Search Inspection Reports

Containers of cold food on a line

On August 11, 2025, the Allegheny County Health Department changed software systems, and all recent inspection reports are now available through the new Citizens Access Search. For the best search results:

  1. Remove dates in the ‘Start Date’ and ‘End Date’ fields
  2. Enter a % (percentage symbol) before and/or after words to increase the number of results (the % functions as a wildcard when searching)

After search results appear, click on the ‘Record Number,’ then click the ‘Record Info’ drop down, and select ‘Attachments’. Inspection reports are viewed by clicking the blue hyperlink under ‘Name.’

For inspection reports or information not available through the Citizens Access Search, additional information may be available through the Allegheny County Data, Analytics, and Reports webpage. Open data is available on the Western Pennsylvania Regional Data Center (WPRDC).

Information not available online may be requested by submitting open record requests via the PA Right to Know Law.

Inspections are meant to find conditions at food facilities that may put the public's health in danger. These conditions are cited as violations, and the food facility is required to fix the problems listed on the report. There are three different types of violations: high, medium, and low-risk violations.

High Risk Violations

High-risk violations are the most serious because they can directly lead to foodborne illness. Examples include:

  • Food being held at unsafe temperatures
  • Employees not washing their hands properly
  • Food not being cooked to a safe temperature

Medium-Risk Violations

Medium-risk violations can increase the chance of foodborne illness. Examples include:

  • Handwashing sinks without soap
  • No food probe thermometer to check food temperatures
  • No Certified Food Protection Manager present

Low-Risk Violations

Low-risk violations do not usually cause foodborne illness on their own but can affect the cleanliness, safety, or maintenance of a food facility. Examples include:

  • Cracked or damaged floors that can attract pests
  • Ventilation hoods that are not properly cleaned and maintained
  • Poor lighting that makes it difficult to clean or inspect work areas

Food Safety Inspectors work with the food facility's management to correct high- and medium-risk violations during the inspection whenever possible. If needed, a follow-up inspection, called a reinspection, is scheduled to make sure violations have been corrected.

An inspection reflects what inspectors observed on that specific day. It provides a snapshot of a food facility's operations and sanitation at the time of the inspection.

Every permitted food facility in Allegheny County receives an inspection placard that must be displayed near the entrance. The placard lets customers know the facility's current inspection status.

Learn more about types of placards by visiting Alerts, Closures, and Enforcements.

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