What you need to know about the places you eat.
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.
An unannounced inspection covering all items in the regulation.
A reinspection following a routine inspection with 35 or more critical violation points.
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.