Cincinnati, OH

University Of Cincinnati Center Court

Name: University Of Cincinnati Center Court
Address: 2810 Woodside Dr, Cincinnati, OH

2810 Woodside Dr

Last inspected Jun 30, 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 - CRITICAL CONTROL POINT

Jun 30, 2026

Approved - Minor Violations

2 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. Light fixtures above grills observed to have buildup of dust on them. +COS

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(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Access to handwashing facility blocked. Observed carts blocking handwashing station by ice machine. +COS

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.

Jan 16, 2026

Approved - Minor Violations

3 recorded violations

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. Person in charge printed ODH guidance for cleaning vomit in a kitchen.

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 3.4(I)(2)Food temperature

Official wording

3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s notes

Not following requirements for the 4 hour time as a public health control. Missing proper documentation for TCS items held at room temp for buffets. All items should be temped and documented before arriving at their station. Spoke with chef and multiple employees about process.

In plain English

More about food kept at an unsafe temperature

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.

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, Jan 16, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 9, 2025

Approved - Minor Violations

3 recorded violations

notedCode 6.4(K)Pests

Official wording

6.4(K) - Controlling Pests

Inspector’s notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Spoke with Orkin pest management and he explained the roaches are mostly contained to the 3-comp sink area and the action plan is to close for the dinner and night shift and do a confined fogging on top of normal treatment. +COS

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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

Official wording

6.0(A)(1)(a) - 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. Contractor is visiting during dinner hours to repair holes in walls and fill in small holes by 3-comp sink. Will check repairs on next standard inspection.

In plain English

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

More about other finding

notedCode 4.3(B)(2)Equipment and utensils

Official wording

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Inspector’s notes

Equipment is not sealed to the surface or allow for ease of cleaning. PIC explained that UC is working on getting something that can close the gap between the wall and the three comp sink to prevent pest harborage. Will check repairs next standard inspection.

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, Jul 9, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 8, 2025

Not In Compliance

4 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 debris and food underneath dish collection conveyor belt where pest may harbor.

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(K)Pests

Official wording

6.4(K) - Controlling Pests

Inspector’s notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed significant amount of live roaches in dish washing area and in a hole at the base of the wall in allergen food service area. Spoke with PIC about closing to treat facility.

In plain English

More about signs of rodents or insects

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

Official wording

6.0(A)(1)(a) - 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 multiple holes in walls where pest may enter food facility. Work orders have been created and contractor is visiting to repair.

In plain English

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

More about other finding

notedCode 4.3(B)(2)Equipment and utensils

Official wording

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Inspector’s notes

Equipment is not sealed to the surface or allow for ease of cleaning. Fixed equipment need to be resealed: hand sink, shelving, gap between wall and 3-comp.

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, Jul 8, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 2, 2025

Not In Compliance

3 recorded violations

notedCode 6.4(L)Pests

Official wording

6.4(L) - Removing Dead or Trapped Pests

Inspector’s notes

The operator failed to remove dead pest(s) in a timely manner. Observed a couple of dead roaches on floor underneath 3-comp sink. Operator is having Orkin treat monthly. No significant infestation seen.

In plain English

More about signs of rodents or insects

notedCode 3.2(C)(1)(H)Contamination

Official wording

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

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed washed apples without plastic wrapping or coverage to protect from dirty hands.

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 4.3(B)(2)Equipment and utensils

Official wording

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Inspector’s notes

Equipment is not sealed to the surface or allow for ease of cleaning. Observed fixed equipment around 3-comp sink that could be sealed off to help prevent pest from harboring. Hand sink, 3-comp sink underneath, shelving above.

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, Jul 2, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 4, 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. Grease buildup above fryers in ventilation and lots of debris and plates underneath dirty tray collection. Please add more frequency to cleaning schedule for both.

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)(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. Milks and coffee creamers need to be 7 day date marked after opening. Had operator add use by dates to boxes.

In plain English

More about food kept at an unsafe temperature

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. Observed ice scoops stored on a dirty surface. Had operator make sure the scoops are stored in their clean, dry location.

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, Dec 4, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 31, 2024

Approved - Minor Violations

2 recorded violations

notedCode 3.4(I)(1)Food temperature

Official wording

3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s notes

Written procedures for time as a public health control improper or unavailable. Observed items at the salad bar using time as a public health control for shelf life. These items did not have a discard time indicated to note expiration. Ensure that all items under Time in Lieu of Temperature have a visible and accessible discard time noted & abide by that discard time.

In plain English

More about food kept at an unsafe temperature

notedCode 4.1(Y)Food temperature

Official wording

4.1(Y) - Temperature Measuring Devices

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Unable to locate a temperature gauge inside of the block cooler. Ensure that all coolers have temperature gauges so that air temperature may be monitored.