Inspections
Restaurant Fire Inspection Checklist
Restaurants carry the heaviest fire protection load of any ordinary business, and the shortest service intervals. They also have the most equipment moving around, the most staff turnover, and the least time to think about any of it.
Run this before a scheduled inspection, and ideally once a quarter regardless.
The cook line
- Hood suppression certification tag current — semi-annual cycle
- Nozzles aimed at the appliances that are actually there now
- Nothing moved, swapped, or added under the hood since the last service
- Manual pull station accessible, unobstructed, and labeled
- Fusible links and detection line in good condition
- Class K extinguisher present, current, and within reach of the cook line
- Hood and duct free of heavy grease accumulation
- Filters in place and clean
Back of house
- ABC extinguishers current and mounted, not sitting on the floor
- Rear exit clear — not blocked by deliveries, dunnage, or trash cans
- Rear door opens from the inside without a key
- Emergency lighting works, including over the walk-in and prep area
- Electrical panel clearance kept clear
- Storage not stacked into sprinkler clearance
- Oily rags and linens in approved containers
- Nothing combustible stored against the water heater or mechanical equipment
Dining room and front of house
- Exit signs illuminated with correct directional arrows
- Emergency lighting covering the dining room and path to exits
- Aisles and egress width maintained at your actual seating layout
- Occupant load not exceeded — particularly on event nights
- Candles, warmers, and open flame used within what your jurisdiction allows
- Seasonal decorations not obstructing exits or covering signage
- Exterior exit discharge clear, including the patio route
Paperwork
Keep these in one place near the office. Being unable to find records for work that was genuinely done is an avoidable and irritating way to collect a finding.
- Hood suppression inspection reports
- Hood and duct cleaning records
- Extinguisher service records, including the Class K unit
- Emergency lighting test log
- Fire alarm and sprinkler records where applicable
- Staff training records if your jurisdiction asks for them
Train the closing shift
Most restaurant findings are created after the last inspection by people doing ordinary work. A delivery gets stacked in front of the rear exit. Somebody props a fire door for airflow. Holiday decorations go up over an exit sign.
Putting three items on the closing checklist — exits clear, panel clear, nothing stacked in the hood area — prevents more violations than anything a contractor can do for you.
Common questions
How often is a restaurant inspected?
It varies by jurisdiction, and commercial kitchens are typically inspected more often than lower-hazard occupancies. Your local fire marshal’s office can tell you the cycle for your area.
Can we be closed over a fire inspection?
Most findings come with a correction period. A suppression system out of certification or discharged is different, because in most jurisdictions a commercial kitchen cannot operate without one.
Do food trucks have the same requirements?
Mobile food units have their own requirements that vary considerably by jurisdiction, and they are usually inspected separately from a fixed restaurant. Check with your local fire marshal.