• Locations & Hours:
    Reibold Building
    117 S Main Street Dayton, Ohio 45422
    Office Hours
    • Monday8:00am - 11:30am
      12:30pm - 4:00pm
    • Tuesday8:00am - 11:30am
      12:30pm - 4:00pm
    • Wednesday8:00am - 11:30am
      12:30pm - 4:00pm
    • Thursday8:00am - 11:30am
      12:30pm - 4:00pm
    • Friday8:00am - 11:30am
      12:30pm - 4:00pm
  • Contact - Phone Number : 937-225-4460
  • Introduction:

    An inspection report is a “snapshot” of the day and time of the inspection. On any other day, an establishment could have fewer or more violations than noted on the day of the report.

  • Contact - Email: /contact

Online Inspection Reports

An inspection report is a “snapshot” of the day and time of the inspection. On any other day, an establishment could have fewer or more violations than noted on the day of the report.

Online Inspection Reports
Reibold Building
117 S Main Street Dayton, Ohio 45422
Office Hours
  • Monday8:00am - 11:30am
    12:30pm - 4:00pm
  • Tuesday8:00am - 11:30am
    12:30pm - 4:00pm
  • Wednesday8:00am - 11:30am
    12:30pm - 4:00pm
  • Thursday8:00am - 11:30am
    12:30pm - 4:00pm
  • Friday8:00am - 11:30am
    12:30pm - 4:00pm

Food Operations Inspection Services

Depending on the type of facility, inspections occur unannounced, one to four times per year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the facility needs extra guidance/monitoring.

Restaurants and food establishments are inspected for compliance with Ohio’s Uniform Food Safety Code, including proper food storage, handling, preparation and serving. Food Code violations are broken down into two categories: critical and non-critical.

a group of people walking

School Building Inspection Services

Inspections of K-12 school buildings occur twice a year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the operation needs extra guidance or monitoring.

Operations are inspected through non-regulatory means for the environmental health of the children and staff in Montgomery County schools. There are no violations, only recommendations or notations on these reports.

a group of people walking

Hotel or Motel Inspection Services

Inspections of hotel or motel operations occur unannounced twice a year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the operation needs extra guidance or monitoring.

Operations are inspected for compliance with a Montgomery County regulation, including general cleanliness and sanitation of the sleeping rooms.

a group of people walking

Body Art Inspection Services

Inspections of body art and tattoo operations occur unannounced, once a year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the operation needs extra guidance or monitoring.

Operations are inspected for compliance with Ohio’s Body Art Laws and Rules, including the artist being properly trained, the facility being clean and sanitary and the equipment in good repair.

a group of people walking

RV Park or Campground Inspection Services

Inspections of campground and RV Park operations occur unannounced twice a year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the operation needs extra guidance or monitoring.

Operations are inspected for compliance with Ohio’s Campground Laws and Rules, including the general sanitation and safety of the operation and proper disposal of wastes.

a group of people walking

Correctional Facilities Inspection Services

Inspections of correctional facilities or institutions occur twice a year, as well as complaint and follow-up inspections. An inspector may also choose to conduct additional inspections throughout the course of the year if they feel the operation needs extra guidance or monitoring.

Operations are inspected through non-regulatory means for the environmental health of the inmates in Montgomery County facilities. There are no violations, only recommendations or notations on these reports.

a group of people walking

Frequently Asked Questions

Both critical and non-critical violations are shown on inspection reports. The corresponding food code and observations are listed with each violation so residents understand what is required to correct the problem. This information will help residents better understand Ohio’s Uniform Food Safety Code and what is done locally to enforce it. General comments about the facility may also be indicated on the report.

On the inspection report you may see two types of ink or colors used. Black ink shows the form and what the appropriate code summarizes as a violation. The color blue reflects what the inspector saw at the facility that day and is specific to that inspection. Blue color may show both positive and negative comments by the inspector.

Different abbreviations and terms may be used on the reports and are explained below:

  • Prep = (Preparation) Food was observed in the preparation stages.
  • PHF or TCS = Potentially Hazardous Food or Time/Temperature Controlled for Safety Food. A potentially hazardous food or time/temperature controlled for safety food is a food that is natural or synthetic that requires temperature control. PHF/TCS includes a food of animal origin that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; or cut melons. Examples: cooked carrots, beef, chili, soups, deli meats, or chicken.
  • RTE = (Ready to Eat) A ready to eat food is any food in a form that is edible without washing, cooking, or additional preparation and that can be reasonably expected to be eaten in that form.
  • F = (degrees Fahrenheit) Fahrenheit is a unit of measurement for temperature.
  • Temp = (Temperature taken) A temperature of food or air was taken.
  • PIC = (Person In Charge) A person in charge is required in all licensed facilities during hours of operation.
  • CCP = (Critical Control Point) A Critical Control Point is a type of inspection conducted for Risk Level 4 facilities.
  • Ambient = (Ambient Air) The air around the food in a refrigerator.
  • Cooler = (Cooler) This is the same as refrigerator.

Many problems found during an inspection are non-critical, do not pose an immediate public health threat, and can be corrected while the inspector is on-site.

Critical violations are more likely than other violations to contribute to food contamination, illness, or an environmental health hazard. Examples include food obtained from an unsafe source, inadequate cooking, improper holding, contaminated equipment, and poor personal hygiene. Critical violations may require additional follow-up from the inspector to ensure the problems are corrected properly.

In rare occasions, it may be necessary to close a restaurant or other food service operator due to an imminent health hazard. An imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, the onset of an apparent food borne illness outbreak, a gross unsanitary occurrence or condition, or other circumstance that may endanger public health.

If you encounter a problem or have a concern while visiting a retail food establishment or food service operation, tell the manager and ask that it be corrected. If you are not satisfied with the response, or if you have a suspected food-borne illness to report, contact our office immediately at (937) 225-4460.

Please note that Public Health only accepts complaints associated with facilities located within Montgomery County (excluding the city of Oakwood).

Inspectors also investigate potential food-borne illness outbreaks within Public Health’s jurisdiction. The goal of the investigation is to determine the source of the disease and how it is being spread. In turn, this information allows public health officials to provide the public with precautions and/or effectively eliminate the source of an outbreak. The investigation process includes:

  • confirming the diagnosis
  • verifying the disease
  • locating affected persons and providing them with information about the disease
  • looking for potential common modes of transmission among affected persons
  • confirming the original source of the disease
  • providing the public with information about the disease, along with prevention measures