Every restaurant, café, food truck, and food service establishment in New York City is inspected by the NYC Department of Health and Mental Hygiene (DOHMH) — and the results are posted publicly on the window and online. Understanding how the inspection system works is essential whether you’re a restaurant owner trying to maintain your grade, or a food service worker who wants to know your rights. This guide explains the grading system, what inspectors look for, and how to appeal a violation.
How NYC Restaurant Inspections Work
DOHMH conducts unannounced inspections of all food service establishments at least once per year. Inspectors check for violations across dozens of categories and assign points for each violation found. The total point score determines your letter grade.
The Grading Cycle
- Initial inspection: An unannounced visit. If the restaurant scores 0–13 points (no violations or minor ones), it receives an A grade immediately.
- If score is 14+ points: The restaurant is not graded yet. A follow-up inspection is scheduled within 4–8 weeks.
- Re-inspection: The second visit determines the grade. If the restaurant scores 0–13 points, it receives an A. Scores of 14–27 points receive a B. Scores of 28+ receive a C.
- If B or C grade is received: The restaurant can request an administrative hearing to contest violations before the grade is posted.
What the Grades Mean
- A (0–13 points): Excellent — must be posted in the window
- B (14–27 points): Good — posted in window; can be appealed
- C (28+ points): Needs improvement — posted; can be appealed
- “Grade Pending”: Posted while an appeal is in progress
Violation Categories and Point Values
Violations are classified by severity:
- Critical violations (5–9 points each): Food temperature issues, improper handwashing, evidence of pests, contaminated food, improper food storage — the violations most likely to cause foodborne illness
- General violations (2–5 points each): Administrative and structural issues — inadequate lighting, improper facility maintenance, missing required postings, employee hygiene
The most common critical violations in NYC restaurants involve improper food temperature control (food held at unsafe temperatures), evidence of mice or cockroaches, and improper handwashing facilities or practices.
What Inspectors Check: Top Areas
- Food temperatures (cold foods below 41°F, hot foods above 140°F)
- Evidence of pests — mice droppings, live roaches, evidence of flies
- Employee personal hygiene and handwashing facilities
- Food storage practices — raw proteins stored below ready-to-eat foods
- Food source documentation — food must come from approved suppliers
- Facility cleanliness — floors, walls, equipment, utensils
- Plumbing and sanitary facilities
- Required postings and permits
How to Prepare for an Inspection
Since inspections are unannounced, the only real preparation is running a clean operation every day. Key practices:
- Temperature logs: Check and log food temperatures throughout the day. Train all staff on temperature requirements.
- Pest control: Have a licensed pest control operator (PCO) on contract. Document visits. Address any evidence of pests immediately — don’t wait for the next scheduled visit.
- Handwashing stations: Ensure every required handwashing sink has soap, paper towels, and is accessible at all times. Staff must wash hands after handling raw protein and before touching ready-to-eat food.
- Food storage: Raw chicken on the bottom shelf. Raw beef above chicken. Raw fish above beef. Ready-to-eat foods on top. Label all prepared foods with dates.
- Self-inspection: Conduct your own weekly walkthroughs using the DOHMH inspection form as a checklist — it’s available at nyc.gov/health.
How to Appeal an NYC Health Inspection Grade
Step 1: Request a Hearing
If you receive a B or C grade, request an administrative hearing within 45 days of the inspection. You can request a hearing through the DOHMH online portal or by mail. While your appeal is pending, you display a “Grade Pending” card instead of the B or C.
Step 2: Prepare Your Defense
For each contested violation, gather evidence showing that: (a) the violation did not occur as described, (b) the inspector applied the wrong standard, or (c) the violation was corrected immediately. Documentation — temperature logs, pest control records, staff training records, photos — is your most valuable asset.
Step 3: Attend the OATH Hearing
Hearings are conducted at the NYC Office of Administrative Trials and Hearings (OATH). An Administrative Law Judge hears the case. You can represent yourself or bring an attorney. Even if not all violations are dismissed, reducing your point total can move you from a C to a B or from a B to an A.
When an Establishment Is Closed
DOHMH can issue an immediate closure (“permit suspension”) for imminent health hazards — typically when inspectors find evidence of severe pest infestation, sewage backup, no running water, or other conditions posing immediate public health risks. If your establishment is closed:
- You must correct all conditions cited in the closure order before reopening
- Request a reinspection immediately after corrections are made — DOHMH must reinspect within 24 hours of a request
- Keep documentation of all corrections made
Free Resources for NYC Restaurant Owners
- NYC Health Department Restaurant Inspection Resources: nyc.gov/health/restaurants — inspection checklists, training materials, and self-assessment tools
- NYC Small Business Services: (212) 513-6300 | nyc.gov/sbs — free advisors who can help with compliance planning
- NYC Restaurant Inspection Results (Public Search): a816-health.nyc.gov/ABCEatsRestaurants — look up your own restaurant or a competitor
Frequently Asked Questions
How often does DOHMH inspect NYC restaurants?
At least once per year for most establishments. Restaurants with recent violations or complaints may be inspected more frequently. There is no advance notice — inspections are always unannounced.
Can I refuse to let an inspector in?
No. Licensed food service establishments must permit DOHMH inspectors to enter during operating hours. Refusing access can result in suspension of your operating permit.
A “Grade Pending” sign is better than a C — how do I get one?
Request a hearing within 45 days of receiving a B or C grade. Once you request a hearing, you display “Grade Pending” until the hearing is resolved. This is almost always worth doing for a C — and often for a B — because it keeps the lower grade off your window while your appeal is pending.
My restaurant received a violation for mice. How do I fix this before my re-inspection?
Hire a licensed pest control operator (PCO) immediately — get documentation of the service visit. Seal all entry points: gaps around pipes, cracks in walls, space under doors. Remove all food from floor level. Clean thoroughly. Increase frequency of PCO visits. Bring all PCO service records to your hearing or re-inspection. Pest violations are among the most common — and most fixable — if addressed systematically.
