Understanding Inspection Reports

Food establishments are routinely inspected one or two times a year, depending on the complexity of their menu.

To view a copy of a food establishment inspection report Click Here.

During the inspection process, the inspector looks for critical violations (red) as well as non-critical violations (blue).

Critical Violations (Red): Violations of the Food Code, if left uncorrected, are more likely than other violations to directly, contribute to food contamination, or foodborne illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. These problems can create environments that cause bacteria to grow and thrive, which can put the customer at risk for foodborne illness.

Non-Critical Violations (Blue): Violations not directly related to the cause of foodborne illness, but if uncorrected, could hinder the operation of the restaurant. The likelihood of foodborne illness in these cases is very low. However, if non-critical violations are not corrected, they could lead to critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance, or improper cleaning of equipment and utensils.

 
Locating Inspection Reports

Inspection reports can be viewed online, Click Here.

When searching for food establishment inspection reports, enter the establishment's name in the "Last Name" category, or enter the street name into the "Street Name" category.

 
Reading Inspection Reports
Please keep in mind the following when reading an inspection report:
  1. If there isn't information under the inspection that means that no deficiencies were found during the inspection.
  2. If any violations have occurred, violations will be either blue or red.
  3. Each violation has a point value, as well as a description about the regulation that was violated.
  4. Below the violation descriptions are comments from the inspector. The comments usually list the violation that occurred and how the violation can be corrected.