The CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Food establishment inspections and risk assessments focus on food preparation practices of food handlers and the identification of critical hazards or critical control points. The sanitation of the facility and maintenance of equipment are assessed during routine inspections. (source: http://www.cdc.gov/foodborneburden/)

Please read the following notes prior to searching the inspection reports:

• These inspection reports are a snapshot of the violations occurring in the facility at the time the inspector was present.   The inspection report may not reflect the current condition of the establishment. 
• Priority and priority foundation violations (critical violations) that are able to be corrected immediately are done so at the time of inspection, since such violations may present a food safety risk to the public.
• If there are priority or priority foundation violations that cannot be corrected during the inspection (cooler needs a part for repair, food manager needs to take food safety course, etc.), the inspector then schedules a re-inspection (follow-up). An inspector may schedule a re-inspection even if the critical violations were corrected during the routine inspection. This would allow the inspector to assure compliance.  Re-inspections are usually scheduled 5 business days from the routine inspection.
• If violations are not corrected at the re-inspection, further actions are taken against the establishment until the violations have been corrected. Further actions include: citations, re-inspection fees, risk control plans, or, in rare circumstances, suspension of license.
• Preparing food properly and safely is key to preventing food-borne illness, whether meals are prepared by food establishment employees or by you at home.