Restaurant inspections
Restaurant inspections by violation
- V34: Minor: Regarding floors 6,405 17%
- V33: Minor: Regarding cleanliness and sanitization 5,621 15%
- V35: Minor: Regarding walls and ceilings 4,717 13%
- V38: Minor: Regarding airflow and plumbing 3,915 11%
- V32: Minor: Regarding state of equipment and utensils 3,514 10%
- V41: Minor: Regarding cleanliness of establishment 2,814 8%
- V36: Minor: Regarding lighting 2,063 6%
- V40: Minor: Regarding metal stem thermometers 1,256 3%
- V30: Minor: Regarding labeling containers and notifying of raw and undercooked animal products 1,215 3%
- V31: Minor: Regarding containers, utensils and straws 903 2%
- V37: Minor: Regarding ventilation and living/sleeping quarters 695 2%
- V21: Serious: Regarding presence of a food service manager 579 2%
- V3: Critical: Regarding temperature of hot and cold food 558 2%
- V42: Minor: Regarding ice dispensing and employee garments 420 1%
- V2: Critical: Regarding hot or cold storage facilities 308 1%
- V18: Serious: Regarding control of vermin/insects 252 1%
- V43: Minor: Regarding ice dispensers and related utensils 239 1%
- V8: Critical: Regarding equipment being sanitized adequately 154 0%
- V14: Critical: Regarding Serious violations that remain uncorrected on reinspection 133 0%
- V16: Serious: Regarding food protection 112 0%
- V39: Minor: Regarding storage of soiled linens, coats and aprons 108 0%
- V29: Serious: Regarding Minor violations that remain uncorrected on reinspection 94 0%
- V12: Critical: Regarding employee hand washing facilities 85 0%
- V6: Critical: Regarding employees washing hands and staying hygienic 83 0%
- V19: Serious: Regarding garbage storage 80 0%
- V28: Serious: Regarding visibility of the Food Inspection Report Summary 74 0%
- V10: Critical: Regarding sewage and waste disposal 61 0%
- V24: Serious: Regarding plumbing of dishwashing machines 61 0%
- V9: Critical: Regarding hot/cold water connections 58 0%
- V4: Critical: Regarding protection of food and equipment from contamination 52 0%
- V11: Critical: Regarding toilet facilities 47 0%
- V26: Serious: Regarding availability of toilet facilities for patrons 44 0%
- V1: Critical: Regarding safe food sources 41 0%
- V13: Critical: Regarding vermin/insect infestations 38 0%
- V44: Minor: Regarding unnecessary persons in food preparation and washing areas 22 0%
- V25: Serious: Regarding poisonous and toxic materials 20 0%
- V17: Serious: Regarding thawing of frozen food 17 0%
- V27: Serious: Regarding state of toilet facilities for patrons 17 0%
- V20: Serious: Regarding covering of garbage containers 12 0%
- V22: Serious: Regarding dishwashing machines 5 0%
- V7: Critical: Regarding tableware being washed with adequately hot water 4 0%
- V5: Critical: Regarding diseased persons working near food 3 0%
- V15: Serious: Regarding re-serving food that has already been served 0 0%
- V23: Serious: Regarding dish preparation before washing 0 0%
- V70: Minor: Regarding smoking in prohibited places 0 0%