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Health Inspection Checklist

Prepare your restaurant for a health inspection with this comprehensive checklist.

1Go through each category before inspection

2Check items that are compliant

3Immediately fix any unchecked items

4Aim for 100% compliance

0/24 items compliant (0%)Not ready

Documentation

Food handler permits are current and posted

Health permits are displayed at entry

HACCP plan is documented and up to date

Employee training records are available

Temperature Control

Hot foods held at 135°F (57°C) or above

Cold foods held at 41°F (5°C) or below

Thermometers calibrated and accessible

Cooling logs maintained for cooked foods

Personal Hygiene

Handwashing stations are stocked and accessible

Staff wash hands after handling raw proteins

No eating/drinking in food prep areas

Hair restraints used in food prep areas

Food Storage

Raw meats stored below ready-to-eat foods

All items labeled with date and contents

FIFO (first in, first out) rotation in use

No food stored on the floor

Sanitation

Food contact surfaces sanitized after each use

Sanitizer solution at correct concentration

Test strips available and in use

Dishwasher reaches required sanitizing temp

Pest Control

No evidence of pest activity

Exterior doors in good repair (no gaps)

Facility

Grease traps cleaned on schedule

Ventilation hoods clean and grease-free

Exports for this tool

Business

Health Inspection Prep

Health Inspection Checklist

Documentation

Temperature Control

Personal Hygiene

Food Storage

Sanitation

Pest Control

Facility

Health Inspection Prep

Health Inspection Checklist

Documentation

Temperature Control

Personal Hygiene

Food Storage

Sanitation

Pest Control

Facility