NYC Re-Inspection: What to Expect and How to Move from Grade B to Grade A

Receiving a Grade B from a DOHMH inspection is not the end of the story — it is the beginning of a structured process that gives you an opportunity to demonstrate your kitchen's ability to correct and improve. Understanding how the re-inspection process works, what you need to do during the interim period, and how to use the time effectively can make the difference between holding a Grade B and earning back your Grade A.

This guide walks through the full re-inspection timeline, what to post while you wait, and how to prepare systematically for a better outcome.

How the Re-Inspection Timeline Works

When a DOHMH inspection results in a score of 14 or higher (Grade B), the establishment is scheduled for a re-inspection. The re-inspection typically occurs within approximately 28 days of the initial inspection, though exact timing can vary based on DOHMH scheduling. You will not know the exact date of your re-inspection in advance — it remains unannounced.

During the interim period between initial inspection and re-inspection, your establishment is required to post the Grade B (or Grade C) card in a window visible from the street. Some owners choose to also post a supplementary sign explaining that a re-inspection has been requested. This additional transparency is not required but can help manage customer perception.

Understanding Your Initial Inspection Report

The inspection report you receive after a Grade B lists every finding, the point value assigned to each, and which findings were classified as critical versus general. Read this report carefully before doing anything else.

Critical violations — temperature control failures, handwashing issues, pest evidence, contaminated food contact surfaces — carry higher point values and represent the most urgent corrective actions. But do not focus exclusively on the highest-point findings. A cluster of lower-point general violations can also push your score above 13. Address every finding on the list, not just the ones that seem most significant.

Corrective Actions That Actually Stick

One of the most common mistakes during the re-inspection window is making visible changes — adding a sign above the handwashing sink, reorganizing the refrigerator — without changing the underlying behavior that caused the finding in the first place. Inspectors know what short-term fixes look like. More importantly, a fix that doesn't address root cause will not hold.

Temperature findings

If the initial inspection found food above 41°F in cold storage, the corrective action is not just checking the thermometer. It means investigating why the unit wasn't holding temperature — a faulty door seal, an overpacked unit, a compressor issue — and fixing that underlying problem. Then documenting temperature checks twice per shift going forward.

Handwashing findings

If staff were observed not washing hands at appropriate intervals, the corrective action includes a team meeting, a posted reminder at the handwashing station, and a change in the opening briefing to include handwashing reminders. A soap dispenser that ran empty needs a restocking protocol.

Food storage findings

If raw proteins were found above ready-to-eat items, reorganize every refrigerator and walk-in unit, post a storage hierarchy diagram inside each unit, and train every team member on the reason behind the hierarchy — not just the rule.

Documentation During the Re-Inspection Window

The weeks between initial inspection and re-inspection are a valuable opportunity to build a paper trail. Temperature logs completed twice per shift, dated sanitizer concentration checks, a cleaning schedule with completed checkboxes — all of these create a record of corrective action that is visible to an inspector who asks about your procedures.

You are not required to show your internal logs to an inspector, but having them available demonstrates a level of operational discipline that goes beyond what any single inspection can capture.

What Happens at Re-Inspection

The re-inspection covers the same areas as the initial inspection. The inspector is not limited to checking only the items noted in the initial report — they conduct a full evaluation. This means you need your entire kitchen to be in good condition, not just the specific areas that were flagged.

If your re-inspection score is 0–13, you receive a Grade A and replace your posted card. If your score remains above 13, the process continues and additional consequences may follow, including the possibility of adjudication proceedings.

Using Your Inspection History Proactively

Your full inspection history, including every initial inspection and re-inspection, is publicly available through NYC Open Data (dataset 43nn-pn8j). Customers, food media, and prospective business partners can see this history. Earning a Grade A after a re-inspection — and maintaining it — builds a track record that matters over time.

Some of Brooklyn's most trusted food establishments have had Grade B moments in their history. What distinguishes them is not having a perfect record, but demonstrating consistent improvement and a transparent commitment to getting better.

Frequently Asked Questions

Do I have to close during a re-inspection period?

No. You may remain open during the period between your initial inspection and re-inspection, provided you post the Grade B card as required. Closure is only ordered in cases of serious immediate health hazard.

Can I request an expedited re-inspection?

In some circumstances, such as when you believe you can demonstrate rapid correction of critical findings, you may contact DOHMH. However, re-inspections are generally scheduled according to DOHMH capacity and process.

If I improve from Grade B to Grade A on re-inspection, does the Grade B stay on my record?

Yes. Your full inspection history, including initial inspections and re-inspections, remains in the NYC Open Data system. However, your currently posted grade is the most recent result, which would be Grade A.

What if I disagree with a finding?

You may contest findings through the NYC Office of Administrative Trials and Hearings. Documentation — temperature logs, cleaning records, training records — is your strongest evidence.