How often are restaurants graded?

In years past, restaurants were inspected four times per year. Beginning in 2007, a major change recognized that some businesses did not require inspections that often because of the nature of their menu and complexity of the food operations. Inspection frequency is now based on risk factors that require anywhere from 4 inspections to 1 inspection per year. These risk factors are based on cooking temperature, holding temperature, approved food sources and food handling practices that are essential for preventing foodborne disease.

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1. What do I need to do if I want to open a restaurant or business that sells food?
2. How are restaurant grades determined?
3. How often are restaurants graded?
4. Does everyone working in a restaurant have to wear gloves?
5. Do I need a permit from the Health Department to serve ice cream or to open a bakery?
6. I want to sell food at a street event. What is required?