HOME > Chowhound > Not About Food >

Discussion

Total absurdity

  • janie Feb 24, 2012 08:20 PM
  • 10
  • Share

Don't take any inspection rating at face value, look restaurants up on the restaurant city website, because I can't understand how a place gets an A, when it was closed by the health dept, 3 weeks earlier with 85 violations..it gets reinspected and is entitled to an A?

I just don't get it.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Simple - the inspector closes them down, and SUDDENLY they get serious about following the rules and they do an emergency cleanup. Then the inspector lets them open, after which they get slipshod again.

    1. the rating process in NYC is ridiculous and should not be a consideration to patrons when selecting a restaurant.

      1. Don't read to much into the number. I know a place that was given 32 violations. They included light bulbs being out, no employees must wash hands signs, no handrail on the stairs. Apparently these are health violations

        4 Replies
        1. re: jhopp217

          They sure are, jhopp. Restaurants, front and back, are the scene of some really horrible accidents, what with all the rushing around. I have personally fallen down a flight of stairs and slipped on a pat of butter and busted my back out in the busing station. And in the kitchen, whether the rule is for me or you, I do find it comforting when there's a big fat HUGE font sign reminding employees to WASH THEIR HANDS. Human contact without handwashing can result in a nice big outbreak of.......something horrible.
          Something I do that gives me a better idea of just how clean a restaurant is is check out the lav. first thing. If it's tidy and in-order, I pretty much assume that that kind of attention is being paid to the rest of the place. It's not foolproof, but it the lav is nasty, off we go.
          I pay zero attention to ratings of ANY kind. I have been to many Michelin starred restaurants and honestly have enjoyed mysef more at little, not-famous places. Where, by the by, we got fantastic meals and wonderful personal service and comped Poire William, courtesy of the owner/chef who liked having regulars.
          Oh, and for anyone who cares? The Zagat guide is B.S. too.
          Yep, absurd.

          1. re: mamachef

            My local village website currently has the tale of the chef (from a named restaurant), spotted, dressed in his whites, leaning on the front doorway, enthusiastically picking his nose. And, damn, it's my fave place in the village. Or was until I read the story.

            1. re: Harters

              Harters, you made me chortle. Dear god, that's such a drag. Talk about a way to turn patrons away; digging for gold in broad daylight.
              Been there lately? Hmm. I didn't think so.

              1. re: Harters

                I hope no one follows him into the loo...

          2. Read George Orwell's "Down and Out in Paris and London." You may never again eat in a restaurant, inspected or un-inspected.

            1 Reply
            1. re: beevod

              Although you'd like to think that restaurants in Paris and London have changed in the last 79 years.

            2. Every state has its own rating system. This question must be considered in the context of the particular regulations. But Wayne is right. If they do a complete cleanup addressing all the violations, and the regulation does not take into account history, but only the last inspection, then they could be rated A right away.

              A history of violations should lead to more frequent follow-up inspections rather than a lower grade than indicated by the current inspection, I think.