Restaurant Opening & Closing Checklist template

2. Opening — food safety checks

1. 1Walk the building on arrival: check for signs of forced entry before unlocking. If anything looks wrong, do not enter — call [police/manager] from a safe distance.
2. 2Check and record all cooler and freezer temperatures on the temperature log — cold holding at 41°F or below per the FDA Food Code. Flag any unit out of range to [name/role] and do not use food from it until cleared.
3. 3Check dates and condition of prepped items from yesterday; discard anything out of date or of doubtful history and record it on the waste log.
4. 4Set up handwashing stations: soap, paper towels, and warm water at every station — an unstocked hand sink is one of the most common inspection findings.
5. 5Mix sanitizer buckets and test the concentration with test strips ([sanitizer type and target range per manufacturer label]); record the result.
6. 6Turn on cooking and holding equipment in the order listed for the site ([equipment list and warm-up times]) and confirm hot-holding units reach 135°F or above per the FDA Food Code before loading food.

3. Opening — line and front of house

1. 1Stock and organize the line to the prep list; label and date everything that gets portioned or opened.
2. 2Check restrooms: clean, stocked, and working — then recheck at [frequency] through the day.
3. 3Count each register drawer against the standard float ([amount]) with a second person where possible and record it.
4. 4Walk the dining room and entry: floors dry and clear, exits unobstructed, signage and lighting on, temperature comfortable.
5. 5Brief the team: today's menu changes, 86'd items, reservations or events, and one safety or service point — then unlock the doors at [time], not before this checklist is signed.

4. Closing — kitchen shutdown and cleaning

1. 1Confirm all guests have left, including restrooms, then lock the doors at [time].
2. 2Shut down cooking equipment in the listed order and confirm fryers, ranges, ovens, and hoods are off — off, not idle. [Filter/cover fryers per site procedure.]
3. 3Wrap, label, date, and refrigerate all remaining food; discard anything that sat out beyond its safe window and record it on the waste log.
4. 4Check and record closing cooler and freezer temperatures on the temperature log.
5. 5Run the closing cleaning tasks from the kitchen cleaning schedule: line, prep surfaces, floors, and the dish area run empty and clean.
6. 6Take trash and recycling to [location], lock the dumpster area, and close the back door — propped back doors are the classic closing-time security hole.

5. Closing — cash-out and security

1. 1Cash out each drawer away from windows and public view, with two people where staffing allows; record takings against the POS report and never adjust a number to make it balance.
2. 2Restore floats, seal takings, and secure everything in the safe; note any variance for [name/role] before leaving.
3. 3Do the final walk-through: equipment off, faucets off, windows shut, interior doors closed, nobody left in the building — including walk-ins and restrooms.
4. 4Turn off lights per the site list, set the alarm, exit within [number] seconds, and test the final door lock before leaving.
5. 5Record the close on the daily sheet: time, your name, and anything unusual to hand over to the opening team.

6. Records and review

Signed opening and closing checklists, temperature logs, and waste logs are kept at [system/location] for [period]. They are your evidence trail for the health inspector, your insurer, and any investigation into a loss.

This checklist is reviewed [frequency, e.g. quarterly], after any inspection finding or security incident, and whenever the menu, equipment, or hours change. Owner: [name/role]. Next review due: [date].