Calculators & tools

Health-Code Violation Decoder

Search the 60 most-cited restaurant food-safety violations and get each one in plain English — what the inspector saw, why it matters, how to fix it now, and how to keep it from coming back.

Plain-language guide based on the FDA Food Code & health-department guidance — your local health department’s finding governs.

The FDA Food Code “danger zone”: TCS foods held between 41°F and 135°F grow bacteria fastest. Keep cold food ≤41°F and hot food ≥135°F.

Critical only

Showing 60 of 60 · 34 critical

Cold food held above 41°FTime/TemperatureCritical

What it means: The inspector measured a refrigerated TCS (potentially hazardous) food such as cut lettuce, cooked pasta, deli meat, or dairy sitting above 41°F. Common spots are overstuffed prep-table rails, walk-in shelves near the door, and salad bars.
Why it matters: Between 41°F and 135°F bacteria like Salmonella and Listeria multiply rapidly, so cold food that drifts warm can grow enough pathogens to make people sick.
How to fix it now: Rapidly cool product back to 41°F or lower (ice bath or blast chiller), and discard any TCS food that has been above 41°F for more than 4 hours.
How to prevent it: Don't overfill prep rails above the fill line, pre-chill inserts, check unit temps at least twice a shift with a calibrated thermometer, and log them.

FDA Food Code 3-501.16 · source

Ground meat not cooked to 155°FTime/TemperatureCritical

What it means: Ground beef, sausage, or other comminuted/injected meat was served without reaching 155°F for 17 seconds (or an approved time/temperature combination).
Why it matters: Grinding spreads surface bacteria like E. coli O157:H7 throughout the meat, so the whole patty must hit a higher temperature than a whole cut.
How to fix it now: Cook the product until a probe reads 155°F; if a customer requested rare and no consumer advisory is posted, do not serve it undercooked.
How to prevent it: Probe patties from the side to the center, use the same temperature for all ground and mechanically tenderized meats, and post a consumer advisory if serving undercooked.

FDA Food Code 3-401.11 · source

Hot food held below 135°FTime/TemperatureCritical

What it means: Cooked food on a steam table, hot well, soup kettle, or under heat lamps was measured below 135°F — often rice, gravy, cooked vegetables, or held proteins.
Why it matters: Holding hot food in the danger zone lets surviving spore-forming bacteria such as Clostridium perfringens and Bacillus cereus grow and produce toxins.
How to fix it now: Reheat the food to 165°F within 2 hours, then return it to a properly functioning hot-holding unit; discard if it has been below 135°F too long.
How to prevent it: Preheat holding units before loading, never use them to reheat cold food, stir and cover to retain heat, and temp-check every 2 hours.

FDA Food Code 3-501.16 · source

Improper cooling of cooked foodTime/TemperatureCritical

What it means: Hot food was not cooled fast enough — usually left out or packed into deep, covered containers so it lingered in the danger zone (e.g., a full pot of chili put straight into the walk-in).
Why it matters: Slow cooling is a leading cause of foodborne illness because spore formers survive cooking and multiply as the food sits warm for hours.
How to fix it now: Get the food from 135°F to 70°F within 2 hours and down to 41°F within 4 more hours; if those windows were missed, discard it.
How to prevent it: Use shallow pans (2 inches or less), ice baths, ice paddles, or a blast chiller; leave containers uncovered while cooling and monitor with a thermometer.

FDA Food Code 3-501.14 · source

Improper reheating for hot holdingTime/TemperatureCritical

What it means: Previously cooked and cooled food being reheated for hot holding did not reach 165°F within 2 hours, or was reheated in a steam table / warmer rather than a stove, oven, or microwave.
Why it matters: Reheating to 165°F kills bacteria that grew during storage; slow or partial reheating leaves them alive to cause illness.
How to fix it now: Move the food to a stove, oven, or microwave and reheat all parts to 165°F for 15 seconds within 2 hours before placing it in hot holding.
How to prevent it: Never reheat in hot-holding equipment, temp the food after reheating, and stir microwaved food and let it stand before serving.

FDA Food Code 3-403.11 · source

Missing date marking on ready-to-eat TCS foodTime/TemperatureCritical

What it means: Opened or prepared ready-to-eat TCS foods held more than 24 hours — deli meats, cut melon, cooked rice, house sauces — had no date label showing when they were made or opened.
Why it matters: Without dates, staff can't tell when food should be discarded, allowing Listeria and other cold-tolerant bacteria to build up over days.
How to fix it now: Label the items now if the make/open date is known; discard anything whose age can't be verified.
How to prevent it: Set up a day-dot or day-of-week labeling system, train every shift, and audit labels during line checks.

FDA Food Code 3-501.17 · source

Poultry not cooked to 165°FTime/TemperatureCritical

What it means: Chicken, turkey, duck, or stuffed meats did not reach 165°F for 15 seconds at the thickest part when checked with a probe thermometer.
Why it matters: Poultry commonly carries Salmonella and Campylobacter that are only reliably killed at 165°F.
How to fix it now: Return the item to the heat and continue cooking until a calibrated probe reads 165°F in the thickest part.
How to prevent it: Always probe the thickest piece, calibrate thermometers, and standardize cook times per station instead of relying on color or timer alone.

FDA Food Code 3-401.11 · source

Ready-to-eat TCS food kept past its 7-day discard dateTime/TemperatureCritical

What it means: Refrigerated ready-to-eat TCS food was held longer than 7 days at 41°F (day of prep counts as day 1) and had not been discarded.
Why it matters: Even at proper cold temperatures, Listeria monocytogenes slowly grows, so the 7-day limit caps how much can accumulate.
How to fix it now: Discard any product that is past day 7 immediately.
How to prevent it: Use first-in-first-out rotation, clear day-dot labels, and a standing end-of-week toss routine.

FDA Food Code 3-501.18 · source

Time (instead of temperature) used without a written procedureTime/TemperatureCritical

What it means: Food was held out of temperature control using time as a public-health control, but there was no written procedure or the items weren't time-stamped.
Why it matters: Time-as-a-control only works if food is discarded on schedule; without labels or a plan, unsafe food can be served.
How to fix it now: Mark items with the time they left temperature control and discard within 4 hours (cold) or as your plan requires; produce the written procedure.
How to prevent it: Keep a written time-control SOP on site, time-stamp every batch, and discard on the clock.

FDA Food Code 3-501.19 · source

Whole meat, fish, or eggs not cooked to 145°FTime/TemperatureCritical

What it means: Fish, whole cuts of beef/pork, and eggs cooked to order were served without reaching 145°F for 15 seconds.
Why it matters: Undercooking leaves pathogens such as Salmonella (eggs) and parasites/bacteria (fish, pork) alive in food that will be eaten.
How to fix it now: Continue cooking to 145°F at the thickest point, or hold at that temperature for the required time before serving.
How to prevent it: Probe each order, use approved time/temperature charts, and require a posted consumer advisory for any item served undercooked by request.

FDA Food Code 3-401.11 · source

Improper thawing methodsTime/TemperatureCore

What it means: Frozen TCS food was thawing at room temperature or in standing warm water — for example, chicken left on a counter or in a sink of still water.
Why it matters: The outer layer of the food warms into the danger zone and grows bacteria long before the center thaws.
How to fix it now: Move the item to refrigeration, thaw under cold running water (70°F or below), thaw as part of cooking, or thaw in the microwave then cook immediately.
How to prevent it: Plan ahead to thaw in the cooler, label thaw dates, and post an approved-thawing reminder at the prep sink.

FDA Food Code 3-501.13 · source

No ice bath or shallow-pan cooling in useTime/TemperatureCore

What it means: Foods that need rapid cooling were placed in deep containers without an ice bath, ice wand, or shallow pans, or were stacked with no air circulation.
Why it matters: The center of a deep container stays warm for hours, so without active cooling the food can't clear the danger zone fast enough.
How to fix it now: Transfer to shallow pans and set them in an ice bath, or add an ice paddle, leave loosely covered, and monitor the temperature drop.
How to prevent it: Keep shallow pans and ice paddles at the ready and make ice-bath cooling standard for all large batches.

FDA Food Code 3-501.15 · source

No probe thermometer available or accessibleTime/TemperatureCore

What it means: The kitchen had no working food probe thermometer, or staff couldn't produce one during the inspection.
Why it matters: Without a thermometer, cooking, cooling, and holding temperatures can't be verified, so every temperature rule becomes guesswork.
How to fix it now: Get a working thin-tip probe thermometer into the kitchen and start checking critical items.
How to prevent it: Keep multiple thermometers at each station, replace dead ones promptly, and include a thermometer check in opening duties.

FDA Food Code 4-302.12 · source

Thermometer not calibrated / inaccurateTime/TemperatureCore

What it means: The probe thermometer read incorrectly or there was no evidence it had been calibrated.
Why it matters: An off thermometer can show food as safe when it isn't, defeating the purpose of temperature checks.
How to fix it now: Calibrate using the ice-point method (32°F in ice water) or boiling-point method and adjust or replace the unit.
How to prevent it: Calibrate on a set schedule and after any drop, and keep a calibration log.

FDA Food Code 4-203.11 · source

Bare-hand contact with ready-to-eat foodEmployee Health & HygieneCritical

What it means: An employee touched ready-to-eat food (salad, bread, garnish, sandwich, ice) with bare hands instead of using gloves, tongs, deli tissue, or other utensils.
Why it matters: Ready-to-eat food gets no further cooking, so any pathogens from hands go straight to the customer.
How to fix it now: Discard the affected food and re-prepare it using gloves or utensils.
How to prevent it: Enforce a no-bare-hand-contact policy with gloves, tongs, and deli papers stocked at every station.

FDA Food Code 3-301.11 · source

Hand sink blocked or inaccessibleEmployee Health & HygieneCritical

What it means: The handwashing sink was blocked by equipment, storage, or trash, or was being used to store or rinse items.
Why it matters: If the hand sink isn't easy to reach, staff skip handwashing, raising contamination risk.
How to fix it now: Clear everything away from the hand sink immediately so it's fully accessible for handwashing only.
How to prevent it: Keep hand sinks off-limits for storage/prep, and check accessibility during every shift.

FDA Food Code 5-205.11 · source

Handwashing not done when requiredEmployee Health & HygieneCritical

What it means: An employee changed tasks, handled raw meat, touched their face, or returned from the restroom without washing hands, or didn't wash for the full 20 seconds.
Why it matters: Unwashed hands transfer pathogens like Norovirus, Hepatitis A, and Salmonella directly onto food, a leading outbreak cause.
How to fix it now: Have the employee stop and wash hands correctly right away, and re-wash before touching food again.
How to prevent it: Post handwashing signs, train on the when/how, and have managers actively model and enforce it.

FDA Food Code 2-301.14 · source

Ill employee not excluded or restrictedEmployee Health & HygieneCritical

What it means: An employee showing symptoms like vomiting, diarrhea, or jaundice was working with or around food.
Why it matters: Norovirus, Hepatitis A, Salmonella, Shigella, and E. coli spread easily from sick food workers to customers.
How to fix it now: Send the ill employee home immediately and follow exclusion/return-to-work rules before they handle food again.
How to prevent it: Enforce a clear sick policy, don't penalize staff for calling out sick, and train managers on exclusion criteria.

FDA Food Code 2-201.12 · source

No employee health / illness-reporting policyEmployee Health & HygieneCritical

What it means: The person in charge could not show that employees know to report symptoms (vomiting, diarrhea, jaundice, sore throat with fever) or the reportable illnesses.
Why it matters: Sick workers are a major outbreak source; a reporting agreement lets managers exclude them before they contaminate food.
How to fix it now: Review reporting expectations with staff and put a written employee-health agreement in place.
How to prevent it: Keep signed employee-health agreements on file and retrain periodically.

FDA Food Code 2-201.11 · source

No soap at the hand sinkEmployee Health & HygieneCritical

What it means: A hand sink had no hand soap available.
Why it matters: Without soap, handwashing can't remove enough grease, bacteria, and viruses to prevent contamination.
How to fix it now: Refill or replace the soap dispenser at once.
How to prevent it: Stock backup soap nearby and check dispensers at opening and during the day.

FDA Food Code 6-301.11 · source

Eating, drinking, or smoking in food-prep areasEmployee Health & HygieneCore

What it means: Staff were eating, using tobacco/vapes, or drinking from open/uncovered cups in prep or dishwashing areas.
Why it matters: Hand-to-mouth contact and open drinks can transfer saliva and germs onto food and surfaces.
How to fix it now: Remove the food, open drinks, or tobacco from the prep area right away.
How to prevent it: Provide a designated break area and allow only covered drinks with a lid and straw away from exposed food.

FDA Food Code 2-401.11 · source

Food handler cards / training missingEmployee Health & HygieneCore

What it means: Where local law requires it, one or more employees lacked a valid food-handler card or training certificate.
Why it matters: Untrained staff are more likely to make the mistakes that cause foodborne illness.
How to fix it now: Enroll affected employees in an approved food-handler course and obtain their cards within the required window.
How to prevent it: Make the card a condition of employment and track renewal dates.

source

Hand sink not supplied with warm waterEmployee Health & HygieneCore

What it means: The hand sink delivered no water or water below about 100°F.
Why it matters: Warm water helps loosen soil and lets staff wash long enough to remove pathogens.
How to fix it now: Restore water flow and get the temperature to at least 100°F at the hand sink.
How to prevent it: Service the water heater and faucets promptly and verify hand-sink temperature during opening checks.

FDA Food Code 5-202.12 · source

Improper handwashing techniqueEmployee Health & HygieneCore

What it means: Hands were rinsed quickly without soap or scrubbing, or washed in a prep/utility sink instead of a designated hand sink.
Why it matters: A quick rinse doesn't remove enough bacteria and viruses, and washing in food sinks contaminates them.
How to fix it now: Rewash properly at a hand sink: warm water, soap, scrub 10-15 seconds, rinse, and dry with a paper towel.
How to prevent it: Post the correct steps at every sink and coach staff to use only designated handwashing sinks.

FDA Food Code 2-301.12 · source

Improper single-use glove useEmployee Health & HygieneCore

What it means: Gloves were worn while handling raw meat then ready-to-eat food, reused, or worn without washing hands first.
Why it matters: Dirty or reused gloves spread contamination just like bare hands, giving a false sense of safety.
How to fix it now: Remove the gloves, wash hands, and put on a fresh pair before handling clean food.
How to prevent it: Train staff to wash hands and change gloves between tasks, after breaks, and whenever gloves tear.

FDA Food Code 3-304.15 · source

No Certified Food Protection ManagerEmployee Health & HygieneCore

What it means: The establishment could not show that at least one person in charge holds an accredited food-protection-manager certification.
Why it matters: A trained manager is the strongest predictor of good food-safety practices and fewer risk-factor violations.
How to fix it now: Have a manager register for and pass an accredited CFPM exam (e.g., ServSafe) and keep the certificate on site.
How to prevent it: Track certificate expiration dates and always keep a certified manager scheduled.

FDA Food Code 2-102.12 · source

No paper towels or hand-drying at the hand sinkEmployee Health & HygieneCore

What it means: The hand sink had no paper towels or working hand dryer.
Why it matters: Wet hands pick up and transfer far more bacteria, and staff may skip washing if they can't dry.
How to fix it now: Restock paper towels or restore the dryer immediately.
How to prevent it: Keep spare towel rolls at each sink and add towel checks to the opening routine.

FDA Food Code 6-301.12 · source

Person in charge lacks food-safety knowledgeEmployee Health & HygieneCore

What it means: The person in charge could not answer basic food-safety questions (cooking temps, when to wash hands, symptoms to exclude) during the inspection.
Why it matters: If the manager on duty doesn't know the rules, the whole crew is unlikely to follow them.
How to fix it now: The inspector will coach on the spot; the PIC should review the key temperatures and hygiene rules.
How to prevent it: Train and certify managers and hold pre-shift refreshers on core food-safety points.

FDA Food Code 2-102.11 · source

Chemicals stored over or with foodContamination PreventionCritical

What it means: Cleaners, sanitizers, or pesticides were stored above or next to food, food equipment, or single-service items.
Why it matters: A spill or drip of toxic chemical onto food or utensils can poison customers.
How to fix it now: Move all chemicals to a designated area below and away from food and food-contact items.
How to prevent it: Keep a dedicated, labeled chemical storage area separate from and below any food storage.

FDA Food Code 7-201.11 · source

Cross-contamination during prep (boards/utensils)Contamination PreventionCritical

What it means: The same cutting board, knife, or utensil was used for raw meat and then ready-to-eat food without cleaning and sanitizing in between.
Why it matters: Pathogens transfer from raw product onto ready-to-eat food through shared surfaces and tools.
How to fix it now: Stop, discard any contaminated ready-to-eat food, and wash-rinse-sanitize the boards and tools before reuse.
How to prevent it: Use color-coded boards and utensils, separate raw and ready-to-eat prep by time or space, and clean/sanitize between tasks.

FDA Food Code 3-304.11 · source

Ice contaminated or handled improperlyContamination PreventionCritical

What it means: Ice for consumption was scooped with hands or a cup, the scoop was stored in the ice, or the ice machine/bin was dirty.
Why it matters: Ice is a food; bare hands, stored scoops, and dirty bins introduce pathogens directly into drinks.
How to fix it now: Discard the contaminated ice, clean and sanitize the bin, and use a proper scoop with a handle stored outside the ice.
How to prevent it: Store the scoop in a holder outside the bin, never use a glass to scoop, and clean the ice machine on a schedule.

FDA Food Code 3-304.12 · source

Raw meat stored above ready-to-eat foodContamination PreventionCritical

What it means: Raw poultry, meat, or fish was stored above or next to ready-to-eat foods or produce in the cooler, so drips could fall onto food that won't be cooked.
Why it matters: Raw-meat juices carry pathogens that contaminate ready-to-eat food, which then goes to customers without a kill step.
How to fix it now: Rearrange the cooler now and discard any ready-to-eat food that was contaminated by drips.
How to prevent it: Store by final cook temperature: ready-to-eat on top, then fish, whole cuts, ground meat, and poultry on the bottom; post a cooler storage chart.

FDA Food Code 3-302.11 · source

Toxic materials used or applied improperlyContamination PreventionCritical

What it means: Cleaners, sanitizers, or pesticides were used in a way not allowed by the label — wrong dilution, applied near exposed food, or a non-food-safe product used on food surfaces.
Why it matters: Off-label use can leave toxic residue on food and food-contact surfaces.
How to fix it now: Stop the misuse, remove and re-clean any affected surfaces, and switch to the correct product/method.
How to prevent it: Follow label directions exactly, keep SDS sheets on site, and train staff on approved products for each task.

FDA Food Code 7-204.11 · source

Unlabeled spray bottles / working containersContamination PreventionCritical

What it means: A spray bottle or working container of cleaner or sanitizer had no label identifying its contents.
Why it matters: Unlabeled chemicals get mistaken for food ingredients or water, causing chemical poisoning.
How to fix it now: Label the container with its common name now, or empty and dispose of it if the contents are unknown.
How to prevent it: Label every working container the moment it's filled and keep labels legible.

FDA Food Code 7-102.11 · source

Displayed food not protected from contaminationContamination PreventionCore

What it means: Self-service or displayed food (buffet, salad bar, condiments) lacked sneeze guards, lids, or proper utensils.
Why it matters: Customers coughing, sneezing, or reaching over open food can contaminate it for everyone.
How to fix it now: Add sneeze guards/covers and dispensing utensils, or pull the exposed food from service.
How to prevent it: Keep display food behind sneeze guards, monitor self-service areas, and provide clean utensils for each item.

FDA Food Code 3-306.11 · source

Food not protected / left uncovered in storageContamination PreventionCore

What it means: Stored food was uncovered, unwrapped, or sitting on the floor where it could pick up drips, dust, or splash.
Why it matters: Unprotected food is exposed to contaminants from overhead, other foods, and foot traffic.
How to fix it now: Cover, wrap, or relocate the food and discard anything that was clearly contaminated.
How to prevent it: Cover all stored food, keep everything at least 6 inches off the floor, and never store food under sewer/condensate lines.

FDA Food Code 3-305.11 · source

Wiping cloths not stored in sanitizerContamination PreventionCore

What it means: In-use wet wiping cloths were left on counters or aprons instead of in a sanitizer bucket at the correct concentration.
Why it matters: Damp cloths breed bacteria and spread them across surfaces when reused.
How to fix it now: Place cloths in a fresh sanitizer bucket at the correct concentration between uses.
How to prevent it: Set up sanitizer buckets at each station, test the concentration, and change the solution when it gets dirty or weak.

FDA Food Code 3-304.14 · source

Chemical dish machine not dispensing sanitizerCleaning & SanitizingCritical

What it means: A low-temperature (chemical) dish machine wasn't dispensing sanitizer at the required concentration on the final rinse.
Why it matters: Without sanitizer, dishes come out washed but not disinfected, spreading pathogens to food.
How to fix it now: Take the machine out of service, wash and sanitize in the 3-compartment sink, and fix the sanitizer feed.
How to prevent it: Test the final rinse with strips each day, keep the sanitizer container filled, and check the dispensing line.

FDA Food Code 4-703.11 · source

Dish machine wash or rinse temperature too lowCleaning & SanitizingCritical

What it means: A high-temperature dish machine wasn't reaching the required wash/rinse temperatures (final rinse typically 180°F, or 165°F for stationary-rack), so dishes weren't being sanitized.
Why it matters: If the machine can't hit the sanitizing temperature, dishes leave with live bacteria that recontaminate food.
How to fix it now: Stop using the machine for sanitizing, switch to the 3-compartment sink, and service the machine.
How to prevent it: Check final-rinse temperature daily with a thermometer or heat-indicating strip and service the booster heater on schedule.

FDA Food Code 4-501.112 · source

Food-contact surfaces not clean/sanitizedCleaning & SanitizingCritical

What it means: Cutting boards, slicers, can openers, prep tables, or ice machines that touch food had visible soil, grime, or buildup.
Why it matters: Dirty food-contact surfaces harbor bacteria and biofilm that transfer directly to food.
How to fix it now: Take the equipment out of use, then wash, rinse, and sanitize it before returning it to service.
How to prevent it: Clean and sanitize food-contact surfaces at least every 4 hours of continuous use and after each task; disassemble slicers for cleaning.

FDA Food Code 4-601.11 · source

Sanitizer at wrong concentrationCleaning & SanitizingCritical

What it means: The sanitizer in a bucket or dish sink tested too weak or too strong (e.g., chlorine not in the 50-100 ppm range, quat below label strength).
Why it matters: Too-weak sanitizer doesn't kill pathogens on surfaces; too-strong can leave toxic residue on food-contact surfaces.
How to fix it now: Remake the solution to the correct concentration and verify it with test strips before using.
How to prevent it: Keep test strips at every station, follow the manufacturer's dilution, and check concentration each time solution is made.

FDA Food Code 4-501.114 · source

No sanitizer test strips availableCleaning & SanitizingCore

What it means: There were no test kit or strips to measure sanitizer concentration.
Why it matters: Without test strips, staff can't tell whether sanitizer is strong enough to work, so surfaces may not be sanitized.
How to fix it now: Obtain the correct test strips for your sanitizer and begin checking each batch.
How to prevent it: Stock the matching test kit (chlorine, quat, or iodine) at every sanitizing station and reorder before running out.

FDA Food Code 4-302.14 · source

Non-food-contact surfaces dirtyCleaning & SanitizingCore

What it means: Equipment exteriors, shelving, hood filters, gaskets, or floors/walls under equipment had accumulated grease, dust, or debris.
Why it matters: Built-up soil attracts pests and can flake or splash onto food and clean surfaces.
How to fix it now: Clean the affected surfaces as part of correcting the violation.
How to prevent it: Follow a written cleaning schedule (daily/weekly/monthly) covering hard-to-reach areas and assign responsibility.

FDA Food Code 4-602.13 · source

Three-compartment sink used incorrectlyCleaning & SanitizingCore

What it means: The wash-rinse-sanitize steps were skipped or done out of order, or the sanitize step was missing.
Why it matters: Skipping steps leaves food soil and bacteria on dishes that then touch food.
How to fix it now: Reset the sink to wash (hot soapy), rinse (clean water), then sanitize, and rewash the affected items.
How to prevent it: Post the three-step process at the sink and train staff to test sanitizer and air-dry, never towel-dry.

FDA Food Code 4-603.11 · source

Equipment in disrepair or not maintainedFacilities & EquipmentCore

What it means: Equipment was broken, leaking, rusted, or had torn gaskets or cracked surfaces that can't be properly cleaned.
Why it matters: Damaged equipment holds dirt and bacteria, may hold food at the wrong temperature, and can shed physical hazards.
How to fix it now: Repair or replace the item, or take it out of service until it's fixed.
How to prevent it: Do routine preventive maintenance, replace worn gaskets and seals, and log equipment temperatures.

FDA Food Code 4-501.11 · source

Equipment not commercial-grade / not certifiedFacilities & EquipmentCore

What it means: Domestic (household) or non-certified equipment was being used, or surfaces weren't smooth, durable, and cleanable per standard.
Why it matters: Non-commercial equipment is hard to clean and may not hold safe temperatures, increasing contamination risk.
How to fix it now: Replace it with equipment certified to an ANSI-accredited standard (such as NSF) suitable for commercial use.
How to prevent it: Buy only commercial, certified equipment and check listings before installation.

FDA Food Code 4-205.10 · source

Floors, walls, or ceilings dirty or in disrepairFacilities & EquipmentCore

What it means: Physical facilities were damaged or soiled — cracked tiles, peeling paint, missing coving, or grease buildup on floors and walls.
Why it matters: Damaged, dirty surfaces can't be cleaned, harbor pests and bacteria, and can shed debris into food.
How to fix it now: Clean the surfaces and repair damaged flooring, walls, and ceilings.
How to prevent it: Keep surfaces smooth and cleanable, follow a deep-cleaning schedule, and repair damage before it spreads.

FDA Food Code 6-501.11 · source

Garbage / refuse stored improperlyFacilities & EquipmentCore

What it means: Indoor trash was uncovered or overflowing, or the outdoor dumpster area was dirty with lids left open.
Why it matters: Exposed garbage attracts rodents, roaches, and flies and creates odors and contamination near food.
How to fix it now: Empty and cover the containers and clean up the waste area.
How to prevent it: Use covered, leak-proof containers, empty them regularly, keep dumpster lids closed, and clean the corral.

FDA Food Code 5-501.113 · source

Toilet rooms not clean, stocked, or self-closingFacilities & EquipmentCore

What it means: Restrooms lacked soap, towels, or covered trash; the door didn't self-close; or fixtures were dirty or out of order.
Why it matters: Poorly maintained restrooms undermine handwashing and can spread pathogens like norovirus and Hepatitis A.
How to fix it now: Restock supplies, clean fixtures, and repair the door or plumbing.
How to prevent it: Add restroom checks to the cleaning schedule and keep soap, towels, and covered bins stocked.

FDA Food Code 6-501.18 · source

Evidence of cockroachesPest ControlCritical

What it means: Live or dead roaches, egg cases, or droppings were seen, often in warm, moist areas near equipment.
Why it matters: Roaches spread bacteria across food and surfaces and signal deeper sanitation and harborage problems.
How to fix it now: Clean and sanitize the area, discard contaminated food, and treat with professional pest control.
How to prevent it: Eliminate moisture and food debris, seal cracks, and maintain a regular professional pest-control program.

FDA Food Code 6-501.111 · source

Evidence of rodents (droppings/gnawing)Pest ControlCritical

What it means: The inspector found mouse or rat droppings, gnaw marks, nesting, or grease trails, especially near food storage or along walls.
Why it matters: Rodents carry Salmonella and other pathogens and contaminate food and surfaces with droppings and urine.
How to fix it now: Clean and sanitize affected areas, discard contaminated food, and start active pest control immediately.
How to prevent it: Contract a licensed pest operator, seal entry points, remove harborage and clutter, and keep sanitation tight.

FDA Food Code 6-501.111 · source

Flies or other insects presentPest ControlCore

What it means: House flies, fruit flies, or other insects were present around food, drains, or waste areas.
Why it matters: Flies land on waste then on food, transferring pathogens directly.
How to fix it now: Remove/cover exposed food, clean breeding sources (drains, spills, trash), and control the insects.
How to prevent it: Install air curtains and screens, keep doors closed, clean drains, and manage trash to remove breeding sites.

FDA Food Code 6-501.111 · source

Gaps and openings allowing pest entryPest ControlCore

What it means: Doors were propped open without screens, or there were gaps under doors, unsealed pipe penetrations, or holes in walls.
Why it matters: Any opening is an invitation for rodents and insects to get in.
How to fix it now: Close and seal the openings — add door sweeps, screens, and fill gaps around pipes.
How to prevent it: Keep exterior doors self-closing and screened, seal penetrations, and inspect the building envelope regularly.

FDA Food Code 6-202.15 · source

No hot water availableWater & PlumbingCritical

What it means: The establishment had no hot water, or the water heater couldn't keep up with handwashing and warewashing demand.
Why it matters: Without adequate hot water, hands and dishes can't be properly cleaned and sanitized, so pathogens spread.
How to fix it now: Restore hot water; if it can't be restored quickly, the establishment may have to stop operating until it's fixed.
How to prevent it: Size the water heater for peak demand and service it on schedule to avoid failures.

FDA Food Code 5-103.11 · source

Plumbing cross-connection / backflow riskWater & PlumbingCritical

What it means: A hose was submerged in a sink or bucket, or a fixture lacked an air gap or backflow preventer, creating a path for contaminated water to siphon back into the potable supply.
Why it matters: Backflow can pull dirty or chemical-laden water into the drinking-water lines, contaminating everything downstream.
How to fix it now: Remove the submerged hose/direct connection and install the proper air gap or backflow prevention device.
How to prevent it: Maintain air gaps at sinks and ice bins, install and test backflow preventers, and never leave hoses in standing water.

FDA Food Code 5-402.11 · source

Sewage or wastewater backupWater & PlumbingCritical

What it means: Sewage or gray water was backing up into floor drains, sinks, or onto floors.
Why it matters: Sewage carries dangerous pathogens that can contaminate food, surfaces, and equipment.
How to fix it now: Stop operations in the affected area, clean and sanitize after the backup is cleared, and discard any contaminated food.
How to prevent it: Maintain drains and grease traps, clear clogs promptly, and schedule regular plumbing service.

FDA Food Code 5-403.11 · source

Fish served raw without parasite-destruction recordsSourcing & RecordsCritical

What it means: Fish intended to be eaten raw or undercooked (sushi, ceviche, crudo) had no supplier documentation that it was frozen to destroy parasites.
Why it matters: Freezing to specific time/temperatures kills parasites in fish that won't be cooked; without records there's no proof it's safe.
How to fix it now: Stop serving the fish raw and obtain the freezing/parasite-destruction records from the supplier, or freeze it per code before serving.
How to prevent it: Require and file freezer letters from suppliers for all raw-consumption fish.

FDA Food Code 3-402.11 · source

Food from an unapproved sourceSourcing & RecordsCritical

What it means: Food came from a source that isn't licensed/inspected — home-canned or home-prepared items, an unlicensed supplier, or product with no traceable origin.
Why it matters: Food from unapproved sources hasn't been produced under inspection, so it may be adulterated or contaminated.
How to fix it now: Remove the food from use and discard or return it; do not serve it.
How to prevent it: Buy only from licensed, approved suppliers and keep invoices/records to document sources.

FDA Food Code 3-201.11 · source

Missing or incomplete shellstock tagsSourcing & RecordsCritical

What it means: Live or shucked molluscan shellfish (oysters, clams, mussels) had no source tags, or tags weren't kept for 90 days after the last shellfish was used.
Why it matters: Tags trace shellfish back to certified waters and are the only way to track down a source during a Vibrio or norovirus outbreak.
How to fix it now: Discard any shellfish that can't be traced to an approved source with a valid tag.
How to prevent it: Keep tags attached until the container is empty, then file them in date order for 90 days.

FDA Food Code 3-203.12 · source

No consumer advisory for undercooked itemsSourcing & RecordsCore

What it means: The menu offered raw or undercooked animal foods (rare burgers, runny eggs, raw oysters, sushi) without the required disclosure and reminder about the risk.
Why it matters: Customers, especially those with weak immune systems, need to know that undercooked animal foods can carry a higher illness risk.
How to fix it now: Add the disclosure and reminder to the menu, or stop serving those items undercooked until it's in place.
How to prevent it: Include an asterisk disclosure and footnote reminder on menus for all applicable items.

FDA Food Code 3-603.11 · source

Turn this into a routine: run the health-inspection self-audit before every shift-lead handoff, and see the inspection checklist guide for the walkthrough.

Frequently asked

What are the most common health-code violations in restaurants?

The most frequently cited violations cluster around the CDC/FDA foodborne-illness risk factors: improper hot and cold holding temperatures, inadequate cooling and reheating, poor personal hygiene and handwashing, bare-hand contact with ready-to-eat food, cross-contamination between raw and ready-to-eat foods, wrong sanitizer concentration, and food from unapproved sources. Temperature control and employee hygiene account for a large share of critical citations.

What is a critical vs. non-critical violation?

A critical (also called priority or 'P') violation is one directly linked to preventing foodborne illness — like a cold-holding temperature failure or an employee not washing hands. A non-critical (core) violation is usually about facility upkeep or general sanitation, such as a worn floor or an unlabeled container. Critical violations must typically be corrected on the spot or within a short window, and too many can trigger a re-inspection or closure.

How do I pass a health inspection?

Control the risk factors the inspector is looking for: hold cold food at or below 41°F and hot food at or above 135°F, cool and reheat correctly, keep handwashing sinks stocked and used, avoid bare-hand contact with ready-to-eat food, store raw meats below ready-to-eat food, keep sanitizer at the right concentration, date-mark held foods, and keep a certified food protection manager on staff. Running a routine self-audit against these items is the single best preparation — use the self-audit tool.

Is this legal advice or an official code?

No. This decoder explains common violations in plain language based on the FDA Food Code and public health-department guidance, to help you understand and prevent them. Your jurisdiction adopts its own version of the code and its inspector's finding governs — always confirm specifics with your local health department.