What is St Mary School's health inspection score?

St Mary School has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was St Mary School last inspected?

St Mary School was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does St Mary School have?

St Mary School has 50 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is St Mary School safe to eat at?

Yes, St Mary School has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does St Mary School serve?

St Mary School serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

St Mary School

Name: St Mary School
Address: 2845 ERIE AV, Cincinnati, 45208
Rating: 88

2845 ERIE AV, Cincinnati

Last Inspected: 12/17/2025

▲Improving

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0Excellent

American•OVER-THE-RHINE

Ranked #106 of 293 in OVER-THE-RHINEBetter than 17% of american restaurants

Improving

8 inspections

Last: Dec 17, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

6.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

2845 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

May 2024

1 inspections

9 basic

May

Oct 2024

1 inspections

11 basic

Dec 2024

3 inspections

8 basic

Dec

Sep 2025

1 inspections

14 basic

Nov 2025

1 inspections

8 basic

Nov

Dec 2025

1 inspections

Inspection History

8 records on file

5 Routine3 Complaint

Dec 25

Routine InspectionLatestClean

No violations

100/100inspection score

Nov 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

6.4(K)6.4(K) - Controlling Pests−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
4.4(G)4.4(G) - Warewashing equipment: Cleaning Agents−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−16 pts

Sep 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.1(A)7.1(A) - X. Chemical - Storage: Separation−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.4(G)(2)3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage−2

Base deductions−28 pts

Dec 24

Complaint Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(K)6.4(K) - Facilities: Pest control:−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−4 pts

Dec 24

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.4(K)6.4(K) - Facilities: Pest control:−2

Base deductions−2 pts

Dec 24

Complaint Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(K)6.4(K) - Facilities: Pest control:−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−10 pts

Oct 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
2.1(A)2.1(A) - I. Employee Health - Management and personnel: employee health−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
4.8(E)(2)(a)(b)4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−22 pts

May 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(L)6.4(L) - Facilities: Removing pests:−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.1(L)3.1(L) - V. Food from Approved Source - Package Integrity−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−18 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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