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Restaurant Inspections and Scores

Yamhill County Environmental Health Specialists conduct unannounced inspections of licensed food service establishments once or twice per year according to statute.

Restaurant Inspection Scores that are updated weekly.

Click here to see full Restaurant Inspection Reports that are updated quarterly.

Restaurant scores are based on a maximum of 100 points, with deductions for various types of violations. Violations that are cited on consecutive inspections double in point value. A restaurant must receive a score of 70 to pass the inspection.

Priority item

Priority item means a provision in this code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard.

Priority items include items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, and  handwashing.

Priority items are an item denoted with a P, carries a weight of 5 points on the Food Service Inspection Report, reducing the overall score of an inspection.

Priority foundation

Priority foundation item means a provision in this code whose application supports, facilitates or enables one or more priority items.

Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training,  infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling.

“Priority foundation items that are denoted with a Pf, and carries a weight of 3 points on the Food Service Inspection Report, reducing the overall score of an inspection.

Core Item

"Core item" means a provision in this Code that is not designated as a priority item or a priority foundation item.

Core items include an item that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.