Objective To understand the consumption of iodized salt in dining places in Jingde County,so as to provide basis for scientific iodine supplementation,timely adoption of targeted prevention and control measures and scientific adjustment of intervention strategies. Methods In 10 townships (streets) of the county,2 canteens of enterprises and institutions,5 medium-sized restaurants and 5 small restaurants (If the number is not enough,select according to the actual number) were randomly selected from each township (street),and the edible salt of the canteens and restaurants were collected for iodine content determination. Results A total of 108 edible salt samples were collected.107 iodized salt and 1 non iodized salt were tested,including 105 qualified iodized salt and 2 unqualified iodized salt.The coverage rate of iodized salt was 99.1%,the qualified rate of iodized salt was 98.1%,the edible rate of qualified iodized salt was 97.2%,and the rate of non iodized salt was 0.9%.There was no significant difference in the consumption rate of qualified iodized salt among different townships (P_fisher=0.704),and there was no significant difference in salt iodine level (H=9.665,P=0.378).There was no significant difference in the consumption rate of qualified iodized salt in different dining places (P_fisher=0.218),and there was no significant difference in salt iodine level (H=4.405,P= 0.111). Conclusion The consumption rate of qualified iodized salt in dining places in Jingde County meets the national standard for the elimination of iodine deficiency disorders (IDD),but there is the phenomenon of eating non iodized salt in small restaurants.It is necessary to strengthen the supervision of edible salt in small restaurants and the health education of IDD prevention and control knowledge among employees.