Frequently Asked Questions About Inspections How often are food service establishments inspected? Food establishments are inspected using a risk-based inspection system. Based on the complexity of the food preparation and the history of compliance, an establishment may be routinely inspected from one to three times per 12 month period. Other inspections may be conducted as needed. Are the inspections announced (scheduled)? No. Virtually all inspections (except for pre-opening inspections and training) are conducted on an unannounced basis. What is a critical violation? A "critical item" means a provision of the Code, that, if in non-compliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard. Are there different types of food inspections? Yes, there are several types of food inspections. Please see this list of food inspection types to learn more. Enforcement Actions The Health Department imposes the following types of enforcement actions: Suspension of Permit to Operate for Imminent Health Hazard: The permit is suspended and a directive is given to cease and desist using unsafe portions of the facility or the entire facility to ensure public health.
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