FREE RESOURCE

Inspection Preparation Checklist

26 items across 3 categories — built from real county inspection criteria. Print it. Run it before every shift.

Optimized for standard letter-size printing.

✅

Food Safety

(12 items)

Walk-in cooler holding at or below 41°FWalk-in freezer holding at or below 0°FHot-holding units maintaining 135°F or aboveAll thermometers calibrated and within rangeFood stored at least 6 inches off the floorRaw proteins stored below ready-to-eat foodsAll food containers labeled and datedHandwashing stations stocked — soap, towels, warm waterNo expired food in storage or on the lineSanitizer concentration tested and within rangeCutting boards clean, color-coded, and not scoredPest activity — none observed in kitchen or storage areas

🔥

Fire Safety

(8 items)

Hood and exhaust system cleaned per NFPA 96 scheduleFire suppression system inspection current (semi-annual)Fire extinguishers inspected, tagged, and accessibleGrease filters clean and properly seatedNo grease accumulation on hood, ductwork, or cooking surfacesEmergency exit paths clear and unobstructedExit signs illuminated and visibleElectrical panels — 3-foot clearance maintained

📁

Documentation & Records

(6 items)

Current food handler certifications for all staff on fileHealth permit posted and visibleTemperature logs completed for current shiftMost recent inspection report accessibleCorrective action logs up to dateVendor insurance certificates current and on file

This checklist covers the basics. Your county may require more.

EvidLY maps your exact county requirements for food safety and fire safety — so you see what the inspector sees, before they arrive.

See your county’s full requirements →

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