The Blake Dining Self Inspection Checklist

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.