A health inspection checklist is the standardized form that health department inspectors use to evaluate your food business. It covers food temperatures, employee hygiene, food handling, equipment condition, facility cleanliness, pest control, and documentation. Knowing every item on the checklist lets you self-inspect daily so you are always ready when the inspector arrives unannounced.
This checklist applies to all food service operations: food trucks, cloud kitchens, caterers, and restaurants. For food truck-specific inspection items, see our food truck inspection checklist. For tips on passing inspections, see how to pass a food truck inspection.
How health inspections are structured
Most US health departments use an inspection form based on the FDA Food Code and the FDA's Model Form for retail food establishment inspections. While jurisdictions customize their forms, the categories and items are largely consistent nationwide.
Inspection items fall into two categories:
Critical violations (also called priority violations or priority foundation violations) represent an immediate risk to public health. Examples: food in the temperature danger zone, no handwashing capability, cross-contamination between raw and ready-to-eat foods. Critical violations must be corrected immediately during the inspection or can result in closure.
Non-critical violations (also called core violations) are conditions that do not pose an immediate health risk but must be corrected within a specified timeframe (typically 10 to 30 days). Examples: a cracked floor tile, a missing thermometer in a cooler, incomplete cleaning logs.
Scoring varies by jurisdiction. Some use numerical scores (0 to 100), some use letter grades (A, B, C), and some use pass/fail. Regardless of the scoring system, zero critical violations is the goal.
Food temperature and storage checklist
Temperature violations are the leading cause of foodborne illness and the most frequently cited critical violations during inspections. According to CDC data, temperature abuse is among the top contributing factors to outbreaks.
Cold holding at or below 41°F. Check every refrigerator, cooler, and cold holding unit. Use both the built-in thermometer and a calibrated probe thermometer to verify. Check the temperature of the air and individual food items.
Hot holding at or above 135°F. Check food temperature in every steam table, warming drawer, and hot holding unit. Probe the food itself, not just the equipment dial.
Cooking temperatures verified. Confirm that cooking processes reach the required internal temperatures: 165°F for poultry and stuffed items (15 seconds), 155°F for ground meat (15 seconds), 145°F for whole cuts of meat, fish, and eggs (15 seconds), and 135°F for fruits, vegetables, and commercially processed foods being reheated for hot holding.
Cooling procedures followed. Cooked food being cooled for storage must go from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (6 hours total). The inspector may ask to see your cooling process or review cooling logs.
Reheating to 165°F within 2 hours. Food that has been cooled and is being reheated for hot holding must reach 165°F within 2 hours, regardless of the original cooking temperature.
Date marking on TCS foods held over 24 hours. Ready-to-eat Time/Temperature Control for Safety (TCS) foods held for more than 24 hours must be labeled with the date of preparation and a discard date (7 days maximum at 41°F).
Proper storage order. In shared refrigerators, food must be stored in this order from top to bottom: ready-to-eat foods, whole fish, whole cuts of beef and pork, ground meat, and poultry on the lowest shelf. No food stored on the floor (minimum 6 inches above ground).
No food in the danger zone without documentation. Any food between 41°F and 135°F must have written time-as-a-control documentation showing the start time and a 4-hour maximum discard time.
For a complete temperature monitoring guide, see our temperature log guide.
Employee health and hygiene checklist
Employee hygiene violations are directly linked to foodborne illness transmission.
Current food handler cards for all staff. Every person handling food must have a valid food handler card (or equivalent credential per your state). Cards must be current, not expired. Keep copies accessible.
Handwashing observed. Inspectors watch for proper technique: wet hands, apply soap, scrub for at least 20 seconds (including under nails and between fingers), rinse under running water, dry with single-use paper towels. Handwashing must occur before food preparation, after handling raw meat, after using the restroom, after touching the face or hair, after handling money, and after any interruption.
No bare-hand contact with ready-to-eat food. Use gloves, tongs, spatulas, deli tissue, or other utensils. This is a critical violation in most jurisdictions.
Hair restraints worn. All food handlers must wear effective hair restraints: hats, hairnets, or other coverings. Facial hair restraints where required by your jurisdiction.
Clean outer garments. Food handlers must wear clean clothing. Aprons should be changed when soiled.
No ill employees working. Employees with vomiting, diarrhea, jaundice, or sore throat with fever must be excluded from food handling duties. The inspector may ask about your employee illness policy.
Employee illness policy posted. A written policy describing when employees must report illness symptoms and when they must stay home.
Food handling and cross-contamination checklist
Cross-contamination transfers harmful bacteria from one food item to another, from a surface to food, or from an employee to food.
Raw and ready-to-eat foods separated. During storage, preparation, and display. Raw proteins never above ready-to-eat foods. Separate storage containers, separate shelf areas.
Separate cutting boards and utensils for raw proteins. Color-coded cutting boards are the standard approach. At minimum, cutting boards must be washed, rinsed, and sanitized between uses with different food types.
Gloves changed between tasks. Gloves used for handling raw chicken must be removed and replaced before touching tortillas or salad. Hands must be washed between glove changes.
Food protected from contamination. Food must be covered during storage, elevated off the floor, and stored away from chemicals. Cleaning supplies stored above food is a critical violation.
Allergens identified and managed. Staff must be able to identify which menu items contain the nine major allergens. Cross-contact prevention procedures must be in place, especially for operations making allergen-free claims.
Equipment, facility, and pest control checklist
The physical condition of your facility and equipment affects food safety.
Food contact surfaces clean and sanitized. Cutting boards, prep tables, utensils, slicers, and any surface that touches food must be clean, sanitized, and in good repair.
Sanitizer at proper concentration. Quaternary ammonium: 200 ppm (per manufacturer instructions). Chlorine bleach: 50 to 100 ppm. Test strips must be available on-site to verify concentration. Inspectors frequently test this.
Equipment in good repair. No cracked cutting boards, torn cooler gaskets, rusted surfaces, or malfunctioning equipment. Equipment damage can harbor bacteria and create physical hazards.
Handwash sinks accessible, stocked, and functional. Warm running water (at least 100°F), soap, and single-use paper towels. Sinks must not be blocked by equipment or used for other purposes.
Adequate ventilation and lighting. Kitchen hoods must capture smoke and grease effectively. Lighting must be sufficient for food preparation (50 foot-candles at prep surfaces, 20 foot-candles elsewhere per the FDA Food Code).
No evidence of pests. No droppings, gnaw marks, live insects, nesting materials, or dead pests. Check under equipment, behind storage, and around entry points.
Waste properly stored and disposed. Trash containers with tight-fitting lids, lined with bags. Grease waste contained properly. Dumpster area clean.
Floors, walls, and ceilings clean and in good repair. No peeling paint, cracked tiles, standing water, or mold. Surfaces must be smooth, cleanable, and maintained.
Documentation and permits checklist
Inspectors review your paperwork as thoroughly as they review your kitchen.
Current health permit displayed visibly. Your health department permit must be posted where customers can see it. Check the expiration date.
HACCP plan or food safety plan available. Your written plan must be on-site and accessible, either printed or digital. It must be specific to your operation. For guidance, see what a HACCP plan is.
Temperature logs for the past 7 to 30 days. Complete records showing consistent monitoring. No gaps, no backdated entries.
Cleaning and sanitization records. Documentation that your cleaning schedule is being followed.
Staff training and certification records. Food handler cards, manager certifications, and training documentation for all employees.
Commissary agreement (food trucks). Your signed agreement with your licensed commissary kitchen. See our food safety compliance guide for full documentation requirements.
Using this checklist as a daily self-inspection tool
Do not save this checklist for the week before your next inspection. Run through the critical items every morning before service. Run the full checklist weekly.
The items that fail inspections are the same items that cause foodborne illness. Checking them daily is not just about passing. It is about running a safe operation that protects your customers and your business.
PassMyKitchen automates most of these checks through daily compliance tasks. The app generates a task list based on your HACCP plan, timestamps each completed item, and stores everything for instant retrieval during inspections. Your compliance score shows you at a glance whether you would pass an inspection right now.
Simplify your compliance with PassMyKitchen
Turn this checklist into a 5-minute daily routine on your phone. PassMyKitchen converts every inspection item into a simple daily task, records your results automatically, and keeps your compliance score visible at all times. Be inspection-ready every day, not just on inspection day.
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Frequently asked questions
What is the difference between a critical and non-critical violation?
A critical violation (priority violation) poses an immediate risk of foodborne illness: food in the temperature danger zone, no handwashing capability, cross-contamination, or bare-hand contact with ready-to-eat food. These must be corrected immediately. A non-critical violation (core violation) does not pose an immediate risk but must be corrected within a specified timeframe: a missing cooler thermometer, incomplete logs, minor facility damage. Repeated non-critical violations can be escalated.
How are health inspection scores calculated?
Scoring systems vary by jurisdiction. Common approaches include numerical scoring (starting at 100, deducting points per violation), letter grades (A/B/C based on the numerical score), and pass/fail. In point-based systems, critical violations typically carry higher point deductions (5 to 10 points) than non-critical violations (1 to 3 points). Check your local health department's website for the specific scoring system used in your jurisdiction.
Can I see the inspection form before my inspection?
Yes, in most cases. Many health departments publish their inspection forms on their websites. You can also request a blank copy from your local health department. The FDA Retail Food Protection program publishes the model inspection form that many jurisdictions use as their basis. Reviewing the form in advance helps you prepare.
What is the most common reason for failing a health inspection?
Temperature violations are the most common cause of inspection failures across all food business types. Specifically: cold holding temperatures above 41°F, hot holding temperatures below 135°F, and inadequate cooking temperatures. The second most common category is handwashing violations (nonfunctional stations, missing supplies, or failure to wash at required times). Addressing these two areas eliminates the majority of critical violation risk.
How do I dispute an inspection finding?
Most jurisdictions have a formal appeal process. After the inspection, review the written report carefully. If you believe a finding was incorrect, gather supporting evidence (temperature logs, photos, calibration records, timestamps). Contact your health department to learn the appeal process and timeline. File the appeal within the specified period. In the meantime, correct the cited violation to avoid additional penalties. Do not argue with the inspector during the inspection itself. Handle disputes through the formal process afterward.