Our mission is to protect the health of all food service customers. Inspection reports are meant to assist the public in being a well-informed food service consumer.
Keep in mind any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a retail food establishment could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. At the time of the inspection, violations are recorded but often are corrected on the spot, prior to the inspector leaving the establishment.
Retail food establishments are normally scheduled for one to three inspections per year, depending on the complexity of the menu, how much food is made from raw products, how much food is made in advance rather than cooked-to-order, whether there has been a suspected or confirmed food-borne illness outbreak or enforcement action, and if the restaurant serves a highly susceptible population.