Checklists LibraryRestaurant Deep Cleaning Checklist

HoReCa

10/1/2025

Restaurant Deep Cleaning Checklist

The Restaurant Deep Cleaning Checklist is a comprehensive, inspection-ready guide that standardizes how your team restores the kitchen, FOH, bar, dish area, restrooms, and storage to a truly sanitary baseline. It goes beyond shift cleaning to target grease build-up, hidden surfaces, drains, equipment interiors, and high-touch zones that are often missed in daily routines. Use it to structure periodic deep cleans (weekly, monthly, or quarterly) and to document work for health-code and HACCP programs.

Designed for real operations, the checklist breaks tasks into clear steps with photo evidence where needed, prompts for equipment disassembly and reassembly, and reminders to log chemicals, pest checks, and waste handling around dumpster areas. Managers can assign sections to teams, capture before/after proof, and verify completion so the restaurant stays consistently audit-ready — without relying on memory or ad-hoc notes.

With the mobile version in TARGPatrol, staff can complete the checklist directly on their phones, attach photos as proof, and mark tasks in real time. Managers instantly see progress, receive alerts for missed items, and can pull detailed reports without paperwork. This not only reduces admin effort but also makes deep cleaning faster, more transparent, and easier to supervise across shifts and locations.

0/36

Ovens, grills, fryers deep cleaned and degreased

Check

Ventilation hoods, ducts, and filters thoroughly cleaned

Media

Refrigerators and freezers emptied, shelves sanitized, gaskets checked

Media

Food-contact surfaces sanitized (prep tables, cutting boards, knives)

Check

Floor drains flushed and disinfected

Media

Grease traps inspected, cleaned, and logged

Check

Walls, ceilings, and backsplash areas washed

Text

Small appliances (mixers, slicers, blenders) disassembled and sanitized

Media

Storage containers and lids cleaned and relabeled

Check

Dishwashing machine descaled and sanitized

Media

Racks, trays, and utensils deep cleaned

Check

Sinks, faucets, and drains scrubbed

Media

Chemicals properly labeled and stored

Text

Tables, chairs, booths, and highchairs deep cleaned

Media

Floors scrubbed and sanitized (corners & under furniture)

Media

Light fixtures, ceiling fans, and vents dusted and cleaned

Check

Windows, doors, and entry glass spotless

Media

Upholstery and fabric surfaces vacuumed and steam cleaned

Text

Condiment holders, menus, and tabletop items sanitized

Check

Beer taps and soda guns flushed and sanitized

Media

Bar counters and shelving disinfected

Check

Glass racks and mats deep cleaned

Media

Ice machine emptied, cleaned, and sanitized

Media

Toilets, urinals, and sinks disinfected thoroughly

Media

Mirrors, counters, and partitions polished and sanitized

Check

Floors scrubbed and sanitized, grout cleaned

Media

Restroom supplies restocked (soap, paper towels, toilet paper)

Number

Odor check and air fresheners replaced if needed

Text

Shelving units emptied and sanitized

Media

Expired stock removed and logged

Number

Chemicals and supplies checked for safe storage

Text

Trash bins emptied, scrubbed, and sanitized

Media

Evidence of pests (droppings, nests, damage) checked

Text

All deep cleaning tasks marked completed

Check

Manager’s comments / additional notes

Text

Attach overall before/after photo proof

Media

Restaurant Deep Cleaning Checklist

Similar checklists

HoReCa

10/22/2025

Opening a Cafe (Coffee Shop) Checklist

Launching a café has many moving parts: permits, build-out, equipment, vendors, and people. This checklist turns that chaos into a clear, step-by-step plan so nothing slips through the cracks before opening day. From business registration and health inspections to seating capacity and ADA compliance, you’ll have a single source of truth to track progress and capture proof. It also covers the technical heartbeat of a coffee bar: espresso machines, grinders, brewers, water filtration, refrigeration, and food-safety controls. You’ll log calibration values, temperatures, and TDS/hardness, confirm sanitizer levels and handwash readiness, and document SOPs for cold brew, allergens, and shelf-life labeling — making compliance simple and inspection-ready. People and revenue operations are built in: hiring and onboarding, training schedules, skills matrices, service scripts, POS configuration, payment processing, inventory, time & attendance, security, and marketing. You’ll plan supplier contracts and pars, configure menu and pricing, set COGS and labor targets, and schedule a soft opening to validate throughput, ticket times, and guest feedback before the public launch. Use the checklist on paper or in a mobile app. Answer types keep records clean and useful: [Flag] for pass/fail tasks, [Number] for temps, counts, and budgets, [Text] for notes and issues, and [Media] for photo evidence (permits on display, equipment gauges, setup). The result is a time-stamped audit trail, smoother handoffs among owners, managers, and contractors, and a confident, on-time opening with fewer surprises.

HoReCa

10/22/2025

Coffee Shop Inventory Checklist

This checklist gives owners and managers a clear, repeatable way to verify that café equipment and critical systems are ready for service. It covers front-of-house readiness, espresso and brew stations, water quality and filtration, cold line temps, ice and beverage systems, back-prep appliances, sanitation tools, safety gear, and POS/IT — so nothing essential is missed before doors open. Technical items are captured as measurable controls: boiler pressure, grouphead temperature, grinder condition, water hardness/TDS, fridge/freezer temps, sanitizer ppm, and final rinse temperature. Photos of gauges, thermometer readings, and posted permits make maintenance and compliance easy to verify. Use it to track smallwares and disposables (cups, filters, pitchers, labels) and to log spare parts and preventive maintenance (gaskets, burrs, o-rings). A quick inventory snapshot for beans, milk, tea, and pastry helps plan orders and avoid outages, while notes fields capture odd noises, leaks, or wear that need follow-up. Answer types keep records clean and audit-ready: [Flag] for pass/fail checks, [Number] for temps/pressures/counts, [Text] for issues and actions, and [Media] for photo proof. Run it as a printable PDF or in a mobile app to assign tasks, require evidence, and generate time-stamped reports — turning equipment control and inventory into a consistent, low-effort routine.

HoReCa

10/22/2025

Bar Opening and Closing Checklist

This checklist helps bartenders and managers run consistent, compliant shifts from open to close. It turns daily routines into clear, verifiable steps: sanitizing the bar top and tools, confirming dish/glass washer temperatures and sanitizer strength, logging refrigeration/freezer temps, stocking speed rails and glassware to par, verifying POS readiness and cash counts, and securing the venue at the end of the night. Designed for essentials-only execution, it focuses on safety, hygiene, readiness, and accountability. Answer types keep records clean and audit-ready: [Flag] for pass/fail tasks, [Number] for temperatures, ppm, counts, and cash, [Text] for notes on issues or variances, and [Media] for photo evidence (e.g., ready station, sanitizer test strip, Z-report). These entries create a time-stamped trail that supports inspections, incident reviews, and handovers. Use it in two parts — Opening to prepare the bar for service (clean surfaces, correct temps, stocked essentials, POS/cash ready) and Closing to reconcile and shut down safely (reports, cleaning, waste removal, utilities off, doors/alarm secured). Print for a simple paper workflow or run it in a mobile app to capture photos, automate totals, and generate instant shift reports. The template can be expanded with venue-specific items (beer gas policy, keg checks, local licensing) while keeping the core steps fast and foolproof.

HoReCa

10/22/2025

Bar Manager Checklist

This checklist gives bar managers a clear, repeatable routine from opening to closing. It focuses on the essentials that protect guests, staff, and revenue: cash handling, licensing visibility, sanitation controls, refrigeration temps, draft system checks, staff readiness, and end-of-shift reconciliation. Each item is designed to be quick to verify and easy to audit. Operational safety and compliance are built in. You’ll confirm sanitizer ppm with test strips, log final rinse temperatures, check ice handling and soda guns, record fridge/freezer readings, and verify first-aid, spill kits, fire extinguishers, exits, and pest monitoring. These controls reduce contamination risk, prevent equipment-related outages, and keep inspections smooth. The checklist also standardizes service quality and inventory hygiene: POS readiness, accurate menus and allergen info, par levels for speed rails and garnishes, date labels on open bottles/juices, mid-shift spot-checks, incident logging, and supplier/delivery issues for follow-up. Closing steps capture Z-reports, tips, cash counts, waste logs, cleaning, utilities shutdown, and securing the premises. Answer types keep records clean and audit-ready: [Flag] for pass/fail checks, [Number] for temps, pressures, counts, and cash, [Text] for notes (variances, incidents, maintenance), and [Media] for photo proof (sanitizer strip, ready station, locked safe, clean close). Use it on paper or in a mobile app to assign tasks, require evidence, and generate time-stamped reports for consistent, manager-level control every shift.

HoReCa

10/22/2025

Bar Cleaning Checklist

This daily checklist standardizes bar hygiene from open to close, so every shift hits the same safety and cleanliness benchmarks. It guides staff through preparing stations before service, maintaining sanitation during service, and completing end-of-day cleaning — covering bar tops, mats, speed rails, glassware, soda guns, ice wells, floors, drains, and high-touch surfaces. Tasks are clear and verifiable. Use [Flag] for pass/fail actions (e.g., “bar top sanitized”), [Number] to log any required readings, [Text] for notes on issues/repairs or contamination events, and [Media] to capture photo proof (e.g., sanitizer test strip, ready bar station, clean floors). These entries create a time-stamped audit trail that supports inspections and internal QA. Operationally, the checklist reduces cross-contamination risks (clean tools, re-sanitized cutting boards, soda gun care), keeps ice safe (scoop stored off-ice, wells scrubbed and refilled), and ensures guest-facing areas stay spotless. Mid-shift checks (spill response, sanitizer spot-tests, cloth rotation) help maintain standards during peak hours, not just at the start or end. Use it as a printable PDF or run it in a mobile app to assign items, require photos where needed, and generate instant reports. Managers can quickly verify completion, identify recurring issues, and schedule maintenance — turning cleaning from a “nice to have” into a consistent, inspection-ready routine.

HoReCa

10/1/2025

Restaurant Opening Procedures Checklist

The Restaurant Opening Checklist is a step-by-step guide that brings your front and back of house online smoothly and consistently before service. It standardizes critical start-up tasks for managers and servers — exterior and entry presentation, dining room setup, bar readiness, restroom hygiene, kitchen line and food-safety controls (temperatures, sanitizer), dish area preparation, inventory and par verification, POS/cash procedures, and a concise pre-shift briefing. By following a single, repeatable routine, teams avoid last-minute scramble, start on time, and present a clean, stocked, and audit-ready restaurant from the first guest. Built for real operations, the checklist captures what was done, by whom, and when, with prompts for logging temperatures, sanitizer concentration, low-stock items, maintenance carry-overs, and any corrective actions. Use it as a free printable PDF for binders and host stands — or run it in the TARGPatrol mobile app to assign opening duties by role, attach photo proof, timestamp completion, get alerts for missed items, and export clean reports for managers and auditors. The template also doubles as a training tool for onboarding new staff, creates consistent handovers between morning and mid-shift managers, and provides comparable data across multiple locations — improving readiness, compliance, and guest experience day after day.

HoReCa

10/1/2025

Restaurant Mystery Shopper Checklist

A Restaurant Mystery Shopper Checklist is designed to help owners and managers evaluate the customer experience from an unbiased point of view. Instead of informal feedback, it provides a structured way to assess service quality, food standards, cleanliness, and staff professionalism step by step. Mystery shoppers can use the checklist to record exact wait times, check the accuracy of orders, observe hygiene practices, and rate the friendliness and attentiveness of staff. Each item ensures that nothing is overlooked — from the greeting at the door to the final payment process. For restaurant managers, the completed checklist creates measurable insights that go beyond general impressions. It highlights strengths, pinpoints weaknesses, and offers data that can be used for staff training, performance reviews, or compliance purposes. The checklist is available as a printable PDF for simple reporting or as a mobile app template where users can upload photos, add ratings, and submit comments in real time. Using it regularly helps restaurants maintain consistency, improve service, and keep customers coming back.

HoReCa

10/1/2025

Restaurant Manager Daily Checklist

The Restaurant Manager Duties Checklist is a practical, day-to-day guide that standardizes how general and shift managers run the operation from open to close. It consolidates the essentials—team scheduling and pre-shift briefs, food-safety controls (temperatures, sanitizer), inventory and par checks, vendor receiving, POS/cash handling, guest-experience monitoring, facilities and maintenance, incident reporting, and end-of-day reconciliation—so nothing critical is missed during busy service. Organized by time blocks (opening, mid-shift, close) and by area (FOH, bar, kitchen, dish, restrooms), the checklist includes prompts to log temps and sanitizer ppm, verify allergen and HACCP steps, document deliveries and variances, record waste and 86’d items, and note corrective actions with owners and due dates. It doubles as a training aid for new managers, creates consistent handovers between shifts, and produces comparable data across locations for operational reviews. Use it as a free printable PDF or run it in the TARGPatrol mobile app to assign tasks by role, capture photo proof, timestamp completion, receive alerts for missed items, and export manager reports with KPIs (sales vs. forecast, labor %, ticket times). This turns daily duties into a transparent, auditable workflow that improves readiness, compliance, and guest satisfaction.

Restaurant Kitchen Deep Cleaning Checklist

HoReCa

10/1/2025

Restaurant Kitchen Deep Cleaning Checklist

The Restaurant Kitchen Deep Cleaning Checklist is a practical, inspection-ready guide that standardizes how your back-of-house returns to a truly sanitary baseline. It goes beyond shift wipe-downs to cover heavy equipment interiors, vents and hoods, walk-ins and reach-ins, food-contact surfaces, dish areas, floors and drains, grease traps, and small appliances. Use it to schedule weekly, monthly, or quarterly deep cleans, capture evidence of work, and maintain HACCP and health-code compliance without relying on ad-hoc notes. Built for real kitchen workflows, the checklist prompts safe shut-down and chemical use, equipment disassembly/reassembly, coil and gasket care, fryer boil-outs, descaling of dish and steam equipment, sanitizer verification, thermometer calibration, drain flushing, and dumpster-area hygiene. It also includes space for corrective actions and maintenance requests so issues don’t get lost between shifts. Prefer digital? Run the checklist in the TARGPatrol mobile app: staff complete tasks on their phones with photo proof and timestamps; managers see real-time progress, get alerts for missed items, and export reports in seconds. Or print the free PDF for binders and wall postings — either way, nothing critical gets overlooked.

New Restaurant Employee Orientation Checklist

HoReCa

10/1/2025

New Restaurant Employee Orientation Checklist

A New Restaurant Employee Orientation Checklist helps managers turn the first day on the job into a clear, organized process. Instead of rushing through paperwork and kitchen tours, the checklist walks both the trainer and the new hire step by step — from completing HR forms and issuing uniforms to explaining policies, health rules, and customer service expectations. Each item is written in plain, actionable language so nothing important is skipped. For employees, it creates structure and reduces stress. They see exactly what to expect on day one: introductions to coworkers, a guided walk through the dining room and kitchen, and hands-on practice with POS systems or station duties. By checking off each item, both the employee and the manager confirm that training milestones are met. For managers and owners, the checklist builds consistency across teams. Every new server, cook, or dishwasher receives the same orientation, which improves compliance, food safety, and service standards. It also provides a record of completion — useful for audits, certifications, and performance reviews. The checklist can be used as a printable PDF for small teams or integrated into a mobile app where supervisors can attach photos, add comments, and track progress in real time. Keeping it updated ensures every new hire is welcomed, trained, and ready to contribute confidently from the very first shift.

Health and Safety Inspection Checklist for Restaurants

HoReCa

10/1/2025

Health and Safety Inspection Checklist for Restaurants

A Health and Safety Inspection Checklist for Restaurants helps managers and staff turn routine inspections into a structured process. Instead of relying on memory, it lays out clear tasks covering food storage, equipment hygiene, fire safety, employee practices, pest control, and customer areas. Each item is simple to verify — from “exit routes clear” to “refrigerators at safe temperature” — so nothing important is skipped. For restaurants, this checklist ensures compliance with local regulations and reduces the risk of violations during official inspections. It also creates a consistent routine that helps maintain cleanliness, food safety, and employee wellbeing every day. Supervisors benefit from having an easy audit trail. The checklist provides documentation of checks completed, issues found, and corrective actions taken — which can be critical in case of customer complaints, health audits, or insurance reviews. The template works in both printable PDF format for quick use and in a mobile app where teams can upload photos, log temperatures, and note incidents in real time. Using it regularly helps keep the restaurant compliant, safe for employees and guests, and always inspection-ready.

HoReCa

10/1/2025

Food Safety Checklist for Restaurants

A Food Safety Checklist for Restaurants helps managers and staff keep kitchens compliant and safe every day. Instead of relying on memory, it lays out clear steps for receiving deliveries, storing food at the right temperatures, preparing and cooking meals safely, and maintaining proper sanitation. Each task has a simple standard — like “refrigerators at 41°F or below” or “cutting boards sanitized between uses” — so employees know exactly what to check. The checklist also reinforces employee hygiene and dining-area safety. From proper handwashing and clean uniforms to pest control and sanitized tables, it covers both back-of-house and front-of-house routines. By documenting temperatures, sanitizer levels, and cleaning schedules, restaurants create a reliable record that can be used in audits, inspections, or internal reviews. For supervisors, it provides accountability and consistency. Issues can be logged immediately, corrective actions tracked, and photo evidence added if using a mobile app. Printable PDF versions work well for smaller teams, while digital versions allow time-stamped entries, number logging, and instant reporting. Keeping this checklist in daily use reduces health risks, improves customer confidence, and ensures the restaurant is always inspection-ready. Whether for a single location or across a chain, it turns food safety from a one-time effort into a structured routine.

HoReCa

10/1/2025

Closing Duties Checklist for Restaurant

The Closing Duties Checklist for Restaurant is a practical end-of-day guide that standardizes how teams shut down the operation safely, cleanly, and audit-ready. It walks staff through the entire close-out sequence—from resolving open checks and cash/credit settlement to FOH reset, bar breakdown, kitchen line sanitation, safe cooling and labeling of leftovers, dish area clean-down, waste and recycling, restroom hygiene, and final security steps. Managers capture key controls along the way: temperature and sanitizer logs, waste and 86’d items, low-stock notes and order suggestions, maintenance issues, pest checks, and a final walk-through so nothing is missed before the alarm is armed. Designed for real workflows, the checklist reduces next-day delays and improves compliance by creating a single, repeatable routine that documents who completed each task and when. It helps extend equipment life, minimize odors and pests, and hand off a clean, organized restaurant to the opening team—improving readiness and guest experience from the first seating. Use it as a free printable PDF for binders and host stands, or run it in the TARGPatrol mobile app to assign duties by role, attach photo proof, timestamp completion, trigger alerts for missed items, and export clean close-out reports for managers and auditors.

Checklist for Starting a Restaurant Business

HoReCa

10/1/2025

Checklist for Starting a Restaurant Business

A Restaurant Startup Checklist helps turn the complex process of opening a new restaurant into a clear, step-by-step plan. Instead of juggling dozens of tasks from memory, owners and managers can follow a structured sequence covering business planning, licensing, financing, staffing, menu design, marketing, and pre-opening operations. Each line has a simple outcome — permit approved, POS system tested, staff hired, menu finalized — so nothing critical is overlooked. For new restaurateurs, this checklist reduces stress and provides a roadmap. It guides you from registering your business and securing funding to choosing equipment, developing a menu, and preparing your team. By checking off each task, you can see progress and identify what still needs attention before the doors open. For managers and investors, the checklist creates accountability and visibility. It ensures that safety inspections, staff training, and trial runs are completed before the grand opening, and it leaves a record of actions taken — valuable for compliance, quality assurance, and future audits. The template works in both printable PDF format for simple use and in a mobile checklist app where you can add photos of permits, log vendor agreements, track budgets, and assign tasks to team members. Keeping the checklist updated makes the launch more predictable, improves coordination across departments, and helps ensure a successful restaurant opening from day one.

Mobile Work Order Management Software for Business Maintenance

A cloud-based work order software designed to streamline inspections and task management across diverse service areas, enhancing operational efficiency and productivity.

Try now for FREE