NYC Restaurant Inspection Grades Explained: A, B, C, and What They Really Mean (2026)

The Foundation: NYC's Point-Based Inspection System

When a NYC DOHMH inspector visits a Brooklyn restaurant, they aren't making a subjective judgment. They work through a standardized checklist tied to NYC Health Code Article 81 and New York State Sanitary Code (10 NYCRR Subpart 14-1). Each finding on the list carries a specific point value. At the end of the inspection, all points are added up to produce a score. That score determines the grade.

The system was designed to be transparent and consistent. Whether you're eating at a Michelin-recommended tasting counter in Fort Greene or a late-night counter in Bushwick, the same inspection criteria apply.

Score Ranges and Letter Grades

The three grade bands are:

• Grade A — 0 to 13 points: The establishment demonstrated high food-safety performance at the time of inspection. This is the grade most diners see posted in Brooklyn restaurant windows.
• Grade B — 14 to 27 points: The inspection recorded findings that require attention. The establishment is still permitted to operate and will be re-inspected.
• Grade C — 28 or more points: Significant findings were recorded. The establishment faces a re-inspection and may face additional DOHMH action depending on the nature of findings.

Critical vs. General Findings: Why They're Different

Not all findings carry the same weight. The DOHMH divides inspection findings into two categories:

Critical Findings

These are the findings most directly associated with foodborne illness risk. They carry higher point values — typically 7 points each in many circumstances — because they represent conditions that can harm people if uncorrected. Examples include:

• Cold food held above 41°F (the danger zone begins here)
• Hot food held below 140°F
• Evidence of rats, mice, or cockroaches in food preparation or storage areas
• Workers not washing hands after handling raw meat or using the restroom
• Contaminated food contact surfaces (cutting boards, prep tables, utensils)
• Food from unapproved or unknown sources

General Findings

These reflect conditions that are not immediately associated with illness but still represent departures from the Health Code. They carry lower point values. Examples include:

• Missing or illegible date labels on prepared foods
• Inadequate lighting in food storage areas
• Non-food contact surfaces (like the outside of equipment) not kept clean
• Missing or improper pest-prevention sealing around pipes or gaps

An establishment can accumulate multiple general findings and still remain in Grade A territory if no single critical finding adds significantly to the score. Conversely, a few critical findings can push an otherwise clean kitchen into Grade B.

The Inspection Cycle: Initial and Re-Inspection

The grading process involves more than one visit in many cases:

Initial Inspection

Every establishment receives an unannounced initial inspection. If the score is 13 or below, Grade A is awarded on the spot. If the score is 14 or above, no grade is posted yet — the establishment enters the re-inspection phase.

Re-Inspection

Within approximately a month of an initial inspection resulting in a score of 14 or above, DOHMH sends inspectors back. The score from this re-inspection determines the grade that will be posted. If the re-inspection score is 0–13, the establishment earns Grade A. If it's 14–27, Grade B is posted. If 28+, Grade C is posted.

Grade Pending: What It Means

When an establishment disagrees with the score assigned at re-inspection, it can request an administrative tribunal hearing — a process called adjudication. During this period, the establishment displays a Grade Pending placard instead of a letter grade. Diners who see "Grade Pending" know that a formal review is underway. The final grade from adjudication will replace the Grade Pending card once the process concludes.

Grade Pending is not itself a negative indicator. Some establishments with strong track records request adjudication when they believe specific findings were incorrectly scored. Others may have genuinely contested results that the tribunal subsequently adjusts.

The Scorecard Is Public Information

Every restaurant's full inspection record — including the date, specific findings, and score from each inspection — is available in NYC Open Data (dataset 43nn-pn8j). The DOHMH also publishes this data through its own restaurant inspection search tool. You can see whether a restaurant recently earned a Grade A after years of Grade A, or whether it's cycling through lower grades.

Frequently Asked Questions

How many points is a critical violation worth?

Critical findings vary in point value but typically contribute 7 points each for most standard critical items. Some findings may be scored differently depending on their severity and the specific Health Code section involved.

Can a restaurant lose its Grade A during a meal service?

The grade posted reflects the most recent inspection result. An inspector could theoretically arrive during a meal service, but in practice inspections are documented and graded through the formal process — the posted grade doesn't change the moment an inspector walks in.

Are inspection results shared with the public in real time?

NYC Open Data is updated regularly but not in real time. Inspection results typically appear in the dataset within days of the inspection. The DOHMH website tends to reflect recent results relatively quickly.

Does a high score mean the food is unsafe to eat right now?

The score reflects conditions at a specific inspection date. A high score triggered corrective action — including re-inspection — almost immediately. Whether any specific risk persists afterward depends on whether the underlying conditions were corrected.