Daily Opening Checklist (Front of House) - Restaurant Checklist
Complete before service begins.
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 30-45 minutes
- Role: FOH Manager / Shift Lead
- Total Items: 30
- Compliance: Health Department, Restaurant Standards
Dining Area
Prepare dining room.
- All tables properly set?
- Floors clean?
- Restrooms clean and stocked?
- Lighting and music set?
- Menus clean and available?
Host Station
Prepare host station.
- Reservation list printed/reviewed?
- Seating chart ready?
- Entrance area clean?
Service Stations
Stock service areas.
- Silverware stations stocked?
- Beverage station ready?
- Condiments filled and clean?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Related Food & Hospitality Checklists
- Bar Opening Setup
- FOH Closing Checklist
- Server Station Setup
- Host Station Setup
- Daily Kitchen Sanitation
- HACCP Daily Log
- Allergen Control Checklist
- Food Delivery Receiving
Related Restaurant Operations Checklists
- Daily Opening Checklist (Front of House) - FREE Download
- Daily Closing Checklist (Front of House) - FREE Download
- Bar Opening Setup - FREE Download
- FOH Closing Checklist - FREE Download
- Server Station Setup - FREE Download
- Host Station Setup - FREE Download
- Table Maintenance Check - FREE Download
- Restaurant Restroom Check - FREE Download
- Reservation Confirmation - FREE Download
- Service Recovery Log - FREE Download
Why Use This Daily Opening Checklist (Front of House) - Restaurant Checklist?
This daily opening checklist (front of house) - restaurant checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for foh manager / shift lead professionals, this checklist covers 30 critical inspection points across 7 sections. Recommended frequency: daily.
Ensures compliance with Health Department, Restaurant Standards. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Daily Opening Checklist (Front of House) - Restaurant Checklist cover?
This checklist covers 30 inspection items across 7 sections: Dining Area, Host Station, Service Stations, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 30-45 minutes.
Who should use this Daily Opening Checklist (Front of House) - Restaurant Checklist?
This checklist is designed for FOH Manager / Shift Lead professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.