The Blake Dining Self Inspection Checklist
by Damien Cavicchi, from the Community
This dining self inspection checklist helps hospitality teams consistently evaluate dining room setup, cleanliness, safety, hygiene, and service quality. It covers hospitality station setup, table and linen standards, menu accuracy, environment controls like music and temperature, and organization of service areas. Staff appearance and hygiene practices are reviewed, including uniforms, handwashing, glove use, and name tags. Food safety and sanitation items include ServSafe postings, temperature logs, storage and labeling, separation of raw and ready to eat foods, sanitizer strength, equipment cleanliness, pest control, and dishwashing procedures. Operations and food quality checks confirm timely preparation and delivery, dietary compliance, events and menu planning, inventory, documentation, and prompt room service. The workflow supports notes, photos, corrective actions, digital signatures, and easy report export for continuous improvement.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.