What food hygiene rating would you get if the EHO turned up today?
Why this matters
The FHRS rating is the score the EHO writes on the form at the end of an inspection. Five is the top. Zero is "urgent improvement required". For most operators the difference between a 4 and a 5 is fewer than five specific things, and you can fix four of them in an afternoon.
We dropped from a 5 to a 4 once at Welsh Back, on a single inspection, because our hand-wash basin had no hot water (the boiler had tripped that morning and nobody noticed). It took us six weeks to get the re-inspection booked and another six weeks to get the sticker updated. That whole time we were a 4 in the window. Not great for trade.
Knowing where you sit now, before the inspector turns up, is the entire game.
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How to read your results
The output is a predicted score, plus a breakdown of the three areas the FHRS looks at:
- Hygiene. How you handle, prepare, cook, store, and clean.
- Structural. The building itself: cleaning surfaces, ventilation, pest control, layout.
- Management. Your records, your training, your HACCP plan, your written procedures.
The third one is where most operators lose points. The kitchen looks fine, the structure is fine, but the paper trail is patchy. The inspector cannot give a 5 without the paper trail.
