Food Establishment Inspection Reports

We inspect food establishments one to four times a year. We show the past two-year’s inspection history on this site. There is a 24-hour delay before an inspection is available.

View Inspection Reports

Inspection Types

An unannounced inspection covering all items in the regulation.

Follow-up Inspection
A reinspection following a routine inspection with 35 or more critical violation points.

Violation Types

Critical Violations (Red)
Violations likely to cause foodborne illness. Examples include:
  • Improper cooking.
  • Poor temperature control.
  • Improper hand washing.
  • Bare-hand contact.
Non-Critical Violations (Blue)
Violations if left uncorrected could lead to Critical violations. Examples include:
  • Improper cleaning of equipment and utensils.
  • Maintenance needed.