At least once every six months, or as often as necessary, the Director of Inspections shall inspect every restaurant located in the City.
The Director may enter any building or part thereof which is used, or which he or she has reason to believe is used, for the storage, preparation, sale, serving or distribution of food or drink for human consumption to inspect the premises, furniture, equipment, dishes or utensils used therein, to determine whether or not the sanitary requirements of this chapter are complied with.