It's Saturday night and you're in the middle of the dinner rush. Your kitchen is slammed, and the large group that's been lingering in section three just asked for another round of drinks while a line of walk-ins wait outside. Suddenly, a man with a utility belt and clipboard walks in. Your heart sinks. Is your restaurant ready for a health inspection?
Many restaurant operators shake their fists at restaurant health inspections, which are unannounced and tend to happen during your busiest shifts. But by taking steps to prepare your restaurant and staff — and incorporating a comprehensive system into your daily operations — you'll be ready no matter when the next inspector shows up
Why restaurant health inspections are important
Health inspections help restaurants maintain safe food handling and preparation practices, keeping customers safe and protecting the public from foodborne illnesses. Inspectors typically visit restaurants once or twice per year but can conduct additional inspections if they receive customer complaints.
The cost of violating restaurant health codes is steep — from hefty fines to lost revenue from temporary forced closures to bring your operation up to code. Plus, your restaurant's reputation is at stake. No one wants the dreaded "C" grade in their restaurant window — a scarlet letter displayed to all passersby. Health code violations and inspection failures are also sometimes reported in the local press, spreading the bad news to the broader community.
But instead of getting frustrated, restaurant operators should think of restaurant health inspections as a way to set up their business for long-term success. Take the opportunity to build relationships with your local health department, rather than viewing them as an antagonist. Knowledgeable inspectors can provide helpful advice as you think about the best way to operate your business while accommodating today's constantly evolving restrictions.
Key focus areas for health inspections and restaurant cleaning
Restaurant health inspections focus on a few priorities. Below are some general categories, but be sure to check your local regulations as they vary by city and state. To prepare your restaurant for an inspection, search on your state, county, or city's official website (it will end in ".gov") to study the inspection criteria and get resources.
1. Food storage
Health inspectors want to make sure your food is stored at safe temperatures and in ways that avoid the risk of cross-contamination. For example, food must be stored at least six inches off the ground in a clean, dry location. Your kitchen, freezers, and other storage areas must be kept clean. Keep perishable goods in refrigerators or freezers, which should be maintained at 40 degrees Fahrenheit or below, and 0 degrees Fahrenheit, respectively. To avoid dripping and cross-contamination, don't store raw meat above ready-to-eat ingredients like produce, and be sure to wrap or use containers when storing all ingredients. Finally, label your food and containers with "use by" dates and make sure to get rid of expired items.
2. Food preparation and cooking
Kitchen staff should avoid cross-contamination by using separate cutting boards, utensils, and surfaces for prepping raw meats and ready-to-eat foods. You can try color-coordinating your tools to help your staff easily remember. When cooking meat or fish, make sure it gets to its safe internal temperature before serving to customers. Keep records of food temperature checks for storage, prep, and cooking to share with the inspector.
3. Employee hygiene
Make sure your staff follows proper handwashing, using warm, soapy water for at least 20 seconds. If an employee feels sick, they should be sent home immediately. Kitchen staff should replace single-use gloves after completing each food-handling task.
4. Pest control
To keep pesky pests away, be sure to take the garbage out regularly, and use trash cans with sealable lids. Block all entry points to your kitchen and restaurant by closing open doors and sealing any holes in your walls or windows. Don't leave food, crumbs, or spills out for rodents or insects to get to — instead, wipe floors and surfaces frequently. If you see telltale signs of pests, such as droppings or chewed-up materials, set up non-poisonous traps that won't contaminate the food.
Preparing your restaurant for a health inspection
You can protect your customers, your business, and your community by taking the following steps to prepare your restaurant for — and pass — your next restaurant health inspection.
Set up a cleaning and maintenance schedule
To make sure nothing falls through the cracks, create a schedule for daily, weekly, and monthly cleaning tasks for both front-of-house and back-of-house teams. Developing a checklist and assigning tasks to certain employees (or creating a rotating schedule) will help them know what they need to do at the end of each night — e.g., refilling soap dispensers — and how to plan for bigger cleanups — e.g., going through the freezer. Establishing a consistent cleaning schedule will make it easier for staff to plan and make these tasks part of their regular routine.
Review your past inspection reports
If you've gone through health inspections at your restaurant before, the best way to start preparing for your next one is to review your most recent inspection report. Identify past violations or areas for improvement and figure out how each one happened in the first place — and what steps you can take now ensure it doesn't happen again. Post your most recent report in the kitchen or staff break room as a reminder to your employees to remember previous violations or keep up the good work.
Stay up-to-date on the latest health regulations
While inspectors can answer questions, it's your responsibility as the restaurant operator to understand local health codes. Call your local health department or check their website for the latest guidelines. Contact the National Restaurant Association or consider joining your state's restaurant association to get health inspection resources and the latest forms used by inspectors. You can also skim through the FDA's Food Code, a comprehensive set of guidelines updated every four years to help states develop their local health inspection regulations.
Talk to other restaurants in your neighborhood to learn what happened at their most recent health inspections. Find out what violations they received to try to predict which areas inspectors will review most closely. After your inspection, let nearby restaurants know so they can prepare for their own inspection — if you give your peers a heads up, they'll likely do the same for you next time.
Train and prepare your staff for restaurant health inspections
Once you're up-to-date on the latest food service industry health requirements, it's time to make sure your staff has the same deep knowledge. Getting team members to prepare for restaurant health inspections is an ongoing process, not simply a one-time training when they're hired. All of your employees — from cooks to dishwashers to servers to bartenders — must be aware of the health codes, know how to avoid violations, and learn what to expect during health inspections.
Place signage around the kitchen and breakroom with simple instructions and reminders about food safety and hygiene. Hold regular meetings and training sessions to ensure your team keeps your restaurant up to code and ready for an inspection at any time. Make it clear that you expect your staff to maintain the level of safety and cleanliness required for an inspection year-round.
If you see something, say something — for example, if you or another manager spots a team member violating a health code, remind them of the correct technique before bad habits form. Be sure to lead by example and follow the health codes yourself — don't take sanitation shortcuts that will create bad practices throughout your team.
Periodically ask your employees about the latest food safety techniques and sanitation questions that they're responsible for executing so that they're ready to answer questions from the inspector. For example, quiz them on the internal temperatures of fully cooked beef, poultry, and fish. Help them understand that these practices will not only keep your customers safe, but are crucial for the restaurant's future and their own job security. For more on building a training plan for employees, check out our guide, Building a Five-Star Team.
Conduct practice inspections
Health inspections can happen any time — and often during your busiest time. Surprise your staff with unannounced "self-inspections," where you play the role of inspector. Using your knowledge of local health codes and your experience with past inspections, conduct a full-fledged inspection of your own restaurant. Watch your staff in action and ask questions about their storage, prep, and cooking techniques; check on the frequency of handwashing, bathroom cleanings, and surface wipes; and dive deep into your walk-in to check for expired items or cross-contamination. After the self-inspection is over, hold a meeting with your team to discuss any problem areas and how to correct them before the real inspection.
Avoid these restaurant health inspection mistakes
While the list of potential restaurant health inspection violations is long, here are a few of the most common ones. These mistakes can be avoided with proper training, careful planning, and clear communication with your staff:
Uncovered food containers or other improper storage for hot or cold food
Missing labels for expiration dates
Storing cleaning products near food storage areas
Lack of temperature check log
Undercooked food
Staff member is sick
Your kitchen deep cleaning checklist
The best way to ensure your restaurant is ready for an inspection and to avoid cross-contamination is to follow the best practices for cleanliness and food storage. Here’s our restaurant kitchen cleaning checklist to ensure a sparkling, sanitary environment for diners and staff.
General cleaning
Sweep and mop floors, paying special attention to corners and under equipment.
Wipe down walls, ceilings, and vents to remove grease and dust buildup.
Clean and disinfect all countertops, prep tables, and shelving.
Empty and sanitize trash bins, including lids and surrounding areas.
Cooking equipment
Deep clean ovens, grills, fryers, and stovetops, removing grease and debris.
Soak and scrub burner grates, hood filters, and exhaust vents.
Wipe down and sanitize microwaves, warming drawers, and steam tables.
Empty, clean, and descale coffee machines and other beverage dispensers.
Refrigeration and storage
Empty and clean walk-in coolers, freezers, and reach-in refrigerators.
Check food storage for expired items and dispose of anything past its date.
Clean and disinfect shelving and bins inside refrigerators and dry storage areas.
Ensure all food items are properly labeled and stored at the correct temperature.
Food prep areas
Clean and sanitize cutting boards, knives, and other kitchen tools.
Inspect and deep clean food processors, blenders, and slicers.
Wipe down and disinfect scales, thermometers, and measuring utensils.
Dishwashing stations
Scrub and sanitize all sinks, including faucets and drains.
Clean and descale dishwashers and glass washers.
Ensure proper storage and cleanliness of drying racks and dish storage areas.
Restrooms and staff areas
Clean and disinfect restroom toilets, sinks, and floors.
Refill soap, paper towels, and sanitizer dispensers.
Ensure employee lockers, break rooms, and changing areas are clean and organized.
Final inspection and compliance
Verify that all cleaning logs are up to date and documented.
Ensure all food safety guidelines, including proper handwashing and glove use, are being followed.
Check that all required licenses, permits, and health inspection reports are properly displayed.
Conduct a final walk-through to ensure everything meets health code standards.
Get ready for a health inspection with our cleaning inspection checklist for your kitchen
While most restaurateurs don't open a restaurant dreaming of health inspections, the reality is, they are a crucial part of the job. Consistently keeping your restaurant, staff, and customers safe and free of food-borne illness is a top priority. By running your restaurant as if the health inspector is visiting every day, you'll feel prepared for a smooth inspection and will pass with flying colors.
