- 2019 Food Code Updates
- Ohio Uniform Food Safety Code
- Education & Training
- Foodborne Outbreaks & Food Poisoning
- Food Safety Resources
- 2019 Food Fee Schedule
- Restaurant Inspections
To become licensed with Mahoning County Public Health, please follow the directions in the information links below. If you should have any questions please call the office at 330-270-2855 option 2.
Food Service Operation (FSO) & Retail Food Establishment (RFE)
Mobile & Temporary Licenses
For mobiles and temporaries please make sure to look at the requirements and also fill out the drawing page as well
- 2020 Mobile Application
- Mobile License Requirements
- Mobile & Temporary Drawing
- 2020 Temporary Application
- Temporary License Requirements
- Mobile & Temporary Drawing
Education & Training:
Mahoning County Public Health now offers ServSafe Classes.
Due to the COVID-19 pandemic these classes have been postponed. They will be rescheduled as soon as possible. Our apologies for the inconvenience.
Our next Level Two Manager certification class is scheduled
for March 30, 31 and April 1st, 2020! Registration information
can be found below.
Please print the application below and mail or drop off with the fee to:
Mahoning County Public Health
Foodborne Outbreaks & Food Poisoning:
If you believe that more than one person has become ill with gastrointestinal symptoms (such as diarrhea, nausea, vomiting, abdominal cramps) from a common food exposure, please call our office at 330-270-2855 option 2.
Food Safety for the Public:
To file a food complaint please call our office at 330-270-2855 option 2.
Mahoning County businesses (except in the city of Youngstown) selling, preparing and/or serving food must meet the requirements of the Ohio Uniform Food Safety Code and be licensed by Mahoning County Public Health. Once licensed, businesses must be inspected to assure they comply with food rules that protect the health of the public. Restaurants, grocery stores, school cafeterias, daycare centers, nursing homes and hospitals all require appropriate licensing and inspection.
Ohio categorizes retail food businesses according to risk levels, with the risk being the complexity of food preparation and other factors with potential to cause foodborne illness. The licensing year is from March 1 to the last day of February the following year.
License fees and inspection frequency are based on the four risk classes below:
Inspections per year
|1 Routine||Prepackaged food||Snacks or candy at retail stores|
|1 Routine||Limited food handling||Ice cream stores, some bakeries|
|2 Routine||Cutting, slicing, heating, holding and/or cooling foods||Fast food restaurants, some schools, pizza shops|
|Complex food handling processes, reheating in bulk, or serves high risk population||Full service restaurants, nursing homes, hospitals, catering companies|
Food Service Operation: A location where food is served, ready to eat, in individual portions.
Retail Food Establishment: A location where food is stored, processed, or prepared for retail sale.
Types of Inspections
Routine or Standard: This comprehensive inspection is conducted to evaluate if the business is following the requirements of Ohio food rules
Follow-up: This inspection is conducted to recheck on critical violations that were noted in a previous routine inspection.
Critical Control Point (CCP): An in-depth inspection for risk level IV Food Service Operations (FSO) that closely follows the flow of food and looks for potential problems in the process that may lead to foodborne illness.
Process Review (PR): Conducted at a Retail Food Operation (RFE), this is similar to the Critical Control Point inspection above.
Complaint Investigation: This inspection may selectively examine the conditions associated with the nature of the complaint.
Foodborne Illness: In the event a foodborne illness was suspected to originate at a food facility, the inspection would focus on the conditions which may have contributed to the illness.
Elements of an inspection may include:
Assuring approved food source(s)
Prevention of cross contamination of food of equipment
Use of proper cooking and cooling processes
Safe hot and cold holding temperatures
Employee education, health and hygiene
Proper storage of food, paper products, and chemicals
Critical Violation: These practices may cause food to become contaminated or cause someone to become ill.
Non-critical Violation: These violations are less likely to cause illness and may be a cleaning or maintenance issue, and many times are easily corrected.
These inspections are now available to view online by clicking the link below. Please note that only inspections conducted on or after November 1, 2018 are available for online viewing.
- Food Safety Information for Churches and Volunteer Organizations
- Mobile Units-Ohio Fire Code 2018
- Food Recalls
- Seasonal Food Information
- Cottage Food- ODA
- Cottage Food Fact Sheets
- Home Bakery- ODA
- ODA Resource Page
- ODH- Potluck Fact Sheet
Food Safety Information for Restaurants:
- Approved Source Food Information
- Food Inspecting Protocol after Fire
- Clean Equipment and Surfaces
- Cooking Temperatures
- Cooling Foods Safely
- Date Marking Food Properly
- Handwashing Information
- Reducing Risk Factors for Foodborne Illness
- Refrigerator Storage and Temperature Information
- Thawing Foods Safely
- Flooding in a Restaurant-ODH