How often are restaurants supposed to be graded?
Restaurants are inspected on a risk based schedule that can range between one and four times per year. Almost all establishments get at least two inspections per year. Follow up visits are required for critical item violations.

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1. Can establishments get a "B" because of one thing?
2. Do restaurants know when the inspector is coming?
3. What is an "A" or "B"?
4. Can a restaurant operate with a "B"?
5. Can a restaurant get a re-grade to raise their grade?
6. How often are restaurants supposed to be graded?
7. Does the inspector tell the restaurant what they take points for?