Inspection Reporting System
This website has been developed for you so that you may know more about the food service establishments in Oklahoma County from the perspective of safe food handling, or “food safety.” Food establishments that sell or serve food to the public must get an annual permit and be inspected by The Oklahoma State Health Department and the municipality that you may fall into. These establishments include restaurants, food and push carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.
There are nearly 5,500 permitted food service establishments in Oklahoma County alone. The majority of these establishments have two to four unannounced inspections per year depending on their risk. While many of these food service establishments will automatically receive one special educational session on food safety annually, any restaurant may request a special educational session.
The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers’ food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.
To view a list of all inspections performed in Oklahoma, including inspection reports, please visit the Oklahoma State Department of Health’s website. This website includes every inspection performed by OCCHD Consumer Protection inspectors.
There are two types of violations recorded on the inspection report.
“Critical Violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:
- Controlling temperature, such as cooking meats to the right temperature to kill
- Foodborne disease germs
- Keeping food hot enough until it is served
- Keeping food cold enough until it is served
- Cooling food properly
- Washing hands
- Using utensils instead of bare hands on “ready to eat” food
- Storing food
- Serving practices
“Non-Critical Violations” are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness.
Food and Environmental Protection coordinators/contact information
Food Protection Sections
Complaint Form
Restaurants and Food Establishments
Mobile Food Units and Push Carts
Temporary Food Establishments/Special Events
Snow Cone Stands
Farmer’s Markets
Foodborne Illness
Manufacturing
Warehouses
Summer Lunch Programs
Plan Review/New Construction
Childcare and Summer Camps
Food Service Manager’s Certification
Classes and Training