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Restaurant health inspection checklist

Restaurant health inspection checklist

This checklist is designed to verify health code compliance and assess possible violations, covering cleanliness, equipment, and food safety.

Use this template
or download pdf
Restaurant health inspection checklist

This checklist is designed to verify health code compliance and assess possible violations, covering cleanliness, equipment, and food safety.

Use this template
or download pdf

Prepare your restaurant for health inspections with this compliance checklist. Covering key areas from personal hygiene to proper food handling, equipment sanitization, and pest control, this template helps you identify and address potential violations before inspectors arrive.

Research reveals that the most common critical violations involve temperature control, equipment sanitization, staff certification, hand-washing practices, and toxic item storage. Our template addresses these high-risk areas, providing a systematic approach to maintaining food safety standards. Use it during your self-inspections to ensure continuous compliance, train new staff, and document your commitment to food safety.

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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
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Frequently asked questions

What are the most important areas to focus on in this restaurant health inspection checklist?

The most critical areas are food temperature control, employee hygiene practices, and sanitization procedures. These areas account for the majority of health code violations and present the highest risk for foodborne illness. Pay special attention to hand-washing protocols, proper glove use, food storage temperatures, and sanitizer concentration levels.

Can you use this checklist to train new restaurant employees?

Yes, you can use this checklist as a training tool by walking new employees through each section, explaining why each item matters for food safety. Have them shadow you during a self-inspection, then reverse roles with you observing them. This hands-on approach helps new staff understand compliance expectations and the reasoning behind food safety protocols.

What should you do when you find non-compliance issues using the restaurant health inspection checklist?

When you identify issues, document them with photos, implement immediate corrective actions, and create a follow-up plan. The checklist’s action feature allows you to assign responsibility, set priority levels, and establish due dates. This systematic approach ensures you can resolve problems promptly and document them properly.

How should you adapt this restaurant health inspection checklist for your specific establishment?

Review each section and customize it to your specific equipment, menu items, and facility layout. Add establishment-specific items that may not be covered in the standard template. This way, the checklist addresses your unique food safety challenges and regulatory requirements.

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.