Food Inspection Reports

To View Inspection Reports

In May 2025, Franklin County Public Health changed platforms to report and view food safety inspection reports. During this transition, reports from May 9, 2025 to May 19, 2026 are only available by submitting a records request.

As of May 19, 2026, all food establishment reports created on or after this date can now be found on the Ohio Department of Health’s Accela Program. Please note that the program prompts you to create an account. You DO NOT need to create an account to the view reports.

Select the “Environmental Health” tab in the menu bar located at the top of the page and enter the name or address of the business to find the report. If you do not see the report that you are looking for, please submit a records request and we will get the report(s) to you.

Inspection Reports

To View Inspection Reports Before 5/9/25

Inspection Reports Before 5/9/25

If you do not see the report that you are looking for, please submit a records request and we will get the report(s) to you.

Definitions

Brief explanation text regarding these definitions of terms found in the inspection reports.

  • Standard Inspection: This is an unannounced inspection. All areas of the facility will be inspected to ensure compliance with regulations.
  • License Types: There are four possible “risk” levels of food licenses. The level is assigned based on the relative risk associated with how the business operates. Level one is the lowest risk and level four is the highest. Below is a brief description of the types of licenses:
  • Risk Level 1 has very limited food handling or preparation. The business may provide things such as pre-packaged food or fountain drinks.
  • Risk Level 2 may involve more employee food handling, but the type of food handling still constitutes a lower risk than a business that prepares a variety of food.
  • Risk Level 3 involves a higher risk because of concerns for proper cooking procedures, proper holding temperatures, and processing raw food products.
  • Risk Level 4 involves the greatest risk because it may involve serving raw, ready-to-eat potentially hazardous food; serving food to a primarily high-risk clientele, or preparing food which requires multiple temperature controls to preclude bacterial growth.
  • Critical Control Point Inspection (CCP): This type of inspection is conducted in a level 4 food service operation. It focuses on tracking all potentially hazardous food items from arrival to consumption.
  • Process Review Inspection (PR): This inspection is conducted in a level 4 retail food establishment to determine that all procedures are being conducted according to Chapter 3717 of the Ohio Administrative Code.
  • Complaint Inspection: This is an inspection conducted as a result of a complaint received by Franklin County Public Health. The complaint will be investigated and the results of the inspection and investigation will be discussed with the operator of the facility.
  • Critical Violation: These are violations that if left uncorrected, are more likely to contribute to foodborne illness. Examples of critical violations include improper cooking temperatures and improper holding temperatures.
  • Non-Critical Violation: These are violations that are not directly related to the cause of foodborne illness. Examples of non-critical violations include maintenance and cleaning issues.
  • Potentially Hazardous Food (PHF) or Time/Temperature Controlled for Safety Food (TCS): These are foods which require temperature control. This includes meats that are raw or cooked, cooked vegetables, raw seed sprouts; or cut melons.
    All TCS food must be held at 41 °F or below or at 135 Degrees Fahrenheit or above. The area between is often referred to as the “Danger Zone”. This is the temperature range that allows certain bacteria to multiply rapidly.
  • Ready-To-Eat: Food items that are ready-to-eat are items that do not require washing, cooking.