Every year in the US, 76 million people get sick due to foodborne illness. Of that number, 325,000 have been hospitalized and 5,000 have died. It’s no wonder that New York City eaters are concerned about the health ratings of their favorite restaurants.
Health rating give restaurants and inspection grade based on their sanitary conditions and food safety practices. Grades lower than “C” are more likely to be associated with foodborne illness outbreaks.
Restaurant owners are motivated to maintain high rating so that they can retain a clean, healthy establishment and reputation. However, lower ratings also come with the threat of fines for health code violations. Thanks to this system, 72 percent of NYC restaurants currently have an “A” rating and salmonella cases have declined by 14 percent, the lowest in 20 years.
In this infographic, LetterGradeConsulting.com (click here to see the full-sized version) explores New York City restaurants and how the letter grade system impacts both business and the public health.
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