Food Service and Retail Food Inspection Information
Establishments are categorized based on their risk. High risk establishments are inspected more frequently, two to three times annually. Typically, food poisoning onset is 8-72 hours, and this program is designed to prevent occurrences.
Any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a restaurant could have more or fewer violations. An inspection may not be representative of the overall, long-term cleanliness of an establishment. At the time of the inspection, violations are recorded, but are often corrected on-the-spot prior to the inspector leaving the establishment.
For details on where and when to take the Food Handler class please check here.