Understanding Your Food Hygiene Rating: What It Means for Restaurants

Foodborne illness is a major public health concern. The U.S. Centers for Disease Control and Prevention (CDC) estimates that 48 million people get sick from foodborne germs each year, resulting in more than 128,000 hospitalizations and 3,000 deaths.

Local health departments respond to this threat by regularly inspecting restaurants and other food businesses, assigning food hygiene ratings in the form of scores, grades, or placards. Businesses are typically required to post these results in visible locations where customers can see them. These public restaurant inspection ratings give consumers clear information about good hygiene standards and help operators focus resources on targeted improvement, rather than relying on guesswork.

Unlike the Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland or the Food Hygiene Information Scheme (FHIS) in Scotland, systems that assign a score from 0 to 5 or 0 to 4 based on standardized checklists, the United States does not have a single national food hygiene rating system. Each local or state health department, alongside local authorities, uses its own restaurant inspection scoring method, typically based on the U.S. Food and Drug Administration’s Food Code.

Some jurisdictions issue letter grades (A–C), while others use numeric scores or color-coded placards (as seen in places like San Francisco or Hawaii). Understanding how these restaurant health grades are calculated and what they mean is essential for restaurants and for diners making informed decisions about restaurant cleanliness and food safety.

How U.S. food hygiene inspections work

Food hygiene inspections in the United States are managed by local authorities such as city or county health departments, although federal agencies provide overarching guidance. The U.S. Food and Drug Administration (FDA) publishes the Food Code, a model set of science-based provisions covering proper food handling, storage, cooking temperatures, sanitation, and the physical condition of the premises. State and local agencies adopt the Food Code into law and adapt it to regional conditions.

Inspection process

Routine inspections by food safety officers are typically unannounced. Trained public health professionals visit restaurants, cafés, fast-food outlets, and other food facilities to assess compliance with food hygiene and safety standards. Inspectors focus on:

• Hygiene – Handwashing, personal cleanliness, and glove use when handling ready-to-eat items
• Food sources – All ingredients must come from approved suppliers that meet USDA or FDA standards
• Cooking temperatures – Foods must be cooked and held at safe temperatures to prevent bacterial growth
• Food handling and storage – Safe thawing, labeling, and storage practices to avoid cross-contamination
• Cleaning and sanitization – Cleanliness of equipment, utensils, and food contact surfaces

Each finding is assigned a point value. Violations that pose a higher risk of foodborne illness receive more points. For example, serving unwashed raw vegetables would result in a larger deduction than a minor hair-restraint issue. At the end of the inspection, points are totaled and a restaurant hygiene score or grade is calculated, highlighting any urgent or major improvements needed.

Inspectors discuss violations with the on-site manager, explain their significance, and outline required corrective actions. Most jurisdictions require the rating to be posted at the front entrance so customers can see it before entering. Research shows that public disclosure of these inspection results encourages stronger compliance.

Health departments allow time for improvement. In some cities, such as New York City, a low score may result in a “Grade Pending” notice and a follow-up inspection within a month. However, if inspectors find an immediate risk such as a pest infestation, sewage backup, or severe unsanitary conditions, the facility can be closed until hazards are corrected.

Variation among rating systems

Because local authorities choose their own scoring methods, the meaning of a “good” grade varies by jurisdiction. Two common approaches are the letter-grade system and the point-deduction system. The table below summarizes examples from two large U.S. cities and the U.K. FHRS for comparison.

The lack of a single national standard in the United States means that operators opening new businesses in multiple jurisdictions must understand different grading systems and adapt accordingly. A grade of B in one city could represent minor issues that require correction, while a score of 85 in another may still be considered acceptable.

Factors That Influence Your Food Hygiene Rating

Inspection scores are built on detailed observations. Knowing what inspectors look for and why these items are important helps maintain high standards and be prepared to avoid unexpected issues. The following sections summarize common inspection categories and best practices for each.

1. Personal Hygiene and Staff Training

Personal hygiene is about more than wearing a clean apron; it’s about preventing pathogens from transferring from employees to food. Inspectors check that workers wash their hands properly, wear clean clothing, use hair restraints, and avoid bare-hand contact with ready-to-eat foods.

Training is the foundation of consistency. A 2024 study by the CDC’s Environmental Health Specialists Network found that managers and workers certified in food safety were significantly more likely to pass a food safety knowledge test. The study also found that encouraging certification and tailoring training to employees with limited English proficiency helped improve hygiene practices.

Several jurisdictions require a Certified Food Protection Manager to be on duty during operating hours. Even where not mandated, investing in food hygiene training ensures staff understand why procedures exist and how to implement them correctly. This includes:

• Time and temperature control – Recognizing the “danger zone” between 41 °F and 135 °F, where bacteria grow rapidly. Keeping hot foods hot and cold foods cold prevents bacterial growth.
• Cross-contamination prevention – Using separate cutting boards for raw meats and ready-to-eat foods, washing hands between tasks, and storing chemicals away from food.
• Cleaning and sanitizing – Regularly cleaning equipment and surfaces, using proper sanitizers, and following manufacturer instructions.
• Recordkeeping – Logging cooking temperatures, refrigerator temperatures, and cleaning schedules to demonstrate compliance.

2. Food Sources and Quality

Inspectors verify that all ingredients come from approved sources. Purchasing meat or produce from unregulated suppliers risks introducing pathogens or unsafe chemicals into your kitchen. Maintaining supplier documentation supports traceability if a foodborne illness occurs.

Ensuring food quality involves monitoring expiration dates, rotating stock using the first-in, first-out (FIFO) method, and rejecting deliveries that arrive at unsafe temperatures or show signs of spoilage. Clear labeling and date marking are essential and often required by local food hygiene regulations.

3. Facilities and Equipment

The condition of your facility directly impacts your inspection score. Inspectors check that floors, walls, and ceilings are clean and in good repair; that refrigeration and cooking equipment operate correctly; and that there is sufficient lighting and ventilation.

Pest control is a major concern. Evidence of rodents, insects, or other vermin can result in large point deductions and, in many jurisdictions, immediate closure. Regular pest control services and strict sanitation protocols are essential.

4. Food Handling and Preparation

Proper food handling prevents contamination. Inspectors observe whether raw foods are stored separately from cooked or ready-to-eat items, whether thawing is done safely (in a refrigerator or under cold running water, not on countertops), and whether utensils are used instead of bare hands.

Improper practices can lead to serious violations. For example:

• Using the same cutting board for raw chicken and salad
• Storing toxic cleaning products next to ingredients
  Both are considered critical violations.

5. Documentation and Managerial Control

Many health departments emphasize active managerial control, the systems designed to prevent hazards before they occur. This includes written standard operating procedures (SOPs), cleaning schedules, temperature logs, and records of corrective actions.

Demonstrating a proactive approach shows that your team is trained, procedures are followed, and issues are resolved, which can reduce penalties for minor infractions.

Risk Levels and Inspection Frequency

Not all food establishments are inspected at the same frequency. Most local health departments use risk-based models that assign inspection frequency based on the complexity of food preparation and the population served.

For example, New York City mandates at least one inspection every 10–12 months for all restaurants, with frequency based on recent scores. In Los Angeles County, full-service restaurants are typically inspected two to three times per year, depending on their risk level and prior violations.

Re-inspections may occur after a poor grade, a change in ownership, or updates to the menu. Repeated noncompliance can lead to permit suspension or revocation, effectively shutting the business down.

Implications of Different Food Hygiene Ratings

1. High Ratings: A Competitive Advantage

A top rating signals that a restaurant consistently adheres to high standards of cleanliness and food safety, enhancing the overall dining experience. It reassures customers, encourages repeat business, and strengthens the brand’s reputation.

Studies of letter-grade systems, like New York City’s, show that the majority of restaurants earn an A, proving that high scores are achievable for well-managed operations. In addition to building trust, high scores can also reduce inspection frequency, saving time and minimizing disruption. For example, the New York City Department of Health inspects A-rated establishments less frequently than those with lower grades.

2. Mid-Level Ratings: An Opportunity for Improvement

Receiving a B or C rating, or a moderate numeric score, doesn’t automatically mean the food is unsafe, but it does indicate areas of noncompliance that need to be addressed. Many of these issues are fixable: dirty surfaces, improper labeling, missing signage, or minor equipment failures.

In Los Angeles County, a C grade (70–79 points) typically gives the restaurant 30 days to make improvements before facing further action. A publicly posted low rating can discourage diners, which is why many businesses take immediate steps to correct violations, retrain staff, and document follow-up actions. Demonstrating accountability during re-inspection can help restore the rating quickly.

3. Low Ratings and Urgent Improvements

A very low score, such as a “0” under the FHRS or a “C” with multiple critical violations, signals urgent problems that must be resolved immediately. In many cases, these ratings reflect conditions that pose an imminent risk to public health, such as:

• Evidence of rodent or insect infestation
• Lack of running water or soap for handwashing
• Food stored at dangerously warm temperatures
• Cross-contamination of raw and ready-to-eat foods

In such cases, health departments can order immediate closure until all hazards are corrected.

While closure is a serious regulatory action, it also provides a reset opportunity. Operators should conduct a full hazard analysis, review and revise procedures, ensure thorough cleaning, and retrain staff before requesting a follow-up inspection.

Achieving and Maintaining a High Food Hygiene Rating

Achieving a top rating is the result of ongoing commitment, not a one-off effort before inspection. The following strategies can help maintain high hygiene standards in a restaurant or food business:

1. Develop a Robust Food Safety Management System

Implementing a system like Hazard Analysis and Critical Control Points (HACCP) helps identify and control food safety hazards at every stage, from receiving and storage to preparation, cooking, and service. It emphasizes preventive controls at critical points in the process.

Documenting critical control points and corrective actions allows managers to demonstrate control to inspectors. Using digital checklists or management software simplifies recordkeeping and ensures tasks are completed consistently.

2. Invest in Staff Training and Certification

As the CDC study highlights, certified managers and workers demonstrate greater food safety knowledge. Certification programs, such as ServSafe or other state‑approved courses, teach employees how to handle food safely and comply with local regulations. Training should cover:

• Personal hygiene and illness reporting
• Temperature control and food storage
• Cross-contamination prevention
• Cleaning and sanitizing
• Allergen management
• Emergency procedures

Continuous education prevents complacency. Incorporate training into new-hire orientation, schedule regular refresher sessions, and encourage employees to raise concerns. In multilingual kitchens, provide materials in multiple languages and use visual aids to reinforce key concepts.

3. Maintain the Premises and Equipment

Regular maintenance supports both safety and efficiency. Schedule routine checks for refrigeration units, cooking equipment, ventilation systems, and plumbing. Replace worn cutting boards, repair damaged floors, and eliminate leaks. These steps not only minimize the risk of violations but also keep operations running smoothly.

4. Stay Ahead of Food Hygiene Law Changes

Food safety regulations evolve as science advances. Subscribe to updates from your state or county health department and the FDA. Monitor changes to the Food Code and new guidance on allergen disclosure, time–temperature control, or food labeling. Updating your procedures before an inspection shows proactive compliance and helps avoid penalties.

5. Conduct Mock Inspections

Periodic self-audits help identify potential violations before an inspector finds them. Use the same checklist your local health department provides; many publish sample forms online. Conduct walkthroughs with your team and treat them as training opportunities. When employees understand the “why” behind each checklist item, they’re more likely to follow protocols consistently.

6. Embrace Transparency with Customers

Displaying your rating proudly communicates confidence. Consider including hygiene information on menus, websites, or social media, such as explaining what your top rating means and how your team maintains it.

Encourage customers to ask questions about cleanliness and share your commitment to food safety. Transparent communication turns a regulatory requirement into a competitive advantage.

Why Food Hygiene Ratings Matter

Public Health and Safety

Food hygiene ratings are more than just numbers, they reflect how well a restaurant protects consumers from illness. High ratings indicate effective control of risks like bacteria, viruses, and allergens. Low ratings, especially those requiring major or urgent improvement, suggest increased risk and may deter customers from dining.

Routine inspections and publicly posted scores also allow health departments to allocate resources where they’re needed most. High-risk or noncompliant businesses receive more frequent oversight, ensuring a safer food environment for everyone.

Business Reputation and Success

Today’s consumers rely on inspection scores and online reviews to decide where to eat. A prominent “A” rating or top-tier hygiene score boosts confidence, encourages foot traffic, and strengthens your brand.

Conversely, a low score can:

• Deter new customers
• Increase insurance premiums
• Impact your ability to secure financing or permits
• Limit partnerships with delivery platforms, events, or landlords

Maintaining high hygiene standards not only protects your guests, it positions your business for long-term success.

Legal Compliance and Liability

Food hygiene ratings are a visible output of compliance with food safety laws. Noncompliance can lead to:

• Fines
• Temporary or permanent closure
• Suspension of operating permits
• Legal claims if an outbreak is linked to your establishment

If a foodborne illness incident occurs, your ability to demonstrate due diligence, such as staff training, detailed records, and documented corrective actions, can help mitigate liability and protect your business.

How KNOW Can Simplify Food Hygiene and Operations

While you focus on crafting menus and managing service, KNOW keeps your back-of-house and front-of-house running smoothly, ensuring food safety compliance without the paperwork chaos.

Here’s how KNOW supports you behind the scenes:

• One tool for everything
  Consolidate scheduling, food safety routines, maintenance requests, staff training, and employee engagement into one mobile platform. No more juggling spreadsheets or scattered tools.
• Digital logbooks and checklists
  Turn your opening/closing procedures, temperature checks, and wastage logs into easy-to-complete digital forms. Everything is trackable and time-stamped.
• Compliance dashboards
  Instantly see whether audits, HACCP logs, and equipment checks are up to date across all outlets. Spot issues before they become violations.
• Audit and corrective action management
  Digitize pest control, fire safety, and hygiene audits. Assign follow-ups, attach evidence, and store everything in a secure digital repository.
• Onboarding and training
  Build custom food safety learning paths for new hires, track completion, and provide anytime access to SOPs and best practices.
• Issue reporting and resolution
  Report and track hygiene or equipment problems in real-time — with photos, videos, and automatic alerts. KNOW follows up until closure.
• Smart scheduling and attendance
  Create shift rosters, send updates to staff, and track attendance via GPS check-in. Helps reduce errors, ensure coverage, and avoid labor law violations.

KNOW helps turn daily operations into a reliable, repeatable system, so inspections become routine, not stressful.

Ready to streamline inspections and stay audit-ready year-round? Book your free KNOW demo and discover how to streamline inspections, stay compliant, and make food safety effortless.

Final Takeaway

Food hygiene ratings are a public reflection of your restaurant’s safety, quality, and operational standards. While rating systems vary by jurisdiction, the underlying goal is the same: protect public health, ensure regulatory compliance, and give diners confidence.

By understanding how inspections work, training your team, documenting procedures, and using tools like KNOW to stay organized, you can turn compliance into a competitive advantage. And for diners, visible ratings help guide smart choices, reinforcing a food culture that prioritizes safety just as much as flavor.

FAQs:

1) What is a food hygiene rating, and why is it important?

A food hygiene rating is a score or grade assigned to a restaurant or food business based on its compliance with hygiene, food safety, and sanitation standards. These ratings help customers assess cleanliness and safety before dining, and they help many restaurants identify areas needing improvement. A strong rating reflects a business’s commitment to keeping food safe and protecting public safety.

2) How often do food safety officers inspect restaurants?

In most U.S. jurisdictions, food safety officers from local health departments conduct inspections at least once every 90 days for high-risk establishments like full-service restaurants. Lower-risk businesses may be inspected annually or based on complaints. Inspection frequency depends on food handling complexity and a facility’s past compliance history.

3) What is the Food Hygiene Rating Scheme (FHRS)?

The Food Hygiene Rating Scheme is a standardized system used in the U.K. (England, Wales, and Northern Ireland) to score food establishments from 0 to 5. While the U.S. does not use a national food hygiene rating scheme, some local jurisdictions use similar models, assigning letter grades or numeric scores based on food safety violations.

4) Do most businesses pass their food hygiene inspections?

Yes. Most businesses that follow basic hygiene protocols receive passing scores. In New York City, for example, over 90% of restaurants receive an “A” grade. Achieving a high rating is realistic for any successful food business that prioritizes training, documentation, and compliance.

5) What do inspectors look for during a food hygiene inspection?

Inspectors evaluate several key areas of food safety, including:

• Personal hygiene practices
• Time and temperature control
• Food storage and labeling
• Cleanliness of kitchen and prep areas
• Pest prevention
• Food quality and sourcing
• Documentation and corrective actions

A low score in even a few areas — such as improper glove use or unclean equipment — can result in point deductions.

6) Can a business improve a poor food hygiene rating?

Absolutely. Many restaurants that receive a low rating take immediate corrective action, such as deep cleaning, retraining staff, or upgrading equipment. Health departments typically allow reinspection within 30 days. Proactively addressing violations helps businesses regain consumer trust and improve compliance scores.

7) Why is public food safety enforcement important?

Enforcing hygiene standards supports public safety by reducing the risk of foodborne illness, allergic reactions, or cross-contamination. Transparent restaurant inspection scores also allow consumers to make informed choices, ultimately holding establishments accountable for keeping food safe for everyone.