Nearly one in three inspected Finnish restaurants had hygiene problems

Nearly one in three restaurants, fast-food outlets and grills inspected in Finland between 2024 and 2026 received at least one failing or “needs improvement” grade, according to a Yle investigation. Some businesses had to stop operating temporarily because food safety was at risk.

Yle obtained data from the Finnish Food Authority covering more than 16,000 inspections. A total of 2,750 premises, or 30.6 per cent, received at least one “needs improvement” or “poor” rating. Authorities monitor those businesses more closely. Some premises were inspected several times, while others had no inspections during the period.

Food hygiene professor Johanna Björkroth of the University of Helsinki said the number of low ratings was striking and suggested that standards had declined. Problems were especially common in controlling food temperatures, while inspectors also found serious shortcomings in hygiene and businesses’ own monitoring.

Reports obtained by Yle from municipal health inspectors describe suspected food poisoning, ingrained dirt, rodents’ droppings, cockroaches and flies. Samples from some restaurants contained disease-causing bacteria at levels well above the permitted limits. Authorities have issued fines to force businesses to fix problems and, in some cases, banned food preparation until they were corrected.

Björkroth said keeping both ingredients and prepared food at the correct temperature is essential to prevent harmful bacteria from growing. Dirty premises and surfaces can also allow bacteria, including salmonella from uncooked food, to contaminate dishes such as salads.

Restaurants are facing severe financial pressure. A record number went bankrupt last year, and Björkroth said financial difficulties could affect food safety by encouraging businesses to use ingredients for longer or by undermining staff morale and energy.

Yle’s data showed that the most serious problems often occurred at small businesses with one or a few locations, where operators frequently change. Kirsi Hiltunen, a senior municipal veterinarian in Vantaa, said new operators sometimes have limited knowledge and premises that are unsuitable for their plans.

Noora Hinkka, environmental health manager in Salo, said some restaurant operators’ limited Finnish-language skills made it harder for them to understand legal requirements. Larger chains have more resources to maintain food hygiene, Björkroth said. A Sokotel business director said the company had “good support systems and instructions” on how to manage food safety.