This dataset contains Environmental Health Inspection Results for Restaurants and Markets in the City of Los Angeles. Los Angeles County Environmental Health is responsible for inspections and enforcement activities for all unincorporated areas and 85 of the 88 cities in the County. This dataset combines some of the fields from the County's inspection and violation data, and is filtered to include only facilities in the City of Los Angeles. The full datasets can be found at the following urls: https://data.lacounty.gov/Health/LOS-ANGELES-COUNTY-RESTAURANT-AND-MARKET-INSPECTIO/6ni6-h5kp https://data.lacounty.gov/Health/LOS-ANGELES-COUNTY-RESTAURANT-AND-MARKET-VIOLATION/8jyd-4pv9

The Licensure & Regulatory Services Program inspects all licensed retail food establishments in Montgomery County for a variety of reasons (e.g. obtaining a permit, regular check-ups, or in response to complaints.) Included in this overall surveillance are two types of inspections that are conducted on a routine basis. The first type, a comprehensive inspection, is a thorough inspection that evaluates the sanitation, maintenance, and food service operations for the facility. This inspection includes many of the items found in the monitoring inspection, such as critical temperatures and food handling procedures. The second type, a monitoring inspection, involves checking the food service operation for critical food temperatures, equipment temperatures, and general food handling / cleanliness practices. While monitoring inspections are not as detailed as environmental inspections, they help ensure that the facility is operating safely throughout the year. The frequency of inspections is based on the food-borne illness risks associated with the food being processed at a facility. Based on the risk each facility is designated as high, medium, or low priority. High priority risk facilities prepare food products a day or more in advance or utilize any combination of two or more processes such as a cooking, cooling, reheating and hot holding food over four hours. Moderate priority risk facilities prepare and cook food products which are served immediately or within four hours. A low priority risk facility serve prepackage foods that are not potentially hazardous. For high risk facilities, a monitoring inspection is conducted at least twice a year, and moderate risk facilities are inspected at least once a year. High and moderate risk facilities also receive at least one comprehensive inspection every year. Low risk priority facilities typically receive one comprehensive inspection every two years. (C) Denotes a Critical Violation. A Critical Violation means a food safety requirement that requires immediate correction. Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected. Update Frequency: Daily

Local county health departments inspect restaurants and other retail food service establishments to make sure that employees follow safe food handling practices and have adequate kitchen facilities. Keep in mind, inspection reports are snapshots of the food handling at the establishment at the time of inspection – conditions may be different when you visit.

List of results for inspections performed at permitted food service facilities.

Health Department inspection results for food service establishments in King County, 2006 to the present. This data is organized by Business / Inspection Date / Violation. Each row in this dataset is an inspection, and if an inspection at a particular buiness results in multiple violations there will be multiple rows for that business with the same Inspection_Serial_Num. This dataset was last updated on 03/28/2025 and is current from 1/1/2006 to 03/25/2025.

The Licensure & Regulatory Services Program inspects all licensed retail food establishments in Montgomery County for a variety of reasons (e.g. obtaining a permit, regular check-ups, or in response to complaints.) Included in this overall surveillance are two types of inspections that are conducted on a routine basis. The first type, a comprehensive inspection, is a thorough inspection that evaluates the sanitation, maintenance, and food service operations for the facility. This inspection includes many of the items found in the monitoring inspection, such as critical temperatures and food handling procedures. The second type, a monitoring inspection, involves checking the food service operation for critical food temperatures, equipment temperatures, and general food handling / cleanliness practices. While monitoring inspections are not as detailed as environmental inspections, they help ensure that the facility is operating safely throughout the year. The frequency of inspections is based on the food-borne illness risks associated with the food being processed at a facility. Based on the risk each facility is designated as high, medium, or low priority. High priority risk facilities prepare food products a day or more in advance or utilize any combination of two or more processes such as a cooking, cooling, reheating and hot holding food over four hours. Moderate priority risk facilities prepare and cook food products which are served immediately or within four hours. A low priority risk facility serve prepackage foods that are not potentially hazardous. For high risk facilities, a monitoring inspection is conducted at least twice a year, and moderate risk facilities are inspected at least once a year. High and moderate risk facilities also receive at least one comprehensive inspection every year. Low risk priority facilities typically receive one comprehensive inspection every two years. (C) Denotes a Critical Violation. A Critical Violation means a food safety requirement that requires immediate correction. Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected. Update Frequency: Daily