Restaurant Inspections & Complaints

You can check the inspections of your favorite restaurants or your children's schools online. Check out their food safety practices before you eat. Review Current Food Inspections

Food Service Complaint


Have you seen a restaurant doing something that doesn't seem right? Do you feel you became ill after eating somewhere? Please, file a complaint with our department during regular business hours from Monday to Friday 8:00 AM to 4:30 PM at (765) 423-9221 Ext. 3, or email us at health@tippecanoe.in.gov and we will investigate all issues that may lead to food borne illness. If you have a food emergency please contact the Sheriff's department after hours at (765) 423-9388

Education


If your group or event would like a Health Department representative to speak about food safety please contact our office. To learn more about food inspections and compliance visit the Food Safety website.
close carousel
close carousel
Checking Food Temperature With Special Tool

Effective 1/1/2018 The Tippecanoe County Health Department food inspectors will be inspecting establishments based on the menu type.



​The menu categories are listed as a means of understanding the degree of risk associated with the increased level of food handling. What this means for many is that instead of two inspections per year, some establishments may get three to four routine inspections depending on what menu type they may fall under.

Briefly, menu types are as follows:
​ Type 1: Pre-packaged non-potentially hazardous foods
​ Type 2: Limited menu, pre-packaged raw ingredients are cooked or prepared to order
​ Type 3: Extensive handling of raw ingredients; preparation includes cooking, cooling, and reheating
​ Type 4: Extensive handling of raw ingredients; preparation includes cooking, cooling, and reheating, advanced preparation: facilities who service a highly susceptible population
​ Type 5: Food processing at the retail level Altering policies to go by menu type is important so the department can focus more time and energy on food establishments that pose a higher risk of food borne illness to the community. This aligns with key department objectives to prevent food borne illness and protect the community