Checklist template

Floral department operations for grocery stores

A ready-to-use checklist with 116 items in 6 sections, covering Product care, Display, Dating, Arrangements, Pricing, Cleanliness. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 116 Items
  • 101 Yes / No checks
  • 6 Scored ratings
  • 131 Points

Use this template How audits work

1. Product care 19 items

  1. Cut flowers from today's delivery were unboxed and put in water within 2 hours of arrival Yes / No 1 pt
  2. Stems are re-cut, removing about 1 in (2.5 cm), before going into water Yes / No 1 pt
  3. Leaves that would sit below the water line are stripped Yes / No 1 pt
  4. Buckets are filled with fresh water mixed with flower food Yes / No 1 pt
  5. Flower food is dosed with the dosing unit or a measured scoop, at the rate on the label Yes / No 1 pt
  6. Water covers at least 4 in (10 cm) of stem in the display buckets Yes / No 1 pt
  7. Water in the display buckets is clear, not cloudy or green Yes / No 1 pt
  8. Floral cooler temperature at the time of the visit (°F or °C) Number
  9. The floral cooler holds between 34°F and 38°F (1°C and 3°C) Yes / No 1 pt
  10. Orchids, anthuriums and other tropical flowers are kept out of the cooler, above 55°F (13°C) Yes / No 1 pt
  11. No fruit or vegetables are stored in the floral cooler Yes / No 1 pt
  12. Cut flower displays on the sales floor are placed away from bananas, apples and other ripening fruit Yes / No 1 pt
  13. Cut flower displays are away from entrance drafts, heating vents and direct sun Yes / No 1 pt
  14. Potted plants are checked for soil moisture every day Yes / No 1 pt
  15. Potted plants are not standing in water inside their sleeves or pot covers Yes / No 1 pt
  16. Outdoor plants are watered daily in warm weather Yes / No 1 pt
  17. Outdoor plants are brought in or covered when frost is forecast Yes / No 1 pt
  18. The daily care checklist is initialed through today Yes / No 1 pt
  19. Condition of cut flowers on display Rating
    • Firm heads, upright, fresh foliage 5 pts
    • Some open or tired stems 3 pts
    • Wilted, drooping or browning stems on display 1 pt

2. Display 22 items

  1. The lead floral display is visible from the store entrance Yes / No 1 pt
  2. Bouquets are grouped by type or price point Yes / No 1 pt
  3. Within each bouquet group, colors are blocked together Yes / No 1 pt
  4. No bouquet bucket is less than half full Yes / No 1 pt
  5. Empty buckets are removed from the display Yes / No 1 pt
  6. Bouquet sleeves are clean, untorn and standing upright Yes / No 1 pt
  7. Roses are displayed by color Yes / No 1 pt
  8. Rose bunches show the stem count on the sleeve or the sign Yes / No 1 pt
  9. Taller product is at the back of tiered fixtures with shorter product in front Yes / No 1 pt
  10. Potted plants face forward in clean pot covers or sleeves Yes / No 1 pt
  11. Orchid stems are staked and clipped Yes / No 1 pt
  12. Each bouquet carries a flower food packet Yes / No 1 pt
  13. Each potted plant carries a care tag Yes / No 1 pt
  14. Display buckets are free of cracks Yes / No 1 pt
  15. The feature display matches the current floral occasion on the company calendar Yes / No 1 pt
  16. Checkout or front-end bouquet racks are filled Yes / No 1 pt
  17. Vases, cards and gift items next to floral are stocked Yes / No 1 pt
  18. Sample helium balloons are fully inflated with no sagging foil balloons on show Yes / No 1 pt
  19. All lights in the arrangement cooler are working Yes / No 1 pt
  20. Every shelf of the arrangement cooler holds product Yes / No 1 pt
  21. Number of empty bucket positions in the display Number
  22. Visual impact of the department from the main aisle Rating
    • Full, colorful, well organized 5 pts
    • Full but untidy or thin in places 3 pts
    • Sparse or disorganized 1 pt

3. Dating 18 items

  1. Every bouquet checked carries a date code or pull date on the sleeve Yes / No 1 pt
  2. Every potted plant checked carries a received-date code Yes / No 1 pt
  3. The floral clerk can read and explain the date code Yes / No 1 pt
  4. No bouquet is past its pull date among 20 checked Yes / No 1 pt
  5. Number of bouquets found past their pull date Number
  6. Older bouquets are placed at the front of the bucket or fixture Yes / No 1 pt
  7. No soft rose heads were found among 10 squeezed Yes / No 1 pt
  8. Bouquets are marked down on the scheduled day before their pull date Yes / No 1 pt
  9. Pulled product is recorded as shrink before it is thrown out Yes / No 1 pt
  10. The floral shrink record is complete through yesterday Yes / No 1 pt
  11. Floral shrink for last week (% of floral sales) Number
  12. Arrangements made in the store are dated on the day they are made Yes / No 1 pt
  13. Balloons inflated in advance are dated Yes / No 1 pt
  14. Boxes of flowers held in the cooler are marked with their delivery date Yes / No 1 pt
  15. Boxes in the cooler are used oldest first Yes / No 1 pt
  16. Bucket water is replaced on the schedule set by company policy Yes / No 1 pt
  17. Date of the last full change of bucket water Date
  18. Date control Rating
    • All product dated and within date 5 pts
    • Dated, a few items past date 3 pts
    • Undated product or many items past date 1 pt

4. Arrangements 19 items

  1. Recipe cards showing stem counts are used for standard arrangements Yes / No 1 pt
  2. One standard arrangement checked matched the stem count on its recipe card Yes / No 1 pt
  3. Floral foam is soaked by floating it until it sinks, not pushed under Yes / No 1 pt
  4. Foam or water in finished arrangements in the cooler is moist to the touch Yes / No 1 pt
  5. Foam, tape and picks are hidden in finished arrangements Yes / No 1 pt
  6. Vases and containers are clean and free of chips Yes / No 1 pt
  7. Each custom order records the customer's name, phone number, pickup date and price Yes / No 1 pt
  8. Orders due today are made or on today's production list Yes / No 1 pt
  9. Finished orders waiting for pickup are labeled with the customer's name Yes / No 1 pt
  10. Wedding and event orders have a deposit recorded as set by company policy Yes / No 1 pt
  11. Corsages and boutonnieres are boxed and held in the cooler until pickup Yes / No 1 pt
  12. Wire-service or online orders are checked at opening and again at midday, where the store takes them Yes / No 1 pt
  13. Card messages on orders checked are spelled as the customer wrote them Yes / No 1 pt
  14. A trained designer is scheduled for the peak days of the week Yes / No 1 pt
  15. Ribbon, wrapping paper and enclosure cards are in stock Yes / No 1 pt
  16. Balloon bouquets are weighted before leaving the counter Yes / No 1 pt
  17. Helium cylinders are chained upright to a wall or cart Yes / No 1 pt
  18. Floral knives and shears are stored closed or sheathed when not in use Yes / No 1 pt
  19. Workmanship of the arrangements checked Rating
    • Balanced, secure, matches the recipe 5 pts
    • Acceptable with small flaws 3 pts
    • Loose stems, visible mechanics or wrong stem count 1 pt

5. Pricing 18 items

  1. Every bucket has a price sign naming the item Yes / No 1 pt
  2. Every potted plant has a price label or sign Yes / No 1 pt
  3. Plant signs state the pot size Yes / No 1 pt
  4. Five bouquets scanned at the register rang at the posted price Yes / No 1 pt
  5. Number of floral items scanned that did not match the posted price Number
  6. Price signs are printed, not handwritten Yes / No 1 pt
  7. Floral items in this week's ad carry the ad sign Yes / No 1 pt
  8. Bouquets are offered at three or more price points Yes / No 1 pt
  9. Markdown stickers show the reduced price Yes / No 1 pt
  10. Marked-down product is grouped in one spot, apart from fresh product Yes / No 1 pt
  11. Loose stems sold singly have a price-per-stem sign Yes / No 1 pt
  12. Balloon prices are posted by size and type Yes / No 1 pt
  13. Custom arrangements are priced from the company price list for stems, container and labor Yes / No 1 pt
  14. Delivery and service fees are posted where the service is offered Yes / No 1 pt
  15. Add-ons such as vases, bows and upgraded wrap have a posted price Yes / No 1 pt
  16. A list of floral PLU codes is at the floral register and at the front-end registers Yes / No 1 pt
  17. Cashiers asked know how to ring a bouquet with a missing or wet barcode Yes / No 1 pt
  18. Price signage in the department Rating
    • Every item priced and scanning correctly 5 pts
    • A few missing signs or scan errors 3 pts
    • Many items unpriced or scanning wrong 1 pt

6. Cleanliness 20 items

  1. Buckets are washed with floral cleaner or sanitizer before each refill Yes / No 1 pt
  2. Three buckets checked have no slime or residue line inside Yes / No 1 pt
  3. Cutting tools are cleaned and sanitized daily Yes / No 1 pt
  4. The cooler floor is swept and free of leaves Yes / No 1 pt
  5. The cooler floor is free of standing water Yes / No 1 pt
  6. Cooler walls, shelves and fan guards are free of mold and dust Yes / No 1 pt
  7. Cooler door glass is clean inside and out Yes / No 1 pt
  8. The floor around the displays is dry Yes / No 1 pt
  9. Leaves and petals are swept from the sales floor around the department Yes / No 1 pt
  10. The work sink is clean with the drain clear of stems Yes / No 1 pt
  11. Green waste is removed from the department daily Yes / No 1 pt
  12. Dead leaves and spent blooms are removed from potted plants Yes / No 1 pt
  13. Plants checked are free of gnats, aphids and other visible pests Yes / No 1 pt
  14. Display tables and drip trays are free of stagnant water Yes / No 1 pt
  15. Flower food, leaf shine and cleaners are in labeled containers Yes / No 1 pt
  16. Thorn-stripping gloves are available at the work bench Yes / No 1 pt
  17. Date of the last deep clean of the floral cooler Date
  18. Overall cleanliness of the department Rating
    • Clean throughout 5 pts
    • Clean display, work area needs attention 3 pts
    • Dirty buckets, cooler or floor 1 pt
  19. Name of the floral lead on duty Short text
  20. Comments and corrective actions Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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