How to Read a NYC Restaurant Inspection Report — A Clear Guide for Diners

Where to Find the Full Report

Every DOHMH restaurant inspection in New York City is recorded in a publicly accessible dataset: NYC Open Data, dataset 43nn-pn8j (DOHMH New York City Restaurant Inspection Results). You can access it at data.cityofnewyork.us.

You can search by restaurant name, address, zip code, or DBA (Doing Business As) name. Each restaurant in the system has a unique CAMIS number (City-wide Automated Management Information System), which ties together all of its inspection history.

This dataset is updated regularly — typically within a few business days of each inspection. It's the same data that feeds the letter grade posted in restaurant windows, but with far more detail.

Key Fields in an Inspection Record

CAMIS and DBA Name

The CAMIS number uniquely identifies the food service establishment. The DBA (Doing Business As) name is what the restaurant calls itself publicly. If a restaurant has changed ownership but kept the same name, the CAMIS number may have changed — this matters for reading historical records accurately.

Inspection Date

The date on which the DOHMH inspector visited. DOHMH inspections are unannounced. Restaurants receive at least one inspection per cycle — cycles are based on risk category, with higher-risk establishments (full-service restaurants) inspected more frequently than lower-risk ones (coffee shops, bakeries).

When you look at a restaurant's record, you'll often see multiple rows — each row is a separate inspection visit. Read the most recent date first, but the history is informative too.

Inspection Type

The inspection type field tells you why the inspector visited:

• Cycle Inspection / Initial Inspection: A routine, unannounced inspection. This is the primary type and the one that determines the initial grade.
• Cycle Inspection / Re-inspection: If a restaurant scores 14 or above on an initial inspection, DOHMH returns for a re-inspection (typically within 5-21 days). The re-inspection result determines the posted grade.
• Pre-permit: Inspection before a new restaurant opens or when a restaurant re-opens after a significant closure.
• Complaint Inspection: Triggered by a specific 311 complaint. These may target specific concerns and don't always result in a grade change.
• Administrative Miscellaneous Inspection: A follow-up visit to verify specific corrective actions, not a full inspection.

Understanding inspection type is important: a complaint inspection might show critical findings even for a restaurant that generally performs well, because inspectors focus on the specific complaint.

Finding Codes and Descriptions

Each finding on an inspection record has a code (like "04A" or "10F") and a text description. The codes indicate the category of the observation:

• Critical findings (higher point values): Temperature control (cold below 41°F, hot above 140°F), evidence of pests, hand washing facilities, food from unapproved sources
• General findings (lower point values): Facility maintenance, non-food contact surface condition, required signage, record-keeping

A critical finding typically carries 7 points or more. Multiple critical findings push a score above 14 (B grade territory) or 28 (C grade) quickly. A general finding may carry only 1-2 points.

Reading the actual description — not just the code — tells you what specifically was observed. "Cold food held above 41°F" is a different concern than "facility not vermin proof" — both are findings, but the food safety implications differ.

Score and Grade

The score is the total points from all findings in that inspection visit. Lower is better:

• 0-13: Grade A
• 14-27: Grade B
• 28 and above: Grade C

If a restaurant scores 14 or above on an initial inspection, it receives a "Grade Pending" card rather than a B or C immediately. DOHMH returns for a re-inspection. The re-inspection score determines the posted grade. A restaurant that scores 12 on re-inspection posts an A even if it scored 22 on initial inspection.

Action

The action field describes what happened as a result of the inspection:

• No Violations Recorded: A clean inspection with no findings.
• Violations were cited: Findings were recorded; the restaurant was notified.
• Establishment Closed: DOHMH ordered the restaurant to close because of serious hazards — often evidence of active rodent or cockroach infestation, sewage backup, or other imminent health hazards. The restaurant cannot reopen until DOHMH verifies the condition is corrected.
• Re-opened: Indicates the restaurant was allowed to re-open after addressing a closure order.

Reading a Record in Practice

Here's how to approach a specific restaurant's record:

1. Find the restaurant by name and zip code in NYC Open Data
2. Sort by inspection date, most recent first
3. Note the inspection type (initial vs. re-inspection) for the most recent cycle
4. Read the finding descriptions — not just the score — for the most recent inspection
5. Look at whether any closures appear in the history
6. Scan 2-3 prior inspections to see if the same types of findings recur

Recurring findings across multiple inspections tell a more meaningful story than a single score. A restaurant that has had hand-washing equipment findings three inspections in a row has a systemic concern. A restaurant with a high score from a one-time plumbing issue that was corrected promptly is a different story.

Frequently Asked Questions

What does "Grade Pending" mean in a restaurant window?

Grade Pending means the restaurant scored 14 or above on its most recent initial inspection and is awaiting a re-inspection that will determine the posted grade. The restaurant continues to operate during this period.

Can a restaurant be closed and then re-open with an A grade?

Yes. If a restaurant is closed by DOHMH and then addresses the conditions that led to closure — eliminating pest evidence, fixing sewage issues — DOHMH verifies the correction and allows re-opening. The subsequent re-inspection result determines the grade.

How often does DOHMH inspect Brooklyn restaurants?

Full-service restaurants (which includes the majority of Brooklyn restaurants) are subject to at least one unannounced inspection per year. Higher-risk operations may be inspected more frequently. If a restaurant has recurring issues, DOHMH may inspect more often.

Is the NYC Open Data inspection record always up to date?

The dataset is updated regularly, typically within a few business days of an inspection. The grade posted in the restaurant window is the most immediate signal; the dataset provides the full detail.