Dine out with confidence.
When did dining out become a safety concern?
Coronovirus or COVID19
Increasing incidents of foodborne illness
Gaps in food safety training
Before Coronovirus or COVID19 you probably didn’t think much about food safety when dining out. The pandemic has made us all more aware of how vulnerable we are to pathogens. Unfortunately, foodborne illness was an issue long before 2020 with one in six people getting sick annually. An estimated sixty percent of these cases are the result of contaminated restaurant food.
Until now, both diners and restaurants have been hindered by a lack of information that is clear, reliable, and consistent. Dr. Stueven’s Dining Grades reviews hard data from public health inspection scores and converts it to a standardized numerical score with a simple letter grade system. Fortunately over 80% of restaurants have earned an A grade. Now you can see where to "Dine out with Confidence".
Supported in part by a grant from a CDC funded, National Environmental Health Association administered, food safety initiative.
SEE THE GRADES and "Dine Out With Confidence".