Welcome to Orange County's Food Protection Services

Restaurant Inspections

Restaurant Closures

Due to technical issues, some Inspection Reports may not be available at this time.  We apologize for the inconvenience.

3-2-1 Inspection Frequency Change 

Effective August 1, 2015, Environmental Health has begun using a risk-based inspection process for all retail food service facilities.  These risk-based inspection frequencies, recommended by the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), are based on the type of food service conducted at a food facility.  Please see the attached bulletin for more information.


BBQ Season is here!

BBQ Season is here! 

BBQ season is in full swing!  Keep your family and friends safe with these food safety tips to ensure your get-togethers leave everyone with memories of FUN times!

2016 Award of Excellence 

The Food Protection Program has initiated an incentive program for food establishments which identifies and awards a certificate to food establishments that routinely exhibit excellent food safety and sanitation practice.

Spotlight on Norovirus

Norovirus is the leading cause of illness from contaminated food or water – but food isn’t the only way people get this illness. It also spreads easily from person to person and spreads quickly in groups of people. Read here to find out more about Norovirus.

Need to pay your Annual Health Permit Invoice?  Good news, you can now pay online!


Orange County's New Food Inspection App for iPhone and Android!

We are happy to announce our newest addition to our Public Notification System.  In order to keep the public informed about food safety and sanitation at Orange County’s restaurants and markets, the Environmental Health Food Safety Program has developed an app that will allow you to search for your favorite restaurant, see what's around you, see all current facilities that are currently closed and even have inspection reports emailed to you.  Download it by using one of the buttons below.


Save our Water - Tips to reduce your water use 

It is estimated that food facilities use up to 5,000 gallons of water per day. With the current drought that California is facing, conserving our limited water resources is very important. As of April 1, 2015, the State has mandated that Californians must reduce their water usage (on average) by 25%. This restriction is in effect through February 28, 2016.

Waste Not OC Coalition - Feeding the Need

Waste Not OC is a coalition of food banks, health care representatives, restaurants, food distributors and community leaders dedicated to meeting the nutritional needs of the community and ending food insecurity. Click on the header to learn more about the program and how to get involved.  Information regarding food donations can be found here

To learn more about Environmental Health's involvement in the coalition, please click the logo on the left.

Food Booths

For-Profit Booths
Non-Profit Booths
Truck/Cart at Events
Contact Supervisor

Cottage Food

List of Approved Operators
Food Handler Class

Restaurants & Markets

Restaurant Inspections
Restaurant Closure
Public Notification System
Award of Excellence

Trucks & Carts

How to get a permit
Operational Procedures
Construction Guidelines
Plan Check Submittal Checklist

Plan Check

Unpackaged Food
Prepackaged Food
Food Processing – Wholesale
Prepackaged – Warehouse


Wholesale Food Processing
Food Sanitation Act
Good Manufacturing Practices
Fee Schedule