Restaurant Food Safety Inspection Checklist
A self-inspection form built around the HACCP controls health inspectors look at: hot and cold holding temperatures, cooling procedure, cross-contamination, handwashing, date labeling, chemical storage, and pest evidence.
Who uses it and how often
- Used by
- Restaurant managers, kitchen leads, and multi-unit food safety auditors.
- Frequency
- Weekly per location, plus a temperature log at every shift.
The checklist (13 questions)
Daily food safety and temperature control inspection for a kitchen.
- 01
Inspection date
DateRequired - 02
Shift
Options: Opening · Mid · Closing
Multiple choiceRequired - 03
Walk-in cooler temperature (F)
NumberRequired - 04
Freezer temperature (F)
NumberRequired - 05
Hot holding temperature (F)
NumberRequired - 06
Handwashing sinks stocked and used correctly?
Yes / No / N/ARequired - 07
Raw and ready-to-eat foods stored separately?
Yes / No / N/ARequired - 08
Food labeled and date-marked correctly?
Yes / No / N/ARequired - 09
Chemicals stored away from food?
Yes / No / N/ARequired - 10
No employees working while ill?
Yes / No / N/ARequired - 11
No signs of pest activity?
Yes / No / N/ARequired - 12
Photo of any violation
Photo / cameraOptional - 13
Manager signature
SignatureRequired
How to run this inspection
- 01
Record the location, date, and person inspecting.
- 02
Take and log hot and cold holding temperatures before anything else.
- 03
Check cooling procedure, labeling, raw-to-ready separation, and chemical storage.
- 04
Photograph any violation and assign a correction deadline.
Run it on a phone instead of paper
Open this checklist in FormFlow QA to schedule it against your sites, assign it to your team, attach photos and signatures, and keep every submission encrypted and searchable. There is a free plan during beta.