Checklist template

Restaurant Back of House (BOH)

A ready-to-use checklist with 60 items in 5 sections, covering Line & Prep Safety, Storage & Refrigeration, Dish Pit & Chemicals, Ventilation & Equipment, Staff & Final Summary. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 5 Sections
  • 60 Items
  • 50 Yes / No checks
  • 5 Scored ratings
  • 910 Points

Use this template How audits work

1. Line & Prep Safety 12 items

  1. Are Internal Food Temps checked and logged? Yes / No 25 pts
  2. Are Cutting Boards free of deep grooves or stains? Yes / No 15 pts
  3. Is Cross-Contamination avoided (Color-coded boards)? Yes / No 25 pts
  4. Are Sanitizer Buckets at correct PPM? Yes / No 20 pts
  5. Are Knife Magnets/Racks clean and secure? Yes / No 10 pts
  6. Are Prep Tables sanitized between tasks? Yes / No 20 pts
  7. Are all Smallwares (tongs/ladles) clean and dry? Yes / No 10 pts
  8. Are spices and dry goods in Lidded containers? Yes / No 10 pts
  9. Is the floor under prep tables swept and mopped? Yes / No 10 pts
  10. Are staff using Tasting Spoons correctly (Single use)? Yes / No 15 pts
  11. Line Mise en Place organization: Rating
    • Fully Set/Labeled 15 pts
    • Messy/Incomplete 5 pts
    • High Risk 0 pts
  12. Name of the Kitchen Manager on duty: Short text

2. Storage & Refrigeration 12 items

  1. Is the Walk-in temp between 34°F–38°F (1°C–3°C)? Yes / No 25 pts
  2. Is all food stored 6 Inches off the floor? Yes / No 20 pts
  3. Is the FIFO method (First In, First Out) used? Yes / No 20 pts
  4. Are all items Dated and Labeled correctly? Yes / No 20 pts
  5. Is the Raw Protein stored below Ready-to-Eat? Yes / No 25 pts
  6. Are Cooler Gaskets free of cracks and mold? Yes / No 15 pts
  7. Is the Freezer temp at 0°F (-18°C) or below? Yes / No 20 pts
  8. Are shelves free of rust and food spills? Yes / No 10 pts
  9. Is there no Ice Build-up on evaporator coils? Yes / No 15 pts
  10. Are Dry Storage items sealed against pests? Yes / No 20 pts
  11. Refrigeration cleanliness (Shelving/Floors): Rating
    • Pristine 15 pts
    • Moderate Build-up 5 pts
    • Critical/Dirty 0 pts
  12. Current Walk-In Cooler Temp (°F or °C): Number

3. Dish Pit & Chemicals 12 items

  1. Is the Dish Machine reaching 180°F (82°C) for rinse? Yes / No 25 pts
  2. Are Chemical Barrels labeled and on spill trays? Yes / No 15 pts
  3. Is the 3-Compartment Sink setup correctly (Wash/Rinse/San)? Yes / No 20 pts
  4. Are Drain Screens clear of food waste? Yes / No 10 pts
  5. Are Clean Dishes air-dried (no towel drying)? Yes / No 15 pts
  6. Is the Grease Trap serviced as per the log? Yes / No 25 pts
  7. Are Dish Racks clean and free of mold? Yes / No 10 pts
  8. Is the Floor Drain free of standing water? Yes / No 15 pts
  9. Is Quat/Chlorine levels tested in the 3-comp sink? Yes / No 20 pts
  10. Are Hand Sinks accessible with no blockage? Yes / No 20 pts
  11. Dish area efficiency and speed: Rating
    • High Flow 10 pts
    • Bottlenecked 5 pts
    • Overflowing 0 pts
  12. Current Dish Machine Rinse Temp (°F or °C): Number

4. Ventilation & Equipment 12 items

  1. Are Hood Filters free of heavy grease buildup? Yes / No 25 pts
  2. Is the Ansul System (Fire Suppress.) tagged/active? Yes / No 25 pts
  3. Are Fryers clean and oil filtered daily? Yes / No 15 pts
  4. Are Gas Hoses equipped with quick-disconnects? Yes / No 15 pts
  5. Is the kitchen floor mopped and Non-Slip? Yes / No 20 pts
  6. Are Oven Doors sealing properly (no heat leaks)? Yes / No 10 pts
  7. Is the Salamander/Broiler tray clean? Yes / No 10 pts
  8. Are Knobs/Dials present and functional on all units? Yes / No 10 pts
  9. Is the Make Table compressor running quietly? Yes / No 15 pts
  10. Are Steam Tables holding water at 140°F (60°C)+? Yes / No 20 pts
  11. Equipment mechanical condition: Rating
    • Well Maintained 15 pts
    • Needs Service 5 pts
    • Unsafe 0 pts
  12. Date of last professional hood cleaning: Short text

5. Staff & Final Summary 12 items

  1. Are staff wearing hair restraints/hats and beard nets? Yes / No 15 pts
  2. Are staff washing hands for 20 seconds after tasks? Yes / No 25 pts
  3. Is No Eating/Smoking enforced in the BOH? Yes / No 20 pts
  4. Is the SDS binder accessible and updated? Yes / No 15 pts
  5. Are trash cans clean and lids closed when not in use? Yes / No 10 pts
  6. Are Wet Floor signs posted during mopping? Yes / No 15 pts
  7. Are staff Food Handler cards current and on file? Yes / No 10 pts
  8. Are Cleaning Cloths stored in sanitizer solution? Yes / No 15 pts
  9. Is the Staff Breakroom tidy and food-safe? Yes / No 5 pts
  10. Are all electrical panels unobstructed? Yes / No 20 pts
  11. Staff Safety First mindset: Rating
    • Alert/Safe 15 pts
    • Minor Violation 5 pts
    • Dangerous Habits 0 pts
  12. Final audit summary: 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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