Restaurant Inspection & Business Search
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Commonly Asked Questions
- How do I register my business?
- What is a restaurant inspection?
- What is the difference between a Red and a Green Sticker?
- How often are restaurants inspected?
- How do I report a Food Born Illness?
What is a restaurant inspection?
Routine inspections
at food establishments are a "snapshot" of
food safety operations on the particular day they are done.
Critical and non-critical violations are recorded on an inspection
form. Critical violations are factors that have been identified
as items that could potentially cause a food borne illness.
Most critical violations are typically corrected on the spot.
However, some critical violations require additional time
for compliance. If an establishment has one critical violation
in a particular visit, they are placed ON NOTICE. They are
given a specific time frame to correct the violation. If
they correct it, they are taken off Notice. If they have
not corrected the critical violation, they are downgraded.
If they have four (4) or more critical violations in one
visit, we issue a DOWNGRADE or pursue more severe enforcement
action, depending on the situation.
What is the difference between a Red and a Green Sticker?
All food service establishments must display the current grade
sticker in a visible location. You will typically see the grade
on the front door at eye level or lower. Some food service establishments
with drive-thrus display the grade on their outside menu board
as well.
If you see a green approved sticker, it means that a food service establishment received a passing grade at their last inspection from the food safety specialists. It means they have demonstrated skills and knowledge that create a safe and sanitary food service environment.
If you see a red unsatisfactory sticker, it means that the food service establishment failed a routine inspection and has been downgraded. Several factors contribute to a downgrade. The food service establishment either had four or more critical violations in one Health Department visit or a repeat of a critical violation from a previous inspection.
Food service establishments can still operate with a red sticker; however, downgraded food service establishments have ten (10) days to contact us for a reinspection before we suspend their operating permit. Most food service establishments correct the critical violations and contact us within 24 hours. If a food service establishment is downgraded more than 3 times in a three-year period, their permit is immediately suspended.
How often are Restaurants Inspected?
It depends
on the risk factors at a particular food service establishment.
Food safety specialists are constantly on the look-out for those
clues that help to categorize food related businesses into a High,
Medium, or Low risk category. After a full assessment of an eating
establishment, Food safety specialists fill out a form that helps
to clarify the risk factors and determine how often their establishment
is inspected. However, don't be alarmed when we refer to "risk".
A high-risk food service establishment simply means it falls into
a category that would require at least three (3) inspections per
year. Hospitals, nursing homes, schools and day care centers are
just a few examples of food operations that could be identified
as High Risk.
Fast food operations are typically in a medium risk category and are inspected at least twice per year. Bars, convenience stores, snack bars and some low complexity food service establishments are in a low risk category and are inspected once per year.