This sounds exactly like the sort of thing where statistics are how you get an answer. And, googling a bit, there's answers. Or at least details.
At some point, all food was like this, and AFAIK that day was at least as recent as the 1800s. Right? I wonder when the first time a "food inspector" (in the modern sense) was a thing.
That said, the knowledge of pathogens is relatively recent ~1670s which ended up changing many rules. Historically food safety was a major issue that killed a lot of people. But, it’s not really something most people know much about.
At some point all food was uninspected. But this isn't about all food. Those numbers are useless. This is generally about shelf-stable goods sold in small amounts. The sales are limited in two different major ways.
> Rice is one of the worst foods. Your choice is to keep it super hot or in a flat tray and chilled.
These laws generally apply to shelf-stable foods. So not rice.
> Soap is another it's incredible how many kitchens have no soap. The inspector arrives and then there is a scramble to find some soap. But it makes you think how many people had a crap and just went back to work without washing their hands with soap.
Isn't that the exact kind of problem that would be less likely in a home environment?