Results of Inspections Hero

Results of Inspections

Inspection Results Are Available For You to View

We encourage you to read the following so you will be better informed about the inspection process.

As a service to the public, restaurant inspections are provided on this site as an opportunity to share information which may assist the consumer in being well-informed as to conditions observed on the day of inspection.

Keep in mind that these inspections are only a "snapshot in time" and reflect the conditions observed on that particular day. On any given day, these conditions can go from good to bad or bad to good within a matter of a few minutes.

Inspections are conducted based on several criteria. Each facility is given a priority rating, which determines the frequency of routine inspections. Follow-up inspections are done within two weeks if the previous inspection failed.

Inspection violations are placed into three categories: CDC risk factors (priority violations), Other Violations Shown to Cause Foodborne Illness (priority foundation violations) and General Sanitation and Physical Facility Violations (core violations).

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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.