The Environmental Health Division licenses and inspects food service establishments within Livingston County to ensure that safe food is provided to the public. Food service operators must have food safety knowledge and control food safety risks. The Centers for Disease Control and Prevention (CDC) estimates that each year 1 out of 6 Americans (48 million people) get sick from food, 128,000 are hospitalized, and 3,000 die from foodborne diseases. These illnesses and deaths are preventable and cost Americans billions of dollars each year due to medical expenses and loss of productivity.

Food Service Fees

Transitory Food Unit Notice of Intent to Operate

Change of Ownership

Temporary Food Establishments

Restaurant Inspections

Search for Livingston County food service inspection reports.

Foodborne Illness

Report an illness to LCHD.

ServSafe Classes

LCHD offers 1 and 2-day ServSafe Certification Courses.

Resources for Managers

Find printable flyers and other food safety tools for managers of food establishments

2024 Newsletter

Read the annual newsletter publication by the Livingston County Health Department.

Enforcement Procedures

Learn about LCHD’s Enforcement Procedures. For an overview, check out the Enforcement Summary.

Inspection FAQs

What types of establishments does the Environmental Health Division inspect?

The Livingston County Environmental Health Division inspects food service establishments. Examples include:

  • Restaurants
  • Bars
  • Night Clubs
  • School Cafeterias
  • Worksite Cafeterias
  • Coffee Shops
  • Donut/Bagel Shops
  • Ice Cream Shops
  • Concessions
  • Rental Halls
  • Catering Kitchens
  • Private organizations serving the public

Establishments can be fixed or mobile, and long-term or temporary.

How often is a food establishment inspected?

  • Normal Inspection Frequency: Establishments that operate year-round are inspected once every six months.
  • Seasonal Inspection Frequency: Establishments that operate nine or fewer months each year are inspected once per season of operation.

The inspections described above are routine inspections. One or more follow-up inspections may take place shortly after a routine inspection to verify that violations have been corrected. No matter the inspection frequency, routine inspections are unannounced. The dates of follow-up inspections, however, may be told to the operator of the establishment.

What standard is used when making an inspection?

The standards for all food establishments in Michigan are set by the Michigan Food Law, Act 92 of 2000. Food establishments shall comply with this law, which was updated October 1, 2012.

The Michigan Food Law adopted the Michigan Modified Food Code as the sanitation standard for all Michigan food establishments, effective October 1, 2012.

What kinds of violations are there?

Violations are categorized as Priority (P,) Priority Foundation (Pf), or Core.
  • Priority violations are those items that could most directly lead to contamination of food or increase the risk of transmitting a foodborne illness. Priority violations include violations that were previously called Critical Violations. Examples include improper food temperatures and lack of hand washing.
  • Priority Foundation violations are those items that help keep Priority violations in compliance and support (i.e., provide the foundation for) Priority items. Examples include not having a metal stem thermometer, not having sanitizer test strips and not having soap or paper towel at a hand sink.  The Priority Foundation category is made up of violations that were previously called Critical and Non-Critical Violations.
  • Core violations are those items that are related to general sanitation and facility maintenance.  Most Core violations were previously called Non-Critical violations. Examples include dirty floors and improper facility lighting.

Priority and Priority Foundation violations must be corrected immediately at the time of inspection or within 10 days. If the violation cannot be permanently corrected at the time of inspection, our department will perform a follow-up inspection.  These are also violations that, if repeated, can lead to enforcement actions. Core violations must be corrected within 90 days of the inspection.

Are inspections scored?

Inspections of food service establishments in Michigan are not scored. The best way to judge the results of an inspection is to read the entire inspection report.

A perfect routine inspection report would have:

  • No Priority or Priority foundation violations
  • No repeat violations
  • No violations overall

A typical routine inspection report may have:

  • A small number of Priority or Priority foundation violations that are corrected at the time of inspection
  • No repeat Priority or Priority foundation violations
  • A small number of repeat Core violations
  • Few to several violations overall

A poor routine inspection report generally has:

  • Several Priority or Priority foundation violations that are not corrected at the time of inspection
  • Repeat Priority or Priority foundation violations
  • Repeat Core violations
  • Several violations overall

It is important to remember that the presence of violations in a past inspection report does not necessarily mean that an establishment has the same violations today. Furthermore, large establishments with extensive menus will generally have more violations than small establishments with simple menus. This does not mean that large establishments are less safe than smaller ones. So, when comparing inspection reports from different establishments, consider whether they are of similar size and have similar menus.

What happens if an establishment has violations?

A food service operator shall correct all violations of the Food Code by the time allowed in the inspection report. Failure to do so results in enforcement action.

Livingston County Environmental Health Division takes enforcement action when the violations at issue pose an imminent health hazard. Summary actions include the immediate limitation, suspension, or revocation of a license to protect public health. Imminent health hazards include:

  • Lack of water or electrical power
  • An uncontained foodborne illness outbreak
  • Severe pest infestation
  • Back-up of sewage in the kitchen
  • Fire
  • Flood
  • Any other situation in which the public may be in immediate danger

When an establishment has one or more of these imminent health hazards, the health department orders the operation closed, and the operation may reopen only after correcting the violations.

The Environmental Health Division pursues enforcement action when the violations do not pose an imminent health hazard. According to the Michigan Administrative Procedures Act, a food service license holder must be given three opportunities to correct violations before his or her license is limited, suspended or revoked:

  • Opportunity #1 is to correct violations during the routine and follow-up inspection process. When this fails, the license holder is called to attend an “Office Conference.”
  • Opportunity #2 is to correct violations immediately following the Office Conference. When this fails, the license holder is called to attend an “Informal Hearing.”
  • Opportunity #3 is to correct violations immediately following the Informal Hearing. When this fails, the health department limits, suspends, or revokes the food service establishment license. The license holder may request a “Formal Hearing” before the Livingston County Environmental Health Food Service Board to appeal the action.

Last Modified February 27, 2024

Environmental Health
Livingston County Health Department Logo
Matt Bolang

Matt Bolang
Health Officer



(517) 546-9858


Monday – Friday
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Closed County Holidays


2300 E Grand River Ave
Suite 102
Howell, MI 48843


(517) 546-9853
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