ROUTINE - CRITICAL CONTROL POINT
May 21, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 21, 2026 · Original Source
Cincinnati, OH
Western Hills High School
2144 Ferguson Rd
Last inspected May 21, 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 - CRITICAL CONTROL POINT
Sep 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 24, 2025
Approved - Minor Violations
2 recorded violations
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. Hash browns and chicken strips were measured below 135F. - Mr. Scott threw away the 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 temperaturenotedCode 3.3(I)(3)Food temperature
Official wording
3.3(I)(3) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Ready-to-eat TCS food, commercially processed and packaged, was not heated to =135° F for hot holding. Hash browns and chicken strips were measured below 135F. - Mr. Scott threw away the 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 temperatureOfficial record from Cincinnati Health Department, Apr 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 23, 2025
Approved - No Violations
1 recorded violation
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.
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 temperatureOfficial record from Cincinnati Health Department, Jan 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 18, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 6, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 6, 2023 · Original Source