Top 5 Things Health Inspectors Are Looking For in NYC Restaurants

Michael Nacmias
May 16
22 min read

Every restaurant in New York City gets an unannounced Health Department inspection at least once a year.

The inspector will grade your establishment by checking for any violations of food safety rules and assigning points for each issue. Those points translate to your letter grade: 0–13 points = “A,” 14–27 = “B,” and 28+ = “C”. Falling below an “A” not only hurts your reputation but also means more frequent follow-up inspections and fines ranging from $200 up to $2,000 per violation. In other words, the stakes are high – as any NYC restaurateur knows, the difference between an “A” and a “C” grade can make or break your business. (In fact, 70% of diners say they’d be deterred by health code violations when choosing where to eat.)

So what are health inspectors focusing on? Below are the top five issues NYC inspectors pay most attention to, along with why each is important, how inspections address them, and tips for keeping your restaurant in compliance.

Proper Food Temperature Control (Hot & Cold Holding)

A digital thermometer shows food at 45°F, above the safe cold-holding limit. Such temperature violations are considered critical in NYC inspections.

One of the most crucial things inspectors check is that all perishable foods are kept out of the “danger zone.” In NYC, cold foods must be held at 41°F or below and hot foods at 140°F or above at all times. If food is stored or served at the wrong temperature, bacteria can multiply rapidly and cause food-borne illness. The Health Department considers this a public health hazard, automatically at least a 7-point violation on your scorecard. Improper temperature control (like letting foods sit too warm or not cooking to a safe temperature) is a leading cause of restaurant-related outbreaks. Inspectors know this, so temperature issues are a top priority.

How it’s evaluated: Inspectors will use calibrated thermometers to test the internal temperatures of various foods – probing hot soups, cooked meats, cold salads, items in refrigerators or buffets, etc. They’ll also check that your refrigeration units are holding at 41°F or below and that hot-holding equipment (steam tables, warming trays) maintains at least 140°F. Even one tray of food out of temp is a violation. For example, finding hot food at 115°F instead of 140°F or a fridge reading 45°F can earn critical violation points. These temperature violations carry hefty points that can quickly jeopardize an “A” grade. In practice, a refrigerator only a few degrees too warm can push your score into “B” territory if not corrected promptly. The inspector may ask how you cool down large batches of food as well, since proper cooling (e.g. from 140°F to 70°F within 2 hours, then to 41°F within 4 more hours) is required to prevent bacterial growth.

Tips for compliance: Make temperature control part of your daily routine. Here’s how:

• Maintain safe holding temps: Always keep cold storage at 41°F or below and hot holding units at 140°F or above. Check that thermometers in your refrigerators and warmers are accurate and easily visible.

• Use thermometers religiously: Don’t guess – use a food thermometer to verify cooking and holding temperatures for all perishable items. Calibrate thermometers regularly and record temperatures in logs to catch problems early.

• Minimize time in the “danger zone”: Plan prep and service so that foods aren’t sitting out at room temperature for long. If you do leave certain items out (for example, during a lunch rush or buffet), use time as a control by labeling the time the food was removed from temperature control and never exceeding 4 hours before either chilling it back down or discarding it. NYC allows this 4hour rule for certain foods, but you must strictly track it.

• Cool and reheat properly: When cooling hot foods, use shallow containers, ice baths, or blast chillers to reach 41°F within the safe timeframe. Reheat leftovers to at least 165°F. Keeping written procedures for cooling and reheating can help satisfy inspectors that you have safe methods in place.

By keeping a close eye on food temperatures at every stage, you’ll prevent one of the most dangerous violations and keep your food safe for customers.

Preventing Cross-Contamination and Unsafe Food Storage

Cross-contamination is another big focus area for inspectors. This means preventing raw meats, poultry, seafood, or their juices from contaminating foods that are ready-to-eat, as well as keeping out any other contaminants (like chemicals or dirty equipment) from food. Why is this so important? If bacteria from raw chicken gets into a salad or other food that isn’t cooked again, it can spread illness. In fact, the CDC notes that cross-contamination of foods is among the top contributors to bacterial foodborne outbreaks (responsible for roughly 20%+ of outbreaks in some studies). Simply put, keeping foods properly separated and protected at all times is key to food safety – and inspectors are trained to catch any lapses.

How it’s evaluated: During an inspection, storage and handling practices come under scrutiny. The inspector will open your refrigerators and storage areas to see if foods are stored in the proper order (typically raw meats on the lowest shelves, with ready-to-eat or cooked foods above them) and in covered containers. They’ll look for any instance of food not being protected: for example, open containers left uncovered, raw ingredients stored over cooked dishes, or meat and vegetables being chopped on the same cutting board without cleaning in between. The NYC Health Code explicitly requires that food be protected from contamination during all stages – storage, preparation, transport, and display. A common violation, for instance, is “food not protected during storage, preparation, or service”, which could mean anything from uncovered food to an ice scoop left buried in the ice bin. Inspectors will also check that you’re using only food-grade containers (no garbage bags for marinating, for example) and that foods are not stored directly on the floor. Another thing they look for is proper separation of chemicals from food – any cleaning supplies or pesticides must be stored away so they can’t accidentally contact food or food surfaces. In short, anything that could introduce contaminants into the food will be noted.

Tips for compliance: The goal is to create physical barriers between raw and cooked foods and keep everything clean and covered. Practical steps include:

• Store raw and ready-to-eat foods properly: Always store raw meat, poultry, and seafood below cooked or ready-to-eat foods (and ideally on the lowest shelf) to prevent drips or leaks from reaching other items. Use sealed containers or covered trays for raw products.

• Keep food covered: Whether in the walk-in cooler, on a counter, or in a display case, ensure food is covered with lids or wrap whenever possible. This protects against any incidental contamination (dust, debris, or spills from other items). The only exception is when food is actively being worked with or cooled – otherwise, cover it up.

• Use separate equipment for raw foods: Assign specific cutting boards, knives, and utensils for raw proteins and others for produce or cooked foods, or meticulously wash and sanitize them between uses. For example, use that red cutting board only for raw meat and a green one for veggies. This color-coding and separation will greatly reduce cross-contamination risk.

• Sanitize between tasks: If the same prep surface or utensil must be used for different foods, clean and sanitize it thoroughly between each task. For instance, after cutting raw chicken, wash, rinse, and sanitize the board and knife before chopping vegetables on them. Inspectors often check for this by asking about your procedures or even observing during an inspection.

• Mind the marinating and storage containers: Only use food-grade containers for storing food. Never use things like garbage bags or non-food containers to store or marinate food (this can leach chemicals or is simply not sanitary). Also, don’t reuse containers that originally held chemicals for food storage.

• Separate chemicals from food areas: Keep any cleaning solutions, detergents, insect sprays, or other chemicals in a designated storage area away from food. All chemical bottles should be clearly labeled. This prevents mix-ups and ensures nothing can accidentally spill onto food.

• Label and date everything: As a good practice, label and date prepared foods and leftovers. While this is more about food quality and FIFO (first in, first out) rotation, it also means you’re less likely to serve something that’s been sitting too long and risk it being spoiled or contaminated. It shows the inspector you have an organized system to prevent forgotten food from becoming a hazard.

By systematically organizing your storage and training staff on proper food handling, you can demonstrate to an inspector that “food is protected from contamination” at all times – a phrase you definitely want to see on your inspection report. Preventing cross-contamination not only avoids violations, it also dramatically reduces the risk of making customers sick.

Employee Hygiene and Handwashing Practices

The people preparing and serving the food play a huge role in its safety. That’s why inspectors watch like hawks for good employee hygiene. Improper handwashing or sick food workers can spread viruses or bacteria to customers very quickly. In fact, contamination from ill food workers (often via unwashed hands) is the number one contributing factor in most restaurant-based viral outbreaks (like norovirus.) Simply put, if your staff aren’t handling food hygienically, no amount of other precautions will matter. Inspectors know this, and they will closely observe your employees and facilities for hygiene compliance.

How it’s evaluated: An inspector will check both the facilities and employee behavior. First, they’ll ensure you have adequate handwashing stations: by law, a hand sink must be easily accessible in any food prep area (generally no more than 25 feet away) and it must be fully stocked with soap, hot water, and paper towels at all times. If a handwashing sink is blocked, empty, or not working, that’s an immediate violation. (Lack of a proper handwashing facility near the kitchen is considered so serious that a restaurant can’t even get a permit until it’s fixed!) Inspectors will also look for the required “Wash Hands” signs posted at sinks as a reminder – this is a small detail but it is on the checklist.

Next, they’ll observe staff in action. Are cooks and food handlers washing their hands at appropriate times – after handling raw meat, after coughing or touching their face, after taking out garbage, and always after using the restroom? If an inspector sees someone skip the sink when they should wash, you can bet it will be cited. They also watch for bare-hand contact with ready-to-eat food, which is not allowed under NYC rules. Employees handling any food that won’t be cooked again (salads, sandwich ingredients, cooked pizza, etc.) must use gloves, tongs, deli paper or other barriers – never bare hands. This is a critical rule: “all employees working with ready-to-eat foods” must be using gloves or utensils. If an inspector sees, say, a chef grabbing a handful of lettuce with bare hands to plate a salad, that’s a violation on the spot. Additionally, inspectors are attuned to overall hygiene: are workers wearing clean aprons or uniforms? Are hair restraints (hats or nets) being used to prevent hair from falling into food? While hair in food is more of a cosmetic issue than a health hazard, not wearing a hair net when required can still count as a general violation. They’ll also note if employees are eating, drinking, or smoking in food prep areas (which is prohibited, except for drinking from a covered container stored safely).

Another huge factor is illness policy. If an inspector notices an employee exhibiting signs of illness (for example, vomiting, diarrhea, or severe coughing), they will question the manager. NYC Health Code expects management to exclude sick workers from handling food. In fact, an employee working while ill is considered a serious violation – it carries a 10 point penalty, and if the management is aware and fails to act, it escalates to a 28 point critical violation. (That could single-handedly drop you from an “A” to a “C”!). Inspectors won’t usually know if someone is quietly sick, but obvious symptoms or an admission that “yeah, I’ve been throwing up today” will bring consequences. They may also ask if all your food handlers have the mandatory Food Protection Certificate (at least one supervisor on site must have this DOH certification at all times). Not having a certified supervisor present is itself a violation, though not usually a top-five issue if you manage it properly.

Tips for compliance: Making sure your staff maintain high hygiene standards requires consistent training and enforcement. Here’s how to stay on top of it:

• Provide ample handwashing facilities: Ensure you have enough hand sinks in the right locations

(within 25 feet of prep areas, as required). These sinks should always be accessible (not blocked

by boxes or equipment) and stocked with soap, warm water (100°F or higher), and paper towels or hand dryers. Post the required handwashing signs to remind staff. An easy check is to walk your kitchen each day and see that each sink has soap and paper towels; an empty dispenser is a violation waiting to happen.

• Enforce proper handwashing: Train your team on how and when to wash hands. The rule of thumb is scrubbing with soap for at least 20 seconds, then drying with a clean towel. Importantly, require handwashing after any possible contamination: after using the restroom, eating or drinking, smoking, touching the face or hair, handling raw meat or dirty dishes, taking out trash, or cleaning tasks – and of course before starting food prep or putting on gloves. Managers should monitor and gently remind staff to wash up if they see lapses. Consider scheduling short refresher trainings or posting reminders (like “Wash hands after cracking eggs!” in the prep area).

• Use gloves or utensils for ready-to-eat foods: Make it a strict policy that bare hands never touch ready-to-eat items. Stock up on disposable gloves in various sizes and keep tongs, deli papers, and spatulas handy at all stations. Train staff that things like garnishing a plate, assembling a sandwich, or cutting fruit for a drink must be done with gloved hands or tools. Also emphasize that gloves are not a substitute for handwashing – hands should be clean before gloves go on, and gloves must be changed when soiled or after handling raw products. An inspector will often watch to see if an employee changes gloves and washes hands between handling raw meat and then touching something else.

• Implement a sick worker policy: Encourage your employees to report if they are sick and have a clear rule that anyone with symptoms of a potentially contagious illness (vomiting, diarrhea, fever, sore throat, jaundice, etc.) cannot work around food until cleared. Yes, calling out sick can be inconvenient, but one sick worker can infect dozens of customers. Document this policy and stick to it. If someone shows up ill, send them home – it’s better to be short-staffed than risk a serious violation (not to mention an outbreak). Remind staff that the Health Department actually penalizes restaurants for letting sick workers handle food. It’s that important.

• Maintain overall cleanliness and professionalism: Require clean uniforms or aprons daily (and have spares in case of spills), and have employees keep hair tied back or wear hats/hairnets as needed. Prohibit eating, gum chewing, and smoking in the kitchen or prep areas. If staff need a drink during their shift, it should be in a covered cup or bottle and stored away from food prep zones (and of course hands washed after drinking and before returning to work). These practices not only prevent contamination (no ashes or crumbs near food) but also present a positive image if an inspector is observing your crew.

By fostering a culture of hygiene and food safety among your staff, you’ll address one of the inspectors’ biggest concerns. Remember, good personal hygiene is your first line of defense against foodborne illness. When inspectors see employees who consistently wash hands and handle food safely, it goes a long way toward keeping your inspection score low (and your customers safe and happy).

Cleaning and Sanitizing Surfaces and Equipment

In a busy kitchen, utensils, cutting boards, and countertops can quickly become contaminated with food residue and bacteria. That’s why health inspectors focus heavily on how well a restaurant cleans and sanitizes its equipment and surfaces. If your dishwashing and cleaning practices are lacking, it’s very likely to show up as a violation. In fact, failing to properly wash and sanitize a food-contact surface after use is one of the top five most common violations in NYC restaurant inspections. Keeping a sanitary environment is not just about avoiding violations – it’s fundamental to preventing cross-contamination and foodborne illness.

How it’s evaluated: Inspectors will thoroughly examine your kitchen’s cleanliness and your sanitation procedures. This includes:

• Food-contact surfaces: The inspector will check if cutting boards, prep tables, knives, meat slicers, and other utensils are clean to sight and touch. If they find a knife with dried food debris or a cutting board with grime, that’s a violation. After each use (or at least every 4 hours of continual use), these surfaces are supposed to be washed, rinsed, and sanitized. The NYC Health Code requires that all food-contact surfaces be properly cleaned and sanitized after each task to prevent bacteria transfer. So an inspector seeing, say, a prep table that was used for raw chicken and then immediately for vegetables without cleaning in between will cite you under that requirement. They might also inspect how you’re sanitizing – asking if you use a bleach solution or a quaternary ammonia solution, and testing its concentration with test strips. Wiping cloths are a common gotcha: any rag used to wipe counters or cutting boards must be stored in a bucket of sanitizing solution when not in use, not just left out on the counter. If the inspector sees a dirty rag sitting on a cutting board, that can be written up (and yes, this happens often). They will likely check that your sanitizer bucket has the proper chlorine or quaternary concentration (and that you have test strips on hand to check it yourself).

• Ware washing (dishwashing): The inspector will head to your dishwashing area to ensure you have the proper setup to wash and sanitize dishes, pots, and utensils. Every NYC restaurant must have either a three-compartment sink or a properly functioning dish machine for ware washing. The three compartments are for washing, rinsing, and sanitizing. If you have a commercial dishwasher, they’ll check its data plate or gauges to ensure it reaches the required sanitizing temperature (for high-temp machines, the final rinse should hit at least 170°F) or uses the proper sanitizer concentration for low-temp machines. They may ask your dish staff about their process (e.g., “How do you sanitize cutting boards after washing?”). Common violations here include not sanitizing at all after washing, not having sanitizer on site, or not maintaining the dishwasher properly. Also, if the inspector finds the wash water dirty or the sinks backed up, that could be cited under equipment maintenance or plumbing.

• Equipment condition: Worn or damaged food-contact surfaces can also draw violations. For example, cutting boards with deep grooves or stains, cracked food containers, or rusty can openers are all problematic because they can harbor bacteria and can’t be fully cleaned. An inspector might note this as “food contact surface not maintained” and advise replacing it. Even something like a heavily scratched plastic container that isn’t easily cleanable can be cited. The photo below, for instance, shows a cutting board with rough edges and discoloration – something an inspector would likely flag.

• General cleanliness: Beyond the utensils and prep surfaces, inspectors will scan the overall cleanliness of the kitchen – walls, floors, ceilings, light fixtures, hood filters, etc. While these nonfood-contact surfaces are usually “general” (lower-point) violations, a dirty kitchen environment can indirectly lead to food contamination and pest issues. Grease buildup on a stove or floor can attract vermin, and mold in a refrigerator gasket can spread to food. For example, “non-food contact surface improperly maintained” (violation code 10F) – like a greasy floor under the fryer or food debris under equipment – is actually the single most common violation in NYC. So inspectors will cite dirty conditions anywhere in the restaurant, not just on the prep table. However, the critical focus is on surfaces that touch food directly.

A heavily worn cutting board with chipped edges; an example of a food-contact surface that is no longer "easily cleanable." Such conditions are frequently noted by inspectors.

Tips for compliance: A rigorous cleaning and sanitizing regimen will keep violations at bay and ensure food isn’t exposed to lingering germs. Here’s how to stay on top of it:

• Clean as you go: Train your staff that cleaning isn’t just for the end of the night – it’s a continuous process. After each use of a cutting board, knife, or other utensil, it should be washed, rinsed, and sanitized before being used for a different food. Wipe down prep surfaces regularly and change out utensils for clean ones throughout the day. Don’t let food residue accumulate.

• Sanitize properly: Simply wiping a surface isn’t enough – you need to sanitize. Use an approved sanitizing solution (common ones are chlorine bleach at 50-100 ppm or quaternary ammonium at 200-300 ppm for surfaces). Keep a bucket of sanitizer at each workstation with a clean cloth in it. Remember to change the solution frequently (definitely every 2-4 hours or sooner if it gets dirty) because the effectiveness drops as it gets used up. Also, have test strips available and use them – inspectors love to ask, “How do you know your sanitizer is at the right strength?” If you can demonstrate and log that you test it, you’ll win points for good practice.

• Use a three-compartment sink or dishwasher correctly: If you’re using a three-comp sink, strictly follow the three steps – wash (in hot soapy water), rinse (in clean water), then immerse in sanitizer (for the required time, often at least 60 seconds for bleach). Don’t skip the sanitizer! If you have a commercial dishwasher, ensure it’s serviced and reaching sanitizing temperature or dispensing sanitizer properly. Keep an eye on gauges and refill the sanitizer chemical when low. It’s also wise to run test strips or a plate test periodically to verify the machine is doing its job.

• Air dry – don’t towel dry: After washing and sanitizing, let dishes and equipment air dry on a clean rack. Towel drying can reintroduce bacteria (and a used towel sitting around can itself harbor microbes). This also prevents any lint or debris from towels ending up on clean dishes.

• Replace worn-out equipment: Regularly inspect your cutting boards, spatulas, tongs, and other tools. If they are deeply grooved, stained, cracked, or broken, replace them. As the photo above shows, a board with rough edges or cut marks can’t be fully sanitized. Keep extras of inexpensive items like cutting boards so you can swap them out. Likewise, fix or replace any equipment that’s no longer cleanable (e.g. re-caulk gaps, resurface chipped counters). It’s cheaper than risking a violation or, worse, bacteria hiding in those crevices.

• Keep the whole kitchen clean: Don’t neglect the “hidden” areas – underneath appliances, behind the stove, inside refrigerator gaskets, hood filters, etc. Develop a cleaning schedule for these nonfood-contact areas (e.g., floors and mats cleaned and sanitized daily, walls and hood filters weekly, a deep clean monthly). This not only prevents general violations but also reduces pest attractions. Inspectors will notice if there’s a layer of grease on the wall or food scraps under the fryer. A clean facility sends a message that you have things under control.

By maintaining a high standard of cleanliness and sanitation, you address multiple inspection points at once. You’ll avoid the common violations related to unclean surfaces, and more importantly, you’ll provide a safer environment for food prep. A clean kitchen is one of the best ways to impress an inspector and assure your customers that your “A” grade is well deserved.

Pest Control and Vermin Prevention

New York City is infamous for its rats and roaches, and restaurants must be extra vigilant to keep these critters out. It’s no surprise that signs of pests are one of the first things health inspectors look for during an inspection. Beyond the obvious “ick” factor, rodents and insects can contaminate food and spread disease. The Health Department has strict rules requiring that food establishments be vermin-proof and free of infestations. In fact, violations for pest control are incredibly common: “facility not vermin proof; conditions conducive to vermin” and “evidence of mice or live mice present” consistently rank among the top five violations cited on NYC inspection reports. Every inspector has stories of walking into a kitchen and immediately noticing mouse droppings or roach activity – and those will be written up right away.

How it’s evaluated: Inspectors will conduct a detailed search for any evidence of pests:

• They will look in corners, behind and under equipment, and inside cabinets for rodent droppings. Even a few mouse droppings on the floor or a shelf will typically result in a violation. They often count the droppings to gauge the severity (e.g., a few droppings might be a minor violation, whereas many droppings in multiple areas indicate an active infestation, which is more serious).

• They check for live or dead cockroaches. An inspector might pull out the reach-in cooler or open the door to the mop closet – any roaches scurrying around will be noted. Even dead roaches can count as evidence if there are many (it suggests an uncontrolled problem).

• Flies are also on the radar – fruit flies around the bar or garbage area, or houseflies buzzing in the kitchen. As of recent years, the DOH has elevated small flies (like fruit flies) to a critical violation if present in significant numbers. This means even those tiny vinegar flies by the liquor bottles can cost you points.

• The inspector will examine the facility for entry points or “harborage” conditions – basically, any way pests could get in or areas that would attract them. This includes looking for holes or gaps in walls, doors that don’t seal, ripped window screens, or utility pipe openings that aren’t sealed (all common ways rodents sneak into buildings). A gap under the back door without a proper sweep is a classic violation (mice can get through a quarter-inch gap!). They’ll also check if your garbage is properly covered and stored, as uncovered trash or grease bins can lure pests. Clutter and dirty conditions (like grease buildup or food debris under equipment) are noted because they provide food and shelter for pests. In fact, “harborage or conditions conducive to vermin” is specifically cited in the Health Code.

• If an active infestation is observed – say a live rat running across the floor, or a severe roach infestation in a wall cavity – the inspector can immediately classify it as a public health hazard. The restaurant may be required to correct it on the spot (if possible) or face a closure order if it can’t be resolved quickly. For example, if critical pest conditions aren’t corrected by the end of the inspection, the Health Department can shutter the establishment until the infestation is dealt with.

It’s worth noting that not all pest evidence automatically fails you. The scoring system might only assign a few points for minor signs. As one former NYC health inspector-turned-consultant pointed out, “You can have two live rats in your kitchen and still get an ‘A’” under the scoring system if the rest of your inspection is spotless. (He explains that two live rats with minimal droppings count as about a 5-point violation, which is under the 13-point “A” threshold.) However, no restaurant owner wants to see ANY evidence of rats or roaches, and neither does an inspector. Even if a small pest issue doesn’t tank your score immediately, it will be reported on the public record and can lead to bigger problems (further inspections, fines, or an actual infestation if not addressed). Plus, the Health Department will almost certainly follow up to ensure you eliminate the issue. Bottom line: you are expected to maintain a pest-free facility, and inspectors are expertly trained to find the subtle signs that pests leave behind.

Tips for compliance: Keeping pests out is an ongoing battle in NYC, but by being proactive you can greatly reduce the risk. Here are key practices to implement:

• Seal all entry points: Go through your facility and plug every hole or gap you can find. This means installing door sweeps on exterior doors (a brush or rubber strip that seals the gap at the bottom), sealing cracks in walls and floors, covering any openings around pipes or conduits with steel wool or metal plates, and ensuring windows or vents have intact screens. Even small holes (the size of a dime) should be sealed because mice can squeeze through very tiny spaces. Doing a “nighttime check” (lights off, see where light comes through cracks) can help identify gaps.

• Keep a clean environment to deny food and shelter: Good sanitation is one of the best pest deterrents. Clean up food scraps and spills promptly, never leaving piles of crumbs or grease. Pay special attention to hidden areas like under stoves, under shelving, inside floor drains, and behind appliances – these dark, undisturbed spots are pest havens if food debris is present. Don’t let grease build up in hood filters or on walls, and clean up any standing water or wet spots (roaches and rodents need water too). If you eliminate their food and water sources, pests have no reason to stick around.

• Proper food and garbage storage: Store all food in pest-proof containers. This means durable plastic or metal containers with tight lids for dry goods – no open bags of flour or rice sitting out. Elevate food storage at least 6 inches off the floor (required by code) so you can spot activity underneath and also avoid giving pests easy access. Keep garbage covered at all times. Use bins with lids that close securely, and empty trash frequently, especially kitchen waste that might have food scraps. Clean your garbage cans regularly to remove residue and odors that attract bugs and rodents. Also, store dumpsters away from doors if possible and ensure the area around them is clean (no overflow or spilled garbage).

• Work with a professional exterminator: It’s highly recommended to have a licensed pest control professional service your restaurant regularly – typically once a month at minimum. They can do preventive treatments for roaches, set and check traps for rodents, and spot vulnerabilities. Keep records of these visits; if an inspector sees you have a pest control service and you’re taking it seriously, it reflects well. Importantly, only licensed professionals should apply pesticides in a restaurant – using hardware-store bug spray on your own can lead to a violation if not done according to regulations (and it often doesn’t solve the root problem).

• Monitor and act quickly: Assign someone (or everyone) on your team to be on the lookout for pest signs daily. This includes droppings, chew marks on food packages, gnawed wires, dead insects, etc. If you or any staff notice something, address it immediately – don’t wait. Clean the affected area thoroughly, throw out contaminated food, and inform your pest control company to do an emergency visit if needed. It’s far better to tackle a small pest problem today than let it explode into a major infestation (and an eventual costly closure).

• Maintain the facility: Many pest issues start because of deferred maintenance – a pipe leak that provides water and a travel path for insects, or a broken tile that creates a hiding spot. Fix leaks promptly and eliminate any standing water (for example, don’t let buckets of mop water sit overnight). Keep the building in good repair – if you notice holes in walls, broken screens, or damp, decaying wood, get them repaired. Also, avoid clutter in storage areas; pests love clutter because it gives them places to hide. A well-organized, well-maintained restaurant is much less inviting to pests (and makes it easier to spot any that do slip in).

Remember, pest control is as much about prevention as it is about reaction. If an inspector finds even minor evidence of vermin, you will at least get a few points on your score, and they’ll expect you to take corrective action. A major infestation, of course, can lead to a temporary closure and a huge hit to your business. By implementing rigorous pest prevention measures, you can avoid those violations where you read the dreaded words “evidence of mice/roaches present.” Instead, your report will reflect that you’ve taken all steps to keep the critters out – a big relief for both you and your guests.

Conclusion: Keeping a top-tier health inspection grade in NYC boils down to consistent good practices in these five areas. By focusing on food temperature, cross-contamination prevention, staff hygiene, sanitation, and pest control, you cover the major points inspectors care about most. It’s wise to take a page from the Health Department’s own guidance: operators who actively monitor their food safety practices daily and correct issues proactively are far more likely to score well on inspections. In fact, the Health Department encourages restaurants to perform regular self-inspections and staff training to catch problems before an inspector does. Make use of the resources out there – NYC offers a “Food Protection Course,” self-inspection checklists, and other tools – but most importantly, build a routine in your establishment that prioritizes health code compliance as part of your standard operating procedures.

By treating these top 5 focus areas as daily priorities, you won’t be scrambling when the inspector walks in the door. You’ll know that food is being held at safe temps, your storage is organized, your team is following hygiene rules, the kitchen is clean, and no pests are lurking. That confidence goes a long way. Inspections may always be unannounced, but they don’t have to be nerve-wracking if you’re prepared. In the end, a clean, safe restaurant not only earns you that “A” grade on the window – it also protects your customers and your reputation, which is the ultimate goal for any successful NYC restaurant. Here’s to acing your next inspection and keeping diners happy and healthy! How to Prepare Your NYC Restaurant for a Surprise Health Inspection

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6 9 18 30 32 37 on.nyc.gov