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Environmental Health Division

The Environmental Health has the responsibility for enforcing all city ordinances, state statutes and Baord of Health regulations relating to environmental health issues in Youngstown.

One of the primary objectives of the Environmental Health's mission is education. Whether it be the food service worker, the grocery clerk, the pool operator, or the pet sales person, the more educated they are in their specialty, the less likely they will use unsafe practices.  


Mosquito and West Niles Virus Control

The goal of this program is to reduce the public’s exposure to dangerous mosquitoes through control of mosquito larvae and selective spraying to kill adult mosquitos.  West Nile virus became a serious threat in 2001-2002, and the Health District responded to this threat by continuing long-standing mosquito control activities including larvaciding, trapping and shipping of mosquitoes (to test for infection), and adult mosquito spraying.



Animal Bites


The goal of this program is to prevent or reduce the incidence of rabies. Animal bites almost alwasys require multiple Sanitarian visits to quarantince the offending animal and to verify the health, behavior and immunization status of the animal.

Rabies vaccine laden bait is distributed by air and ground in an attempt to immunize the local racoon population against rabies and thus limiting the spread. This baiting is done in May and September.

Charity Burial Program

This program provides burial services for indigent  individuals who have died in Youngstown but whose bodies are unclaimed and whose families are similarly indigent. At present there are fixed amounts provided for these services, as following: stillbirths-$50.00, live births to 10 years-$150.00, 10 years to adult-$300.00.

Foodborne Disease Investigation

A foodborne disease outbreak is identified when two or more persons have the same disease or have similar symptoms and there is a common food which has been ingested by such persons. In some outbreaks, one reported case constitutes an outbreak, i.e. botulism. When such reports come into the Health District, they are noted and an investigation is started. Interviews are held, suspect foods are identified and by statistical methods or by laboratory methods can be confirmed or presumed to be the cause of the outbreak.

Grocery Stores

Stores are checked regularly for cleanliness, outdated or damaged merchandise, temperature control and product handling.

Correctional Facilities

The Mahoning County Jail, Misdemeanor Facility and the Corrections Corporation of America, (CCA) private prison are all inspected for cleanliness, maintenance and repair of the buildings. The food handling practices in the kitchen, cleanliness and food temperatures are also inspected.


Youngstown’s two hospitals are regularly inspected for cleanliness, repair and maintenance, and food service. In addition, the facilities on each floor unit are monitored to assure that refrigeration temperatures are within limits and that any food items prepared in the hospital kitchen are kept separate from those brought in by staff or families of patients.


In order to maintain neighborhood integrity and standards, response to complaints ranging from high grass, to trash in yards or odors caused by accumulated animal droppings, is necessary. These complaints often require multiple visits to ascertain the problem, issue orders to remediate the situation.  Often many rechecks are necessary to be sure the problem has been corrected.


The Health District’s involvement starts before the restaurant is built or before any work is started on a building to be remodeled. Plans are submitted with menus and equipment lists. The plans are reviewed with an eye toward the menu to assure that the flow of work on a menu item can be handled safely. Equipment requirement, number and use of sinks, and surface finishes are also checked at this time. Much of the time spent in inspecting restaurants is used in educating operators and staff. All violations are explained and ways to correct the violations are explored. Under Ohio law, restaurants are to be inspected according to their designated class based upon their risk.

Much of the time spent in inspecting restuarants is used ineducating operators and staff. All violations are explained and ways to correct the violations are explored.

According to code 3701-21-25 Certification in Food Protection, at least one person in charge per shift of a newly licensed food service operation must be trained in food protection.

Under Ohio Law, restaurants are to be inspected according to their designated class.

Class of Restaurant Food Service Activities  Inspected per year

Class I


Offers for sale or sells: pre-packaged refrigerated or frozen potentially hazardous foods; coffee, self service fountain drinks; pre-packaged non-potentially hazardous beverages; pre-packaged non-potentially hazardous foods; or baby food or formula.


At least one standard inspections each licensing period. 

Class II


Handling, heat treating, or preparing non-potentially hazardous food; holding for sale or serving potentially hazardous food at the same proper holding temperature at which it is received; or heating individually packaged, commercially processed potentially hazardous foods for immediate service.


At least one standard inspections each licensing period.

Class III


Handling, cutting, or grinding raw meat products; cutting or slicing ready-to-eat meats and cheeses; assembling or cooking potentially hazardous food for immediate consumption, held hot or cold, or cooled; operating a heat treatment dispensing freezer; reheating in individual portions only; or heating of a product, from an intact, hermetically sealed package and holding it hot.


At least two standard inspections each licensing period.

Class IV


Reheating bulk quantities of leftover potential hazardous food more than once every seven days; or caterers or other similar food service operations that transport potentially hazardous food.

At least two standard inspections and two critical point inspections, and if applicable two variance reviews each licensing period.

*Critical Control Point inspection involves analyzing recipes and tracking potentially hazardous foods from the loading dock to the table, to assure all food is safe and wholesome.

Mobile Food Service Trailers

These are handled much the same way as other restaurants with the same inspections requirements as a Class I restaurant. Vending operations are very similar to restaurants. Temperature monitoring, cleanliness, and food handling procedures are examined to assure the safest methods are followed.

Rodent Control

The rodent control staff makes visits to educate, consult and, when appropriate, bait for rats. The Rodent Control Educator is state licensed to handle the rodenticides used in this program.


Schools are inspected twice each year to ensure that the facilities are clean and in good repair, in order not to hinder the learning experience. At this time, the cafeterias are also carefully inspected.

Swimming Pools & Spas

Swimming pools are inspected on a routine basis to assure that the pool water is safe. The PH or acidity, the chlorine content, clarity, hardness and dissolved solids are tested. Mechanical items such as the pump and filter, drains, pool apron, skimmers, number of life guards and first aid equipment are also checked at this time. Every year across the nation there are avoidable accidents and even death that cen be prevented if pool operators would just take to observe the safety lesions and spend the necessary dollars to repair the problems uncovered by the local health districts.

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