Types of Violations on a Restaurant Inspection Report

Critical violations

  • Critical violations are those food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. These food handling practices include:
    • Controlling temperature, such as cooking meats to the right temperature to kill foodborne disease germs, keeping food hot enough until it is served, and keeping food cold enough.
    • Cooling food properly, washing hands, and using utensils instead of bare hands on "ready-to-eat" food.
    • Storing food.
    • Serving practices.

    Critical violations items found during an inspection must be corrected immediately. Examples would be re-heating food to 165° F, putting it into the refrigerator, or discarding it.

  • Non-critical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness.
  • How to calculate inspection ratings.

Types of Critical Violations

Non-Critical Violations

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