The Wake County health department inspects food service facilities throughout Wake County. The department permits and inspects these facilities, and responds to citizen complaints. In the event of disease outbreak, the department investigates to determine the source of the infection, and prevent further illness.,This dataset captures the restaurants that are inspected. The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.,You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation,This table captures all Wake County sanitation inspections from September 20, 2012 to Present.,,This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:,1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.,2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012,3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study,,The tables can be connected through the HSISID field.,The frequency of facility inspections fall under the following rules:,Inspected once per year:,Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.,Inspected twice per year:,Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.,Inspected three times per year,Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.,Inspected four times per year,Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.,

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.

,This dataset contains Wake County Restaurant information and location data pulled from Wake County's GIS REST endpoint. For more information see Wake County's webpage.,This dataset is updated daily.,

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

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

Information provided courtesy of the Louisiana Department of Health and Hospitals. The Retail Food Program objective is to prevent and minimize food-borne disease outbreaks through consulting, monitoring, issuance of permits and regulation of food establishments. The program also oversees the Food Safety Certification Program which consults with industry, monitors and regulates the Food Safety Certification requirements of retail food establishments.

Inspections are a "snapshot" of the day and time of the inspection. At the time of the inspection violations are recorded, and often corrected on the spot, prior to the inspector leaving the facility. Inspections are conducted by the Department of Inspections and Appeal's Food Safety Specialists and, in some jurisdictions, local health departments that contract with the Department to provide the service. A uniform training program is utilized for all inspectors following national standards. The frequency of inspections varies depending on many factors including the type of food, food preparation, and handling and compliance history of the establishment. In addition, inspections are conducted prior to opening, upon complaint, and as a follow up to ensure previous violations have been corrected.

Wake County farmers market's locations, hours, and descriptions. Data from NC Farm Fresh: http://www.ncfarmfresh.com/index.asp