How do I pass a health inspection?
Keep cold food ≤41°F and hot food ≥135°F, keep hand sinks stocked and used, set up and test your sanitizer, date-mark ready-to-eat food, and have a certified food protection manager on site. Those cover the majority of what inspectors score.
What are the most common health-code violations?
Improper holding temperatures, hand sinks that are blocked or unstocked, missing sanitizer test strips, undated ready-to-eat food, and improper cold storage (raw over cooked). Most failures cluster in temperature control and handwashing.
How often is a restaurant inspected?
It varies by jurisdiction and risk category — commonly one to three routine inspections a year, plus re-inspections after violations and complaint-driven visits. Higher-risk operations are inspected more often.
What is a critical (priority) violation?
A violation directly tied to preventing foodborne illness — like out-of-range temperatures, poor handwashing, or cross-contamination. These carry the most weight and often require immediate correction.