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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.
- 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.
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.