Restaurant SOP Audit Checklist Form
Mark each procedure verified as completed during the audit.
Opening and Closing
Opening duties completed using the current checklist
Dining area and service stations prepared before service
Closing duties completed and premises secured
Food Handling and Storage
Food stored covered, labeled, and dated
Raw and ready-to-eat foods kept separate
Food temperatures checked and recorded as required
Sanitation and Cleaning
Food-contact surfaces cleaned and sanitized at required intervals
Cleaning tools stored in designated areas
Floors, sinks, and restrooms cleaned according to schedule
Equipment Safety
Equipment inspected for safe operation before use
Guards and safety features kept in place during operation
Faulty equipment taken out of service and reported
Staff Hygiene
Staff follow handwashing procedures at required times
Clean work clothing and appropriate hair restraints are used
Illness or contamination concerns are reported and managed
Customer Service
Guests are acknowledged promptly and courteously
Guest requests and concerns are handled according to procedure
Dining areas are monitored and kept presentable during service
Order Accuracy
Orders repeated or confirmed with the guest when appropriate
Food and drink items checked against the order before serving
Dietary instructions and approved modifications communicated accurately
Cash-Handling Procedures
Transactions entered and receipts issued according to procedure
Cash drawer access restricted to authorized staff
Till is reconciled and discrepancies reported at shift close
Waste Control
Food waste tracked according to the restaurant procedure
Stock rotated using first-in, first-out practices
Waste and recycling placed in designated containers
Required Records
Opening and closing checklists completed for the shift
Temperature, cleaning, and safety logs completed as required
Incidents, equipment issues, and corrective actions documented
Submit Audit Checklist
Should be Empty: