Food Establishment Operator Questions
NOTE: Please have your permit number ready to complete the form.

The Environmental Health Food Operations staff works to promote healthy people and healthy communities through education and regulation of food establishments throughout Clark County, NV.

Once a health permit to operate a food establishment is approved by the Plan Review department, the permitted food establishment is inspected periodically by health district staff to ensure ongoing compliance with the regulations. The frequency of inspections will depend on the compliance history of the establishment as well as the risk category assigned to the permit.

Risk categories are assigned to all food establishment permits based off the complexity of food preparation processes and the population served, with risk category 1 permits being the lowest risk and risk category 4 being the highest. A breakdown of the permit risk category assignments can be found here.

Inspections are focused on the reduction of risk factors that have the potential to contribute to foodborne illness as well as the assessment of good management practices that are important to the sanitary maintenance of an establishment.

Inspection findings may result in an “A” grade, a downgrade to a “B” or “C” grade, or for an extremely excessive number of violations or an uncontrolled imminent health hazard, a closure of the facility may result. Download the Food Establishment Inspection Report used by staff when inspecting an establishment.

Food establishment inspections are now available online Visit the Restaurant Inspections Search webpage to begin your search.

The Voluntary National Retail Food Regulatory Program Standards (Standard 9) require a program assessment be conducted every five years to measure the effectiveness of a jurisdiction’s program in reducing the occurrence of foodborne illness risk factors to enhance food safety and public health in the community. As an enrolled jurisdiction, the SNHD completed a baseline Risk Factor Study on restaurants based on FDA guidelines in 2016 with a subsequent study in 2021.

The data collected is used to determine food safety practices and employee behaviors that are in most need of priority attention during each data collection period as well as the measurement of trends of improvement or regression in foodborne illness risk factor occurrence over time.

Download the Baseline Restaurant Risk Factor Study Report 2016

Download the Restaurant Risk Factor Study Report 2021

Environmental Health Food Establishment Operations staff is responsible for the regulation and inspection of food establishments in Clark County.

Once a health permit to operate a food establishment is approved through the Plan Review, the permitted food establishment is inspected periodically by health district staff to assure ongoing compliance with pertinent sections of these regulations.