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Restaurant Inspection SummariesEnvironmental Health - Restaurant Inspection Report Summaries
Restaurant inspections are posted on a frequent basis. Only the most current inspections are posted in the table. Please keep in mind that inspection reports are a “snapshot” of conditions found on the date and time of the inspection. An inspection conducted on any given day may not be representative of the overall, long-term operation of an establishment.
The inspection reports reflect the “Critical Risk Factor” violations that were observed at the time of the inspection. Critical Risk Factors are improper practices or procedures that have been identified by the Center for Disease Control and Prevention (CDC), through scientific data, as the most prevalent contributing factors of foodborne illness or injury. “Risk Factors” include: Food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment and poor personal hygiene.
Many violations are corrected during or immediately after the inspection. Please keep in mind that violations that create a serious health threat to the public would result in the closure of the establishment until the violation has been corrected.
** A 0 in the Non-Critical Factors column of the summary table indicates that a restaurant has been inspected and no violations were detected.
If you have any questions about a particular inspection or any prior inspections, you can contact an inspector at 262-605-6700, Monday - Friday 8:00 a.m. - 5:00 p.m.
Definitions of Violations
This document describes the violations listed in the restaurant inspection report summary document.