Restaurant inspections
Restaurant inspections by violation
- Non-food contact surface improperly constructed 14,653 11%
- Not vermin-proof 10,415 8%
- Mice 8,645 7%
- Improper plumbing 5,929 5%
- Food not protected from contamination 5,709 4%
- Flying insects 5,531 4%
- Cold food held above 41°F 5,479 4%
- Signs not posted 4,912 4%
- Improper use of utensil 4,494 3%
- Hot food not held at or above 140°F. 4,180 3%
- Inadequate lighting - bulb 4,130 3%
- Toilets not maintained 4,126 3%
- Improper hand washing facility 3,640 3%
- Personal cleanliness inadequate 3,118 2%
- No accurate thermometer 2,916 2%
- Food contact surface not washed 2,892 2%
- Improper plumbing 2,703 2%
- Food contact surface not maintained 2,681 2%
- No immersion basket 2,561 2%
- No Food Protection Certificate 2,512 2%
- Roaches 2,467 2%
- Inadequate lighting - fixture 2,152 2%
- Improper use of pesticide 2,034 2%
- No stem-type thermometer 1,721 1%
- Spoiled food 1,634 1%
- Single service item reused 1,501 1%
- Wiping cloths improperly stored 1,486 1%
- Inadequate garbage handling 1,339 1%
- Expired milk 1,260 1%
- Other general violation 1,188 1%
- Rats 1,162 1%
- No utensil 1,116 1%
- No Food Protection Certificate 1,029 1%
- Dented can 853 1%
- Smoking. eating or drinking during food preparation 735 1%
- Permit not conspicuously displayed. 651 0%
- Improper thawing 629 0%
- Food not cooled properly 606 0%
- Cross-contamination 601 0%
- Improper ventilation 548 0%
- Permit not available 501 0%
- General 437 0%
- No stem-type thermometer 352 0%
- Defective / improper use of dishwasher 347 0%
- Trans fat food served 295 0%
- No utensil washing facilities 284 0%
- Live animal 260 0%
- No work place smoking policy 239 0%
- Washing utensils in water below 170°F 220 0%
- Failure to inform violator. 194 0%
- Caloric content not posted on menus, menu boards or food tags. 161 0%
- Ashtray present in smoke-free area 135 0%
- Unauthorized frozen dessert 123 0%
- Insufficient handling of potentially hazardous foods 113 0%
- Insufficient handling of potentially hazardous foods 104 0%
- Toilets not provided 93 0%
- Facility Design 92 0%
- Food Protection 92 0%
- Unapproved shellfish 79 0%
- Unapproved food 73 0%
- Hot food not reheated properly 69 0%
- Administration other 68 0%
- Nuisance 64 0%
- Nutrition fact labels not maintained 64 0%
- Improper labeling of toxic chemical 59 0%
- Unauthorized frozen dessert 54 0%
- Aisle or workspace inadequate 42 0%
- Food not cooked to proper temperature 40 0%
- Food service in sleeping or living area 39 0%
- Bad eggs 38 0%
- Permit not available 35 0%
- Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands. 33 0%
- Unapproved shellfish 30 0%
- Posted caloric content on the menu(s), menu board(s), food tag(s) or stanchions 25 0%
- Caloric content range (minimum to maximum) not posted on menus and or menu 24 0%
- Personal Hygiene and other food protection 22 0%
- Specific caloric content or range thereof not posted on menus, menu boards or 22 0%
- Damaged/ rusted can 21 0%
- Food contact surface improperly made 21 0%
- Improper labeling of toxic chemical 18 0%
- Improper sewage disposal 16 0%
- Document issued by the Board, Commissioner or Department unlawfully reproduced or altered. 14 0%
- Harmful, noxious gas or vapor detected. CO > 13 ppm. 13 0%
- Interference with officer 13 0%
- Food worker prepares food or handles utensil when ill with a disease transmissible by food, or have exposed infected cut or burn on their hand. 11 0%
- "Smoking Permitted" and/or "No Smoking" sign not conspicuously posted. Health warning not present on "Smoking Permitted" sign. 11 0%
- Food not cooled in proper time period 10 0%
- No refrigerator or hot holding equipment 10 0%
- Nuisance 10 0%
- Bad eggs 8 0%
- Improper cooking of poultry 8 0%
- Raw food not properly washed prior to serving 8 0%
- Food not cooled in proper time period 6 0%
- Inadequate potable water system 6 0%
- No refrigerator or hot holding equipment 5 0%
- Failure to comply with order 4 0%
- Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste. 3 0%
- N/A 3 0%
- Other/Employee in separate smoking room. 3 0%
- Meat. etc. raw or undercooked 2 0%
- Notice of the department or Board mutilated, obstructed, or removed. 2 0%
- Precooked food not heated to 140°F 2 0%
- Precooked potentially hazardous food from commercial food processing establishment that is to be heated, is not heated to 140°F within 2 hours. 2 0%
- Unprotected potentially hazardous food re-served. 2 0%
- Canned food product observed swollen, leaking, rusted, severely dented. 1 0%
- Failure of event sponsor to exclude vendor without a current valid permit or registration. 1 0%
- Food contact surface not properly maintained or not washed, rinsed and sanitized after each use and following any activity when contamination may have occurred 1 0%
- Food Source 1 0%
- Food Temperature 1 0%
- Food worker prepares food or handles utensil when ill with a disease transmissible by food, or have exposed infected cut or burn on their hand. 1 0%
- N/A 1 0%
- Properly enclosed service/maintenance area not provided. 1 0%
- The original nutritional fact labels and/or ingredient label for, or acceptable manufacturer's documentation for a product containing oil, shortening or margarine is not maintained on site. 1 0%
- Tobacco vending machine not visible to the operator, employee or agent. 1 0%
- Unpasteurized milk or milk product present. 1 0%
- Unpasteurized milk or milk product present. 1 0%
- Use of vendor lacking a permit 1 0%