Restaurant Inspection Reports

Search Restaurant Inspection Reports to learn more about the food establishments in your area.

An inspection report is only a “snapshot” of the day and time of the inspection.  On any given day, a business could have more or fewer violations than noted in an inspection report.

Inspection reports are public records.  We provide online access to a summary of violations for inspections conducted since May 1, 2012.

If you would like to see the complete inspection report or have any other questions regarding restaurants or food services establishments, please contact Environmental  Health Services at 406.256.2770.

For best results with the online summaries, use Internet Explorer as your web browser.  Other browsers may not allow full access to the inspection page.

Top 5 Food Safety Violations in 2018

These food safety violations were the ones most frequently cited during health inspections in Yellowstone County.

1. Cold foods not held at the proper temperature.

Cold foods must be maintained at a temperature of 41° F or below. Food should be checked with thermometers. If it is too warm, it must be disposed of, unless it has been out-of-temperature for less than four hours.

2. Sinks for handwashing are unavailable for use.

Hands become contaminated when employees handle raw meats, use the restroom, or handle soiled tableware. Plus, everyone has bacteria on our skin. Handwashing sinks for food service workers need to be easy to access, stocked with soap and paper towels, and free of clutter.

3. Manager or person in charge does not meet educational requirements.

The manager or person in charge must be knowledgeable of safe food handling practice and prevention of foodborne disease.  At least one supervisor must be a Certified Food Protection Manager.

4. Foods are not dated marked.

Ready-to-eat foods that are held in a cooler for more than 24 hours must be clearly marked to indicate the date by which the food shall be consumed, sold or discarded.

5. Food contact surfaces are not cleaned and sanitized.

Dirty work surfaces, utensils, cutting boards, ice buckets, etc. can carry bacteria and other hazards, which can contaminate foods and other surfaces and cause foodborne illness. These items must be cleaned and sanitized between uses and at least every four hours.