How to Prepare for a Health Inspection
Health inspections don't have to be stressful. The restaurants that consistently score well aren't lucky — they have systems in place. Here's what inspectors actually look for, the most common violations, and how to build inspection readiness into your daily routine.
What inspectors check first
Health inspectors typically start with the most critical food safety areas: cold holding temperatures (must be 41°F or below), hot holding temperatures (must be 135°F or above), handwashing stations (stocked and accessible), and evidence of pests. These critical violations carry the most points and are the most common reasons for failing scores.
The most cited violations
Across most US cities, the top violations are: improper food holding temperatures, inadequate handwashing facilities or practices, cross-contamination risks (raw proteins stored above ready-to-eat foods), evidence of rodents or insects, and food contact surfaces not properly cleaned and sanitized. Knowing these gives you a focused checklist for daily self-inspections.
Stay current on what inspectors are citing
Inspection priorities evolve. Panko Alerts shows you what health inspectors are citing at restaurants in your city right now — giving you a real-time view of enforcement focus areas. When you see a pattern of citations for a specific violation, you can proactively check your own operation before the inspector does.
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