Health and Food Safety

Health & Food Safety oversees the food service industry, and other public health issues within the City of Celina, in accordance with applicable local, state and national regulations. This is accomplished by performing plan review, permitting, and inspecting the following:

  • Food service establishments (restaurants, schools, grocery stores, day cares, etc.).
  • Temporary food vendors at public events.
  • Mobile food vendors.
  • Public and commercial swimming pools/spas.

Other services provided by Health and Food Safety include:

Contact Us

  1. Sharelyn Drummonds

    Code Enforcement Officer
    Email

  2. Mike Green

    Community Services Director
    Email

  1. Food Inspection & Scores
  2. Helpful Links & Information

Food inspections are the primary tool used for detecting procedures and practices, which may be hazardous, or contribute to the spread of food-borne illness. The frequency of inspections is determined by conducting a “Potential Risk” Assessment for each food establishment. The potential risk of an establishment is determined from the following:

  • Types of food served
  • Number of customers served daily
  • Age and health of customers served
  • Complexity of processing procedures
  • Food protection
  • Inspection and complaint history

Routine inspections are conducted unannounced, and the inspection scores are made available for public view. The scores also place a value on the level of compliance to the Texas Food Establishment Rules (TFER). The City of Celina uses a 100-point scoring system, with points deducted for each violation found. Violations are assigned point deduction values as follows:

  • 3 points for Priority Item violations – Require immediate corrective action, not to exceed 3 days.
  • 2 points for Priority Foundation Item violations – Require corrective action within 10 days.
  • 1 point for Core Item violations – Require corrective action, not to exceed 90 days.

Inspection results are then used as a tool to educate food service workers on regulations, proper food handling practices, and encourage corrective actions. A score below 70 may be grounds for immediate closure. However, it should not be assumed that any individual inspection score is a reflection of how an establishment operates long term.

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