Improper food handling practices can cause food-borne illness. Food premises inspections and risk assessments focus on food preparation practices of food handlers and the identification of critical hazards or critical control points. Sanitation, maintenance and equipment are also assessed during routine inspections.  Our emphasis is on education and communication with operators through inspections, direct contacts and newsletters.

Important Information about Food Premises Reports

The information posted on this site about inspections is valid only at the time of the report.  Conditions are subject to change, and inspections are part of a process of continuous improvement.

Updated information is posted to this site as often as possible.  This site may not reflect any changes made to correct the hazards identified or any new hazards that may occur subsequent to the time of the last assessment or inspection.  In addition, there may be errors or omissions in the information.

Visitors to this site should not interpret the status of a particular facility based on only one report.  While every effort is made to keep the information up-to-date and ensure that it is accurate, the Health Department is not responsible for discrepancies between information posted here and the actual inspection reports provided to the establishment and maintained on file at the Health Department.