After inspection, food serving establishments are given a rating of Excellent, Good, Fair or Poor depending on the number of critical violations and risk factors. (See more on the rating system below.)
Only one Naugatuck restaurant is currently rated as Poor: Chaingmai Thai on Church Street, last inspected on March 12. Chaingmai Thai obtained a Good and Excellent rating in two inspections last year after receiving a Poor score in July.
Eight establishments received a Fair rating, labeled by blue markers in the map above.
Bellissimo, which was rated Poor in our last restaurant inspection post, has since been upgraded to Excellent.
Use the table and interactive map above to find ratings for all Naugatuck restaurants and links to the individual reports.
Excellent — Green: A food service establishment having no critical four point violations or risk factor violations. A Qualified Food Operator, Designated Alternate or other knowledgeable and trained staff was on site at the time of inspection. Records of training are available, accurate and up to date. Safe food handling practices and procedures were observed at the time of inspection and the facility was found to be in compliance with the Public Health Code.
Good — Yellow: A food service establishment having no critical four point violations and no more than two risk factor violations. Establishment is free of major structural defects and exhibits safe food handling practices and procedures at the time of inspection. The facility was found to be substantially in compliance with the Public Health Code.
Fair — Blue: A food service establishment having no uncorrected critical four point violations and no more than four risk factor violations. Establishment has conditions that need to be corrected such as structural defects or other violations and/or unsafe food handling practices likely to cause food-borne illness.
Poor — Red: A food service establishment having a rating score of less than 80 or any establishment with one or more uncorrected critical four-point violations. An establishment with five or more risk factor violations at the time of inspection that are likely to cause food-borne illness or structural defects requiring correction. The establishment exhibits poor compliance with the provisions of the Public Health Code at the time of inspection.