When a health inspector visits a restaurant, each problem they find is recorded as a violation. Most cities that publish per-violation detail also flag some of them as “critical.” That single word is the most useful signal on an inspection report — here's what it actually means.
Critical violations
A critical (sometimes “priority” or “red”) violation is one directly linked to preventing foodborne illness. These are the conditions most likely to make someone sick if left uncorrected.
- Food held at unsafe temperatures (not cold enough or hot enough)
- Raw and ready-to-eat foods not kept separate (cross-contamination)
- Workers not washing hands or handling food with bare hands when they shouldn't
- Evidence of pests — mice, roaches, or flies — near food
Non-critical violations
A non-critical (“general” or “blue”) violation is usually about maintenance, facilities, or paperwork — things that matter for overall cleanliness but aren't an immediate illness risk on their own.
- A worn floor, wall, or ceiling surface that needs repair
- Lighting or ventilation that isn't up to code
- A required permit or sign not posted
- Non-food-contact equipment that needs cleaning
One critical violation doesn't automatically mean a place is dangerous — many are corrected on the spot. But repeated critical violations across several inspections are a stronger warning sign than a single bad day.
How Radius shows them
For cities that publish violation detail (today, that's New York City), Radius labels each violation critical or not, groups it into a plain-English category like “Pests” or “Food temperature,” and calls out violations that repeat across inspections. The exact wording from the health department is always shown alongside our plain-English explanation.