Results of Inspections Hero

Results of Inspections

Inspection Results Are Available For You to View

Restaurant inspections are provided here so that you can be better informed about the inspection process.  During inspections, food inspectors focus on assessing the degree of active managerial control that establishments have over contributing factors that directly relate to food safety concerns within retail and food establishments. The five food safety concern categories are referred to as foodborne illness risk factors and they include: 

  1. Food from Unsafe Sources
  2. Inadequate Cooking
  3. Improper Holding Temperatures
  4. Contaminated Equipment
  5. Poor Personal Hygiene

We hope that these inspection reports provide insight on conditions observed during the last inspection.  As you review inspections, please keep in mind that the inspection reports capture only a "snapshot in time" and reflect conditions that were observed on that particular day. On any given day, establishment conditions can go from good to bad or bad to good within a matter of a few minutes.

Inspections are performed periodically to assess how well food establishments have incorporated specific actions or procedures into their operation to gain control over foodborne illness risk factors. When establishments take a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification they are more likely to achieve active managerial control which ultimately minimizes, eliminates, or reduces the possibility of foodborne illness risk factors occurring in their establishment.

During inspection, inspectors verify that the establishment makes immediate correction during inspection (CDI) so that consumers do not become sick or injured. Observations made on the day of the inspection, as well as information gained about the behaviors, activities, and procedures that occur at other times, allow inspectors to assess the strengths and weaknesses of the food safety management system that is in place.  Inspectors also inform establishments of inspectional findings both during, and at the conclusion of the inspection.  They also discuss strategies for achieving compliance in the future.  Follow-up activities occur within two weeks if the previous inspection failed.

Inspection violations are placed into three categories: (1) Priority items are proven measures that are directly linked to the elimination, prevention or reduction of hazards associated with foodborne illness; (2) Priority Foundation items that incorporate specific actions, equipment or procedures to control foodborne illness risk factors and (3) Core violations that relate to general sanitation & maintenance, equipment design & maintenance, and physical facilities & structures.

Food Inspection Search Options

In order to use the Quick search tool shown below,  type a Keyword then use the Filter to select from either Establishment Name, Address, or Zip Code before clicking Search.

There is an option to also use the Advanced search tool which provides additional filter options including precision, date range, establishment class, and (number of) results. The establishment class is the type of the establishment such as Bar, E3-School, Mobile Food Prep, etc.

To find additional contact information on an establishment please use other avenues.

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.