Welcome to the Cleveland Department of Public Health Food Safety Inspection Web portal. The Environmental Division promotes public health by addressing many of the environmental factors that can affect human health. The primary role of the environmental staff is to prevent human illness or injury through public education, regulation and advocacy.

Inspections are a part of the regulatory process to inform and educate operators to assist them in their efforts to comply with local, state, and federal food safety regulations.

Sanitarians in the department perform a wide variety of public health functions which include inspection, regulation, and enforcement of food facilities, public swimming pools/spas, campground/RV parks, manufactured home parks, beaches, and tattoo/body piercing Facilities.

This website offers an opportunity to share information which may assist you in being a well-informed consumer. A person who wishes to serve or sell food for a charge or required donation to the public is required by law to first obtain a license from their local health department. These licenses are issued following a facility review to ensure the design of the facility is in compliance with Ohio’s Food Safety Regulations. Each local health department in the state conducts routine inspections of each food facility in their jurisdiction. The purpose of these inspections is to determine if the facilities are operating in a safe and sanitary manner.

An inspection report may not be representative of the overall, long-term conditions within a facility. It is important to understand that inspection information provided here shows only the conditions of the facility at the time of the inspection. A single inspection report should not be used to evaluate the overall operation of an establishment. Looking at a facility’s inspection results over a period of time gives a more accurate picture of that facility’s commitment to compliance. It is also important to note that a violation at a facility which is part of a restaurant/grocery chain indicates a problem only at that particular location.

INSPECTION PROCESS

  • Inspection Frequency: Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited):
    • Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations: Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard: This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection: This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection: This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP): This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR): This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection: This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint: This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.