The Ultimate Health Inspection Checklist
Health inspections can be stressful, but proper preparation makes all the difference. Texas restaurants face regular inspections from local health departments to ensure DSHS compliance. Use this comprehensive checklist to prepare for your next health inspection and maintain high food safety standards every day.
Before the Inspector Arrives
Staff Certification
- ✅ All food handlers have current Texas food handler certificates
- ✅ Certificates are accessible and properly displayed or filed
- ✅ Manager has food manager certification if required by your jurisdiction
- ✅ Staff can locate their certificates quickly
Temperature Controls
- ✅ All refrigerators maintain 41°F or below
- ✅ Freezers operate at 0°F or below
- ✅ Hot holding equipment keeps food at 135°F or above
- ✅ Temperature logs are complete and up-to-date
- ✅ Thermometers are calibrated and accessible
Food Storage and Handling
Storage Organization
Proper storage prevents contamination and maintains food quality:
- ✅ Food stored at least 6 inches off the floor
- ✅ Raw meats stored below ready-to-eat foods
- ✅ All food items properly labeled and dated
- ✅ No expired products in storage
- ✅ Storage areas clean and organized
Food Preparation
- ✅ Cutting boards color-coded and sanitized
- ✅ Separate equipment for raw and cooked foods
- ✅ Handwashing sinks accessible and stocked
- ✅ Staff wearing proper hair restraints
- ✅ No bare-hand contact with ready-to-eat foods
Sanitation and Cleaning
Dishwashing
Proper sanitization kills harmful bacteria:
- ✅ Three-compartment sink set up correctly (wash, rinse, sanitize)
- ✅ Sanitizer concentration tested and documented
- ✅ Dishwasher reaches proper temperatures
- ✅ Clean dishes air-dried completely
- ✅ Sanitizer test strips available
Facility Cleanliness
- ✅ Floors swept and mopped
- ✅ Walls and ceilings free from buildup
- ✅ Equipment cleaned and sanitized
- ✅ Drains clean and functional
- ✅ No evidence of pests
Employee Health and Hygiene
Staff health directly impacts food safety:
- ✅ Employee illness policy posted and followed
- ✅ Handwashing demonstrated properly (20 seconds minimum)
- ✅ No employees working while sick
- ✅ Gloves changed appropriately
- ✅ Uniforms and aprons clean
Documentation and Records
Inspectors review your documentation:
- ✅ Temperature logs maintained daily
- ✅ Cleaning schedules documented
- ✅ Employee training records current
- ✅ Pest control service records available
- ✅ Previous inspection reports with corrections noted
Common Violations to Avoid
Critical Violations
These violations pose immediate health risks:
- Temperature abuse - Food held at unsafe temperatures
- Poor handwashing - Inadequate or infrequent handwashing
- Cross-contamination - Raw and cooked foods mixed
- Sick employees - Staff working while ill
Non-Critical Violations
While less serious, these still require correction:
- Missing thermometers
- Improper food labeling
- Minor facility maintenance issues
- Incomplete documentation
During the Inspection
When the inspector arrives:
- ✅ Greet them professionally and cooperatively
- ✅ Provide access to all areas
- ✅ Answer questions honestly
- ✅ Take notes on observations
- ✅ Ask for clarification if needed
After the Inspection
Review the inspection report carefully:
- Address critical violations immediately
- Create action plans for all violations
- Train staff on identified issues
- Schedule follow-up if required
- Use feedback to improve operations
Stay Prepared Year-Round
The best inspection strategy is maintaining high standards daily. Ensure all your staff have current food handler training with our DSHS-approved online course. Complete certification in 2 hours and download your certificate instantly.
Regular self-inspections using this checklist help identify issues before official inspections. Make food safety a priority every day, not just when inspectors visit.