Listed below are some frequently asked questions about our food inspection program. Should you need additional information, please contact us at 314-615-8900 for further assistance.
Food establishments are inspected using a risk-based inspection system. Based on the complexity of the food preparation and the history of compliance, an establishment may be routinely inspected from one to three times per 12 month period. Other inspections may be conducted as needed.
No. Virtually all inspections (except for pre-opening inspections and training) are conducted on an unannounced basis.
A "critical item" means a provision of the Code that, if in non-compliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard.
An imminent health hazard may exist because of an emergency such as:
Submit a complaint about a Saint Louis County food establishment by emailing us at [email protected]