Healthy People in a Healthy Environment

Food Facility Inspection Reports

Harford County Health Department inspects restaurants and other food service facilities to routinely monitor food handling practices, and sanitary and physical conditions.  Depending on the type of food service offered by the facility, routine random inspections are conducted up to three times a year.  Complaints and foodborne illness outbreak investigations prompt additional inspections.

Inspectors (Environmental Sanitarians) closely evaluate nine critical food safety items which most often contribute to foodborne illness.  Critical Items are food safety requirements which must be followed to reduce the incidence of food-related illness and injury.  If a critical food safety violation is discovered, it must be corrected immediately or the facility is closed until the violation is corrected.  The Critical Items are as follows:

  1. Food must be obtained from an approved source.
  2. Food must be protected from contamination, spoilage and adulteration.
  3. Food workers with infection or diarrhea must be restricted.
  4. Food workers must practice effective hand washing procedures.
  5. Potentially hazardous food must be properly cooled.
  6. Potentially hazardous food must be held at proper cold or hot temperature.
  7. Potentially hazardous food must be adequately cooked or reheated to the appropriate temperature.
  8. Potable hot and cold running water must be provided.
  9. Sewage disposal system must function properly.

In addition to the above Critical Items, environmental sanitarians also evaluate food service facilities for general food handling and facility maintenance, or Good Retail Practices (GRP’s).  GRP’s are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.  Facilities found in violation of GRP’s are not routinely closed.  Instead, compliance within 30 days, or within a time frame specified in a written compliance schedule, is required. Click here to see the entire report for 2017 of food service facility inspections.  A reinspection is typically scheduled to verify that corrections have been made.

To see inspections completed during a specific month, click the month below:

October 2008
November 2008
December 2008

January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009
October 2009
November 2009
December 2009

January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010

January 2011
February 2011
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April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
October 2011
November 2011
December 2011

January 2012
February 2012
March 2012
April 2012
May 2012
June 2012
July 2012
August 2012
September 2012
October 2012
November 2012
December 2012

January 2013
February 2013
March 2013
April 2013
May 2013
June 2013
July 2013
August 2013
September 2013
October 2013
November 2013
December 2013

January 2014
February 2014
March 2014 **Corrected Version**

March 2014 Suspensions
April 2014
May 2014
June 2014
July 2014
August 2014
September 2014
October 2014
November 2014
December 2014

January 2015
February 2015
March 2015
April 2015
April 2015 Suspensions
May 2015
June 2015
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October 2015
November 2015
December 2015

January 2016
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October 2016
November 2016
December 2016

January 2017
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