PIC to store chemicals away from food or other single-service items to avoid contamination.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

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 package of shredded cheese in the 2-door cooler was not date-marked. Directed the PIC to ensure that all opened packages of food are datemarked consistently.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Oct 4, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Apr 10, 2024

Approved - Minor Violations

6 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 around the vent on the ceiling, in the service area.

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 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. Food manager has ServSafe certificate only but not Ohio state issued certificate 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 issues

notedCode 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Sanitizer bottle was stored next to can of green beans and bottle of liquid butter. Directed PIC to ensure that chemicals are stored away from food to prevent contamination.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 6.2(C)Handwashing

Official wording

6.2(C) - III. Preventing Contamination by Hands - Facilities

Inspector’s notes

Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Handwashing sink was not equipped with towels for hand drying.

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 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 packages of salad and deli meat in the 3-door cooler was not date marked. Directed PIC to date mark all open packages consistently.