The Food Protection Program is responsible for assuring the regular inspections of food service establishments within the city limits of Kansas City, Mo. Results of the inspections are now available. This information updates daily.
Food Code violations are broken down into two categories: critical and non-critical. Critical violations are items that, if in noncompliance, are more likely than other violations to contribute to food contamination, illness, or an environmental health hazard. Examples of critical violations include food obtained from an unsafe source, inadequate cooking, improper holding, contaminated equipment, and poor personal hygiene. Non-critical violations cover such things as dirty floors, lack of hair restraints, and open waste receptacles. For more detailed information on critical and non-critical violations, please refer to Kansas City's Food Code* or contact the Food Protection Program at the Health Department at 816-513-6315.
Several important things to note:
The inspection report information posted here describes conditions found in food service establishments within Kansas City, Mo., at the time of the inspection. A single inspection should not be used to evaluate whether or not to eat at a food service establishment. Looking at the series of inspection results over time gives a more accurate picture of the food service establishment’s commitment to food safety and sanitation.
Anytime a food service establishment is found to pose an imminent hazard to the public health, it is closed. An imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, the onset of an apparent foodborne illness outbreak, a gross insanitary occurrence or condition, or other circumstance that may endanger public health.
Food service inspections are a public record, and the detailed inspection records are available for examination at the Health Department offices at 2400 Troost Ave., during regular working hours.