Restaurants are inspected by:

Restaurants are primarily inspected by state and local regulatory authorities because these entities are specifically responsible for enforcing health codes and ensuring food safety standards at the local level. Each state has its own health department or corresponding agency that develops regulations based on federal guidelines but tailored to the specific needs of their communities. These agencies conduct regular inspections to assess food handling practices, sanitation, facility conditions, and overall compliance with food safety laws.

In contrast, while organizations like the Food and Drug Administration, the Centers for Disease Control, and the United States Department of Agriculture play significant roles in food safety at broader levels, they do not directly conduct inspections of individual restaurants. The FDA provides guidelines and model food codes, the CDC monitors and responds to foodborne illnesses, and the USDA oversees the safety of meat, poultry, and certain egg products. However, on-the-ground compliance inspection remains the responsibility of local and state authorities.