How to Read Your Restaurant's Health Inspection Score

Health inspection reports are public record in every state. In many cities, they're posted on the restaurant's door, searchable online, or published in local newspapers. But knowing what the numbers and letter grades actually mean — and which violations are serious versus minor — requires some context.

Here's how to read a health inspection report like a professional.

The Two Main Grading Systems

States use different systems to communicate inspection results. The two most common are:

Letter Grade System

States like California, New York, and North Carolina use an A/B/C letter grade system. The grade is calculated from a point-based inspection, then converted to a letter:

• A (90–100 points): Excellent — the establishment meets all or nearly all requirements
• B (80–89 points): Good — some violations were found but the establishment is generally safe
• C (70–79 points): Adequate — significant violations were found; reinspection required
• Below 70: Failing — in many jurisdictions this triggers immediate closure or reinspection before reopening

Where letter grades are required to be posted (California, NYC, etc.), an A grade is typically displayed in the window. A B or C grade must also be posted.

Numerical Score System

Other states use a straight numerical score, often on a 100-point scale where deductions are made for violations. The number of points deducted per violation depends on its severity.

Critical vs Non-Critical Violations

This is the most important distinction in any inspection report. Violations are classified by how directly they relate to foodborne illness risk.

Critical Violations (also called Priority Items)

These directly contribute to foodborne illness risk and carry the highest point penalties. Examples include:

• Food held at improper temperatures
• Evidence of pests (rodents, cockroaches)
• No Certified Food Protection Manager on-site
• Bare-hand contact with ready-to-eat food
• Improper cooling of cooked foods
• Sewage backup or unsafe water supply
• Inadequate sanitizer concentration

Critical violations typically deduct 3–5 points each in point-based systems. In some jurisdictions, a single critical violation can trigger a mandatory reinspection regardless of the overall score.

Non-Critical Violations (Priority Foundation and Core Items)

These are conditions that could lead to future problems or indicate maintenance issues, but don't represent an immediate health hazard. Examples include:

• Missing date labels on some products
• Minor equipment maintenance issues
• Improper storage of non-food items
• Missing consumer advisory for undercooked proteins
• Handwashing sink not properly stocked (but not completely unavailable)

Non-critical violations typically deduct 1–2 points each.

How to Find Inspection Reports

Most health department inspection records are available online. Here's how to find them:

• County health department websites — search for "[your county] health department restaurant inspections"
• State health department portals — many states have statewide searchable databases
• Third-party sites — sites like Yelp now display health inspection scores in some cities; local newspapers often publish inspection results
• Public records requests — if a jurisdiction doesn't publish online, you can request inspection reports as public records

What to Look For When Reading an Inspection Report

Look at the pattern, not just the score

A single B grade tells you less than the pattern over multiple inspections. An establishment that consistently scores in the 90s with occasional minor violations is very different from one that alternates between A and C grades. Most health department websites show inspection history going back several years.

Focus on critical violations

One critical violation for temperature control is more concerning than five non-critical violations about equipment maintenance. Pay attention to what was cited, not just the score.

Check whether violations were corrected on-site

Inspection reports often note whether violations were corrected during the inspection. An establishment that corrects issues immediately when pointed out is demonstrating good food safety culture, even if points were deducted.

Look for repeated violations

The same violation appearing in multiple consecutive inspections is a red flag. It suggests the establishment isn't taking corrective action seriously.

What Triggers a Closure?

Immediate closure (also called an emergency suspension) is reserved for the most serious conditions that present an imminent public health hazard:

• Active pest infestation (live rodents or cockroaches observed)
• Sewage backup affecting food preparation areas
• No safe water supply
• Power failure affecting refrigeration
• Imminent fire hazard
• Evidence of serious contamination

A low inspection score alone rarely triggers immediate closure — inspectors use professional judgment and consider the overall context. However, a score below the jurisdiction's passing threshold typically requires a reinspection within a specified timeframe (often 10–30 days).

For Restaurant Operators: How to Prepare for Inspections

The best way to prepare for a health inspection is to run your establishment as if an inspector is always present. Specific preparation steps:

• Conduct internal "mock inspections" using your state's inspection form (most are publicly available)
• Ensure your Certified Food Protection Manager's certificate is current and posted
• Check all refrigeration temperatures before opening each day and log the results
• Verify sanitizer concentrations at the start of each shift
• Review date labels in all coolers daily
• Keep pest control records and service logs accessible