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Full Service Restaurant Inspection Checklists

A free Excel resource from the OPERIX operational library.

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01

Review before using

Use the full service 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_Full_Service_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

5 checklist worksheets · 117 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 Checklist25 items
  1. Manager on duty and required opening team are present or coverage gaps have been escalated.
  2. Opening responsibilities are assigned and staff understand their stations.
  3. Previous shift handover and unresolved critical issues have been reviewed.
  4. Entry points, guest areas, and service routes are safe and ready for use.
  5. No visible signs of pests, water leaks, unusual odors, or structural hazards are present.
  6. Emergency exits and access routes are clear.
  7. Refrigeration and freezer units are operating and readings are recorded per site procedure.
  8. Cooking, holding, ventilation, and dishwashing equipment are operating as required.
Food Prep & Safety25 items
  1. Food handlers meet site hygiene and uniform requirements before handling food.
  2. Handwashing stations are supplied and staff follow handwashing procedures.
  3. Illness, injury, or fitness-to-work concerns are reported and handled under policy.
  4. Incoming deliveries are checked for condition, quantity, required temperatures, and traceability details.
  5. Rejected or questionable products are identified and isolated according to procedure.
  6. Foods are stored promptly in designated locations and protected from contamination.
  7. Labels, date marks, and stock rotation follow the approved site system.
  8. Raw and ready-to-eat foods, utensils, and work areas are kept appropriately separate.
Dining & Service23 items
  1. Entrance and waiting area are clean, safe, and ready for guests.
  2. Guests are greeted and seated according to the service standard.
  3. Reservations, accessibility needs, and special requests are handled discreetly.
  4. Tables, chairs, tableware, glassware, and menus are clean and undamaged.
  5. Table settings and condiments meet the restaurant's service standard.
  6. Orders are entered accurately and special requests are clearly recorded.
  7. Allergen and dietary requests are confirmed and communicated to the kitchen.
  8. Unavailable items and menu changes are communicated before ordering.
Cleaning Checklist22 items
  1. Tables and chairs are cleaned and sanitized between guests according to procedure.
  2. Floors, corners, skirting, and under-table areas are free from visible debris.
  3. Menus, door handles, and high-touch guest surfaces are cleaned on schedule.
  4. Windows, partitions, and decorative surfaces meet the cleaning standard.
  5. Food-contact surfaces are cleaned and sanitized at the required times.
  6. Preparation boards, knives, and utensils are cleaned between tasks as required.
  7. Cooking equipment exteriors and accessible surrounding areas are clean.
  8. Floors, drains, and splash zones are cleaned under the approved schedule.
Closing Checklist22 items
  1. Food is assessed, covered, labeled, and stored or discarded according to approved policy.
  2. Date labels and stock rotation are updated according to the site's system.
  3. Food is not left in unsafe conditions while equipment or areas are shut down.
  4. Required closing temperature and storage records are completed.
  5. Cooking equipment is shut down safely according to manufacturer and site instructions.
  6. Gas, electrical, and other utilities are checked according to approved closing procedure.
  7. Dishwashing equipment is cleaned or shut down as specified.
  8. Preparation surfaces, utensils, and equipment are cleaned and stored.
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