Last updated: January 10, 2020
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. Each year more than 4,600 inspections are conducted in the county.
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 Monthly Report below for a list of facilities inspected by the Department from December 1, 2019 through December 31, 2019. Of the 270 facilities inspected, 28 had critical food safety item violations that were corrected.
There was no facility closed or on limited service due to emergency circumstances during this period.
View past Food Service Inspection Monthly Reports by date
Food Facility Report
Food Facility Report Key
Type – 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
Critical Items – 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:
- Food must be obtained from an approved source.
- Food must be protected from adulteration, spoilage and contamination.
- Food workers must be restricted during illness or infection.
- Food workers must practice effective handwashing.
- Food must be properly cooled.
- 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.
- a. Food must be cooked to proper temperature.
b. Food must be reheated to proper temperature.
- Potable hot and cold running water must be provided.
- Sewage must be properly discharged.
Reinspection Needed – 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.
To view detailed individual facility reports after January 2018, click here.
Filtered critical violation reports from January 2018 to the current monthly report are available below.