Before your next inspection, walk your kitchen the way I do.
The pre-inspection checklist a commercial kitchen tech actually uses
I’ve spent years inside hundreds of commercial kitchens, repairing the exact things that get restaurants cited. This is the checklist I run through — the equipment, the blind spots, and the physical issues that show up on inspection reports again and again.
Send me the checklistNot another generic food safety list
It’s not a generic “wash your hands, check your temps” list.
It’s the technician’s view: the gaskets, seals, drains, and hidden spots inspectors find first and owners walk past every day.
You’ll use it to walk your kitchen before the inspector does — and catch the equipment and facility problems that quietly turn into citations.
What’s inside the checklist
A practical walkthrough you can run this week, even if you only have 15 minutes.
Equipment checks that cost points
The equipment checks most likely to cost you points — and what to look for on each one.
Hidden inspector blind spots
The hidden spots inspectors check that owners almost never do.
Urgency calls
The “fix it now vs. watch it” judgment calls, so you know what’s actually urgent.
15-minute walkthrough order
A simple walkthrough sequence you can run in 15 minutes, this week.
Send it straight to your inbox — free.
Enter your email and I’ll send you the checklist so you can walk your kitchen with technician-level eyes before your next inspection.
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