Restaurant Inspection ReportsFood Safety Services
Health Department
Environmental Health Division
700 Fuller Avenue NE
Grand Rapids, MI 49503
Phone: (616) 632-6900
FAX: (616) 632-6892
2006 Public Health Food Safety Awards
The Kent County Health Department created the Public Health Food Safety Awards in an effort to commend those restaurants and restaurant owners who have displayed exemplary practices in the areas of sanitation and the preparation and handling of food. The Health Department recognizes the challenges restaurants face while striving to abide by necessary, but often complicated regulations. Currently, there are hundreds of regulations contained in the 2000 Food Code which restaurants must comply with in order to protect the health of their customers and stay in operation.
The Kent County Health Department awarded 125 local restaurants with the 2006 Public Health Food Safety Award. See how your favorite restaurant fared.
Food Service Sanitation
Inspection and licensing program to ensure food service establishments maintain sanitary conditions and follow safe food handling practices. Food service establishments (temporary and permanent) are required by law to be licensed. View Food Service Critical Violations Report. Concerns regarding the sanitation or food service practices of a particular establishment can be reported by calling (616) 632-6900.
Application for Temporary Food License
Application for a license for a food establishment which operates at a fixed location for a temporary period not to exceed 14 consecutive days. Applications received 7 days or more prior to the event; the fee will be $108.00 ($30.00 for non-profit organizations). Applications received less than 1-6 days prior to the event; the fee will be $158.00 ($155.00 for non-profit organizations). Applications received the same day of the event; the fee will be $258.00 ($255.00 for non-profit organizations). Organizations claiming non-profit status must possess written documentation.
Application for Food Service Establishment Plan Review, (29 pages).
Understanding Food Service Violations
Kent County Environmental Health Division oversees licensing and inspections of restaurants, food stands, and kitchens of schools, catering facilities, and licensed childcare and adult foster care facilities. Inspections are conducted by Public Health Sanitarians. The inspections are unannounced and generally occur two times a year. Inspections are conducted more frequently when a food service establishment is found in violation of Michigan's Food Code or to investigate a complaint.
During inspections, Sanitarians complete a Food Service Establishment Inspection Report. Items on the Inspection Report that have the highest risk for causing a food borne illness are labeled Critical Violations. The Inspection Reports posted on this site indicate the dates of inspections and number of Critical Violations found at the date of inspection, as well as the details of the violation (what the violation was, and where it was found).
Food Service Establishments found to have Critical Violations that are not corrected immediately, or within a specified length of time, are subject to license suspension and/or other legal action. Because of this, most of the Critical Violations listed in these records have been corrected since the listed inspection date. The records on this web site are updated quarterly.
Kent County's Food Service Critical Violations Report allows you to search for local food service establishments alphabetically. You will find the name and address of the food service establishment, inspection dates, and the number of critical violations found during the inspection. Note: The eight digit number following the name of the establishment is that establishment's license number and unique identifier.
Food Service Establishment Inspection Reports have always been public records, and are available for public review under the Freedom of Information Act. Concerns regarding a particular Food Service Establishment in Kent County should be directed to the Division of Environmental Health, at (616) 632-6900.
Critical violations are those most likely to cause food-borne illness. There are 13 categories of critical violations, and several different violations that are grouped into each category. An inspection report that lists six critical violations could mean there was one violation found in each of six categories, or that there were six violations found under one category.
In addition, there are different types of violations within each category. For example, a drain line from an ice bin hanging down into a floor drain is a violation. An employee who fails to wash his or her hands after using the restroom and before touching food is also a violation of that category. Although the first of these may sound less serious than the second, they are both categorized as critical violations in the Michigan Food Code, and are reported as such on these records. If you have concerns or questions about a particular food service establishment's critical violations, you can contact the restaurant for further explanation, or request to see the establishment's full inspection report by visiting the Health Department. Inspection reports are public records and are made available under the Freedom of Information Act.
Categories of Critical Violations
- Food source in unsound condition, food spoiled.
- Potentially hazardous food does not meet temperature requirement during storage, preparation, display, service, or transportation.
- Demonstration of knowledge.
- Bare hand contact.
- Date marking.
- Food contact surfaces soiled.
- Cross-Contamination: Unwrapped and potentially hazardous food re-served.
- Personnel with infections not restricted.
- Hands not washed, poor hygienic practices.
- Sanitization Rinse: Is inadequate temperature, concentration or exposure time, equipment or utensils not sanitized.
- Water source: Is not safe, hot or cold water not under adequate pressure.
- Improper sewage or waste water disposal.
- Water pipe cross-connection, back siphonage, or backflow.
- Presence or evidence of insects, rodents, birds, or other animals.
- Toxic items not properly stored, labeled, or used.
Food Service Critical Violations
Search the Food Service Critical Violations database
