The usual suspects
- 10F: Non-food contact surfaces or equipment not kept clean or not properly sealed, raised or spaced for cleaning.
- 08A: Facility not vermin proof, such as gaps or openings that let mice and insects in.
- 06D: Food contact surfaces not properly washed, rinsed and sanitized after use.
- 10B: Plumbing problems, such as improper drainage or missing backflow protection.
- 02G and 02B: Cold food held above 41°F or hot food held below 140°F.
- 04L and 04N: Evidence of mice, or filth flies in food areas.
Critical versus general violations
Violations marked critical are the ones most likely to make someone sick, such as temperature problems, bare-hand contact with ready-to-eat food and active pests. General violations cover maintenance and cleanliness issues that matter less directly. Critical violations carry more points, so a few of them can move a restaurant from an A to a B.
Live numbers
Our statistics page counts the most-cited violations over the last 12 months straight from the city dataset, updated daily.