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Food Inspection Reports

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What you need to know about the places you eat.

We inspect food establishments 1 to 4 times a year. We show the past 2 years' inspection history on this site. There is a 24-hour delay before an inspection is available.

View inspection reports.

Inspection types

  • Routine—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 handwashing.
    • 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.