Inspection frequency isn't the same everywhere, and it depends on the type of establishment and its track record. Here's the general picture.
Typical cadence
- Most full-service restaurants are inspected roughly once or twice a year.
- Higher-risk operations (those handling raw meat, doing complex prep) tend to be inspected more often.
- A poor result usually triggers a re-inspection sooner than the normal schedule.
Because inspections are periodic, a grade can be several months old. Radius always shows the inspection date so you can judge how current it is.
Why the date matters
A clean inspection from two years ago tells you less about a restaurant today than one from last month. When a result is old, Radius flags it and weights it accordingly rather than presenting stale data as current.