ROUTINE - STANDARD INSPECTION
May 22, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 22, 2026 · Original Source
Cincinnati, OH
Roberts Paideia Academy
1702 Grand Av
Last inspected May 22, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - STANDARD INSPECTION
Dec 18, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 19, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 9, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 9, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 10, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 8, 2024
Not Abated
2 recorded violations
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Chicken - 110 Degrees Burgers - 125 Degrees Staff pulled chicken and burgers off the hot holding food bar and put food back into oven to keep it above 135 Degrees. The hot hold where students grab food from isnt holding the food at a proper temp. CORRECTIVE ACTION: Food was put into an oven, from there the chicken was temping at 138 Degrees."
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 3717-1-04.4(G)Food source and labeling
Official wording
"3717-1-04.4(G) - Violation - Warewashing equipment-cleaning agents. Wash compartment of the sink or manual warewashing equipment did not contain cleaning agent as required by manufacturers label instructions."
Inspector’s notes
"OBSERVATION: The QUAT sink did not have any sanitising solution in the container. CORRECTIVE ACTION: PIC used a small amount of bleach to use as sanitising solution. Solution has been ordered."
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 problemsOfficial record from Cincinnati Health Department, Jan 8, 2024 · Original Source