Cincinnati, OH

South Avondale School

Name: South Avondale School
Address: 636 Prospect Pl, Cincinnati, OH

636 Prospect Pl

Last inspected Apr 6, 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

5 inspections

ROUTINE - CRITICAL CONTROL POINT

Apr 6, 2026

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. The door of the 2-door freezer 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 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 dust accumulation around the ceiling vent by 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 3.4(C)Food temperature

Official wording

3.4(C) - Thawing TCS

Inspector’s notes

TCS food was improperly thawed. Observed lunch bags with TCS food thawing on the prep table. Directed the food employee to follow proper thawing procedures by placing the food under refrigeration to thaw food.

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 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. The dishwashing spray hose leaks.

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.

More about water, plumbing, or sewage problems

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

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility

Inspector’s notes

No person in charge present in the food facility.

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 4.4(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 water from the walk-in cooler condensation pipe spilling on the floor outside the cooler.

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, Apr 6, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 21, 2025

Approved - Minor Violations

7 recorded violations

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 dust 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 2.2(C)Handwashing

Official wording

2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash

Inspector’s notes

Food employee(s) did not wash hands in situations that specifically require them to do so. A food employee did not wash hands after touching sanitizer bucket and before serving food. Directed the PIC to train all food employee to wash hands in situations that specifically require them to do so (before handling 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.

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. Eggs and bacon stored in 4-door cooler by the prep area were not date-marked. Directed the PIC to ensure that food held refrigerated for more than 24 hours is properly date-marked.

In plain English

More about food kept at an unsafe temperature

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 milk cooler by the serving area and the 2-door cooler/milk and beverage cooler.

In plain English

More about food kept at an unsafe temperature

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. The door seal of the walk-in cooler was damaged.

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 2.2(G)Employee health and hygiene

Official wording

2.2(G) - Jewelry, Restriction

Inspector’s notes

Food employees wearing jewelry during food preparation.

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

Official record from Cincinnati Health Department, Oct 21, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Apr 25, 2025

Approved - Minor Violations

6 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. Door seal of the 4-door cooler located behind the serving area was soiled.

In plain English

More about food kept at an unsafe temperature

notedCode 4.8(E)(1)(3)Equipment and utensils

Official wording

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Inspector’s notes

Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. A box of paper food tray was lying on the floor in the dry storage area.

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 3.4(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. Open package of sliced cheese in the walk-in cooler was not date marked. Directed PIC to ensure that date marking is done in a consistent manner.

In plain English

More about food kept at an unsafe temperature

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. Door seal of the walk-in cooler was damaged.

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 4.8(A)(1)Equipment and utensils

Official wording

4.8(A)(1) - Equipment and Utensils - Air-Drying

Inspector’s notes

Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Black serving trays were not being air dried.

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 2.2(G)Employee health and hygiene

Official wording

2.2(G) - Jewelry, Restriction

Inspector’s notes

Food employees wearing jewelry during food preparation. Food employee wearing bracelet and ring during food preparation.

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

Official record from Cincinnati Health Department, Apr 25, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Nov 8, 2024

Approved - Minor Violations

5 recorded violations

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 bags of lettuce and carrots in the 4-door cooler was not date-marked. Directed the PIC to date-mark all opened bags (that will be held for more than 24 hours) consistently.

In plain English

More about food kept at an unsafe temperature

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 walk-in 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 4.4(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. Observed condensation pipe of the walk-in cooler draining outside the floor drain, causing water to accumulate on the floor, outside the walk-in cooler.

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 4.5(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. Door and handles of the 4-door cooler (located behind the serving area) were 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 2.2(G)Employee health and hygiene

Official wording

2.2(G) - Jewelry, Restriction

Inspector’s notes

Food employees wearing jewelry during food preparation. Food employees wearing a ring and watch during food preparation.

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

Official record from Cincinnati Health Department, Nov 8, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 19, 2024

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. The hood was unclean with dust and 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 package of spinach (in the 4-door cooler) was not date marked. Directed PIC to date mark all opened packages consistently.

In plain English

More about food kept at an unsafe temperature

notedCode 4.6(C)(3)Chemicals

Official wording

4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing

Inspector’s notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. The chemical concentration of the sanitizing solution in the sanitizer bucket was not in the approved range.

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, Mar 19, 2024 · Original Source