photo collage

Print Email

Food Facility Inspections

Phone: 410-222-7364

The Anne Arundel County Department of Health inspects restaurants and other food service facilities routinely to monitor the sanitary and physical conditions at each establishment.

Inspectors closely evaluate nine critical food safety items, which are those most likely to contribute to foodborne illness. If a critical food safety violation is discovered, it must be either corrected immediately or the facility risks being closed.

View the current Food Service Inspection Report for a list of facilities inspected by the Department from June 1, 2014, through June 30, 2014. Of the 428 facilities inspected, 33 had critical food safety item violations that were corrected.

Food Facility Closings (June 1 - 30, 2014):

There were no closures during this time.

View past Food Service Inspection Reports by date

Reading The Food Service Inspection Report
Column 1: Date of Inspection
Column 2: Name of the Facility
Column 3: Address of the Facility
Column 4: Indicates type of inspection:
ICI - Initial Comprehensive Inspection: Complete environmental inspection which includes both critical and sanitation items and food flow process (HACCP)
IM(1 or 2) - Monitoring Inspection: Specialized inspections performed to monitor critical steps of food handling for potentially hazardous foods.
R(or R2) - Reinspection
Column 5: Critical food safety items found NOT in compliance. Any critical items found to be in violation must be corrected during the inspection. Numbers appearing in this column indicate the food safety item found in violation.

These numbers correspond to the following critical items:
  1. Food must be obtained from an approved source.
  2. Food must be protected from adulteration, spoilage and contamination.
  3. Food workers must be restricted during illness or infection.
  4. Food workers must practice effective handwashing.
  5. Food must be properly cooled.
  6. a. Food must be held at proper cold holding temperature.
    All existing refrigeration equipment must maintain the internal temperature of potentially hazardous food at 41 degrees F or less.
    b. Food must be held at proper hot holding temperature.
  7. a. Food must be cooked to proper temperature.
    b. Food must be reheated to proper temperture.
  8. Potable hot and cold running water must be provided.
  9. Sewage must be properly discharged.
Column 6: Reinspection is indicated (Y) if a follow-up inspection is required to assure corrective action on non-critical violations and continued compliance on critical item violations.
View the current Food Service Inspection Report