See what the Virginia Department of Health has to say about Hampton Roads' restaurants. Search by name and/or locality, and then click on a restaurant marker for more information. Or click on one of the violation links below to see the restaurants that fall within that range. Each page will show up to 25 results. Click "next" to go to the next page.
More about this database.
About this database
The information in this database is culled from the Web site of the Virginia Department of Health's Office of Environmental Health Services. The Daily Press' database is updated daily with new inspections and restaurants.
Using this site
If you're looking for information on a particular restaurant, type its name in the search box above. If you want to search for that restaurant's locations in a particular locality, choose a locality. Both search fields are optional -- you may search for both a restaurant and locality, just a restaurant or just a locality. Note that this database does not take into account new, closed or sold restaurants.
To see the restaurants that scored the best or worst on their last inspection, use the links above to select restaurants whose critical violations were within one of the ranges.
Once the results have been returned, you may sort them by clicking on one of the column headings below. By default, the results will be sorted in ascending order. To reverse them, click the column heading again.
Definitions
The following information is from the Web site of the Virginia Department of Health's Office of Environmental Health Services.
Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for food-borne illness.
Noncritical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
How often are inspections conducted?
Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order. Food-borne illnesses can increase with the number of times that a food product is handled during preparation. (For example: restaurants that handle food more frequently are inspected more frequently than a restaurant that serves food such as a sandwich made to order.)
For more information, visit the Web site of the Virginia Department of Health's Office of Environmental Health Services.
Note that this database does not take into account new, closed or sold restaurants.
0 critical violations
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