by Marion Nestle
Sep 18 2010

Restaurant safety grades: creativity in action

I haven’t said anything to date about New York City’s new safety grades for restaurants.  Their purpose is to encourage restaurants to do a better job on safety procedures so customers don’t get sick.

As the Health Department explains, the grades are awarded on a point system.  Points go to violations of food safety regulations.  The fewest points get an A.  Those with the most get a C.  The B grade is someplace in between.

Wall Street Journal blogger Aaron Rutkoff discovered a restaurant with an exceptionally creative method for dealing with its embarrassing B grade.

Enjoy the weekend and watch out for those grades!


[...] Food Politics [...]

  • Anthro
  • September 20, 2010
  • 11:03 am

What kind of offenses would result in a grade “B”, or what would the difference be between a grade of “A” and a grade of “B”? Would there be any tangible reason a restaurant would slide from A to B? Is it a matter of washing hands, or keeping food at correct temperatures, or what?

  • Daniel K. Ithaca, NY
  • September 20, 2010
  • 12:46 pm

It seems like this is a misrepresentation of the Sanitary Inspection document.

  • Stacey
  • September 23, 2010
  • 10:45 pm

It works on a point system. I went to and looked at the grades of restaurants. One of the B had some plumbing/sewage issue, mice, and spoiled food. There was one that got an A with mice in the facility, but it did not have the other two problems.
The ones with B grades did seem to have issues that I would prefer not to deal with: spoiled food, unsanitary conditions, refrigeration not cool enough, mice or other live animals in the facility, etc. They also had multiple violations.

[...] sur les portes des restaurants, certains font preuve de créativité comme le rapporte l’article, Restaurant safety grades: creativity in action, paru sur le blog de Marion Nestle, Food [...]

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