Summary
Health inspectors don’t just check that you have a commercial dishwasher—they verify that it is installed correctly, operating at proper sanitation levels, and being maintained properly. These are the most common failure points:
1. Improper Sanitizing Temperature
- High-temp machines not reaching 180°F final rinse
- Booster heater failure
- Faulty temperature gauges
Result: Immediate sanitation violation
2. Chemical Sanitizer Levels Out of Range (Low-Temp Units)
- Too much chemical = toxic residue
- Too little chemical = ineffective sanitization
Result: Food-contact surface violation
3. No Air Gap or Improper Drain Connection
- Direct drain connection without air gap
- Backflow risk into the machine
Result: Plumbing code & contamination violation
4. Heavy Scale Buildup from Hard Water
- Lime scale on heating elements
- Blocked spray arms
- Poor wash pressure
Result: Unsanitary wash results + equipment damage
5. Dirty Scrap Screens, Filters & Wash Arms
- Food debris recirculating in wash water
- Grease buildup inside the unit
Result: Cross-contamination violation
6. Residential Dishwasher in a Commercial Kitchen
- No NSF listing
- No commercial sanitizing capability
Result: Automatic failure in most jurisdictions
7. No Test Strips Onsite for Chemical Units
- Inspectors require proof of sanitizer concentration
Result: Immediate violation even if machine is working
8. Inadequate Drying & Storage Practices
- Stacking wet dishes
- Towel-drying sanitized items
Result: Re-contamination violation
9. Grease Interceptor or Drainage Backup Issues
- Slow drainage
- Standing wastewater under machine
Result: Sanitation + plumbing failure
10. No Preventative Maintenance Documentation
- No service logs
- No deliming schedule
- No water treatment maintenance records
Result: Pattern-of-neglect citation
Inspection-Proofing Tip from Aldevra
Most dishwasher-related inspection failures come from water quality, temperature control, and improper drainage—not the brand of the machine.
