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Restaurant audit checklist template

Restaurant audit checklist template

Conduct comprehensive restaurant inspections and maintain impeccable quality and safety in every corner of your establishment.

Use this template
or download pdf
Restaurant audit checklist template

Conduct comprehensive restaurant inspections and maintain impeccable quality and safety in every corner of your establishment.

Use this template
or download pdf

Take control of your restaurant’s quality and safety with an audit checklist. This template covers critical areas of restaurant operations, such as dining room cleanliness, food safety compliance, employee performance, and financial controls.

The CDC reports that about 800 foodborne outbreaks happen annually, primarily in restaurants. This checklist serves as your systematic guide to identify potential violations, maintain consistent operational standards, and ensure excellent customer experiences. You can conduct thorough evaluations with one organized tool, making it easier to address issues promptly and maintain your restaurant’s reputation.

Related categories

  • Risk management and compliance templates
  • Hospitality templates
  • Quality assurance templates
  • Risk assessment templates
Preview of the template
Audit
Customer Area
Is the front door glass clean?
Are the dining room tables and chairs clean?
Are the floors and rugs swept?
Is the Bain glass clean?
Is the pop station clean? Pop nozzles and ice chute clean?
Is the radio on? If so is the content and the volume appropriate?
Is the chip rack and purse rail clean and full? Are the chips rotated?
Is the parking lot and dumpster area clean?
Are the restrooms cleaned and stocked?
Are all exit signs working and in good repair?
Is the tea machine and coffee pots clean? Are both freshly brewed?
Is the pop cooler clean and stocked? Are all items available for sales? Is everything rotated?
Are all trash cans at acceptable levels? Are the inside of the cabinets clean and surrounding area?
Are the ceiling dividers and vents clean and in good repair?
Are the open signs on and in good repair? Are the order here signs cleaned?
Are the walls clean? Trim? And artwork in good repair?
Are the ceiling fans on and clean?
Are the windows and window sills cleaned?
Is the curb appeal up to standard?
Are the kids seats clean and in good repair?
Are all the lights working? Are they clean?
Service Area
Is all food in the Bain below the chill line and fully stocked?
Are all the cookies available for sale? Is the cookie display clean?
Is the hot well clean and with sufficient amount of water?
Are the dressing bottles and holders clean and the labels in good condition?
Are the salt and pepper shakers and holder cleaned?
Is the register and printer area clean and organized?
Are the cutting boards in good condition?
Is the soup warmer clean and organized? Spoons, soup bowls and lids, crackers filled and available?
Is the microwave cleaned inside and out? Underneath cleaned?
Is the waste container clean and shelves under the Bain clean and organized?
Is the toaster oven clean? Is the toaster tray in good repair?
Is the hand sink clean? Paper towel and soap stocked?
Is the prep table and shelves cleaned and organized?
Are the cambros and lids in good repair?
Are the bread liners in good condition and stored properly?
Are all veggie slicers clean and properly stored?
Are all scales cleaned and properly stored?
Is the reach in cooler clean and stocked?
Is the oven clean and in good repair?
Is the proofer clean and in good repair?
Is the walk in cooler clean and organized? Temperature acceptable?
Is the freezer clean and organized? Temperature acceptable?
Are the bread cabinets clean and in good repair?
Is the retarder clean and in good repair?
Are all bread carts cleaned?
Is the bread topping tray stored properly and fresh for the day?
Are the trash cans cleaned inside and out?
Are the dry stock shelves clean and organized?
Are the floors clean including under equipment?
Are the service walls clean?
Are the menu boards and footers clean? Are the menu board lights working?
Are all cleaning supplies properly stored?
Is the mop bucket and mop sink area clean? Is the mop hung up?
Problems with pests visible?
Is all food at least 6" off the floor?
Drive-Thru
Is the drive-thru bain set up and in use? Is it stocked?
Is the drive thru properly staffed?
Are the employees taking the orders on the register?
Is there a drive thru sales goal?
Is the drive thru window clean?
Is the drive thru menu board in good condition and properly displaying all advertising material?
Record drive thru or counter times:
Safety and Security
Are all fire extinguishers charged and properly stored?
Is the back door locked?
Is the safe kept closed?
Are employees following all safety procedures?
Are ladders used and properly stored?
Are wet floor signs used and in good repair?
Are all licenses posted by the register?
Are the MSDS sheet posted?
Are the child labor laws posted and in sight?
Is the first aid kit full and available for employees?
Food Prep and Food Safety
Are employees following properly hand washing techniques? Proper glove usage?
Are ALL products properly dated? FIFO method used?
Are ALL items offered for sale?
Are ALL products fresh and appealing?
Is bread baked fresh daily? Bread quality meeting company's standards?
Bread quantity levels acceptable?
Are formulas being followed? Any over portioning or excessive waste?
Is all products weighed out properly?
Are all hot food above 140 degrees? Actual temp of meatballs and soup:
Are all cold foods below 41 degrees? Actual temp of an item in the Bain:
Is the temp. log filled out? Is the action plan being used when needed?
Is the sanitizer bucket filled with clean towels and water?
Customer Service and Employee Trends
Are all employees in proper uniform?
Are all employees following proper grooming and facial hair policies?
Are all customers greeted within 3 secs?
Are employees up selling to every customers?
Are employees giving a receipt to each customer and informing them of the survey? We're customers "thanked" by the employees?
Is staffing levels and bench strength acceptable?
Are all employees friendly and demonstrating good customer service?
Are employee meals and drinks stored properly?
Was the employees focused on the guests? Everyone working together as a team?
Are table visits being done?
Staffing and retention acceptable? Bench strength solid?
Did employees ask for here or to go?
Is the staff utilizing Thru-Put during peak times? Speed of service appropriate? Bottlenecks observed?
Financials
Are all bread counts +/- 2? Do opening and closing counts match?
Are cash drops being done hourly?
Do all deposits match post-close? Proper banking procedures being followed?
Are all party breads accounted for if catering sales are rang in?
One employee per register
Bread waste entered daily?
Are cash-in's being done?
Area coach cash-in completed. Record cash over or short
Paperwork
Was there a pre shift meeting done today? Does everyone know the sales goal and what they are up selling for the day?
Are all spotchecks done for the week?
Is the manager log filled out daily?
Are all materials properly displayed on the communication board?
Are employees using the "good job" board?
Is the Date Log being used?
Is the 4 week folder up to date and organized?
Are there 2 weeks worth of schedules posted?
Is the weekly folder organized?
Is the sales chart up to date?
Are the CRS scores above the current DA average for the month?
Is the store IN COMPLIANCE? If NO explain why
One On One Manager Discussion
What are the managers supposed to be working on?
What has changed since the last visit?
What are the external facts effecting the unit?
Period to date numbers: Sales/COG/Labor&Productivity/Mystery Inspections
My top 3 concerns :
Managers top 3 concerns:
What do the GM/Managers and team members need to be complimented on or recognized for?
What did we see today and what does it mean?
What can they improve on and how do we do it?
What does the manager need from me?
Sign
Score
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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

Hospitality management: Key skills and careersFood waste management: A comprehensive guideHow To Achieve Commercial Kitchen Hygiene
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Template collections

See comprehensive collections of best practice templates related to this topic.

27 free restaurant checklists3 free restaurant SOP templates to boost efficiency4 free restaurant audit checklists
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Use cases

Check out how the Lumiform software can be utilized for related use cases.

Restaurant inspection appCompliance audit softwareHospitality management softwareFood safety software
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Other resources

Explore all the additional resources we offer to assist you in mastering this topic.

5 reasons workflow automation improves food safetyHow to evaluate compliance measuresModernize your restaurant technology with digitalization5 ways to achieve continuous improvement in your hospitality business

Frequently asked questions

How can you ensure employees take the restaurant audit process seriously?

Communicate the purpose and benefits of audits clearly—explain they’re tools for improvement, not punishment. Involve team members in the audit process by assigning section responsibilities to different staff. Recognize and reward areas that consistently perform well in audits. Don’t forget to follow through on addressing identified issues quickly and visibly, showing the team that audit results drive meaningful action.

What should you do with the results after completing a restaurant audit?

First, prioritize issues based on severity—address food safety and health violations immediately. Create an action plan with specific tasks, responsible parties, and deadlines. Share results with your team in a constructive way, focusing on solutions rather than blame. Document all findings and corrective actions for tracking progress over time and demonstrating due diligence during official inspections.

Who should be responsible for conducting the restaurant audit in your establishment?

Ideally, someone with authority to implement changes should conduct the audits, usually a general manager or operations director. For multi-location operations, consider rotating managers from different locations to conduct audits for fresh perspectives. Some sections, like financial controls, may require specialized knowledge from accounting staff.

How can you customize this audit checklist for your specific restaurant?

First, evaluate which sections apply to your establishment—for example, remove irrelevant items like drive-thru if you don’t have one. You can then add specific equipment checks unique to your kitchen. Adjust food safety questions to reflect your menu items and preparation methods. Consider adding brand-specific standards that reflect your restaurant’s unique identity and service philosophy. As your operation evolves, review and update the checklist quarterly.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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