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Free Resources

Know the rules
before they cost you.

Practical guides on NYC restaurant inspections, OATH hearings, HACCP plans, and blueprint compliance — written by a former DOH inspector.

Guides & Articles
📰 Published
Modern Restaurant Management
Stop Studying for the Test: Why Restaurants Must Make Food Safety a Daily Routine
Andy Jean-Jacques in Modern Restaurant Management — why compliance only on inspection day is the wrong strategy, and how to build habits that protect your grade every shift.
Featured Article Read on MRM →
📰 Published
Expedite · Kristen Hawley
Yikes, the Health Inspector's Here
Kristen Hawley's Expedite newsletter features Andy Jean-Jacques on what restaurant operators actually need to know before an inspector walks through the door.
Featured Article Read on Expedite →
🏅
Grading
How NYC Restaurant Letter Grades Work
The A, B and C point ranges, what counts toward the score, what Grade Pending means, and how your score sets the next inspection — sourced from NYC Health Department pages.
4 min read Read guide →
⚖️
OATH Tribunal
Got a Summons? Your Options at OATH
The deadline, the ways to respond, what paying means, and what happens if you miss the hearing date — straight from OATH's own guidance.
4 min read Read guide →
👨‍🍳
Staff Training
The NYC Food Protection Certificate, Explained
Who needs it, how the free online course and in-person exam work, what it costs, and whether it expires.
3 min read Read guide →

Quick wins before
your next inspection.

  • Check food storage temperatures at every station, every shift — temperature violations are the #1 source of critical points
  • Make sure handwashing stations have soap, paper towels, and hot water at all times — inspectors check these first
  • Date-label everything. Unlabeled food is automatically flagged as a violation
  • Keep your pest control log current and accessible — inspectors ask for it immediately
  • Verify your Food Protection Certificate is posted and visible
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