Summary
Many operators ask: “What are the top health code violations during restaurant inspections—and how can we avoid them?” The most common issues include improper food temperatures, cross-contamination, inadequate cleaning/sanitation, poor employee hygiene, pest control lapses, and equipment maintenance failures. This guide walks restaurant operators through what inspectors look for and how to proactively prepare, with practical steps you can implement today.
Running a commercial kitchen means balancing speed, quality, and safety—every single day. Health inspectors aren’t there to scare you; they’re there to ensure your team’s processes protect public health. The good news: most top violations are predictable and preventable with consistent habits and well-maintained equipment.
Below are the most common health inspection violations and how you can get ahead of them before the inspector walks through your door.
1. Improper Food Holding Temperature
This is the #1 violation nationwide.
Common issues
- Cold food above 41°F
- Hot food below 135°F
- No temperature logs
- Broken or poorly calibrated thermometers
How to get ahead of it
- Use NSF-listed commercial refrigeration and warming equipment that holds temperature consistently.
- Take temperatures every 2–4 hours and log them.
- Train staff on corrective actions (e.g., reheat to 165°F, discard if in danger zone too long).
- Calibrate thermometers weekly.
2. Cross-Contamination
Improper food storage, poor prep habits, and equipment misuse can all lead to cross-contamination.
Common issues
- Raw meat stored above ready-to-eat foods
- Cutting boards not color-coded
- Prep surfaces not sanitized between tasks
- Shared containers without labels
How to stay compliant
- Store foods in correct order: Ready-to-eat → Seafood → Whole cuts → Ground meat → Poultry (top to bottom).
- Use color-coded boards and utensils.
- Sanitize all prep areas after every task.
- Label and date everything.
3. Employee Hygiene and Handwashing
No matter how clean the facility is, poor hygiene can instantly fail an inspection.
Common issues
- Lack of handwashing
- Employees handling food with bare hands
- Missing or empty handwash stations
- Improper glove use
Fix it ahead of inspection
- Ensure every handwash sink is stocked with soap, hot water, paper towels, and signage.
- Train staff: wash hands 20 seconds, especially after touching phones or surfaces.
- Implement a no bare-hand contact policy for ready-to-eat foods.
4. Unsanitary Equipment or Surfaces
Failing to maintain clean equipment—especially high-touch food contact surfaces—is a major hit on inspections.
Common issues
- Dirty slicers, microwaves, prep tables
- Food debris inside reach-in coolers
- Grease buildup on cooking equipment
- Inadequate sanitization levels
Prevent issues
- Create daily, weekly, and monthly cleaning schedules.
- Use commercial-grade cleaning chemicals and test sanitizers with proper test strips.
- Maintain and service equipment regularly—dirty or malfunctioning equipment signals poor food safety culture.
5. Pest Activity
Inspectors will immediately cite any signs of pests.
Common issues
- Droppings
- Gnaw marks
- Unsealed food containers
- Gaps around doors or walls
Preventive steps
- Establish a certified pest management program.
- Seal all openings and keep doors closed.
- Store products six inches off the floor.
- Deep-clean floors, drains, and under-equipment spaces.
6. Poor Chemical Storage
Sanitizers and cleaners must never contaminate food or prep areas.
Common issues
- Chemicals stored over food
- Spray bottles without labels
- Using unapproved cleaning products
How to prevent violations
- Designate a separate chemical storage area.
- Label every bottle.
- Train staff on proper dilution and safe handling.
7. Inadequate Equipment Maintenance
Equipment is at the heart of kitchen safety.
Common issues
- Broken seals on coolers
- Overloaded or uncalibrated microwaves
- Dish machines not reaching proper rinse temps
- Rusted or damaged shelving
Get ahead of failures
- Schedule preventive maintenance—especially for refrigeration, ice machines, and dishwashers.
- Replace worn gaskets and shelving.
- Verify dish machine temps daily (heat or chemical).
How to Prepare for a Health Inspection: A Pre-Inspection Checklist
Daily
- Take and record food temps
- Sanitize food contact surfaces
- Check handwash stations
- Clean floors, drains, and equipment
- Verify dish machine sanitizer/heat levels
- Ensure all food is labeled and dated
- Inspect for signs of pests
Weekly
- Deep clean equipment
- Review temperature logs
- Calibrate thermometers
- Refresh employee hygiene training
Monthly
- Perform a full kitchen walk-through using inspector-style evaluation
- Service refrigeration and ice machines
- Review and update cleaning schedules
Before an inspector arrives
- Do a quick self-inspection
- Verify no expired product is in storage
- Ensure staff know their roles (where the hand wash sink is, where logs are stored, etc.)
- Confirm your food safety manager certification is current and posted
FAQs
What do health inspectors look for first?
Temperature control, handwashing compliance, and sanitation of food contact surfaces are typically reviewed immediately.
Can a restaurant fail an inspection for a single violation?
Yes. Critical violations—like unsafe food temperatures or pests—can result in immediate point loss or closure until corrected.
How often should we be taking temperatures?
Every 2–4 hours for hot and cold holding. More often in high-volume kitchens.
What equipment upgrades most improve inspection results?
Reliable refrigeration, commercial microwaves and ovens, NSF shelving, proper sanitizer dispensers, and a functioning dishwasher or 3-compartment sink system.
