Not saved. Save Draft downloads your answers to your device.
Restaurant Field Inspection Worksheet
Field worksheet for documenting restaurant operations, liquor and entertainment exposures, commercial cooking safety, building systems, fire protection and premises liability. Distinguish observation from management-reported information.
Risk / Building / Contact
Established / Years at This Location Business Days / Hours / Website Stories / ISO Class / Total Sq. Ft. Area / Distance to Coast or Water Roof Age / Roofing Updates Electrical / Plumbing / HVAC Updates Building & Housekeeping Condition / Notes Operations / Seating / Alcohol / Entertainment
Service Type — Full / Limited / Takeout / Other Dining Room Seating / Posted Capacity Bar Count / Full Liquor vs Beer & Wine Beverage License Number / Photo Outside Patio Dining / Number of Seats Table-Side Cooking — Type / Controls Drink Specials / 2-for-1 / Happy Hour Times Entertainment — DJ / Live Music / Hours / Type Dance Floor — Size / Surface / Description Security — Doorman / Staff / CCTV / Police Firearms Stored on Premises? / Secured How? Deliveries — In-House / Third Party / Radius Projected Annual Gross Sales Sales Mix — Alcohol % / Delivery % Contents Value / What Contents Include Operations / Special Events / Staffing Notes Capture seating, bar service, entertainment hours, promotions and crowd controls separately. Ask who provides deliveries and drives vehicles. Describe observable operations, not assumptions based on music genre.
Commercial Cooking / Hood / Fire Suppression
Cooking Equipment — Fryers, Griddles, Ranges, Woks, Solid Fuel Hood / Exhaust Present? / Type / Coverage Hood Grease / Baffle Filters / Duct Access Condition Hood / Exhaust Cleaning — LAST DATE (Tag) Hood Cleaning Frequency / Contractor Hood Cleaning TAG PHOTO — Obtained / Not Available Wet-Chemical Fire Suppression Present? / Type Fire Suppression — LAST SERVICE DATE (Tag) Suppression Service Frequency / Contractor Suppression TAG PHOTO — Obtained / Not Available Class K Extinguisher — Present / Location Class K — LAST SERVICE DATE (Tag) Class K TAG PHOTO — Obtained / Not Available Fryer / Open-Flame Separation or Baffle Manual Pull Station / Fuel Shutoff / Clearance Kitchen Conditions / Grease / Housekeeping Notes Keep hood/exhaust grease inspections and automatic suppression servicing distinct. NFPA 96 schedules grease-buildup inspection by cooking type/volume (monthly solid fuel; quarterly high-volume; semiannual moderate; annual low-volume). Exhaust cleaning occurs when grease warrants it. Wet-chemical suppression generally requires qualified service at least every six months. Verify separate dates and obtain legible hood-cleaning, suppression and Class K extinguisher tag photos when applicable. Follow adopted codes, AHJ and carrier requirements.
Fire / Life Safety / Security
Smoke Detectors — Present / Locations / Testing Fire Alarm — Present / Monitoring / Service Date Fire Sprinklers — Present / Coverage / Service Date Portable Fire Extinguishers — Service Tags / Date Front / Rear Exit Doors and Egress Exit Signs / Emergency Lighting Posted Occupant Load / Exit Obstructions Interior Security / CCTV / Staff Controls Photograph readable service dates for applicable protection equipment; do not certify a system from its appearance. Confirm exits and emergency lights are unobstructed and suitable for occupied periods.
Premises Liability / Exterior / Losses
Interior Floors / Wet Areas / Mats / Trip Hazards Serving Areas / Restroom / Fountain Slip Risks Exterior Lighting / Entry / Walkway Condition Parking Surface / Striping / Car Stops Accessible Parking Signage / Markings (If Present) Patio / Steps / Railings / Outdoor Exposures Loss History / Incidents (Past 5 Years) Conditions Requiring Follow-Up Follow guest walking paths through entrances, mats, spills, restrooms, patio, sidewalks and parking. Photograph both the defect and location context; include each actionable condition in Recommendations.
Photos to Obtain
Service-tag photographs are required where the associated systems are present; dates must be readable. Document any inaccessible or missing tags. Take overview and close-up photos of each recommendation.
Exterior front / address / sides / roofDining room / seating / exitsBar / beverage license (if applicable)Patio / entertainment / dance floor (if present)Kitchen line / cooking appliancesHood interior / filters / nozzles / greaseREQUIRED: Hood/exhaust cleaning tag & last dateREQUIRED: Suppression system service tag & last dateREQUIRED: Class K extinguisher tag & last dateManual pull / fuel shutoff / fryer dividerPortable extinguishers / other service tagsFire alarm panel / sprinkler tags (if present)Electrical panels / main breaker / manufacturer labelsEntry mats / walkways / parking / lightingStairs / patio rails / trip hazardsAll recommendations: close-up plus context photo
Narrative Insert
The risk is a ____-story ____ construction building located in a ____ area, approximately ____ miles from ____. The risk has operated at this location for ____ years and does business as ____. Building and housekeeping conditions are ____. Reported building updates include ____.
The operation is a ____-service restaurant open ____. Interior dining seats ____ patrons. There is ____ bar service consisting of ____, and outdoor patio seating for ____. Entertainment is ____ during ____. The dance floor is ____ sq. ft. with a ____ surface. Table-side cooking is ____. The contact estimated contents at $____, consisting of ____, and projected annual gross sales of $____ (alcohol ____%; delivery ____%). Deliveries are provided by ____.
Cooking operations include ____. The hood/exhaust system is cleaned on a ____ basis; the last documented cleaning was ____. Wet-chemical fire suppression was last serviced on ____, and the Class K extinguisher tag was dated ____. Cooking fire protection and kitchen housekeeping were observed as ____. The building also has ____ smoke detectors, ____ fire alarm protection, ____ sprinklers and ____ portable extinguishers. Exit doors, exit signs and emergency lighting are ____.
Security and crowd controls include ____. Exterior lighting, walkways, parking surfaces, patio areas and interior walking surfaces are maintained in ____ condition. The contact reported ____ losses or incidents during the past five years. Additional exposures or recommendations: ____.