Food Inspection Reports | Tacoma-Pierce County Health Department

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What you need to know about where you get your food.

We inspect food establishments 1 to 4 times a year based on risk. We show the past 2 years’ inspection history on this site. You can find reports online after 24 hours.

View inspection reports.

Inspection types

• Routine: These are unannounced. They cover all items in the regulation.
• Follow-up: These happen after a routine inspection that finds 35 or more critical violation points.
• Pre-opening: Scheduled after a required closure, facility makes changes, or new permit is issued.
• Change of ownership: These happen when a facility changes ownership.
• Compliance: Occurs after we require changes to a facility or its processes. 

Violation types

Critical violations (red): These are likely to cause foodborne illness. Examples include:

• Improper cooking of food.
• Poor temperature control.
• Improper handwashing by staff.
• Bare-hand contact with food.

Non-critical violations (blue): These could lead to critical violations if not set right. Examples include:

• Improper cleaning of equipment and utensils.
• Maintenance needed.