What inspectors really look for — and how to be ready. From top violations to checklists and preparation tips, compliance made practical.
Inspections & Compliance
It’s Christmas morning. Dining rooms are decked out with wreaths and lights, kitchens are packed with prime rib and pies, and staff are trying to balance family traditions with a packed reservation book. Guests walk in expecting magic — but inspectors don’t care what day it is. Foodborne pathogens
Inspections & Compliance
The holidays hit restaurants like a tidal wave. Reservations spike, catering orders stack up, and every square inch of cooler space is crammed with turkeys, hams, and trays of sides. Staff are tired, service is chaotic, and managers are juggling logistics instead of details. And that’s when inspectors love
Inspections & Compliance
It’s a crisp October afternoon. Pumpkins line your host stand, the fryer is working overtime on game-day wings, and the dining room is packed with flannel-clad families. The last thing you expect is the health inspector stepping through the door, clipboard in hand. Surprise inspections don’t come with
Inspections & Compliance
Health inspectors don’t show up to nitpick — they show up to protect public health. And while a few minor violations might earn a warning, some issues trigger an immediate red flag. These are the violations that don’t just ding your score. They get your doors locked, your name
Inspections & Compliance
It’s a sweltering July afternoon, and your walk-in cooler is working overtime. The ice machine is dripping, the salad bar looks wilted, and a delivery of chicken breasts just came in an hour later than scheduled. Then the worst timing imaginable: the health inspector walks through the door. Summer