NYC Health Department Restaurant Inspection Guide

What NYC Health Inspectors Look For

DOHMH inspectors evaluate compliance across four critical categories: food protection (storage, temperature control, cross-contamination), personal hygiene (handwashing, illness policies), facility maintenance (equipment, pest control, sanitation), and compliance history. Inspectors use a points-based violation system where critical violations (immediate health hazards like improper cooling or undercooking) carry heavier weight than non-critical violations. They verify temperature logs for cold and hot holding, inspect refrigeration calibration, check handwashing station functionality, and assess cleaning protocols. The inspection is unannounced and typically lasts 1–2 hours, covering food preparation areas, storage, restrooms, and dining spaces.

Common Violations and Point Penalties

Critical violations that result in 7+ points include foods stored at unsafe temperatures, evidence of rodents or pests, inadequate handwashing facilities, and employees working while ill. Non-critical violations (2–5 points) include minor labeling issues, equipment in poor repair, and inadequate cleaning schedules. The DOHMH violation database published online shows that temperature abuse and pest activity are the leading violation categories citywide. Points accumulate during an inspection cycle, and reaching or exceeding thresholds results in grade reductions. Understanding which violations are critical vs. non-critical helps prioritize corrective action; for example, fixing a broken thermometer is urgent, but repainting a wall is less so.

NYC Letter Grade System and Inspection Readiness

The DOHMH grading system is straightforward: 0–13 points = Grade A (excellent), 14–27 points = Grade B (good), 28+ points = Grade C (satisfactory), and violations of immediate health hazards trigger closure notices. Grades are posted in windows, affecting customer trust and foot traffic significantly. To prepare for inspections, conduct monthly internal audits using the DOHMH violation checklist, train staff on handwashing and temperature control, maintain detailed cleaning and temperature logs, schedule equipment maintenance, and address any pest control issues immediately. Panko Alerts monitors NYC health department data in real-time, so you can stay aware of emerging violations affecting similar businesses in your area and adjust practices proactively.

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