Should Restaurants be Graded for Cleanliness?
April 21, 2010 by Kathy McManus
Writing in The New York Times’ Diner’s Journal blog, Glenn Collins reports on a new law requiring the city’s restaurants to “prominently” post city Board of Health-generated cleanliness grades in their windows—an “A” for a top score, a “B” for “a less sanitary but still passing rating,” and a yellow, failing “C”. “The grade in the window will give you a sense of how clean the kitchen is,” health commissioner Dr. Thomas A. Farley said. “And it will give every restaurant operator an incentive to maintain safe, sanitary conditions.”
But some restaurateurs call the system unfair. The Staten Island Chamber of Commerce described the grades as “a scarlet letter that will keep people from eating out,” while its spokesman “claimed restaurants posting anything less than an A would be treated by the public like Hester Prynne at a public shaming.”
One man who has eaten in more New York City restaurants than most everyone else, however, had a different take. “Quite simply, the inspection process is intended to keep us safe when dining out,” said Tim Zagat, co-founder of the restaurant guides that bear his name. “This, surely, is in the self-interest of any responsible restaurateur.”
Are New York City’s new restaurant grades a responsible improvement—or a public shaming?
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9 Comments
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April 22, 2010 by The Feather Merchant
I'm still not sure I would believe how clean a place was by the grade they received because not all people are honest..for instance..could someone get a bad grade for not paying the piper? Just a thought?
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April 24, 2010 by Sandy DeWitt
It can't be that hard for a company to keep its facility clean. But perhaps only two grades are necessary -- "excellent" and "good enough". Anything else is failing and the restaurant should be closed until they achieve a level of cleanliness which doesn't endanger the health of its diners.
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April 26, 2010 by accident lawyer
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May 6, 2010 by Arkansas Grandma!!
We need to know where the food we are eating is being cooked and served. Why don't we ask to see into the kitchen before we start to patronize a restaurant. Not a mass of people wandering through at all times, but first time patrons should be given this privilege.
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May 15, 2010 by Sandy DeWitt
You go, girl!! I think that your idea of visiting the kitchen is great. Only the lazy slobs would refuse to accommodate you with a tour. And at that point, bye bye restaurant.
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July 25, 2010 by Nakki Brown
I think that if a restaraunts restroom is not clean then you should run as fast as you can, If a business doesnt take pride in the area that the customer's have to spend time in to use the restroom then definitelty shouldnt be in the food business. YUK YUK
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August 12, 2010 by Beverly VanBuren
Grading has never been an accurate measure of genuine value to the consumer. People have different standards by which they live so grading becomes relative to social standing. Families tolerate home. Society tolerates whatever brings in the big bucks.
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August 16, 2010 by Nikki
I truly appreciate the information on the cleanliness of restaurants. I wish Florida would do like other states rate restaurants and require restaurants to post thier grade at the entrance.This way the consumer could decide if they want to put themselves at risk not just let someone else make the decision for you. Example 100-95 A for excellence in following of proper sanitation, food handling and etc. Proper handing of foods and making mixed drinks at bars where some bartenders never was thier hands or just wipe thier hands on whatever. Some continue to make drinks/prepare foods and not washing there hands or proper washing of the glasses that are used. It is the public safety that is involved. We need better monitoring and regulations on this. I currently dine out 7 days a week and I have seen a lot of things that are in violation of right. Some of which I have brought to the attention of staff and management. In some cases it has just been blown off and again they (the companies) are endangering others.
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June 19, 2011 by Katherine
At last! Someone who understands! Thanks for potisng!
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