Health Inspection Checklist — Every Item They Check
Quick Answer
Best practice is a weekly full self-inspection using the complete checklist, with daily spot checks on critical items (temperatures, handwashing, certifications on shift). The weekly self-inspection should take 20 to 30 minutes and be documented with the date, inspector name (usually the GM or kitchen manager), and any findings with corrective actions taken.
This is the checklist your health inspector uses. Every item below is drawn from the FDA Food Code and commonly used state/local health department scoring sheets. Use it as your weekly self-inspection tool and your daily operational reference. Restaurants that self-inspect weekly using the same criteria inspectors use pass health inspections consistently.
Pro Tip: Print this checklist and assign a weekly self-inspection to your kitchen manager or GM. Document every inspection with the date, inspector name, and any findings. When a health inspector arrives and sees you conduct regular self-inspections, it demonstrates a culture of food safety that positively influences their overall assessment.
Permits & Certifications
Critical- Current food establishment operating permit posted and visible
- Certified food protection manager (CFPM) on-site during all food prep hours
- Valid food handler certifications for all employees on shift
- Most recent health inspection report posted (if required by jurisdiction)
- Allergen training completion records for all food handlers
- Business license current and posted
Temperature Control
Critical- Cold holding units at or below 41F (verified with calibrated thermometer)
- Hot holding units at or above 135F
- Temperature logs complete for last 30 days (no gaps)
- Cooking temperatures reaching minimums (165F poultry, 155F ground, 145F whole)
- Cooling procedures documented (135F to 70F in 2 hours, 70F to 41F in 4 hours)
- Thermometers present in all refrigeration and hot holding units
- Thermometer calibration records current
Employee Practices
Critical- Proper handwashing observed (20 seconds, soap, warm water, paper towels)
- Handwashing stations accessible, stocked, and unobstructed
- Glove use appropriate (changed between tasks, not used as substitute for handwashing)
- No bare hand contact with ready-to-eat foods
- Hair restraints worn by all food handlers
- No eating, drinking, or smoking in food prep areas
- Employee illness reporting policy posted and followed
- Clean uniforms/aprons, no jewelry on hands/wrists
Food Storage & Handling
Critical- Raw foods stored below cooked/ready-to-eat foods
- All food stored at least 6 inches off the floor
- Proper date marking on all prepared foods (use-by dates visible)
- No expired products in storage (walk-in, reach-in, dry storage)
- FIFO (first in, first out) rotation observed
- Chemicals stored separately from food items
- All food containers properly labeled
- Cross-contamination prevention (separate cutting boards, utensils)
Cleaning & Sanitizing
Non-Critical- Sanitizer concentration correct (50-100 ppm chlorine or 200 ppm quat)
- Three-compartment sink set up properly (wash, rinse, sanitize)
- Dishwasher reaching proper temperatures
- Cleaning schedule documented and followed
- Food-contact surfaces cleaned and sanitized between uses
- Floors, walls, and ceilings clean and in good repair
- Grease traps cleaned on schedule
- Restrooms clean with handwashing supplies stocked
Pest Control
Critical- No evidence of pest activity (droppings, gnaw marks, live/dead insects)
- Pest control service records current (within 30 days)
- Exterior doors self-closing and properly sealed
- Window screens intact (no holes or tears)
- Dumpster area clean with lids closed
- No gaps in walls, floors, or utility penetrations
Facility & Equipment
Non-Critical- Adequate lighting in all food prep and storage areas
- Ventilation system functioning properly
- Plumbing in good working order (no leaks, backflow prevention)
- Equipment clean and in good repair
- Proper waste containers with lids in food prep areas
- Mop sink available and functional
- First aid kit accessible and stocked
Health department inspection prep
Free food service compliance audit. 15 questions across HACCP, ServSafe + food handler permits, temperature logs, allergens, pest + sanitation. FDA Food Code mapped gap report.
The Documentation Checklist: What to Have on File
Beyond physical conditions, inspectors review documentation. Have these records accessible within 60 seconds:
- Food establishment operating permit (current year)
- Food protection manager certification (ServSafe or equivalent)
- Food handler certifications for all employees
- Temperature monitoring logs (last 30 days minimum)
- Cleaning and sanitizing schedules (current week)
- Pest control service records (last 12 months)
- Employee illness reporting policy (signed by all employees)
- Allergen training completion records
- Equipment maintenance/calibration records
- HACCP plan (if required for your operation)
- Most recent inspection report with documented corrective actions
- Fire suppression system inspection certificate
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Inspection Checklist FAQ
Best practice is a weekly full self-inspection using the complete checklist, with daily spot checks on critical items (temperatures, handwashing, certifications on shift). The weekly self-inspection should take 20 to 30 minutes and be documented with the date, inspector name (usually the GM or kitchen manager), and any findings with corrective actions taken. Restaurants that conduct weekly self-inspections pass health department inspections at significantly higher rates than those that prepare only when they expect an inspection. FileFlo can automate the tracking of all certification and training items on this checklist at $299/month with unlimited users.
Temperature control. Improper food temperatures cause the most foodborne illness outbreaks and are the most heavily weighted violations during health inspections. Specifically: cold holding must be at or below 41F, hot holding at or above 135F, cooking temperatures must reach minimums (165F poultry, 155F ground meats, 145F whole cuts/fish), and cooling must take food from 135F to 70F within 2 hours, then to 41F within 4 additional hours. Accurate, complete temperature logs showing consistent compliance are the single best defense during any inspection.
Required postings vary by jurisdiction but typically include: current food establishment operating permit/license, most recent health inspection report or grade card, food allergen awareness poster (required in some states), employee handwashing reminder signs in restrooms and kitchen, choking emergency procedures poster, and state/local labor law posters. Missing public postings are easy violations to avoid. Check your local health department website for a complete list of required postings for your jurisdiction.
The worst thing during an inspection is telling an inspector 'I know we have that somewhere' while digging through drawers. Organize documentation into these categories, accessible within 60 seconds: (1) permits and licenses (posted visibly), (2) employee certifications (current list with copies), (3) temperature logs (last 30 days minimum), (4) cleaning and sanitizing schedules (current week), (5) pest control records (last 12 months), (6) training records (current employees), (7) HACCP plan if applicable. Digital systems like FileFlo make this instant: one search, complete records, no digging.
Focus on the critical violations first, because they carry the most weight and are most likely to cause a failing score. The top 5 quick wins: (1) Verify all food temperatures are within range right now, (2) Confirm all employees on shift have valid food handler certifications, (3) Ensure handwashing stations are fully stocked (soap, paper towels, warm water), (4) Check that all food is properly stored (raw below cooked, 6 inches off floor, properly labeled and dated), (5) Verify no expired products in walk-in, reach-in, or dry storage. These five items address the most commonly cited critical violations.
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