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Restaurant Health Inspection Checklist

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  • Cut inspection time by 50%
  • Uncover more issues and solve them 4x faster
  • Select from over 4000 expert-proofed templates
Rated 4.8/5 stars on Capterra
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Restaurant Health Inspection Checklist

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.