Restaurants · Safety & Compliance · Basic
Inspect monthly and after any slip or fall incident. Walk every surface — kitchen, dining, restrooms, and exterior. Focus on transition areas between floor types and near water/grease sources.
A monthly inspection checklist for restaurant managers assessing slip, trip, and fall hazards throughout the kitchen, dining room, and exterior areas. Covers floor surface condition, wet floor sign availability and use, spill response procedures, non-slip mat placement and condition, staff footwear compliance, lighting adequacy, and the specific hazard points where falls are most likely — near dishwashers, fryers, walk-in cooler thresholds, and entrance mats.
Slips and falls are the most common restaurant injury for both staff and customers. Kitchen floors near fryers and dishwashers are especially hazardous — grease, water, and food debris create slippery conditions that non-slip shoes alone can't overcome. This checklist identifies and corrects the conditions before someone gets hurt.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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