Health Inspection Preparation
Comprehensive preparation checklist to ensure your restaurant passes health department inspections with confidence.
Purpose
Proactively prepare for health inspections by auditing all critical areas, so violations are caught and corrected before the inspector arrives.
This is a TEAM template — included with the Team plan.
Steps (7)
Review Previous Inspection Report
Pull the most recent health inspection report. Review every violation and corrective action noted. Verify that each previous violation has been fully resolved. Create a prioritized list grouped by severity.
Checklist
- Previous inspection report located and reviewed
- All prior violations listed
- Corrective actions for each violation verified as complete
- Critical violations given top priority
- Documentation of corrections available
- Team informed of previously flagged areas
Expected Output
Previous violations confirmed resolved. Prioritized checklist created for re-inspection of past issues.
Employee Health & Hygiene Audit
Verify that all food handlers have current food handler certifications. Check proper hygiene: clean uniforms, hair restraints, no jewelry on hands/wrists, proper handwashing technique. Verify handwashing stations are fully stocked.
Checklist
- All food handler certificates current and on file
- Employees in clean uniforms with hair restraints
- No exposed jewelry on hands or wrists
- Handwashing stations stocked (soap, paper towels, hot water)
- Handwashing signs posted at every sink
- Employees demonstrate proper 20-second handwashing
- Glove use observed for ready-to-eat food handling
- Illness reporting policy reviewed with staff
Expected Output
All employees compliant with hygiene standards. Certificates verified on file.
Food Storage & Labeling Audit
Inspect all storage areas. Verify FIFO rotation, proper labeling, and separation of raw and ready-to-eat items. Chemicals must be stored separately from food.
Checklist
- Walk-in organized with FIFO in place
- All items labeled with name, prep date, and use-by date
- Raw proteins stored below ready-to-eat items
- No food stored on the floor (6 inches minimum clearance)
- Dry storage organized, no expired items
- Chemicals stored separately from food items
- No personal food items mixed with restaurant inventory
Expected Output
All storage areas compliant. FIFO verified, labeling correct, chemical separation confirmed.
Equipment & Facility Condition Check
Inspect all food-contact surfaces. Check for cracked cutting boards, chipped dishes, or worn gaskets. Verify three-compartment sink is set up correctly. Test sanitizer concentration. Check floors, walls, and ceilings for damage.
Checklist
- Food-contact surfaces clean and in good condition
- No cracked cutting boards or chipped serving dishes
- Three-compartment sink properly set up
- Sanitizer concentration tested
- Dishwasher sanitizing at proper temperature (180°F rinse)
- Cooler door gaskets in good condition
- Floors, walls, ceilings clean and in good repair
- Light shields/covers on all lights above food prep areas
Expected Output
All equipment in good working condition. Sanitizer concentrations verified. Facility condition documented.
Pest Control Documentation Review
Verify pest control service records are current. Check all entry points for gaps. Inspect pest traps and bait stations. Look for signs of pests. Ensure dumpster area is clean.
Checklist
- Pest control service contract current
- Most recent service report available for inspector
- All entry points sealed (no gaps >1/4 inch)
- Door sweeps intact on exterior doors
- Pest traps checked — no significant activity
- No signs of droppings, gnaw marks, or nesting
- Dumpster area clean, lids close fully
Expected Output
Pest control documentation ready. No evidence of pest activity. All entry points sealed.
Documentation & Record Assembly
Assemble all documentation the inspector may request into one accessible folder: food handler certifications, pest control reports, temperature logs, equipment maintenance records, cleaning schedules, and food safety plan.
Checklist
- Food handler certificates for all employees
- Pest control service reports (last 12 months)
- Daily temperature logs (last 30 days minimum)
- Equipment maintenance and repair records
- Master cleaning schedule with completion logs
- Food safety plan / Standard operating procedures
- Allergen information readily available
- Supplier documentation (approved sources)
Expected Output
Complete documentation binder assembled and accessible.
Mock Inspection Walkthrough
Conduct a mock inspection following the same path and checklist your local health department uses. Score each area using the health department's scoring criteria. Correct any items that would result in a violation.
Checklist
- Mock inspection conducted by manager
- Front-of-house areas inspected
- Back-of-house areas inspected
- Each area scored against health department criteria
- Critical violations corrected immediately
- Non-critical violations assigned with deadlines
- Mock inspection results documented
- Follow-up verification scheduled for corrected items
Expected Output
Mock inspection complete. All critical violations corrected. Restaurant ready for official inspection.