CivicMemory

Timeline / Data.gov — Health Datasets

changed Source changed

A new raw object was archived. Both versions are preserved. 5282 line(s) added, 4575 line(s) removed.

Evidence

SourceData.gov — Health Datasets
AgencyData.gov
URLhttps://api.gsa.gov/technology/datagov/v4/search?q=health&sort=last_harvested_date&per_page=100&api_key=${DATAGOV_API_KEY}
Observed by Civic Memory, directly, on 2026-09-10T18:26:53+00:00
Content typeapplication/json
Current object 4c1142a1f96e3473ffe7857d8fd9ec16f28ddda3ffcf287f7ddef3afca131ce8 download raw metadata
Previous object 206f1e70558c49ca42661372a220d0a8f64d917ffe00b91370ca6bfcb738491a download raw metadata

What changed derived

This diff is not evidence. It was produced by civic-memory.diff_engine 1.1.0 at 2026-09-10T18:26:53+00:00 by normalizing the two archived objects above. The objects are authoritative; this reading of them can be regenerated or deleted without loss. 5282 line(s) added, 4575 line(s) removed.

--- previous
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font-family:&quot;Helv&quot;,&quot;sans-serif&quot;; color:blue; text-decoration:none;'>Retail Risk Factor\nStudy</span></a><span style='color:black;'></span></p>\n\n<p> </p>\n\n<p>The tables can be connected through the <span style='color:black;'>HSISID\nfield.<span>  </span></span></p>\n\n\n\n<p style='text-indent:-.25in;'><span style='font-family:Symbol;'><span><span style='font:7.0pt &quot;Times New Roman&quot;;'></span></span></span>The frequency of facility inspections fall under\nthe following rules:</p>\n\n<p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected once per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category I </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected twice per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category II </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that cook and cool no more than two potentially hazardous foods.\nPotentially hazardous raw ingredients shall be received in a ready-to-cook\nform.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected three times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category III </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that cook and cool no more than three potentially hazardous\nfoods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected four times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-size:12.0pt;'>Risk Category IV </span></b><span style='font-size:12.0pt;'>applies to\nfood service establishments that cook and cool an unlimited number of\npotentially hazardous foods. 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No longer provided.</span></p>\n </td>\n </tr>\n</tbody></table>",
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In the event of disease outbreak, the\ndepartment investigates to determine the source of the infection, and prevent\nfurther illness.\n\n<p>This dataset captures the restaurants that are\ninspected.<span>  </span>The data set is geocoded\nbased on address with approximately 85% of the locations having a valid\ngeo-location.<span>  </span></p>\n\n<p>You can find out additional information about our restaurant\ninspections on our website:<span>  </span><a href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc'>Food Safety and Sanitation</a></p>\n\n<p>This table captures all Wake County sanitation\ninspections from September 20, 2012 to Present.</p><p>\n\n</p><p>This table is part of a set of data that combined will give\nyou a picture of all restaurant inspections.<span> \n</span>Those three tables are:</p>\n\n<p style='margin-bottom:0in; margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.<span style='font:7.0pt &quot;Times New Roman&quot;;'>     </span></span></span><b><span style='color:black;'>Restaurants:\n</span></b><span style='color:black;'>This table captures all active facilities\nwhere Wake County performs sanitations inspections.<span>  </span>Facilities that are closed are removed from\nall three files in this dataset.<span>  </span>Per NC\nState regulations, facilities that have a change in ownership are considered\nclosed and the restaurant re-opens under a new permit, even if there is not a change\nin the name of the restaurant.</span></p>\n\n<p style='margin-bottom:0in; 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font-family:&quot;Helv&quot;,&quot;sans-serif&quot;; color:blue; text-decoration:none;'>Retail Risk Factor\nStudy</span></a><span style='color:black;'></span></p>\n\n<p> </p>\n\n<p>The tables can be connected through the <span style='color:black;'>HSISID\nfield.<span>  </span></span></p>\n\n\n\n<p style='text-indent:-.25in;'><span style='font-family:Symbol;'><span><span style='font:7.0pt &quot;Times New Roman&quot;;'></span></span></span>The frequency of facility inspections fall under\nthe following rules:</p>\n\n<p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected once per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category I </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected twice per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category II </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that cook and cool no more than two potentially hazardous foods.\nPotentially hazardous raw ingredients shall be received in a ready-to-cook\nform.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected three times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category III </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that cook and cool no more than three potentially hazardous\nfoods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected four times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-size:12.0pt;'>Risk Category IV </span></b><span style='font-size:12.0pt;'>applies to\nfood service establishments that cook and cool an unlimited number of\npotentially hazardous foods. 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No longer provided.</span></p>\n </td>\n </tr>\n</tbody></table>",
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In the event of disease outbreak, the department investigates to determine the source of the infection, and prevent further illness.</div><p>This dataset captures the restaurants that are inspected.<span>&nbsp; </span>The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.<span>&nbsp;</span></p><p>You can find out additional information about our restaurant inspections on our website:<span>&nbsp; </span><a target='_blank' href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc noopener noreferrer'>Food Safety and Sanitation</a></p><p>This table captures all Wake County sanitation inspections from September 20, 2012 to Present.</p><p>&nbsp;</p><p>This table is part of a set of data that combined will give you a picture of all restaurant inspections.<span>&nbsp; </span>Those three tables are:</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.</span><span style='font:7.0pt &quot;Times New Roman&quot;;'>&nbsp;&nbsp;&nbsp;&nbsp; </span><strong>Restaurants: </strong>This table captures all active facilities where Wake County performs sanitations inspections.<span>&nbsp; </span>Facilities that are closed are removed from all three files in this dataset.<span>&nbsp; </span>Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>2.</span><span style='font:7.0pt &quot;Times New Roman&quot;;'>&nbsp;&nbsp;&nbsp;&nbsp; </span><strong>Food Inspections: </strong>This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>3.</span><span style='font:7.0pt &quot;Times New Roman&quot;;'>&nbsp;&nbsp;&nbsp;&nbsp; </span></span><span style='color:rgb(76,76,76);'><strong>Food Inspection </strong></span><span style='color:black;'><strong>Violations: </strong>This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012.<span>&nbsp; </span>It reports the results in code violations and according to CDC Risk Factors.<span>&nbsp; </span></span>You can find additional information about the CDC Risk Factors on the FDA website: <a target='_blank' href='https://www.fda.gov/food/retail-food-protection/retail-food-risk-factor-study' rel='nofollow ugc noopener noreferrer'><span style='color:blue; font-family:&quot;Helv&quot;,&quot;sans-serif&quot;; font-size:10.0pt;'><span style='text-decoration:none;'>Retail Risk Factor Study</span></span></a></p><p>&nbsp;</p><p>The tables can be connected through the <span style='color:black;'>HSISID field.<span>&nbsp;</span></span></p><p style='text-indent:-.25in;'>&nbsp; &nbsp; &nbsp; The frequency of facility inspections fall under the following rules:</p><p style='margin-left:.5in;'><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'><strong><u>Inspected once per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'><strong>Risk Category I </strong>applies to food service establishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'><strong><u>Inspected twice per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'><strong>Risk Category II </strong>applies to food service establishments that cook and cool no more than two potentially hazardous foods. 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This category also includes those facilities using specialized processes or serving a highly susceptible population.</span></p><p style='margin-left:.5in;'>&nbsp;</p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Field Descriptions</strong> are available </span><a target='_blank' href='https://maps.wake.gov/metadata/FoodInspectionViolationsFieldDefinitions.pdf' rel='nofollow ugc noopener noreferrer'><span style='font-size:12.0pt;'>here</span></a>.</p>",
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