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Total absurdity

janie Feb 24, 2012 08:20 PM

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. w
    wayne keyser Feb 24, 2012 09:37 PM

    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. coasts Feb 25, 2012 03:37 AM

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

      1. j
        jhopp217 Feb 25, 2012 09:17 AM

        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
          mamachef Feb 25, 2012 10:28 AM

          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
            h
            Harters Feb 26, 2012 05:37 AM

            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
              mamachef Feb 26, 2012 07:23 AM

              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
                carolinadawg Feb 27, 2012 08:11 AM

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

          2. b
            beevod Feb 27, 2012 07:44 AM

            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
              h
              Harters Feb 27, 2012 07:51 AM

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

            2. g
              GH1618 Feb 27, 2012 08:07 AM

              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.

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