The most recent inspection on file for The Gardens of St Francis took place on February 4, 2026. Across the 10 inspections published by the Ohio Department of Health, surveyors cited 5 deficiencies.
A deficiency is a rule the surveyor found the facility was not meeting. Ohio inspects against two rule books at once, so most findings carry a federal code and an Ohio code for the same problem; each is counted once here, the way the state counts it. Correction dates are the state's confirmation that the issue was fixed.
This report reproduces what Ohio publishes and nothing else. Of the 10 inspections listed, the state publishes the surveyor's written findings for 3; for the other 7 it publishes only the date, the type of visit and the number of deficiencies - 7 of which found none.
Facility Details
Inspections
10 on file · 5 deficienciesFebruary 4, 2026Licensure survey2 deficiencies▼
R-0559Procure, store, prepare, distribute and serve foods▼
Based on observation, staff interview, and facility policy review, the facility failed to ensure holding meal temperatures were obtained prior to meal service. This had the potential to affect all 14 (#28, #29, #30, #31, #32, #33, #34, #35, #36, #37, #38, #39, #40, and #41) residents in the memory care unit. In addition, kitchen staff failed to use proper hand hygiene practices. This had the potential to affect all residents. The facility census was 32.
Findings include:
Observation of the lunch meal service on 02/04/26 revealed the food items served did not have temperatures obtained after the food was initially cooked. No temperatures were obtained after the items were stored in the hot box for transportation or prior to serving the residents.
Interview on 02/04/26 at 11:10 A.M. with Cook #200 revealed meals temperatures are only obtained when the meal comes out of the oven and not prior to transportation of the third floor memory care unit. Cook #200 stated after the meal is cooked the food is placed in a hot box then just prior to the meal service the food is transported to the third floor.
Observation on 02/04/26 at 12:13 P.M. revealed Dietary Aide #202 transport the lunch meal in food pans to the third floor serving station. Dietary Aide #202 and Dietary Manager #233 placed the hot food pans in the serving station. Dietary Manager #233 began serving resident meals. The hot food items temperatures were not obtained prior to meal service.
Observation on 02/04/26 at 12:14 P.M. revealed Dietary Manager #233 don gloves for meal service. No hand washing had occurred. At 12:17 P.M. Dietary Manager #233 changed the gloves during meal service and did not wash hands.
Observation on 02/04/26 at 12:22 P.M. revealed Dietary Aide #202 change gloves without washing her hands.
Interview on 02/04/26 at 12:28 P.M. with Dietary Manager #233 verified lunch meal items temperatures were not obtained upon arrival to the third floor and no hand washing by staff had occurred prior to applying gloves for meal service.
Review of policy, Food Temperatures, dated 02/04/26, verified the temperatures of all food will be taken and properly recorded prior to service of each meal. Temperatures should be taken periodically to assure hot foods stay above 135 degrees Fahrenheit after cooking, unless it is an items which is to be rapidly cooked to below 41 degrees Fahrenheit and reheated to at least 165 degrees Fahrenheit prior to service. Temperatures should be taken periodically to assure hot foods stay above 135 degrees and cold food stay below 41 degrees during the holding and plating process and until food leaves the service area.
Review of policy, Hand Washing, dated 02/04/26, verified hands and exposed portions of the arms should be washed immediately before engaging in food preparation including before donning disposable gloves for working with food and after gloves are removed.
R-0615Fire drill requirements▼
Based on review of fire drill documentation, staff interview, and review of facility policy, the facility failed to ensure residents were evacuated on all shifts, alarms were activated within 12 hours of a silent alarm, and third shift fire drills were completed quarterly. This had the potentially to affect all residents. The facility census was 32.
Findings include:
Review of fire drill documentation, dated February 2025 to January 2026, revealed third shift fire drills were completed on March 2025, June 2025, September 2025, and January 2026. The documentation revealed third shift fire drills did not have any resident evacuations and all third shift fire drills were coded announcements/silent alarms. No alarm was activated within 12 hours of the silent alarm was documented. Additionally, no third shift fire drill was completed the fourth quarter (October to December) of 2025.
Interview on 02/04/26 at 10:15 A.M. with Maintenance Director #243 verified no third shift fire drills included resident evacuations, audible alarms with verified receipt was not completed within 12 hours of a silent alarm, and there was no third shift fire drill the fourth quarter of 2025.
Review of policy, Fire Drills, dated 02/04/26, verified fire drills will be conducted monthly on rotating shifts under varied conditions and will be unannounced. Fire drills shall include the transmission of a fire alarm signal and simulation of emergency fire conditions. When drills are conducted between 9:00 P.M. and 6:00 A.M. a coded announcement shall be permitted to be used instead of audible alarms.
October 6, 2025Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
July 21, 2025Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
July 8, 2025Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
June 3, 2025Complaint survey · listed in Ohio's index; no findings report publishedNo deficiencies▼
Resident Satisfaction
2025-2026 surveyOhio interviews residents directly and publishes the results by area. Scores run from 0 to 100.
| Area | This facility | |
|---|---|---|
| Care and services | 92.9 | |
| Caregivers | 74.7 | |
| Environment | 93.8 | |
| Facility culture | 78.2 | |
| Meals and dining | 73.2 | |
| Moving in | 92.9 | |
| Spending time | 70.6 |