OSHA Restaurant Inspection Checklist

Utilize this OSHA Restaurant Inspection Checklist to ensure general safety, identify hazards, and maintain compliance with OSHA standards in restaurants.

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Food & Hospitality
OSHA Restaurant Inspection Checklist

General Safety

Fire Safety

Electrical Safety

Kitchen Equipment & Hot Surfaces

Chemical Safety

Personal Protective Equipment (PPE)

Food Handling & Sanitation

Workplace Ergonomics & Injury Prevention

Incident Response & First Aid

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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OSHA Restaurant Inspection Checklist

Utilize this OSHA Restaurant Inspection Checklist to ensure general safety, identify hazards, and maintain compliance with OSHA standards in restaurants.

1. Are walkways and aisles free of obstructions and clearly marked?

2. Are wet floor signs used immediately when spills occur?

3. Are step stools or ladders available and in good condition for reaching high areas?

4. Are emergency exits clearly marked, unobstructed, and illuminated?

5. Are exit routes kept clear of equipment or boxes at all times?

1. Are fire extinguishers mounted, inspected monthly, and easily accessible?

2. Is the kitchen equipped with a functioning automatic fire suppression system?

3. Are staff trained in using fire extinguishers and following emergency fire procedures?

4. Are flammable materials stored away from heat sources and open flames?

5. Are smoke detectors and fire alarms operational and tested regularly?

1. Are electrical outlets, cords, and appliances in safe, working condition?

2. Are extension cords used only for temporary needs and never daisy-chained?

3. Are circuit breakers labeled and accessible in case of emergency?

4. Are damaged cords, plugs, or outlets immediately removed from use?

1. Are stoves, ovens, and fryers cleaned and maintained on a regular schedule?

2. Are guards or safety shields in place on slicers, mixers, and grinders?

3. Do employees use oven mitts or heat-resistant gloves when handling hot items?

4. Are grease traps cleaned regularly to reduce fire hazards?

1. Are cleaning chemicals clearly labeled and stored in their original containers?

2. Is a current Safety Data Sheet (SDS) available for each chemical in use?

3. Are staff trained in safe chemical handling, including mixing and emergency response?

4. Are chemicals stored separately from food and food-prep areas?

1. Are gloves, aprons, and non-slip shoes provided and used where appropriate?

2. Are employees trained in proper PPE usage and care?

3. Is PPE kept clean, sanitary, and replaced when worn or damaged?

1. Are handwashing stations fully stocked and in working order?

2. Do employees wash their hands frequently and follow personal hygiene policies?

3. Are food-contact surfaces cleaned and sanitized between uses?

4. Are food temperatures regularly monitored, and logs maintained for hot/cold storage?

1. Are anti-fatigue mats used in areas where employees stand for long periods?

2. Are heavy items stored at waist height to minimize lifting strain?

3. Are staff trained in proper lifting techniques and encouraged to lift as a team when needed?

4. Are office chairs and workstations ergonomically adjusted for comfort and safety?

1. Is a first aid kit readily available, fully stocked, and checked monthly?

2. Are all incidents and near-misses documented and reviewed for corrective action?

3. Is a trained first responder available during every shift?

4. Do employees know how to report hazards, injuries, or unsafe conditions immediately?