Restaurant Inspections

Facilities serving food to the public such as restaurants, delis, grocery stores and temporary vendors must obtain a permit and be routinely inspected. Clark County has more than 1,500 permitted food service facilities that, depending on the complexity of their menu and preparation processes, receive one or more unannounced inspections per year

Search Restaurant Inspections

To view inspection results enter a restaurant name or part of the name in the search box below or view a list of all restaurants inspected in the last 30 days.

Restaurants that are new or have undergone an ownership change will generally receive their first inspection within 3 months of opening. These inspections are educational in nature and those inspection scores are not available through our website.

Tips for searching:

  • Use a partial name or first three letters
  • Use a different part of the restaurant name

Types of Violations

Two types of violations are recorded on the inspection report.

Red violations reflect conditions that create a high risk of food borne illnesses or injury, such as failure to ensure:

  • Temperature is controlled, such as holding foods hot enough until served, cooking meats to the proper temperature and keeping foods cold enough
  • Proper hand washing facilities and procedures are followed
  • Bare hand contact with ready to eat foods is avoided
  • Foods are properly cooled and/or re-heated
  • Food is obtained from approved sources
  • Food is protected from cross contamination

Blue violations reflect conditions that have a low risk of transmitting food borne illness or injury, but fail to control potential contamination of foods from addition of bacteria, chemicals or physical objects, such as failure to ensure:

  • Utensils and equipment are properly constructed and cleaned
  • Sewage and garbage disposal facilities are adequate
  • Vector control measures are effective
  • Proper hygienic practices are followed

Each violation is given a numerical value (2-30) based on its risk of causing food borne illness. Blue violations should be corrected immediately when possible, but generally do not impose an immediate risk to the public. Red violations involving food safety must be corrected immediately. There are 360 possible red points and 88 possible blue points for a total of 448 points. A facility found with 40 or more red violation points is subject to an automatic follow-up inspection. A facility found with 65 or more red violation points is subject to an automatic closure. A facility with 100 or more total red and blue points is also subject to automatic closure.

Related Links
Report A Public Health Concern