ÐÔÊӽ紫ý

There are about 412,000 independent restaurants and nearly 240,000 chain restaurant locations in America, according to data from Technomic via Nation's Restaurant News. That's well over 600,000 establishments that need to be regularly inspected to get those health inspector grades you see in restaurant windows. While diners may notice some things on their own, we rely on inspectors to catch the issues we can't see to ensure food safety. There are a few things that will jump out at a health inspector right away that most people might not notice.

The nostalgia of old-fashioned ice cream parlors is hard to resist, whether genuine throwbacks to years gone by or modern versions inspired by the past. Spots filled with huge tubs and metal scoops of fresh ice cream, offering a parade of different flavors and toppings. There's also the aromas of subtly sweet caramelized sugar, fresh dairy, vanilla, and the toasty warmth of house-made waffle cones. What if those well-loved scents were missing, replaced by something decidedly unpleasant?

Thanks to moist environments (like your kitchen sink) and food particles, the kitchen is full of objects that make a perfect breeding ground for bacteria. So how can you ensure you aren’t spreading germs the next time you serve a meal? According to the food safety experts we spoke with, it starts with knowing where to look—and giving some often-overlooked tools a thorough cleaning. The items below are some of the most surprising offenders.

Her 'UTI' was actually brain inflammation, and at least 64% of us carry the hidden trigger

The goal is to bring together patients, parents, providers, and partner organizations to protect Nevada residents against preventable diseases through a coordinated community education and training campaign, according to the university.

Milk has a shorter shelf life than many other foods, so this is a common concern. Most store-bought milk is pasteurized, a process that heats it to kill pathogens. But pasteurization doesn’t eliminate everything, explains food safety expert Brian Labus, Ph.D., M.P.H., REHS.

You craved cheese the whole way home or were about to throw together a sandwich. You open the fridge and…there is mold on the very cheese you planned to eat. You may have zero desire to eat the cheese anymore. But if you do, is it safe to cut the mold off the cheese and eat the rest?

Here’s when it’s safe to eat potatoes that have begun to sprout and when it’s better to toss ‘em altogether, according to official sources and food safety experts.

Federal data reveals fewer than three-quarters of Nevada toddlers received all recommended shots, raising concerns about disease prevention

Infectious disease experts explain how to know the difference.

While the rates of people being severely impacted by COVID have gone down drastically since the dawn of the pandemic, it’s important to still take the virus seriously. According to data from the Centers for Disease Control and Prevention, COVID was associated with an estimated 290,000 to 450,000 hospitalizations and between 34,000 and 53,000 deaths between July 2024 and July 2025, the most recent year that data is available. These stats show just how much the virus is still impacting us.

An eye-opening new study is shedding light on a common travel item that’s brimming with hidden bacteria. Here’s a hint: It’s something you tote on almost every trip … but would never think to clean. Yet somehow, it has way more bacteria than the travel gear you’d expect to get filthy.