How NYC restaurant grading works
Since 2010, the NYC Department of Health and Mental Hygiene (DOHMH) has required every restaurant to display a letter grade — A, B, or C — in the front window. The grade is based on a point system: the fewer violation points, the better your grade.
Inspectors visit unannounced, typically once every 11–14 months. They check food temperatures, pest activity, hand washing facilities, food storage, cross-contamination risks, and whether you have a certified Food Protection Manager on site.
Each violation carries a point value. Critical violations (food safety risks) carry more points than general violations (facility maintenance). Your total determines your grade.
Your grade is public. It's posted in your window, listed on the DOHMH website, and displayed on Yelp, Google, and every delivery app. A B or C grade directly impacts customer decisions and revenue.
The inspection process
Initial inspection
An inspector arrives unannounced during operating hours. The inspection takes 1–3 hours depending on the size of your restaurant. They walk through every area: kitchen, prep stations, walk-in coolers, dry storage, bathrooms, and front of house.
If you score 0–13 points (A)
You receive your A grade card immediately. Next inspection in approximately 11–14 months.
If you score 14+ points (B or C)
You receive a "Grade Pending" card. A re-inspection is scheduled within approximately one month. At the re-inspection:
- If you score 0–13 → A grade
- If you score 14–27 → B grade (or you can request adjudication at OATH)
- If you score 28+ → C grade (or adjudication)
Adjudication
You can dispute any grade at the Office of Administrative Trials and Hearings (OATH). A judge reviews the violations. Some may be dismissed, reducing your score. Many restaurants use this to convert a B to an A.
Most common violations (and how to prevent them)
These are the violations that appear most frequently in NYC inspection data. Fixing these alone would move most restaurants from B/C to A.
| Violation | Points | Type |
|---|---|---|
| Food not held at correct temperature (cold below 41°F, hot above 140°F) | 7 | Critical |
| No hand washing facility, no soap, no paper towels, or facility not accessible | 5–7 | Critical |
| Evidence of mice or live mice present | 5 | Critical |
| Evidence of roaches or live roaches (3+ = critical) | 5 | Critical |
| Food contact surfaces not properly cleaned or sanitized | 5 | Critical |
| No certified Food Protection Manager on duty | 7 | Critical |
| Cross-contamination: raw and cooked food stored together | 7 | Critical |
| Food not protected from contamination during storage/prep/display | 5 | Critical |
| Non-food contact surfaces (walls, ceilings, floors) not clean | 2 | General |
| Proper sanitization not provided for utensils/equipment | 5 | Critical |
One mouse = 5 points. One missing soap dispenser = 5–7 points. Two critical violations and you're already at 12 points — one more and you lose your A. Temperature and hand washing are the fastest to fix and the easiest to maintain with 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 below 41°F / 5°C)
- Check hot holding temperatures every 2 hours (must be above 140°F / 60°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 (not bar soap) and paper towels (not cloth)
- Check and restock at opening, mid-service, and closing
Pest prevention
- Active pest control contract with monthly visits
- Seal all gaps around pipes, walls, and doors
- All food in sealed containers — nothing open on shelves
- Clean behind equipment weekly (mice nest where you don't clean)
- Empty grease traps on schedule
Documentation
- Food Protection Manager certificate posted and valid
- HACCP plan or food safety plan documented and accessible
- Daily temperature logs, cleaning schedules, and corrective actions recorded
- Staff allergen training documented
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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 | 140°F (60°C) or above | Every 2 hours |
| Reheating | 165°F (74°C) within 2 hours | Every batch |
| Cooling | 140°F → 70°F in 2 hrs, then 70°F → 41°F in 4 hrs | Timed and recorded |
Frequently asked questions
How does NYC restaurant grading work?
DOHMH inspectors check food handling, temperatures, pests, and facility maintenance. Each violation earns points. 0–13 = A, 14–27 = B, 28+ = C. Grades must be posted in your front window.
What score do you need for an A?
13 points or fewer. A perfect score is 0. Most A-grade restaurants score between 5–12 — minor issues are common and acceptable as long as they're not critical.
How often are restaurants inspected?
Roughly every 11–14 months for the regular cycle. B/C restaurants get a re-inspection within one month. Complaint-based inspections can happen at any time.
Do I need a Food Protection Manager?
Yes. At least one supervisory employee must hold a valid NYC Food Protection Certificate and be present during all hours of operation. Not having one is an automatic 7-point critical violation.
Can I dispute my grade?
Yes. Request a hearing at OATH (Office of Administrative Trials and Hearings). A judge reviews the violations — some may be dismissed, lowering your score. Many restaurants successfully convert a B to an A through adjudication.
What happens if I get multiple C grades?
Repeated C grades can lead to increased inspection frequency and, in severe cases, closure by the Health Department. Persistent critical violations (especially pest activity or imminent health hazards) can result in immediate closure orders.