A failed health inspection is not the end — almost every long-running operator has one. Separate critical violations from non-critical. Critical (also called "priority" in the FDA Food Code): improper temperatures, cross-contamination, sick employee, contaminated water, vermin. These can force immediate shutdown. Non-critical: missing thermometer, peeling caulk, expired food handler card — usually get a correction deadline. If the inspector orders closure, stop selling immediately. Selling food after a closure order is a fast track to permit revocation. Correct critical items the same day — replace gaskets, recalibrate thermometers, deep-clean, document with photos and receipts. Pull every staff member into a retraining session. Request the re-inspection inside the deadline (24-72 hours). If you fail again, fees escalate and the permit may go to a hearing. Defer to the local jurisdiction.