NYC DOH restaurant violation points, explained

NYC restaurant grades come from points, but the code on the report does not have one fixed price in points. The inspector also records how extensive the condition was. That is why the same violation can appear on two inspections with different scores.

The city divides scored findings into three risk groups. According to NYC Health’s scoring guide:

• a public health hazard starts at 7 points;
• a critical violation starts at 5 points; and
• a general violation starts at 2 points.

The total determines the grade: 0–13 is an A, 14–27 is a B, and 28 or more is a C.

Risk category and condition level do different jobs

The risk category says what kind of danger the rule addresses. The condition level describes the extent of what the inspector observed. More items, more areas or a more widespread condition can add points to the same code.

This matters when reviewing history. “We had that code last year and it was only five points” is not a safe forecast. The code may be the same while the observed condition is not.

Read the description, not only the code

Start with four columns from the inspection record:

1. Violation code — the rule category.
2. Violation description — what the published record says was observed.
3. Critical flag — whether the city categorizes it as critical.
4. Inspection date and type — whether it came from the initial inspection, reinspection, compliance visit or another event.

Group rows from the same date before adding anything. NYC Open Data publishes one row per violation, so a single inspection appears several times. Some rows may repeat the same score or omit the grade. Treating each row as a separate inspection produces a false history.

Repeats are more useful than totals alone

The total tells you the outcome of one visit. Repeat codes show where the operating system is weak.

For each repeat, ask:

• Is it tied to one shift or station?
• Does it depend on equipment that drifts or fails?
• Is the written record missing even when the work was done?
• Was the earlier correction temporary?
• Who owns the daily check, and where is the proof kept?

A recurring cold-holding code needs more than a repair receipt. It needs a verified equipment range, staff readings and a response when a reading is outside the limit. A recurring pest code needs service plus proof that access, water, food and harborage conditions were addressed.

Points are not a substitute for urgency

A low total does not make every condition harmless. NYC Health may close a restaurant to correct a public health hazard that cannot be corrected immediately, or when a restaurant operates without a valid permit. The inspection-cycle guide states that closure authority separately from the letter-grade bands.

Use points to understand the grade. Use the condition itself to decide what gets corrected first.

Search your restaurant to see the published codes, dates and repeat findings attached to your location.