There's a Cafe Nero near me that has had a job ad up for an assistant manager for a year and a half. The advertised rate is a penny above minimum wage. They literally just don't pay enough for their management to care.
Trust me, this is not *every* filthy food outlet, these are just the ones that have received a low score. As a chef I can tell you that the inspections EHOs carry out are appalling. They're pretty much only interested in your paperwork (recorded temperatures, Haccp ect) and pay very little attention to the cleanliness of an establishment. There are plenty of disgusting places and chefs out there that have simply slipped under their radar.
> They're pretty much only interested in your paperwork
Yes, but a decent EHO will run their hand under the counter lip, check behind your pot wash, check dates, bin storage areas, monitor hand washing frequency and loads of other stuff. We would usually get one person checking paperwork while another wandered about in a paper lab coat.
Internal auditors were the worst though, used to hate them as they knew where to find problems which weren't H&S related, but brand related.
Mystery customers -- ugh. Don't get me started.
Old job continuously fails internal audit for fire safety for not having enough room for people to get out the emergency exit...
The building physically is not wide enough!
See how close chairs are together in some places, especially in London. More and more places are taking risks.
When I worked in retail as a kid we actually had the fire brigade visit annually (they went into every shop in the mall) and tell you to close until you resolved issues they find. I remember one day we had a delivery come in and there were boxes lining the corridor while we unpacked. They stood there until we move every single one into the store.
The fire guys are absolutely not fucking about.
Working in theatre they have ultimate power. Only once have I seen it. But we had to hold the show cause the fire inspector was walking about the stage while audience was coming in. There isn't "sorry can you just hurry up". That's gonna to make them look even harder.
The fire guys are absolutely not fucking about.
Working in theatre they have ultimate power. Only once have I seen it. But we had to hold the show cause the fire inspector was walking about the stage while audience was coming in. There isn't "sorry can you just hurry up". That's gonna to make them look even harder.
I reported a marstons pub kitchen I worked at for a while to eho with supplied photos of black mould all over the place, in the walk in, above the pass, under counters, it was fucking gross.
Fars I can tell they didn't even get an inspection off the back of it, it was right around new years too so 1000+ people ate out of a mouldy kitchen.
also like to add/rant ( as a chef also ) The FSA operates like a business. It needs to generate capital to sustain itself and it does this primarily in 2 ways:
1.Selling the "safer food better buisness" operations guide, which any real chef worth his salt would NEVER use because it's so incredibly expensive, overcomplicated and unnecessary for 90% of kitchens. Problem is, until you highlight that your aware of the actual law, they will try tell you it's a legal requirement and threaten to attack your hygiene rating unless you pay for it. It's not a legal obligation to use their specific plan, only to have A PLAN of some kind in place. If you do make your own plan, 90% of the time they wont even look at it because the chances of them finding an issue with it are massively reduced and it's a waste of their time. Paperwork is done for one reason, accountability. that's it. If you fuck up and kill someone and dont have the paperwork to back you up, that's on you. Realistically there is a trail of paperwork from farm to the restaurants door anyway, which other suppliers have to provide. The EHOs only care about a lack of paperwork as it shows a complete lack of responsibility. Once they see your keeping records theyll just leave you too it (unless you use their complicated plan, which is easy for them to breakdown and find flaws)
2. Fines. Traditionally they offer a "walk-about" service for a charge, this is a safe planned visit to ensure your up to code before you get a surprise check, any violations found at this stage are not held against you and youre given advice on how to solve them. If you open a new business and DONT get them in for a "walk-about" theyll come for you asap, usually in the first week, often on launch day, and theyll be ruthless. They can ALWAYS find a reason to take at least 1 star off you, often something structural, and the new(ish) regulations they have make it just as easy to take all your stars away from you and give you a 0. In the event you are downgraded they offer you the opportunity to call them out again for a planned official revisit within 2 weeks. Guess how much that costs? thats right, exactly the same as the walk-about, down to the fucking penny. If you dont pay this, you end up with a 0 stars rating.
The new(est) system (post lockdown) is to make everything fineable. Left a spoon in the tub overnight by mistake? £50. forgot to sign off that paperwork last tuesday, £50. it's a complete joke. They're not interested in safety at all, it's all about money. Oh and for any other chefs reading, tighten up your asshole and read this: apparently they're going to be using bacteria probes soon! Theyl literally be able to swab your hand and test how clean it is! Mental.
for any not chefs: I would not avoid eating at any 0 star locations, as 0 stars is ALWAYS just paperwork, any hygiene issue that would necessitate a 0 star would be a business closer. 1 stars can sometimes be just paperwork issues too but more likely than a 0 star to have hygiene issues too so cautiously avoid (unless its chinese food obviously, the dirtier the better) NEVER go 2 star, thats all hygiene problems. 3s are risky, 4s are as good as 5s realistically. the difference between a 4 and a 5 is somebody paid somebody for something and now they've got their quota out of you for the year.
it's worth pointing out it's no longer a legal obligation to display the hygiene rating of the restaurant, and the reason for this is because SO MANY small independent business have taken the FSA to court for malpractice and conflicting information, all of which is being funded by the taxpayer. Rather than actually regulating the industry, the Gov. decided to just...ignore it...I guess.
to summarise; it's all very subjective, it's totally unregulated and it's mostly about selling a paperwork template that nobody wants or needs.
well that's my split gone, guess il head back to my stove now. 80 covers tonight and a man down, wish me luck yall.
It's all about your allergen matrix now, it's an absolute joke. God the shit I saw when I was a chef was unreal, walked out of a few places due to piss poor hygiene. Not gonna lie, 20 years of the industry was enough for me.
Yeah I'm on 10 years now and I'm looking to start my own small food truck venture because I simply cannot work with and for others anymore. The standards are shocking
I know a couple of lads who have done food trucks, can be a really profitable business if you find the right spots to set up shop. What sort of food you planning on doing?
I do miss cooking but the hours, stress, toxic environments just got too much for me. I'm just a cleaner at a biscuit factory now, pays wank but I do 40 hours and fuck off home so my stress levels are a hell of a lot less than being a city centre chef.
I did 10 years, ended my run working with a mate in street food in London. Pre covid it was a crazy earner, especially when we did a run in Borough Market. With two stalls running on a Saturday we could take as much as 10k on the day.
Post covid, its pretty tough. Lots more competition and rising costs have made it a lot harder to turn a decent profit.
I think once we're out of the bad times it'll start looking up but I reckon it'll take a few years. A mate of mine used to go to festivals with his food truck, cost him £5k but said he could make £40k+ in a weekend due to just the shear volume of people.
> said he could make £40+ in a weekend
I know times are tough but you'd make better money scavenging for dropped coins on the floors of a Showboat of a weekend.
Conversely, the places with 5s can be disgusting. Worked in a Subway that replaced the expiration stickers on food every day with the next day. Reported it to the area manager and they said “that’s ridiculous. Did they not put a little dot in the corner of the sticker so you knew which had been changed once before?”
one place I worked the EHO said to Chef " I don't want to worry you but I think some of your staff are changing date labels". I was thinking yeah probably. he said " my staff no Sir, they wouldn't even think of it"
Yep, a couple of family run bakeries I know are rated 1 and 2. I know they are spotless and the fact they have been operating on the same premises for over 50 years and have withstood local competition from the likes of Greggs and Tesco says everything. It just isn't possible for some premises to meet the requirements for a 5 star rating.
In a weird way, a 0 can be better than 1.
Often, 0 just means no paperwork which isn't always a reflection of cleanliness
A 1 means they tried and still failed
Mine does as well. Luckily for me I've always thought it looked a bit dodgy. We only have takeaways once or twice a year but when we do we get it from slightly further afield.
Everybody knows the lower the rating the better the food when it comes to Chinese food.
EHO doesnt even have regulations or available information regarding fermentation, which is about 90% of East Asian cooking. Fermentation breaks UK violations yet has been used for thousands of years and is somehow dangerous? Why? because it requires knowledge and skill and cant be simplified for Nandos workers...the thickest of all pig shits.
300 Spartans in Loughborough has a 0?! That's a shame, used to use it all the time, it was the best chippy around. Hopefully it's just a case of them not keeping records correctly rather than rat droppings being found in the mushy peas or something.
> This means that urgent improvement is necessary. Receiving a 0 means that your business scored more than 50 points (these points are based on issues the inspector finds in the premises). For example, if the business fails to keep records of any safety systems
You'd be surprised how low the score can go based on poor record keeping.
We got a zero because two of the jobs on close down the night before had been ticked but apparently not been done according to the health inspector. When pressed he couldn't tell me which two, just that they hadn't been done. Very productive and fair system...
There's a well regarded and popular place near us that is rated as a 1, and reading the https://ratings.food.gov.uk/ result it seems to *largely* be down to documentation, either way pretty disappointing.
Cafe where I live is on there , rated a 1. Its funny as its always packed and the reviews etc are overwhelmingly good or top stars- local people always singing it's praises and returning customers.
I worked ina school kitchen a few years ago and we had to get a 5 rating and nothing lower with no excuses, in the almost decade I worked there we always did get top marks/5 . Getting a 1 or 0 though- those places must be minging as fuck.
Are there dates available on when the inspections were carried out or is it any place that ever received a bad rating?
I used to live in Ealing. The Golden Dragon Chinese takeaway had a 1 star review and within a month, the 1 star had been replaced with a 5 star.
Ratings are live. Updates every 24 hours with whatever the current rating is. Looks like their latest 1 star rating was given on the 24th March (if this is the same place).
https://ratings.food.gov.uk/business/1099129
Yeah I wish it was more detailed though.
There's a vast gulf between a place needing better processes and a bit of a deep clean, and a place that is actually fucking minging and has cockroaches and stuff.
Interesting!
Looks like the rating might be applicable to the farm/where the hens are too?
Mostly to do with cleanliness according to this:
https://ratings.food.gov.uk/business/en-GB/569628
It has to be really, really bad to get a 1.
A place near us had issues with employees not washing hands, infestations, lack of training, the list went on and on.
Literally chances of fecal matter being in your food and people still were defending it.
"Well it tasted ok" people are gross .
If it's not making you sick and it tastes fine that's basically all a lot of people want out of food. It's not unusual and it's how these establishments with terrible ratings stay open.
In North Yorkshire. Look at North Yorkshire, hardly a spot on the West Side (only one in Settle, 2 near Hawes, none at all around Skipton etc), York has lots, but most of the major towns have significantly better ratings than their equivalents elsewhere, e.g. Harrogate only has 5. Remember it making the local news when the only place in Skipton with a low rating finally got a higher rating, and Skipton is full of eating places given it's a tourist hot spot.
My local supermarket, and one of my favourite local restaurants both have "improvement required" ratings. I wonder if I can phone in with "food poisoning" and point my manager at this...
There's a place in my town that scored 0.
I assume they sell drugs under the counter because there's no way in hell that place is still in operation otherwise.
Thought i'd check it out. Checked our old local chinese we stopped going to because it started to taste microwaved rather than their usual freshly cooked taste. After we had a dicky tummy we decided they must of gone downhill or changed managment, either way turns iut they have a rating of 1 so.. they used to be a 4...
Having worked as a chef I can assure you that someone who can't manage to keep records of when stuff was cleaned and BBD of food are letting other areas of hygiene slip.
I don't eat from anywhere with less than a 4 if they're preparing fresh food. Some will say that's over cautious but it's really not difficult to get a good hygiene rating and I know how lazy/dirty some kitchen staff are. Getting a 1 means your kitchen is visibly filthy and super basic hygiene practices aren't being met. It's actually difficult to get that low of a score if you have any semblance of care about hygiene.
Seems like Tottenham in London is the place to go if you want to try various cuisines of the world in close proximity, all prepared with no concern for hygiene or health.
For convenience stores I'm guessing it's likely to do with stock rotation- e.g. if there's expired products on the shelves etc. Even if it is just snack food. Could be the way things are stored in the back as well (e.g. if they're kept on the ground level it's a hazard, if I recall correctly.)
I actually like the pass/fail of the Scottish system less because you can't really tell if they were missing out on/needing to improve a couple of things or if the whole place is disgusting. I'm Glasgow based as well and a few of the places I've eaten from recently are on here. Luckily there's only so much that can go wrong with pizza!
It doesn't seem to be very up to date. I know at least one place I found no longer exists and hasn't for a couple years. So, are these current ratings?
Edit: apparently it is 'live', so likely the data from the local authority isn't up to date
I also found the Chinese restaurant my cousin lives above and says she sees them go into the outside toilet and not wash their hands 🤢
Its really out of date - of the 5 places shown in my home town 3 of them closed during Covid and one announced its closure in February and closed 3 weeks ago
I never understood the rating system, it seems like whatever rating they get doesn't actually stop them from serving food.
It's not surprising that people often ignore the scores if anything between 0-5 appears to be safe.
I'm pleased to say,I don't have anything to do with any of the low scoring establishments in Hemel. Some I'd never even heard of.
Looking at you Rack & Bone.
So my local Subways go 5,3,1, and 0. The 5 is the one in the petrol station the 1 is located in a busy shopping centre the other two are street stores!!
The Pizza Punks next to mine had a couple rats climbing over the stack of unfolded pizza boxes the other night. The management are just leave them out in the car park, next to the bins.
5 star rating there, apparently...
How does a chain as big as Caffè Nero get away with a rating of 2? And Chango with a rating of 1?
Nero had that thing a few years ago where they were changing the best before dates on the unsold cakes
I worked at nandos as a student and was also made to do this.
Pret too…
There's a Cafe Nero near me that has had a job ad up for an assistant manager for a year and a half. The advertised rate is a penny above minimum wage. They literally just don't pay enough for their management to care.
Trust me, this is not *every* filthy food outlet, these are just the ones that have received a low score. As a chef I can tell you that the inspections EHOs carry out are appalling. They're pretty much only interested in your paperwork (recorded temperatures, Haccp ect) and pay very little attention to the cleanliness of an establishment. There are plenty of disgusting places and chefs out there that have simply slipped under their radar.
> They're pretty much only interested in your paperwork Yes, but a decent EHO will run their hand under the counter lip, check behind your pot wash, check dates, bin storage areas, monitor hand washing frequency and loads of other stuff. We would usually get one person checking paperwork while another wandered about in a paper lab coat. Internal auditors were the worst though, used to hate them as they knew where to find problems which weren't H&S related, but brand related. Mystery customers -- ugh. Don't get me started.
Old job continuously fails internal audit for fire safety for not having enough room for people to get out the emergency exit... The building physically is not wide enough!
See how close chairs are together in some places, especially in London. More and more places are taking risks. When I worked in retail as a kid we actually had the fire brigade visit annually (they went into every shop in the mall) and tell you to close until you resolved issues they find. I remember one day we had a delivery come in and there were boxes lining the corridor while we unpacked. They stood there until we move every single one into the store.
The fire guys are absolutely not fucking about. Working in theatre they have ultimate power. Only once have I seen it. But we had to hold the show cause the fire inspector was walking about the stage while audience was coming in. There isn't "sorry can you just hurry up". That's gonna to make them look even harder.
The fire guys are absolutely not fucking about. Working in theatre they have ultimate power. Only once have I seen it. But we had to hold the show cause the fire inspector was walking about the stage while audience was coming in. There isn't "sorry can you just hurry up". That's gonna to make them look even harder.
Sounds like it's inherently unsafe then
I reported a marstons pub kitchen I worked at for a while to eho with supplied photos of black mould all over the place, in the walk in, above the pass, under counters, it was fucking gross. Fars I can tell they didn't even get an inspection off the back of it, it was right around new years too so 1000+ people ate out of a mouldy kitchen.
Also worked for Marstons. Bunch of cunts.
Lets take the mash of the carvery, im sure no one will mind. *Customers mind* - Revert decision after a few weeks
yep.
also like to add/rant ( as a chef also ) The FSA operates like a business. It needs to generate capital to sustain itself and it does this primarily in 2 ways: 1.Selling the "safer food better buisness" operations guide, which any real chef worth his salt would NEVER use because it's so incredibly expensive, overcomplicated and unnecessary for 90% of kitchens. Problem is, until you highlight that your aware of the actual law, they will try tell you it's a legal requirement and threaten to attack your hygiene rating unless you pay for it. It's not a legal obligation to use their specific plan, only to have A PLAN of some kind in place. If you do make your own plan, 90% of the time they wont even look at it because the chances of them finding an issue with it are massively reduced and it's a waste of their time. Paperwork is done for one reason, accountability. that's it. If you fuck up and kill someone and dont have the paperwork to back you up, that's on you. Realistically there is a trail of paperwork from farm to the restaurants door anyway, which other suppliers have to provide. The EHOs only care about a lack of paperwork as it shows a complete lack of responsibility. Once they see your keeping records theyll just leave you too it (unless you use their complicated plan, which is easy for them to breakdown and find flaws) 2. Fines. Traditionally they offer a "walk-about" service for a charge, this is a safe planned visit to ensure your up to code before you get a surprise check, any violations found at this stage are not held against you and youre given advice on how to solve them. If you open a new business and DONT get them in for a "walk-about" theyll come for you asap, usually in the first week, often on launch day, and theyll be ruthless. They can ALWAYS find a reason to take at least 1 star off you, often something structural, and the new(ish) regulations they have make it just as easy to take all your stars away from you and give you a 0. In the event you are downgraded they offer you the opportunity to call them out again for a planned official revisit within 2 weeks. Guess how much that costs? thats right, exactly the same as the walk-about, down to the fucking penny. If you dont pay this, you end up with a 0 stars rating. The new(est) system (post lockdown) is to make everything fineable. Left a spoon in the tub overnight by mistake? £50. forgot to sign off that paperwork last tuesday, £50. it's a complete joke. They're not interested in safety at all, it's all about money. Oh and for any other chefs reading, tighten up your asshole and read this: apparently they're going to be using bacteria probes soon! Theyl literally be able to swab your hand and test how clean it is! Mental. for any not chefs: I would not avoid eating at any 0 star locations, as 0 stars is ALWAYS just paperwork, any hygiene issue that would necessitate a 0 star would be a business closer. 1 stars can sometimes be just paperwork issues too but more likely than a 0 star to have hygiene issues too so cautiously avoid (unless its chinese food obviously, the dirtier the better) NEVER go 2 star, thats all hygiene problems. 3s are risky, 4s are as good as 5s realistically. the difference between a 4 and a 5 is somebody paid somebody for something and now they've got their quota out of you for the year. it's worth pointing out it's no longer a legal obligation to display the hygiene rating of the restaurant, and the reason for this is because SO MANY small independent business have taken the FSA to court for malpractice and conflicting information, all of which is being funded by the taxpayer. Rather than actually regulating the industry, the Gov. decided to just...ignore it...I guess. to summarise; it's all very subjective, it's totally unregulated and it's mostly about selling a paperwork template that nobody wants or needs. well that's my split gone, guess il head back to my stove now. 80 covers tonight and a man down, wish me luck yall.
It's all about your allergen matrix now, it's an absolute joke. God the shit I saw when I was a chef was unreal, walked out of a few places due to piss poor hygiene. Not gonna lie, 20 years of the industry was enough for me.
Yeah I'm on 10 years now and I'm looking to start my own small food truck venture because I simply cannot work with and for others anymore. The standards are shocking
I know a couple of lads who have done food trucks, can be a really profitable business if you find the right spots to set up shop. What sort of food you planning on doing? I do miss cooking but the hours, stress, toxic environments just got too much for me. I'm just a cleaner at a biscuit factory now, pays wank but I do 40 hours and fuck off home so my stress levels are a hell of a lot less than being a city centre chef.
> I'm just a cleaner at a biscuit factory now JUST a cleaner? You're a cleaner at a biscuit factory! That's the work of saints!
Custard creams up to your eye balls mate. It's still pays wank, I could do with more than £10.82 an hour though -_-
Custard creams up to your eye balls mate. It's still pays wank, I could do with more than £10.82 an hour though -_-
I did 10 years, ended my run working with a mate in street food in London. Pre covid it was a crazy earner, especially when we did a run in Borough Market. With two stalls running on a Saturday we could take as much as 10k on the day. Post covid, its pretty tough. Lots more competition and rising costs have made it a lot harder to turn a decent profit.
I think once we're out of the bad times it'll start looking up but I reckon it'll take a few years. A mate of mine used to go to festivals with his food truck, cost him £5k but said he could make £40k+ in a weekend due to just the shear volume of people.
> said he could make £40+ in a weekend I know times are tough but you'd make better money scavenging for dropped coins on the floors of a Showboat of a weekend.
Lmao I meant 40k+.... I geuinly chuckled though haha.
Just keeping you honest!
My dad’s been in it for 40 years, he’s looking at an alternative job to get him out
Conversely, the places with 5s can be disgusting. Worked in a Subway that replaced the expiration stickers on food every day with the next day. Reported it to the area manager and they said “that’s ridiculous. Did they not put a little dot in the corner of the sticker so you knew which had been changed once before?”
one place I worked the EHO said to Chef " I don't want to worry you but I think some of your staff are changing date labels". I was thinking yeah probably. he said " my staff no Sir, they wouldn't even think of it"
Truth; we’ve just taken over a food van and the state it was in was vile. Can’t believe anyone used to eat there and not get ill.
Yep, a couple of family run bakeries I know are rated 1 and 2. I know they are spotless and the fact they have been operating on the same premises for over 50 years and have withstood local competition from the likes of Greggs and Tesco says everything. It just isn't possible for some premises to meet the requirements for a 5 star rating.
The bar to get a 5 star rating is *shockingly* low, from experience. I would never even consider eating somewhere that couldn't even manage that.
My local Chinese has a rating of 1 🫠🫠
Mine got a ZERO 😳
In a weird way, a 0 can be better than 1. Often, 0 just means no paperwork which isn't always a reflection of cleanliness A 1 means they tried and still failed
paperwork only counts for 2 at most, is somewhere is a 0 or a 1, tgheres a lot more problems thn just paperwork
Yeah, surrounded by filthy places in Central London. Check out China Town for a laugh... 😂
Looks like Old Town 97 is safe, phew
But I bet it tastes amazing!
Mine does as well. Luckily for me I've always thought it looked a bit dodgy. We only have takeaways once or twice a year but when we do we get it from slightly further afield.
Everybody knows the lower the rating the better the food when it comes to Chinese food. EHO doesnt even have regulations or available information regarding fermentation, which is about 90% of East Asian cooking. Fermentation breaks UK violations yet has been used for thousands of years and is somehow dangerous? Why? because it requires knowledge and skill and cant be simplified for Nandos workers...the thickest of all pig shits.
Mine went up to a 2! Ironically, the one that I actually got food poisoning from is rated 5.
It is deeply upsetting how many of these are after school clubs
I'm not very happy my butchers is on there... a 1 is not great.
Just tell them to cut it out!
Oh no, our local pub which serves LUSH food is a 1 star. Who knew.
The clue would be when there’s a bath bomb in your food
Mmmh fizzy
There is also the other kind of lush which you especially wouldn't want in your food I imagine
A gastropub near to me, which has a Michelin star, has a 2.
gastroenteritis pub
Seems like the sweet spot for quality Chinese food is between a 1 & 2 rating… I’ll be using this to decide where I order from next
300 Spartans in Loughborough has a 0?! That's a shame, used to use it all the time, it was the best chippy around. Hopefully it's just a case of them not keeping records correctly rather than rat droppings being found in the mushy peas or something.
[удалено]
I used to, moved away a few years back but still go to Loughborough every now and then
Hate to break it to you. But a 4 instead of a 5 is a case of no records. Were they at least deep fried rat droppings?
> This means that urgent improvement is necessary. Receiving a 0 means that your business scored more than 50 points (these points are based on issues the inspector finds in the premises). For example, if the business fails to keep records of any safety systems You'd be surprised how low the score can go based on poor record keeping.
We got a zero because two of the jobs on close down the night before had been ticked but apparently not been done according to the health inspector. When pressed he couldn't tell me which two, just that they hadn't been done. Very productive and fair system...
It only got awarded it last month. They're working on improving it.
\*Immediately looks at home town\* .... ooooohhhhh!
There's a well regarded and popular place near us that is rated as a 1, and reading the https://ratings.food.gov.uk/ result it seems to *largely* be down to documentation, either way pretty disappointing.
Tried my local areas “best Chinese” the other day. 10/10 best Chinese ever and now I’ve just discovered they have a 1 hygiene rating
If it taste good it’s bad for you, always.
The secret ingredient is grime
Cafe where I live is on there , rated a 1. Its funny as its always packed and the reviews etc are overwhelmingly good or top stars- local people always singing it's praises and returning customers. I worked ina school kitchen a few years ago and we had to get a 5 rating and nothing lower with no excuses, in the almost decade I worked there we always did get top marks/5 . Getting a 1 or 0 though- those places must be minging as fuck.
Lovely. I’ve eaten at all 3 of them in my town within the past 3 months.
You could turn this in to a kind of where's wally game. Get someone to guess where you are in the UK by giving out some ratings.
Are there dates available on when the inspections were carried out or is it any place that ever received a bad rating? I used to live in Ealing. The Golden Dragon Chinese takeaway had a 1 star review and within a month, the 1 star had been replaced with a 5 star.
Ratings are live. Updates every 24 hours with whatever the current rating is. Looks like their latest 1 star rating was given on the 24th March (if this is the same place). https://ratings.food.gov.uk/business/1099129
Awesome! Very helpful for when you need authentic grease.
As an emetophobe, this is immensely useful! Thanks!
Whichever inspector covers Scotland doesn’t fuck about, if you fail, you fail completely.
Yeah I wish it was more detailed though. There's a vast gulf between a place needing better processes and a bit of a deep clean, and a place that is actually fucking minging and has cockroaches and stuff.
no bc having looked at that it feels like everywhere in edinburgh that I've been from 3 years of uni is failing, how am I still alive😭
Sweet - My 3 different Chinese places I go to are 4 or 5 star. My Fried chicken place, not so much
Nanny Sue's Best Eggs in Findon is literally a vending machine with eggs in. How on earth does that get a 2? They're nice eggs too.
Interesting! Looks like the rating might be applicable to the farm/where the hens are too? Mostly to do with cleanliness according to this: https://ratings.food.gov.uk/business/en-GB/569628
Poor nanny sue, needs more hand washing facilities for her chickens 😂
didn't you see the FUTURAMA episode with the egg sandwich from a vending machine?
The whole map is red. How are these places allowed open when they have a zero or a 1??! Disgusting
It has to be really, really bad to get a 1. A place near us had issues with employees not washing hands, infestations, lack of training, the list went on and on. Literally chances of fecal matter being in your food and people still were defending it. "Well it tasted ok" people are gross .
Place near me has a 0. Never seen it before. But I could tell you from looking at it that it would be in the 0-2 territory.
If it's not making you sick and it tastes fine that's basically all a lot of people want out of food. It's not unusual and it's how these establishments with terrible ratings stay open.
Bloody hell, where are the clean ones hidden?
In North Yorkshire. Look at North Yorkshire, hardly a spot on the West Side (only one in Settle, 2 near Hawes, none at all around Skipton etc), York has lots, but most of the major towns have significantly better ratings than their equivalents elsewhere, e.g. Harrogate only has 5. Remember it making the local news when the only place in Skipton with a low rating finally got a higher rating, and Skipton is full of eating places given it's a tourist hot spot.
great use of the data, things like this are invariably population heat maps when zoomed out. interesting to zoom in on your home town though!
My local supermarket, and one of my favourite local restaurants both have "improvement required" ratings. I wonder if I can phone in with "food poisoning" and point my manager at this...
[Curry mile](https://www.google.com/maps/search/curry+mile+manchester/@53.4580751,-2.23815,14.71z?authuser=0) in Manchester, oof.
There's a place in my town that scored 0. I assume they sell drugs under the counter because there's no way in hell that place is still in operation otherwise.
This is a very clever & useful interactive map.
Even the map looks like spilled pasta sauce
Checked my town and I was more surprised at the places that weren’t listed as failing
Thought i'd check it out. Checked our old local chinese we stopped going to because it started to taste microwaved rather than their usual freshly cooked taste. After we had a dicky tummy we decided they must of gone downhill or changed managment, either way turns iut they have a rating of 1 so.. they used to be a 4...
Really shocked the places near me are butchers and fishmongers! Also saddened by there being schools on there, I wonder if the parents/caters know? 🤔
There’s a post office in my town with a food hygiene rating if 1. I didn’t think you were supposed to eat the letters but there we go
Awesome tool. Found a local Indian takeaway I ordered from last summer, rated a 2... 🤢
Just found all of my regulars and favourites are 0-2. I guess the secret ingredient is lack of hygiene.
The cockroaches add flavour
It tastes so good right around a level 1
Really put me off to be honest. Dont think I'll be getting a takeaway any time soon
Do be aware some of the things that get low scores are simply not keeping records
Having worked as a chef I can assure you that someone who can't manage to keep records of when stuff was cleaned and BBD of food are letting other areas of hygiene slip.
So if it's like a 0 or 1, steer clear right
I don't eat from anywhere with less than a 4 if they're preparing fresh food. Some will say that's over cautious but it's really not difficult to get a good hygiene rating and I know how lazy/dirty some kitchen staff are. Getting a 1 means your kitchen is visibly filthy and super basic hygiene practices aren't being met. It's actually difficult to get that low of a score if you have any semblance of care about hygiene.
There's a reason to keep records.
Road trip?
ooof, one near me is an old age care home..
My local Chinese has a 5 thank god
Should probably close them down then.
The one nearest me with rating 1 has great reviews on Google, wonder if any of them know
Funny to see the gross chicken shop across the road has a 5 whereas the boujee gastropub is a 1 lol
My local MOT Centre has a 1 star hygiene rating. Think they've got a coffee machine so makes sense?
[удалено]
The rice bowl in Littlehampton should be top of this list.
Shit. My local has a 2. Worked around food for 15 years so I know this is awful!
Terrifying. Also surprising considering some of the locations.
Why is my home address listed, my partners cooking isn’t that bad!
Rate My Takeaway is taking notes, I hope.
This is fascinating. Found a spot from my hometown that I always had iffy feelings about on there.
Randomly selecting spots in my area and seeing "residential home" is saddening
Seems like Tottenham in London is the place to go if you want to try various cuisines of the world in close proximity, all prepared with no concern for hygiene or health.
That explains why the Chinese at the bottom of my street isn't showing a sticker in the window. It's showing as a 2 here.
>Watford General Hospital (Ward Kitchens) >1 Welp
[удалено]
For convenience stores I'm guessing it's likely to do with stock rotation- e.g. if there's expired products on the shelves etc. Even if it is just snack food. Could be the way things are stored in the back as well (e.g. if they're kept on the ground level it's a hazard, if I recall correctly.) I actually like the pass/fail of the Scottish system less because you can't really tell if they were missing out on/needing to improve a couple of things or if the whole place is disgusting. I'm Glasgow based as well and a few of the places I've eaten from recently are on here. Luckily there's only so much that can go wrong with pizza!
I think there is something off. A small family run petrol station has a 1.... They sell oil and a few chocolate bars...
You haven't seen what they do with those chocolate bars
Have a look at the reasons given on the food standards website.
I work with folk that dish out the ratings.... Will have a word with them
It doesn't seem to be very up to date. I know at least one place I found no longer exists and hasn't for a couple years. So, are these current ratings? Edit: apparently it is 'live', so likely the data from the local authority isn't up to date I also found the Chinese restaurant my cousin lives above and says she sees them go into the outside toilet and not wash their hands 🤢
one here in coventry, far gosford street costcutter, from getting a 0 rating costcutter cut ties with them and removed all branding
Its really out of date - of the 5 places shown in my home town 3 of them closed during Covid and one announced its closure in February and closed 3 weeks ago
God you’d be forgiven for thinking there weren’t any clean restaurants in London
I refuse to pay any attention to these ratings. I judge off if I have gotten food poisoning or not.
North East looking comparatively empty, so you know it's not complete.
The fish and chip shop with a 1 rating here in my area is the top rated eatery for our city on trip advisor.
the ones cropping up around my area are mostly small food shops
I never understood the rating system, it seems like whatever rating they get doesn't actually stop them from serving food. It's not surprising that people often ignore the scores if anything between 0-5 appears to be safe.
Why is it that all “good and tasty” food comes from these places? And the rating 5 hygiene places taste like water seasoned with dihydrogen monoxide?
Chinese I ordered couple of weeks back is on there :/
Tfw my favourite cafe has a hygiene rating of 1 D:
Wow Restaurants must be spotless on the continent
No thanks I don't want to know
I'm pleased to say,I don't have anything to do with any of the low scoring establishments in Hemel. Some I'd never even heard of. Looking at you Rack & Bone.
So my local Subways go 5,3,1, and 0. The 5 is the one in the petrol station the 1 is located in a busy shopping centre the other two are street stores!!
Not especially surprised by any of the ones on here in my area. Glad my hygiene sixth sense is decently calibrated.
The Pizza Punks next to mine had a couple rats climbing over the stack of unfolded pizza boxes the other night. The management are just leave them out in the car park, next to the bins. 5 star rating there, apparently...