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Plain-English guides to reading restaurant health inspections and understanding food recalls — the same explanations that power the Radius app.

Do restaurant grades actually predict food safety?

What a letter grade, score, or pass/fail result can and can't tell you about whether you'll get sick — and how to read them honestly.

What to do if you think a restaurant made you sick — who to report it to and why reporting helps.

A quick guide to looking up any restaurant's health-inspection grade, violations, and history before you eat.

The nine major allergens U.S. law requires on labels, and why undeclared allergens are one of the most common recall reasons.

How frequently health departments inspect restaurants, why the cadence varies, and how to tell if an inspection is stale.

The FDA and USDA FSIS regulate different foods. Here's how the split works — and which recalls Radius covers today.

San Francisco scores restaurants 0–100, where higher is better. Here's what counts as a good SF inspection score.

What the FDA and USDA's Class I, II, and III recall levels mean, from most to least serious, in plain English.

Chicago reports restaurant inspections as Pass, Pass with Conditions, or Fail. Here's what each result means.

Pests, food temperature, handwashing, cross-contamination and more — the common health-inspection violation categories and why each matters.

Critical vs. non-critical violations, what inspectors mean by each, and how to read them when you check a restaurant.

Why a New York City restaurant shows “Grade Pending” instead of a letter, and what it does (and doesn't) tell you.

What New York City's A, B, and C restaurant letter grades mean, how the point system works, and why lower is better.