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FDA Food CodeFood safetyMobile + PDF

Daily Restaurant Opening Checklist — Free Template

Screen food handlers, verify refrigeration and hot-holding temperatures, check sanitizer concentrations, and audit dish areas. Complete the walkthrough on your phone to generate a professional PDF opening log.

Use this template →⤓  Download sample report
✓ Free tier, no card✓ Works fully offline✓ PDF report on completion
13
Inspection areas
60
Checkpoints · Pass / Fail / N·A
9critical
High-severity flags
Yes
Photo & signature support
FDA Food Code
Based on

Overview

What is a daily restaurant opening checklist?

A daily restaurant opening checklist is a pre-shift quality control protocol performed by kitchen managers, shift leaders, or restaurant owners before opening to the public. It ensures the facility meets state and federal sanitary guidelines, specifically those established by the FDA Food Code. Consistently running this checklist mitigates the risk of foodborne illness, prevents costly regulatory citations, and verifies that critical kitchen infrastructure is fully operational. A completed log serves as written evidence of active managerial control—a key factor county health inspectors look for during audit visits.

This template provides 61 checkpoints to verify temperature control, sanitizer dilution, employee health, and physical safety before service begins. It is designed for opening managers to complete on a phone in under 15 minutes, with built-in section-level gating for bars, drive-thrus, and outdoor patios. When completed, it automatically generates a branded, timestamped PDF opening log for your restaurant's records.

The checklist

Every checkpoint, in full

A read-only preview of the live template. Clone it to run the inspection on mobile, where each item records Pass, Fail or N·A with optional photos and notes.

PassFailN·A
01

Shift Information

6 checks

NOTENote on Usage

This checklist is based on the FDA Food Code and general food-safety practice. Completing it does not guarantee compliance with your local health code or the safety of food served; the operator remains responsible for meeting all applicable food-safety regulations.

Shift

Opening (AM)Pre-lunchPre-dinnerOther / mid-day

Manager on duty (full name)

Text

Outside ambient temperature

Number (°F)

Bar service area present?

YesNo

Drive-thru window present?

YesNo

Outdoor patio or sidewalk seating in use today?

YesNo
02

Employee Health Check (§2-201)

5 checks

All food handlers screened for reportable symptoms before starting shift?Critical

Ask each food handler directly. Document any exclusions in the notes.

PassFailN·A

All food handlers have clean uniforms, hair restraint, and no jewelry beyond a plain wedding band?

PassFailN·A

No visible cuts, burns, or lesions on hands/arms (or properly bandaged + gloved)?

PassFailN·A

Any employee sent home or restricted from food handling today?

YesNo

Describe the exclusion or restriction (employee initials only — no full name in this field)

Text
03

Handwashing Stations (§2-301)

5 checks

All handwashing sinks have hot water (≥100°F) running at the tap?Critical

PassFailN·A

All handwashing sinks have soap available?Critical

PassFailN·A

All handwashing sinks have single-use towels or a working air dryer?

PassFailN·A

Handwashing sinks unobstructed (no dishes, mops, or stored items)?

Handwashing sinks are NOT for food prep, dish rinsing, or filling buckets.

PassFailN·A

Handwashing reminder signage posted at each sink?

PassFailN·A
04

Cold Holding (§3-501.16)

5 checks

Walk-in cooler — internal air temperature

Pass: ≤41°F. Verify with probe thermometer in addition to the dial gauge.

Number (°F)

All reach-in coolers, prep tables, and display units at ≤41°F?Critical

Probe-check each unit. Note any temperatures of concern in the notes below.

PassFailN·A

Notes on cold-holding readings (list units checked + temperature)

Text

Raw animal foods stored below ready-to-eat foods in all coolers?Critical

Cross-contamination prevention per §3-302.11. Raw poultry on the bottom shelf.

PassFailN·A

Photo of walk-in cooler thermometer reading (if applicable)

Photo
05

Hot Holding & Cook Line (§3-501.16)

4 checks

Steam tables / hot wells holding water at ≥135°F (verified by probe)?Critical

PassFailN·A

Warming cabinets / heat lamps operating and holding food ≥135°F?

Mark N/A if no warming cabinets in use.

PassFailN·A

Probe thermometers calibrated within the last 7 days?

Calibrate by ice-water test: 32°F ±2°F.

PassFailN·A

Cook line surfaces and equipment clean and ready for service?

PassFailN·A
06

Food Storage & Date Marking (§3-501.17)

5 checks

All ready-to-eat TCS food date-marked correctly?Critical

Includes deli meats, prepped vegetables, cooked proteins, sauces. 7-day max.

PassFailN·A

No expired (past-discard-date) food in any cooler or storage?Critical

PassFailN·A

Items discarded today (description + reason)

Text

Dry storage organized, off the floor (≥6 inches), and free of pests?

PassFailN·A

FIFO (first-in, first-out) rotation observed in dry and cold storage?

PassFailN·A
07

Sanitizer & Wiping Cloths (§4-501, §4-703)

5 checks

Sanitizer type in use

Chlorine (bleach)Quaternary ammonium (quat)IodineOther

Measured sanitizer concentration

Chlorine: 50–100 ppm. Quat: per label (typically 200–400 ppm). Iodine: 12.5–25 ppm.

Number (ppm)

Sanitizer concentration within manufacturer/Code range?Critical

PassFailN·A

Wet wiping cloths stored in sanitizer buckets between uses (not on counters)?

PassFailN·A

Test strips available and not expired?

PassFailN·A
08

Warewashing & Dish Area (§4-703)

5 checks

Primary warewashing method

High-temp dish machineChemical dish machineThree-compartment sinkCombination

Final rinse temperature (high-temp machine only)

Pass: utensil surface temperature ≥160°F (machine final rinse typically 180°F).

Number (°F)

Dish machine dispensing correct chemical at correct concentration?

PassFailN·A

Three-compartment sink set up: wash, rinse, sanitize labeled and stocked?

PassFailN·A

Clean dishes and utensils air-drying (not towel-dried) and stored properly?

PassFailN·A
09

Front of House

5 checks

Dining tables and chairs cleaned and sanitized?

PassFailN·A

Floors clean, dry, and free of trip hazards?

PassFailN·A

Customer restrooms stocked (soap, toilet paper, paper towels) and clean?

PassFailN·A

Required signage posted (employee handwashing, choking poster, allergen advisories)?

PassFailN·A

Trash containers emptied, lined, and have lids where required?

PassFailN·A
10

Bar Service

5 checks

Glass washer operating at correct temperature/sanitizer concentration?

PassFailN·A

Ice scoop stored handle-up in a clean, dedicated container (not in the ice)?

PassFailN·A

Cut fruit/garnishes refrigerated or held in compliance with Code (≤41°F)?

PassFailN·A

Bar handwash sink stocked and unobstructed?

PassFailN·A

Soda gun nozzles and beer tap drip trays clean?

PassFailN·A
11

Drive-Thru

3 checks

Drive-thru window sill and pass-through clean and sanitized?

PassFailN·A

Order point area clean (menu board, speaker post)?

PassFailN·A

Bag and beverage holding area at proper temperature?

PassFailN·A
12

Outdoor Dining / Patio

3 checks

Patio tables, chairs, and umbrellas cleaned and in good condition?

PassFailN·A

Outdoor trash and recycling receptacles emptied, covered?

PassFailN·A

Patio surfaces free of standing water, debris, or trip hazards?

PassFailN·A
13

Manager Sign-off

4 checks

Summary notes (corrective actions taken, items escalated, anything unusual)

Text

Any item escalated to owner / district manager?

YesNo

What was escalated, and to whom?

Text

Manager signature

Type your full name to attest that this opening check was completed honestly and any issues have been logged.

Signature
Use this template →⤓  Download sample report

Yours to edit

Tailor it to your line.

Clone the template and open it in the builder to add your specific walk-in coolers, customize temperature thresholds, or reword safety questions to match your kitchen equipment. No spreadsheets or coding required.

＋ Add a section✎ Reword any check⚑ Flag critical⤓ Photo & signature
Clone & customize →

Field procedure

How to run this inspection

Walk your kitchen, prep lines, and service areas before the doors open. Mark each checkpoint Pass, Fail, or N·A, capture probe thermometer readings, and take photo evidence of any issues.

STEP 01

Shift setup and staff screening

Start in the office. Log manager information and outside temperature, and screen incoming shift staff for reportable foodborne symptoms like vomiting, diarrhea, or lesions.

STEP 02

Refrigeration and temperature monitoring

Walk the kitchen with a probe thermometer. Log the ambient temperature of all walk-in coolers, prep tables, and display cases to ensure they are holding food at or below 41°F.

STEP 03

Hot holding and line readiness

Verify hot wells, steam tables, and soup warmers are preheating and hold at or above 135°F. Inspect the cook line and prep surfaces to ensure they are cleaned, sanitized, and ready.

STEP 04

Sanitizer and dish area auditing

Test chemical sanitizer solutions at all hand sinks and wiping stations using test strips. Verify high-temperature dish machines reach a final rinse temperature of 160°F or more.

STEP 05

Front of house and area gating

Clean dining areas, stock restrooms, and verify escape paths. If applicable, complete the conditional sub-checks for the bar service, drive-thru window, and outdoor seating.

STEP 06

Review and sign off

Check the automated scoring breakdown. Address any critical findings immediately, log corrective actions taken, and type your name for manager sign-off to finalize the report.

FAQ

Common questions

Is this restaurant opening checklist template free?+
Yes. The free tier covers one user and up to 10 completed checklists per month, including branded PDF logs and offline mobile access. No credit card is required to sign up.
Does completing this checklist guarantee passing a health inspection?+
No. While this checklist is aligned with the FDA Food Code and covers critical citation areas, it is a self-inspection aid. Local health departments may enforce state-specific rules, and the operator remains legally responsible for daily sanitary conditions.
Can I customize the checklist to match our kitchen?+
Yes. You can clone the template into your account and open the builder to add your specific coolers, prep tables, bar wells, or custom checklists. No programming or formatting needed.
Does the app work offline in walk-in coolers?+
Yes. The mobile app stores all data locally, meaning you can record temperatures and take photos inside thick-walled walk-in coolers with no cellular signal. It syncs when you reconnect.
How long does this checklist take to complete?+
An opening manager walking the line can complete the checklist on a mobile phone in 10 to 15 minutes. Gated sections for the bar, drive-thru, and patio will hide automatically if they do not apply to your location, saving valuable time.
Why are some checklist items marked critical?+
Certain checkpoints cover severe health hazards—such as active employee illness, cold food holding above 41°F, or absent hot water. In accordance with FDA guidelines, a failure on any critical item triggers an immediate action item and limits the overall shift rating.

Start your next opening shift from your phone

Clone this template to your account, run the pre-shift walk-through on your phone, and generate a branded PDF report automatically. Keep your team prepared for health inspections.

Use this template →⤓  Download sample report
Descriptive use notice. "FDA Food Code" is referenced descriptively to identify the public-domain federal model this template is based on. Fieldspect is not affiliated with, endorsed by, or certified by the U.S. Food and Drug Administration. This template is a self-inspection aid and does not guarantee regulatory compliance.