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Food Inspection Reports

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What you need to know about where you get your food.

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: These are unannounced. They cover all items in the regulation.
  • Follow-up: These happen after a routine inspection that finds 35 or more critical violation points.
  • Pre-opening: Scheduled after a new permit is issued, changes are made, or a required closure.
  • Change of ownership: These happen when a facility changes ownership.
  • Compliance: Occurs after we require changes to a facility or its processes. 

Violation types

Critical violations (red): Likely to cause foodborne illness. Examples include:

  • Improper cooking.
  • Poor temperature control.
  • Improper handwashing.
  • Bare-hand contact.

Non-critical violations (blue): Could lead to critical violations if not corrected. Examples include:

  • Improper cleaning of equipment and utensils.
  • Maintenance needed.