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Casual Cafe Restaurant Inspection Checklists

A free Excel resource from the OPERIX operational library.

Preview Original FileDownload Excel
01

Review before using

Use the casual cafe restaurant inspection checklists workbook as a starting point for your operating procedures. Open the original file to review its worksheets, inspection items and available recording fields before using it with your team.

OPERIX_Casual_Cafe_Restaurant_Inspection_Checklists.xlsx

How to use it

  1. Choose the procedures relevant to your business and equipment.
  2. Adapt the checklist to your internal standards and local requirements.
  3. Assign responsibility, record the date and keep completed records.
  4. Follow up on observations and review the checklist regularly.

The preview opens the original Google Drive file. Download the same unchanged Excel file directly from this website.

INSIDE THE ORIGINAL WORKBOOK

Preview the Checklist

10 checklist worksheets · 113 items in the original workbook

The first eight items from each checklist worksheet are shown below in the original file’s language. Download the unchanged workbook for all items, recording fields and instructions.

Opening & Café Readiness12 items
  1. Confirm opening duties are assigned and staff are ready for service.
  2. Check espresso machine, grinders, brewers, and hot-water equipment are operational.
  3. Verify water filtration and machine-cleaning supplies are available.
  4. Check refrigerators and display chillers are operating and temperatures are recorded.
  5. Confirm pastry and ready-to-eat displays are clean, protected, and properly labeled.
  6. Verify menu boards, prices, modifiers, and sold-out items are accurate.
  7. Check POS terminals, card readers, printers, and order displays.
  8. Ensure takeaway cups, lids, napkins, cutlery, and packaging are stocked.
Coffee & Beverage Preparation12 items
  1. Use the approved recipe and cup size for each beverage.
  2. Check grinder settings and espresso extraction against site standards.
  3. Verify milk and alternative milk are identified and stored appropriately.
  4. Use clean pitchers and prevent cross-contact between milk types where required.
  5. Keep steam wands clean and purge/wipe according to the approved procedure.
  6. Clean group heads, portafilters, and coffee-contact tools at the required frequency.
  7. Check brewed coffee batch times and discard rules against site procedure.
  8. Prepare tea and other hot beverages using approved recipes and equipment settings.
Food Preparation & Display12 items
  1. Check ingredient quality and dates before preparation.
  2. Wash produce using the approved process where applicable.
  3. Use clean, sanitized boards, utensils, and food-contact surfaces.
  4. Separate raw ingredients from ready-to-eat items as required.
  5. Follow approved preparation, cooling, and holding procedures.
  6. Label prepared foods with required product and date information.
  7. Rotate stock using site FIFO/FEFO rules.
  8. Keep sandwiches, salads, desserts, and snacks covered or protected.
Food Safety & Temperature Contr11 items
  1. Record refrigerator, freezer, and display-unit temperatures according to site procedure.
  2. Use the site's approved limits and validated food-safety plan.
  3. Check temperature probes or monitoring devices are functioning where used.
  4. Keep chilled products within approved time and temperature controls.
  5. Separate allergen-containing ingredients and prevent cross-contact.
  6. Ensure handwashing occurs at required times and in the correct manner.
  7. Use gloves or utensils where required and change them when contaminated.
  8. Keep chemicals away from food, utensils, and packaging.
Customer Service & Order Accura12 items
  1. Greet customers promptly and communicate clearly and professionally.
  2. Confirm dine-in, takeaway, and delivery order type before preparation.
  3. Repeat or verify customized orders and special requests.
  4. Ensure the correct beverage size, milk choice, syrup, and modifiers are applied.
  5. Match each food item to the order ticket before handover.
  6. Confirm all sides, utensils, napkins, and approved extras are included.
  7. Communicate unavailable items and authorized substitutions before finalizing.
  8. Keep the pickup counter organized and prevent order mix-ups.
Dining Area & Guest Experience11 items
  1. Clean and sanitize tables between guests according to procedure.
  2. Check chairs, tables, floors, and customer touchpoints for cleanliness.
  3. Keep condiment stations stocked, clean, and within date.
  4. Check restrooms, if provided, according to the cleaning schedule.
  5. Ensure waste bins are not overflowing and surrounding areas are clean.
  6. Inspect lighting, ventilation, temperature, and general atmosphere.
  7. Keep walkways, entrances, and exits free of obstructions.
  8. Check menus and displays are clean, readable, and current.
Cleaning & Sanitation11 items
  1. Complete the opening and scheduled cleaning tasks.
  2. Clean and sanitize food-contact surfaces at the required frequency.
  3. Clean espresso machine parts and milk-contact components according to procedure.
  4. Maintain clean sinks, drains, floors, and splash areas.
  5. Clean refrigerators, display cases, and handles according to schedule.
  6. Use cleaning chemicals at the labeled dilution and contact time.
  7. Store chemicals labeled and away from ingredients and packaging.
  8. Use designated cleaning tools for the correct areas.
Inventory, Waste & Stock Rotati10 items
  1. Check key ingredients and packaging against par levels.
  2. Rotate stock using FIFO/FEFO as defined by site policy.
  3. Identify items nearing expiry and apply approved usage or disposal rules.
  4. Record waste, spoilage, remakes, and expired display products.
  5. Keep stockrooms and shelves clean, organized, and labeled.
  6. Separate food from chemicals and non-food supplies.
  7. Check deliveries against orders and report shortages or damage.
  8. Monitor milk, coffee, pastries, and other high-turnover stock.
Equipment & Maintenance10 items
  1. Inspect espresso machines, grinders, brewers, and hot-water dispensers.
  2. Check refrigeration and display units for faults or unusual noise.
  3. Inspect dishwashers and glasswashers where installed.
  4. Check electrical cords, plugs, guards, and visible damage.
  5. Verify cleaning and descaling schedules are followed.
  6. Check water filtration and report service needs.
  7. Ensure scales, thermometers, and timers are working where used.
  8. Log faults with equipment ID, symptoms, urgency, and owner.
Closing & Shift Handover12 items
  1. Reconcile open orders, refunds, and unresolved customer issues.
  2. Store or dispose of prepared foods and ingredients according to approved procedures.
  3. Complete required temperature and food-safety records.
  4. Clean and sanitize counters, equipment, utensils, and food-contact surfaces.
  5. Complete espresso machine backflush, cleaning, or shutdown steps per manufacturer/site procedure.
  6. Clean grinders, brewers, display cases, and beverage tools as required.
  7. Remove waste and leave waste areas clean.
  8. Check refrigerators and display chillers are closed and operating normally.
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