What's Up With Restaurant Grades? Or Should I Say "Down" With Them?

Is it only me?  Are you also noticing a subtle decreasing of restaurant sanitation grades?  In the past month, out of the six different restaurants that I have been in (all over the state of North Carolina) - there has only been one that had a grade above 95.  

Does this possibly mean that the state sanitation department has gotten stricter with its ratings?  Possibly, but not probable.  As with many things in life, I think there is a very subtle demise of our society in every pocket. That includes our more tolerant nature towards restaurants and how they are graded.  

Several years ago, I remember my mom would absolutely not go in a restaurant that had a grade below 98 or so.  Not a bad practice, I guess, but it is not also extremely fair.  Having two daughters that are working in food services, I am understanding more of the petty reasons for getting a bad sanitation grade.  It could be something that has nothing to do with the food preparation.  I do wish there was a way to differentiate in these cases.  

Anyway, I was just wondering if there is a philosophical reason for more and more restaurants having lower grades or if it's just my imagination running away with me, which seems to happen a lot!  Nevertheless, I hate to think that the reason would be because we are a society that doesn't care about quality any more.  That's a dangerous place to go and stay, me thinks!