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Food Establishment Inspection Score Lookup

NEW! Food Establishment Inspection System

This food safety inspection system will be implemented in the spring of 2016. It follows best practices in food safety and falls in line with national standards, creating more uniformity in inspections. The system moves away from the older, traditional 100 point scoring system and toward a risk based inspection approach, using risk factors, critical violations, worker knowledge, and repeat violations to determine the potential risk for causing foodborne illness.

Food Establishment Inspection Look-Up AvailablefoodInspection_purple.png

Please be advised that inspections only provide a snapshot of a food establishment's practices, as they are based on what is seen at the time of the inspection. If an establishment does not do well during an inspection, Health Department Staff work to educate the food establishment workers to assist with preventing repeat violations.

Food establishments in Peoria County are inspected routinely and unannounced depending on the risk assessment classification assigned to each food establishment. Risk assessments are based on the State of Illinois Food Service Sanitation Code and the Food Safety Code of Peoria County, and other applicable food safety regulations.

The general yearly inspection schedule is as follows:

Category I — 3 inspections
Category II — 2 inspections
Category III — 1 inspection

Compliance and follow-up (recheck) inspections are conducted as needed in addition to the routine inspections. During any type of inspection, Health Department Staff work to educate food establishment employees as to why certain practices are not acceptable and how these practices can contribute to foodborne illness.


  • There are 45 items or categories under which violations may be written when conducting a food inspection. Each item has a weight assigned to it which contributes to the inspection score.

    • Critical Items are those violations that are more likely to contribute to food contamination, illness, or other food safety hazards, and are worth 4-5 points and are noted in RED.

    • Non-critical Violations are worth 1-2 points and are unlikely to directly contribute to foodborne illness; however, they do affect the overall sanitation level of the food service establishment. Non-critical violations include, but are not limited to, unclean floors, soiled surfaces, and general maintenance and cleanliness of the facility.
  • Follow-up inspections are conducted as necessary to ensure critical violations that cannot be corrected at the time of inspection are corrected and maintained corrected.

  • Non-critical violations are typically rechecked at the time of the next routine inspection, but may be rechecked sooner if deemed necessary.

Each routine inspection for an establishment starts out with 100 points.

  • Points are subtracted for violations found at the time of a routine inspection.  The weight of the violation item(s) noted during an inspection determines the number of points that are subtracted from 100, and that is how the score of the inspection is determined.

  • The score in addition to the overall condition of a food establishment is used by the Health Department staff to determine  compliance with the Peoria County Food Safety Ordinance and the Peoria City/County Health Department's Food Safety Enforcement Procedure.

If you would like more detailed information on the inspection conducted at a Peoria County food service establishment, please complete a FOIA (Freedom of Information Act) Request and submit to

Click here to review inspections of food service establishments in Peoria County.


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