How LA restaurant grading works
Since 1998, the LA County Department of Public Health has required every restaurant to display a letter grade — A, B, or C — at the entrance. LA was the first major US city to adopt letter grading for restaurants, and the system is now a model used across the country.
Unlike NYC's penalty-point system, LA uses a score out of 100. Inspectors start you at 100 and deduct points for each violation found. Major violations (direct food safety risks) cost 4 points each, while minor violations cost 1–2 points. Your final score determines your letter grade.
Inspectors visit unannounced, typically 1–3 times per year. They check food temperatures, hand washing practices, pest activity, food storage, cross-contamination risks, equipment cleanliness, and whether you have a valid health permit and certified food handler on site.
Your grade is public. It must be posted at your main entrance where customers can see it before entering. Grades are also listed on the LA County DPH website and appear on Yelp, Google, and delivery apps. Research shows restaurants that drop from A to B see a 5–9% decline in revenue.
The inspection process
Routine inspection
An inspector arrives unannounced during operating hours. The inspection covers every area of the facility: kitchen, prep stations, walk-in coolers, dry storage, dishwashing area, restrooms, and front of house. The inspector uses a standardized form, checking approximately 40 items.
If you score 90–100 (A grade)
You receive your A grade card. Continue normal operations. Next routine inspection in approximately 4–12 months depending on risk category.
If you score 80–89 (B grade)
You must post the B grade card. You can request a re-inspection (fee applies). If you score 90+ on the re-inspection, your grade is upgraded to A. You also have the right to appeal the score through the Department of Public Health.
If you score below 80 (C grade)
You must post the C grade card. A follow-up inspection will be scheduled. If critical violations pose an imminent health hazard, the inspector can order an immediate closure. You can request a re-inspection after making corrections.
Closure
The Department of Public Health can close a restaurant immediately if there is an imminent health hazard — such as a sewage backup, vermin infestation, no hot water, or operating without a valid health permit. The restaurant cannot reopen until the hazard is corrected and a re-inspection is passed.
Most common violations (and how to prevent them)
These are the violations that appear most frequently in LA County inspection data. Addressing these alone would move most restaurants from a B or C to an A.
| Violation | Deduction | Type |
|---|---|---|
| Food not held at correct temperature (cold below 41°F, hot above 135°F) | 4 | Major |
| Inadequate hand washing facilities or improper hand washing practices | 4 | Major |
| Evidence of vermin (rodents, roaches, flies) on premises | 4 | Major |
| Food contact surfaces not properly cleaned and sanitized | 4 | Major |
| Improper food storage — raw and ready-to-eat food not separated | 4 | Major |
| No valid health permit displayed | 4 | Major |
| No certified food handler on premises | 4 | Major |
| Food from unapproved or unknown source | 4 | Major |
| Non-food contact surfaces (floors, walls, ceilings) not clean or in disrepair | 1–2 | Minor |
| Inadequate ventilation or lighting in food prep areas | 1 | Minor |
Three major violations = 12 points gone. That takes you from a perfect 100 down to 88, which is a B grade. Temperature control and hand washing are the two most common major violations — and the easiest to fix with consistent daily checks.
How to get (and keep) an A grade
Most restaurants that lose their A do so because of inconsistent daily practices, not one-time catastrophic failures. The fix is systematic daily monitoring.
Temperature control
- Check cold holding temperatures at least twice daily (must be at or below 41°F / 5°C)
- Check hot holding temperatures every 2 hours (must be at or above 135°F / 57°C)
- Probe-check cooking temperatures for every batch
- Record all temperatures with time, date, and initials
Hand washing
- Dedicated hand wash sink in every prep area — never used for food or dishes
- Hot and cold running water at all times
- Liquid soap and single-use paper towels stocked at every hand sink
- Check and restock at opening, mid-service, and closing
Pest prevention
- Active pest control contract with monthly service
- Seal all gaps around pipes, walls, baseboards, and doors
- All food stored in sealed containers, 6 inches off the floor
- Clean behind and under equipment weekly
- Empty grease traps and trash bins on schedule
Documentation
- Valid health permit posted at entrance
- Certified food handler certificate on file and accessible
- Daily temperature logs, cleaning schedules, and corrective actions recorded
- Food labeling with date received and use-by dates
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Temperature requirements
| Control point | Required | How often to check |
|---|---|---|
| Cold holding (fridge, salad bar) | 41°F (5°C) or below | Twice daily minimum |
| Freezer | 0°F (−18°C) or below | Once daily |
| Cooking (core) | 165°F (74°C) for poultry; 145°F (63°C) for whole meat | Every batch |
| Hot holding | 135°F (57°C) or above | Every 2 hours |
| Reheating | 165°F (74°C) within 2 hours | Every batch |
| Cooling | 135°F → 70°F in 2 hrs, then 70°F → 41°F in 4 hrs | Timed and recorded |
Frequently asked questions
How does LA restaurant grading work?
LA County inspectors check food handling, temperatures, pests, and facility maintenance. You start at 100 and lose points for violations. 90–100 = A, 80–89 = B, below 80 = C. Grade cards must be posted at your entrance.
What score do you need for an A?
90 or above out of 100. A perfect score is 100. Most A-grade restaurants score between 93–98 — minor deductions are common and acceptable as long as no major violations are present.
How often are restaurants inspected?
Typically 1–3 times per year depending on your risk category. High-risk establishments (full-service restaurants) are inspected more frequently. Complaint-based inspections can happen at any time.
Do I need a certified food handler?
Yes. California law (AB 2659) requires at least one certified food handler per food facility. They must hold a valid certificate from an accredited program such as ServSafe, and be present during operating hours.
Can I dispute my grade?
Yes. You can request a re-inspection (a fee may apply) or file an appeal with the LA County Department of Public Health. If violations are corrected and verified, your grade can be upgraded.
What happens if I get a C grade?
A C grade means you scored below 80, indicating significant violations. You must post the C card. A follow-up inspection will be scheduled. If an imminent health hazard is found, your restaurant may be closed on the spot until corrections are made.