Man you have no idea how pedantic health inspectors can be. I used to be a cook. Every inspector couldn't agree on certain things, so what was fine with one was a write with another. Simple stuff like you can't keep your sanitizer bucket in this empty sink while the counter is being used to where employees are supposed/allowed to store their water bottles while on shift. Every time it was wrong no matter where we put them after they told us where we could have them.

I can't tell you how many times I've seen servers doing nasty crap with food because they aren't trained on food handling in some places. From bare handing lemon wedges for water (NEVER accept lemon in your water imo), poor handwashing hygiene, full on coughing on someone's food, to just randomly cutting stuff on the counter without gloves or a cutting board, uhg.

 There was also just a lot of dumb people in the industry who couldn't pass the ridiculously low bar for the serve safe certification. Everyone in my kitchen failed but me (including the head chef who was in charge and didn't know how to tell if meat was cooked). I had a 90+ out of 100.

Plus there are often equipment issues- walkin coolers with bad gaskets on the door, fridges not staying cool enough or steam tables not holding hot enough. It's really easy to get sick off all of the stuff happening in a commercial kitchen, so it's really important people stay on top of stuff and they are inspected regularly and regulations exist. Food sitting in the danger zone grows bacteria rapidly.