Division of Hotels and Restaurants
Public Food Service and Lodging Inspections
The Division of Hotels and Restaurants conducts regular inspections of public food service and lodging establishments to assure compliance with all state sanitation and safety laws. For more information, please see below.
As of January 1, 2013, the division adopted provisions of the 2009 Food Code. For more information, please click here.
Please note, inspectors with the Division of Hotels and Restaurants’ titles are ‘Sanitation and Safety Specialists.’
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Basic violations are those which are considered best practices to implement.
To download a complete copy of the new food service violation classifications, please click here.
- Risk Factors and Food Code Interventions
- Public Food Service Establishment
- Public Lodging Establishment