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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 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.

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.