How to Keep Your Restaurant Up to Code: Safety & Sanitation Tips

Health inspections can feel like a high-stakes test for your restaurant—but what if you were always prepared? The key to passing every inspection (and avoiding costly violations) is a strong foundation in safety and sanitation. Here’s what you need to know to keep your kitchen up to code, prevent common mistakes, and make sure your staff is always inspection-ready.

Common Restaurant Safety & Sanitation Violations

• Temperature control – Hot foods must stay above 135°F, and cold foods below 41°F. A few degrees off can lead to violations and unsafe food.

• Cross-contamination – Never prep raw meat and ready-to-eat foods on the same surface. Proper storage also matters—raw proteins should always be stored below produce and cooked foods.

• Handwashing stations – If employees can’t access them easily (or they’re out of soap or towels), it’s an automatic red flag.

• Storage violations – Food should never be stored on the floor, and chemicals must always be kept away from food areas.

• Pest control – Even small signs of pests (droppings, gnawed packaging) can result in major fines or closures.

These issues are avoidable with small, proactive changes. Regular temperature checks, clear cleaning procedures, and staff training can make all the difference.

How to Pass Every Health Inspection

The best way to handle a health inspection? Be prepared before they walk in the door. Here’s what inspectors focus on the most and how you can stay ahead:

Key Inspection Areas

• Food storage & labeling – Label everything with prep dates and ensure proper FIFO (First In, First Out) rotation.

• Sanitation logs – Keep a cleaning and temperature check log to show inspectors you take safety seriously.

• Dishwashing & equipment cleaning – Sinks and dish machines must hit proper sanitization temps, and all equipment should be regularly deep-cleaned.

• Employee hygiene – Ensure staff wash their hands regularly and wear gloves when handling ready-to-eat food.

Last-Minute Health Inspection Checklist

• Double-check food temperatures in storage and on the line.

• Ensure all handwashing stations are stocked and accessible.

• Verify that chemicals are labeled and stored correctly.

• Do a quick walkthrough to check food storage and sanitation.

• Deep clean high-contact areas before opening.

Food Safety Training: What Your Staff Might Be Doing Wrong

Your team is your first line of defense against food safety violations, but even experienced employees can develop bad habits. Some of the most common mistakes include:

• Improper glove use – Gloves must be changed after handling raw meat, money, or unsanitary surfaces.

• Incorrect cooling methods – Hot food should never go straight into the fridge—it must be cooled properly first to prevent bacteria growth.

• Neglecting equipment cleaning – Slicers, grinders, and blenders must be fully disassembled and sanitized between uses.

• Improper food storage – Never store raw proteins above ready-to-eat foods or produce.

How to Build a Culture of Safety

• Regular training – Food safety isn’t a one-time lesson. Hold quick refreshers weekly or monthly.

• Clear signage – Visual reminders in prep areas help reinforce storage, cooking temps, and hygiene rules.

• Accountability – Assign key staff members to oversee safety and correct mistakes in real time.

Sanitation Hacks That Save Time & Money

Keeping your kitchen clean doesn’t have to be time-consuming or expensive. Here are a few ways to maintain compliance efficiently:

Cost-Effective Cleaning Solutions

• DIY sanitizer solution – A proper bleach-and-water mix (per health department guidelines) can replace expensive chemical sanitizers.

• Pre-scheduled deep cleans – Focus on different areas each night (floors Monday, vents Tuesday) to keep things manageable.

• Steam cleaning for grease – Cuts through buildup with less scrubbing and fewer harsh chemicals.

• Color-coded rags & sponges – Prevents cross-contamination between food prep and general cleaning.

Eco-Friendly Cleaning That Meets Health Standards

• Vinegar & baking soda – Effective on stainless steel and cutting boards without harsh chemicals.

• Compostable single-use gloves – A greener way to ensure food safety.

• Reusable microfiber cloths – Reduce waste while maintaining sanitation.

How Foodify Helps Restaurants Stay Compliant 

Health and safety regulations can feel overwhelming, but the right systems make it easier to avoid fines, pass inspections, and maintain a spotless kitchen.

How Foodify Can Help:

• Safety audits – We assess your restaurant for potential violations before inspectors do.

• Staff training – Hands-on sessions ensure your team understands and follows food safety guidelines.

• Custom sanitation plans – We help you create cleaning and compliance schedules tailored to your kitchen.

• Inspection prep – Mock inspections help your team feel confident and ready.

Want to ensure your restaurant is always inspection-ready?

Let's go!