How Florida Restaurant Inspections Work
Everything you need to know about dining safety in Florida.
The Inspection Process
Florida's Department of Business & Professional Regulation (DBPR) is responsible for inspecting all public food service establishments in the state. This includes restaurants, cafeterias, food trucks, bars, and any other business that prepares and serves food to the public.
Inspections are unannounced — inspectors arrive without prior notice so they can observe normal operating conditions. Most restaurants are inspected 2–4 times per year, though high-risk establishments or those with prior violations may be visited more frequently.
During an inspection, the inspector walks through the entire establishment checking food temperatures, storage practices, employee hygiene, equipment condition, pest activity, and overall cleanliness. Every issue found is recorded as a specific violation with a code number.
Violation Severity Levels
Critical Violations (Codes 01–24)
These pose an immediate threat to public health. They involve conditions that can directly cause foodborne illness if not corrected.
Examples: Improper food holding temperatures, no handwashing soap available, raw meat stored above ready-to-eat food, toxic substances improperly stored near food, evidence of rodent or roach activity.
Major Violations (Codes 25–42)
These are significant but not immediately dangerous. They indicate conditions that could contribute to food contamination or illness if left unaddressed.
Examples: Missing thermometers in coolers, no certified food manager on duty, improper dishwashing procedures, damaged or soiled food-contact surfaces.
Minor Violations (Codes 43–58)
These are general maintenance and operational issues that don't pose a direct health risk but should be corrected.
Examples: Missing or outdated inspection placard, floors or walls need cleaning, light bulbs without protective shields, improper garbage storage.
The Colored Dots
Throughout InspectFL, you'll see small colored dots next to violations and on county cards:
The numbers next to each dot show how many violations of that severity have been recorded for a restaurant or county across all inspections in our database.
Our Grading System (A/B/C/F)
InspectFL assigns each restaurant a Health Score from 0 to 100 using a weighted system that accounts for all violation severities — critical, major, and minor. Recent violations carry more weight than older ones, so restaurants that improve over time will see their scores go up.
⚖️ Severity Weights
Each violation type carries a different point value:
3 points
Critical (codes 01–24)
2 points
Major (codes 25–42)
1 point
Minor (codes 43–58)
⏱️ Time-Decay Weighting
1.0×
Last 3 months
0.5×
3–6 months ago
0.25×
6+ months ago
✅ Clean Inspection Bonus
Inspections with zero violations reduce the weighted score using the same time-decay scale:
−1.0
Last 3 months
−0.5
3–6 months ago
−0.25
6+ months ago
Score can't go below zero. Restaurants that pass clean inspections are actively rewarded.
🔥 Consecutive Clean Streak Multiplier
Multiple clean inspections in a row multiply the bonus — rewarding consistency:
1.0×
1st clean
1.5×
2nd in a row
2.0×
3rd in a row
2.5×
4+ in a row
The streak resets if any violations are found. One bad inspection breaks the streak.
95–100
Excellent
85–94
Good
70–84
Needs Improvement
Below 70
Poor
Example: A restaurant with 3 critical violations (3×3=9pts) and 2 major violations (2×2=4pts) in the last 3 months would lose 13 points (13 × 1.0 = 13), giving a Health Score of 87 → Grade B. If they also had 4 critical violations from 8 months ago (4×3×0.25=3pts), the score drops to 84 → Grade C.
Note: This grade is calculated by InspectFL and is not an official DBPR rating. It's designed to reward restaurants that maintain or improve their food safety standards.
What "Disposition" Means
Each inspection has a disposition — the outcome or action taken as a result of the inspection. Common dispositions include:
- • Inspection Completed - No Further Action — The restaurant passed or had only minor issues that were corrected on-site.
- • Administrative Complaint Filed — Serious or repeated violations have been escalated. The DBPR may impose fines, require corrective action, or take further enforcement.
- • Warning Issued — The restaurant received an official warning. A follow-up inspection is typically scheduled.
- • Emergency Order/Closure — In extreme cases, a restaurant may be temporarily shut down until critical health hazards are resolved.
Frequently Asked Questions
How often are restaurants inspected?
Most Florida restaurants receive 2–4 unannounced inspections per year. High-risk establishments or those with previous violations may be inspected more frequently.
How current is InspectFL's data?
We update our database regularly from DBPR public records. However, there may be a short delay between when an inspection occurs and when it appears on our site.
Can a restaurant improve its grade?
Yes! Our grades use time-decay weighting — violations from 6+ months ago count at just 25% weight. Plus, every clean inspection actively reduces the score. A restaurant that cleans up its act will see real improvement.
Is InspectFL affiliated with the Florida government?
No. InspectFL is an independent project that makes public DBPR inspection data more accessible. We are not affiliated with or endorsed by the State of Florida or DBPR.
Can a restaurant stay open after failing an inspection?
In most cases, yes. Restaurants with violations are given time to correct issues and receive a callback inspection. Only in extreme cases — such as imminent health hazards, sewage backup, or no running water — will DBPR order an immediate temporary closure.
Are chain restaurants inspected differently than local restaurants?
No. DBPR inspects every licensed food service establishment the same way, regardless of size. Each location is inspected individually, which is why the same chain can have an A in one city and an F in another.
What are the most common critical violations?
The top critical violations in Florida are improper cold holding temperatures, no hair restraints, raw food stored above ready-to-eat food, lack of employee training, and unsanitized food contact surfaces.
How do I check if a restaurant is clean before eating there?
Search for any Florida restaurant on InspectFL.org to see its health score, grade, full inspection history, and specific violations — all free, no account needed.
