Every document and record you need to pass a health inspection -- tailored to your establishment type
- Select your establishment type (restaurant, food truck, catering, retail food)
- Check off items as you prepare them -- progress saves automatically
- Copy the report, share the link, or print it for your kitchen wall
Proof: Covers 7 inspection categories, 43 items, and 4 establishment types
Get a tailored checklist of every document, log, and certification your health inspector will ask for -- based on your establishment type.
- Covers temperature logs, food handler certifications, pest control records, cleaning schedules, HACCP plans, and more.
- Adapts to your operation: restaurants see grease trap and hood cleaning items while food trucks see a streamlined set of mobile-specific requirements.
- Each item includes the specific regulation reference (FDA Food Code, NFPA, OSHA) so you know exactly why it is required.
Free, no signup, and your progress saves automatically in your browser.
Health inspections check more than just kitchen cleanliness. Inspectors want to see documented evidence: temperature logs, certifications, pest control contracts, cleaning schedules, and written procedures. Missing paperwork is one of the most common reasons for violations -- even when your food handling practices are solid. This tool helps you track every document before the inspector arrives.
Free, no signup, and progress saves in your browser until you need it.
Inspection prep checklist
Select your establishment type below. Check off items as you gather documents and records.
Why inspection prep matters
Health inspections protect your customers, your reputation, and your business. Being prepared with complete documentation turns a stressful surprise into a routine verification.
Pass inspections consistently
Most violations are paperwork failures, not food safety failures. Having complete, organized documentation shows inspectors that you run a professional operation and take compliance seriously -- before they even look at your kitchen.
Avoid fines and closures
Critical violations can result in fines, mandatory re-inspections, or temporary closure. Keeping temperature logs, certifications, and pest control records current eliminates the most common triggers for enforcement actions.
Protect your customers
Every item on this checklist exists because it prevents foodborne illness. Proper temperature monitoring, allergen management, and sanitation procedures are not just regulatory requirements -- they keep the people who eat your food safe.
Drowning in inspection paperwork? Auto-organize your compliance documents as they come in.
Drop temperature logs, pest control reports, certifications, and cleaning records into renamed.to. The AI reads each document, extracts the document type and date, and organizes everything into a clean folder structure -- ready for your next inspection.
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Frequently asked questions
What documents do health inspectors look for?
Health inspectors typically check for temperature logs (coolers, freezers, cooking, cooling), food handler and manager certifications, your food establishment permit, pest control service contracts and reports, cleaning schedules, sanitizer concentration records, employee illness policies, and HACCP plans or standard operating procedures. The exact requirements vary by jurisdiction and establishment type.
Does this checklist cover food trucks and catering?
Yes. The checklist adapts to four establishment types: restaurants, food trucks, catering operations, and retail food stores. Some items like grease trap maintenance only apply to restaurants, while core food safety items like temperature logs and food handler certifications apply to all types.
How often should I review this checklist?
Best practice is to review the full checklist monthly and verify critical items like temperature logs and certifications weekly. Many establishments do a thorough self-inspection quarterly using the same criteria health inspectors use. At minimum, review it before any scheduled inspection and whenever you make changes to your operation.
Is a HACCP plan required for all restaurants?
Not always. HACCP plans are typically required for establishments that perform specialized processes like smoking, curing, sous vide cooking, or reduced oxygen packaging. Some jurisdictions also require HACCP plans for specific operation types. However, all food establishments benefit from having standard operating procedures (SOPs) for critical food safety tasks, even when a formal HACCP plan is not mandatory.
Does this checklist replace official health department requirements?
No. This checklist is a free reference tool based on the FDA Food Code and common inspection standards. Your local or state health department may have additional or different requirements. Always check with your local health authority for the specific regulations that apply to your establishment.
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