Department of Health Data

Food and Beverage Inspections

The Department of Health is responsible for inspecting all food service establishments in the City to ensure they meet safety regulations. Food Establishment Inspectors conduct inspections on a routine schedule depending on the level of risk for the establishment. An establishment’s risk category is determined by the type of food served and how it is prepared. For example, storing and preparing raw meat presents a higher health risk than selling pre-packaged foods like potato chips.  The number of inspections required for Low-risk establishments is once per year, Medium-risk establishments is every 6 months (2 times per year), and High-risk establishments is once every 4 months (3 times per year).

The graph below shows a quarterly view of number of routine inspections performed, and the percentage of those inspections that were completed on time according to the routine inspection schedule. The bars indicate the percentage of inspections completed on-time, while the shading behind the bars reflects the total number of inspections in each quarter. The Department’s goal is to complete 85% of inspections on time. After not meeting the goal in 2024 and 2025, the Department has been exceeding this goal in 2026, with 89.1% on-time inspections in Q1 and 91.1% on-time inspections in Q2. These performance gains are a result of implementing new supervision, improving team cohesion, and enacting a quality improvement initiative to assess the root cause(s) of late inspections.

Q2 data is preliminary and includes data through June 30th, 2026.