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Restaurant health inspection checklist

Restaurant health inspection checklist

This checklist is designed to guide your team through inspections so you can maintain food safety and compliance across all areas of your restaurant.

Use this template
or download pdf
Restaurant health inspection checklist

This checklist is designed to guide your team through inspections so you can maintain food safety and compliance across all areas of your restaurant.

Use this template
or download pdf

About the Restaurant health inspection checklist

Maintaining compliance with food safety protocols, from hygiene to pest control, is a vital task for any restaurant. Our restaurant health inspection checklist provides a clear, structured approach to monitoring compliance, helping you save time and effort while maintaining top-notch standards.

This customizable template allows you to easily track critical aspects of your kitchen. Designed for restaurant managers, kitchen supervisors, and food safety officers, this checklist simplifies the process, with corrective actions and photo documentation features.

When to use the restaurant health inspection checklist

You can use the restaurant health inspection checklist whenever you want to maintain consistent hygiene practices and ensure adherence with food safety regulations.

This template is especially useful during routine inspections, audits, or team training, giving you the ability to assess critical areas like food handling and equipment cleanliness. Using this checklist when preparing for an official health inspection can help you identify and address any potential issues ahead of time. It’s an invaluable tool for conducting internal audits as well, allowing you to get ahead of problems before they escalate or result in violations.

The checklist is also great for assigning corrective actions on the spot, keeping your kitchen staff accountable and operations running smoothly.

A step-by-step guide to using the restaurant health inspection checklist

Here’s how you can make the most of the checklist:

  1. Set up your template in Lumiform and customize it to fit your specific restaurant needs. You can adjust the default fields—such as employee hygiene, food handling, and equipment sanitation—so they align with your operational standards.
  2. Assign tasks to your team. The app lets you designate specific inspection points, such as kitchen cleanliness or food storage conditions, to different staff members. Set deadlines for completion and use priority levels to indicate which items need immediate attention.
  3. Complete inspections on-site. You can walk through the restaurant with your team while filling out the checklist on a mobile device. Team members can easily attach photos of areas in need of improvement, add notes, and assign corrective actions directly within the app.
  4. Track performance over time with Lumiform’s data collection and analytics features. Once inspections are completed, the system automatically compiles the data, allowing you to spot trends and recurring issues. Use these insights to implement long-term improvements and train staff on specific problem areas.
  5. Share the results by exporting the final checklist report and distributing it to relevant parties, such as upper management or health inspectors. This provides transparency and accountability, helping you maintain records of your health inspections.

Download Lumiform’s restaurant health inspection checklist today

Make your restaurant inspections smoother and more thorough using this specialized checklist. Easily assign tasks, record findings, and follow up on corrective actions—all in one tool. With built-in features for real-time collaboration and progress tracking, you can maintain high food safety standards efficiently.

Related categories

  • Health and safety management templates
  • Hospitality templates
  • Food safety templates
  • Quality assurance templates
Preview of the template
Audit
Instructions: 1. Answer "Yes", "No", "N/A" for the questions below. 2. Add photos and notes by clicking on the paperclip icon. 3. To add a Corrective Measure, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date. 4. Complete audit by providing digital signature. 5. Share your report by exporting as PDF, Word, Excel or Web Link.
Personal Dress and Hygiene
Employees wear proper uniform including proper shoes.
Hair restraint is worn.
Fingernails are short, unpolished, and clean.
Jewelry is limited to watch, simple earrings, and plain ring.
Hands are washed or gloves are changed at critical points.
Open sores, cuts, or splints and bandages on hands are completely covered while handling food.
Hands are washed thoroughly using proper hand-washing procedures at critical points.
Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas.
Eating, drinking, or chewing gum are observed only in designated areas away from work areas.
Employees take appropriate action when coughing or sneezing.
Disposable tissues are used and disposed of when coughing/blowing nose.
Food Handling
Frozen food is thawed under refrigeration or in cold running water.
Food is not allowed to be in the “temperature danger zone” for more than 4 hours.
Food is tasted using proper method.
Food is not allowed to become cross-contaminated.
Food is handled with utensils, clean gloved hands, or clean hands
Utensils are handled to avoid touching parts that will be in direct contact with food.
Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc
Food equipment and utensils
All small equipment and utensils, including cutting boards, are sanitized between uses.
Small equipment and utensils are air dried.
Work surfaces are clean to sight and touch.
Work surfaces are washed and sanitized between uses.
Thermometers are washed and sanitized between each use.
Can opener is clean to sight and touch.
Drawers and racks are clean.
Small equipment is inverted, covered or otherwise protected from dust or contamination when stored.
Cleaning and Sanitizing
Three-compartment sink is used.
Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize).
Chlorine test kit or thermometer is used to check sanitizing rinse.
The water temperatures are accurate.
If heat sanitizing, the utensils are allowed to remain immersed in 170º F water for 30 seconds.
If using chemical sanitizer, it is the proper dilution.
The water is clean and free of grease and food particles.
The utensils are allowed to dry.
Wiping cloths are stored in sanitizing.
Solution while in use.
Garbage Storage and Disposal
Kitchen garbage cans are clean.
Garbage cans are emptied as necessary.
Boxes and containers are removed from site.
Loading dock and area around dumpster are clean.
Dumpster is closed.
Pest Control
Screens are on open windows and doors are in good repair.
No evidence of pests is present.
Inspector
This template was downloaded 9 times

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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

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Use cases

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Other resources

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Steps to reduce food waste in businessHow to perform safety inspectionsModernize your restaurant technology with digitalization5 ways to achieve continuous improvement in your hospitality business

Frequently asked questions

What is the function of a health inspection in a restaurant?

A health inspection ensures that a restaurant follows food safety regulations and maintains proper hygiene standards. Inspections focus on everything from food storage and preparation to cleanliness and staff hygiene. The goal is to prevent foodborne illnesses and guarantee the safety of both customers and employees.

How often can a local health inspector enter your restaurant to inspect you?

Health inspectors typically conduct unannounced inspections one to four times per year, depending on the restaurant’s risk level and local health regulations. However, additional inspections may occur if there are complaints or previous violations. These surprise visits help ensure restaurants consistently meet health and safety standards.

What are the most common violations found during restaurant health inspections?

Some of the most common violations include improper food storage, food being held in the temperature danger zone, cross-contamination, poor employee hygiene, and unsanitary equipment. Failure to clean surfaces and utensils properly or not keeping accurate food temperature logs are also frequent issues that lead to violations.


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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