Types of Inspections Hero

Inspection Information

Inspection results for compliance are based on the types of violations observed. Some are more serious than others and have been shown to cause the most cases of foodborne illness (Violations 1 - 35).  

Of these 35 violations, 15 are called CDC risk factors. These 15 violations are the top causes of foodborne illness. Other violations are general sanitation and physical facility infractions that may have an indirect result for foodborne illness if left uncorrected.


Inspections with less than 8 of Violations 36 - 58 and less than 11 of Violations 1 - 35 are compliant with Food Code regulations. All Violations 1 - 35 must be corrected on site or within 24 hours.


During an inspection there are three ways in which a facility can fail to be compliant with Food Code regulations:

  • Total of 5 or more of Violations flagged with “*” (CDC Risk Factors)
  • Total of 11 or more of Violations 1-35.
  • Total of 6 or more of Violations 1-35, plus 8 or more of Violations 36-58.

CDC Risk Factor Violations

  • (2) Person in Charge/Demonstration on Knowledge
  • (4) Ill Workers
  • (5) Hands Clean & Washed
  • (7) Proper Handwashing/No Barehand Contact with Ready-to-eat Foods
  • (8) Approved Sources
  • (9) Food Unadultered/Good Condition
  • (10) Required Records
  • (11) Food Properly Separated & Protected
  • (17) Proper Cooking Temperatures
  • (18) Reheating Temperatures
  • (19) Cooling Temperatures
  • (20) Hot Holding Temperatures
  • (21) Cold Holding Temperatures
  • (23) Time as a Control
  • (24) Partial Cooking Methods

Actions Taken

Depending upon the conditions observed during the time of inspection, several enforcement actions may be taken.

Voluntary Closure

Under extreme unsafe and unsanitary conditions, the operator is asked to close the facility.  Under Voluntary Closure they may reopen as soon as the condition(s) is corrected and upon notifying the health department.  A compliance inspection will be conducted by the health department to confirm the conditions no longer exist.  These conditions may be due to some of the following:

  • Extreme unsanitary conditions
  • Extreme pest infestation
  • Water supply not adequate
  • Critical pieces of food equipment not functioning properly

Summary Suspension

When an imminent health hazard exists that cannot be corrected within a reasonable time period, the health department immediately closes the facility.  These conditions include, but are not limited to, the following:

  • Sewage backup into the facility
  • Insufficient refrigeration or hot hold storage equipment
  • Evidence of pests in food or on food preparation surfaces
  • Interruption of safe, potable water
  • Foodborne disease outbreak linked to the facility
  • Interruption of electrical service for more than 4 hours
  • Severe structural damage
  • Employee working with Salmonella species, Shigella species, Shigatoxin-producing E.coli 0157:H7, or Hepatitis A
  • Other imminent hazards as determined by the health department

A facility who has had their license summary suspended can submit a written request for a re-inspection within 24 hours.  If the reason(s) for the suspension no longer exists, their license or permit can be immediately reinstated.  If the facility does not feel that the suspension was warranted, they can submit a written request for a hearing before the Director of the Health Department.

Revocation Notice

This notice is issued to a facility that has had three consecutive non-compliant inspections or chronic repeat priority foundation violations.The facility may request a hearing within 10 days before the Director of the Health Department to determine if the revocation was warranted. If no hearing is requested by the end of 10 days, the food establishment license is revoked and the facility may no longer operate. If the facility feels there is an error made by the Director in the enforcement of the Code, an appeal can be made to the Tulsa Food Advisory Council within 10 days of receiving the Director’s decision. The hearing panel may decide to uphold the revocation, temporarily suspend the license, place the facility on probation or take no action.  Either party may appeal the hearing panel's decision to the City Council.

Self Inspection

This document is provided to the operator as a tool for them to conduct their own daily food safety inspections to help ensure they are meeting code requirements

Reinspection Within

This is marked when a facility is in non-compliance and indicates that a compliance inspection will occur within the specified time period.

Follow-Up Notice

This notice is issued to the facility when, after an inspection is complete, there still exits priority violations that cannot be corrected during the inspection.  The operator must make the correction within 24 hours, indicate action taken on the Notice form, and return it to the Health Department.


Warnings are issued as a firm reminder that if current conditions continue or occur on subsequent inspections that misdemeanor citations may be issued.


This indicates that misdemeanor citations were issued to the facility for repeat violations.  Depending on the municipality, the fine may be up to $1200 per offense. Other penalties may be issued at the discretion of the presiding judge, for repeat offenders.

Types of Inspections

Several types of inspections are conducted in food establishments. This is based on the priority of the establishment, previous inspection results and complaints received by consumers.


Most inspections fall into this category. Inspections are unannounced and occur at a frequency based on the priority rating of the establishment. High priority facilities receive a minimum of four routine inspections per year, Medium priority facilities receive a minimum of two inspections per year and Low priority facilities receive a minimum of one inspection per year.

Follow-up (Compliance)

These types of inspections occur after a facility has been placed in non-compliance from a previous inspection.  They take place within two weeks from the initial inspection depending on the severity of violations observed.

New Establishment

This is an opening inspection where the facility receives licensure and the ok to begin food service operations.


This inspection is conducted as the result of a complaint received by THD. It is unannounced and typically focuses on the issue complained upon, but a complete investigation does occur. The issues are discussed with management.


These are inspections usually conducted during the construction phase of food establishments. It ensures that the physical facility requirements of the establishment are being met. 

Types of Violations

1) Priority:Items are proven measures that are directly linked to the elimination, prevention or reduction of hazards associated with foodborne illness.

2) Priority Foundations:Items incorporated specific actions, equipment or procedures to control risks factors that contribute to foodborne illness.

3) Core:Items related to general sanitation and maintenance, equipment design and maintenance, and physical facilities and structures.

Enforcement actions taken at the facility are also indicated on the site.

We provide inspection results over a period of time which better reflects the overall status of the facility. Inspections are given in chronological order with the most recent inspection first. The data is updated once a month so it is suggested that you return to the site to view any updates.