Template

BOH Line Check Template for Restaurants

by Tahimi Torres, from the Community

10+

Use this back of house line check to verify food safety, quality, and readiness across all stations. Inspect pantry, grill, saute, fry, and pizza areas for correct temperatures, day dots, freshness, and portioning. Confirm sanitizer levels, equipment condition, gaskets, thermometers, and cleanliness. Validate mise en place, dressings, sauces, cheeses, meats, and produce meet spec and are labeled, covered, and within shelf life. Includes PM backups and walk in checks to keep par levels stocked. Helps teams standardize prep, reduce waste, and maintain consistent service.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
BOH Line Check
This BOH line check template helps restaurant teams verify back-of-house readiness across pantry, grill, sauté, appetizers, and pizza stations. It guides checks for gasket cleanliness, fridge thermometers, product quality and freshness, day-dot labeling, proper portions, holding temperatures, sanitizer concentration, and mise en place from sauces to garnishes. Use it each shift to maintain food safety, consistency, and speed of service while reducing waste and ensuring every station is stocked, labeled, and compliant.
by Chuck Lager, from the Community
Downloads: 10+
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Template
Restaurant Line Check Form
This restaurant line check form helps kitchen teams verify food quality, portions, holding temperatures, shelf life, and station readiness across window, broil, fry, saute, nacho, and expo areas. Use it to document product specs, storage and rotation, day dots, and preparation standards for sauces, proteins, sides, garnishes, and dressings. Standardize shifts, reduce waste, and maintain consistent food safety and service quality.
by Sameh Ahmed, from the Community
Downloads: 0
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Template
BOH Toscana Line Check
Use this back of house line check to verify station readiness and product availability before service. Sections cover Saute, Grill and Broiler, Hot Apps, and Pantry and Salad, with fields for sauces, proteins, garnishes, dressings, and sanitation buckets. Mark items as Good, Need More, Not Usable, or Not Applicable to maintain prep standards, consistency, and food safety. Ideal for restaurants standardizing mise en place, inventory checks, and shift changeovers, customizable to your menu and workflow.
by Taverna Toscana, from the Community
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Template
BOH Lago Kitchen Line Check
This BOH Lago line check template helps restaurant teams verify back of house readiness before each service. Use it to confirm sanitation buckets are set, hot and cold holding items are stocked and at proper temperatures, sauces and garnishes are prepped, and grill, saute, steam table, pantry, and pastry stations are organized. Record deficiencies, take corrective actions, and maintain HACCP aligned food safety, consistency, and speed of service.
by Massimo Gaffo, from the Community
Downloads: 0
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BOH Line Check Template for Restaurants

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