Scan for the Score: Health Inspection Scoring System

Scan for the Score initiative is a scoring system for Jefferson County food establishments to prevent foodborne illness, encourage compliance with Jefferson County Food Code, and to educate the public. After every health inspection, a report is completed and made available to the public through a QR code on.

A health inspection report is a way to ensure that a facility, like a restaurant or grocery store, follows health and safety rules to keep food safe. During an inspection:

  1. Several Items Are Checked: Inspectors look at things like food storage, cleanliness, cooking temperatures, employee hygiene, and pest control.

  2. Violations Are Noted: If something isn’t up to standard—like food being stored at the wrong temperature or improper cleaning—a violation is written down.

  3. Fixing Violations: Facilities are required to correct these violations, either immediately or by a set deadline, depending on how serious they are.

  4. Score Reflects Performance: Facilities receive a score based on how well they follow the rules. Fewer violations mean a better score, showing that the facility is doing a good job of keeping food safe.

Violation Types:

Violations are weighted according to how directly they contribute to foodborne illness risk. There are 3 categories of violations.

  1. Priority Violation- 6 points

    • Violations likely to contribute to food contamination, foodborne illness, or an environmental health hazard; should be corrected at the time of inspection

  2. Priority Foundation Violation- 3 points

    • Similar to priority violations, but a little less urgent; should be corrected within 3-5 days of inspection

  3. Core Violation- 1 point

    • Violations that relate to maintenance of food operations and cleanliness; should be corrected within 10-14 days of inspection

  • We have 9 Environmental Public Health Specialists who inspect the facilities.

    • Most of our inspectors have been designated a specific area of the county

      • This allows them to form a relationship with the facilities over time & work to improve compliance while they are in charge of that area

  • Facilities are inspected based on their priority. Priority is determined by the inspector based on the menu and complexity of food preparation procedures.

    • High- 3x per year

    • Medium- 2x a year

    • Low- 1x per year

  • Stickers are on the front door or window area of most establishments. The green color makes them easy to spot, the QR code is quick to scan, and license number makes it easy to ensure you are looking at the right facility location.