DHEC conducts risk-based inspections on each of the more than 18,000 establishments in the state annually or quarterly, based on an establishment's food processes and their compliance history.
Each score is a snapshot in time based on how a retail food establishment handles the five major risk factors related to employee behaviors and preparation practices. These five major risk factors are:
Permit, Routine, and Follow-up Inspection reports are available on the S.C. Food Grades page.
Permit Inspections are conducted prior to a facility opening to the public. Routine Inspections are unannounced and conducted on a frequency determined by the facility's processes and their inspection history. Routine Inspection frequency generally ranges from one to four times a year. Follow-up Inspections are conducted within ten days of a Routine Inspection that requires follow-up verification.
Retail Food Establishment Inspections are scored based on a 100 point scale. At the completion of the inspection, a letter grade is posted at each facility based on the calculated numerical score and the facility's past compliance history. There are circumstances and conditions outlined in 8-403.10 (G) under which the letter grade posted at a facility may differ from the numerical score of the most recent inspection.