The Health Department employs a grading system as part of the food establishment inspection
process. Inspection scores are designed to achieve three goals: to inform the public about a food
establishment’s inspection results in a simple, accessible way, to improve sanitary conditions and
food safety practices in food establishments, and to reduce illness associated with dining out.
Prior to inspection grading, food establishments practiced food safety to maintain healthful
conditions. Grading introduces another significant incentive to achieve positive recognition by