How are restaurants graded in Stanislaus County?

Stanislaus County uses a CalCode Baseline evaluation method for food safety inspections, administered by Stanislaus County Department of Environmental Resources.

Who handles fire safety inspections in Stanislaus County?

Fire safety for commercial kitchens in Stanislaus County is overseen by Stanislaus County Fire Prevention Bureau.

How many food facilities are in Stanislaus County?

Stanislaus County has approximately 2,800+ permitted food facilities.

Local Results

Stanislaus County Restaurant Inspections & Health Scores

Name: Stanislaus County Restaurant Inspection Data
Creator: Stanislaus County Department of Environmental Resources

The Score Behind Every Table.

Data verified: April 2026

CaliforniaInspection ReportCalCode

Stanislaus County — Fire Safety & Food Safety

Food Safety: Stanislaus County Department of Environmental Resources

Fire Safety: Stanislaus County Fire Prevention Bureau

Heart of the Central Valley — where agricultural processing, small-city dining, and limited inspector resources shape the food safety equation.

The Score Behind Every Table.

Food Safety

Evaluation

Inspection Report

Public Posting

No mandate

Inspection Frequency

Risk-based

Facilities

2,800+

Fire Safety

Fire Code

CFC

Cleaning Standard

NFPA 96

Cleaning Frequency

Per NFPA 96 Table 12.4

Authority

Stanislaus County Fire Prevention Bureau

Inspection Reports

Stanislaus County uses the standard CalCode pass/fail framework. Inspection results have minimal online presence, and kitchen leaders must typically request records from the county directly.

Fire Safety

Fire Authority

Stanislaus County Fire Prevention Bureau

Modesto Fire: (209) 342-2200. Most commercial kitchens in Modesto = Modesto Fire Dept is AHJ. Stanislaus County OES/Fire Prevention serves unincorporated. City of Modesto Fire Dept, Turlock Fire, Ceres Fire, and others are separate city AHJs.

Hood Cleaning Standard

NFPA 96 Table 12.4 sets the interval by what the kitchen cooks: monthly for solid fuel, quarterly for high-volume cooking, semiannually for moderate volume, annually for low-volume or seasonal cooking.

Suppression Inspection

UL-300 wet chemical suppression systems required for all commercial cooking hoods. Semiannual by licensed fire protection contractor.