Division of Hotels and Restaurants

Beginning the Inspection

An inspector conducts an inspection using the 60-item inspection checklist. He brings the appropriate field equipment such as a probe thermometer, alcohol swabs, registering thermometer and/or heat-sensitive tapes, a flashlight and test papers -- chlorine, iodine and quaternary ammonia (chlorine, iodine and quaternary ammonia are sanitizing agents).

Once on the premises, the inspector displays his official State of Florida identification, introduces himself to a representative of the licensed business, and asks to speak to the restaurant manager. The inspector obtains the assurance of access to all areas that require inspection. The inspector invites the establishment to have a representative accompany him during the inspection and offers to go over each item on the inspection report with a representative of the establishment when the inspection is concluded. If the establishment does not wish to provide a representative to accompany the inspector during the inspection, the inspector will conduct the inspection alone.

First, the inspector looks for the establishment's state license. He checks the expiration date and compares the seating capacity on the license with the actual number of seats in the restaurant. The current ownership and business name are also verified, as are the alcoholic beverage license (if applicable) and the county occupational licenses. The inspector will then check for the Certified Food Managers' licenses and compare it with the list of food managers required to be maintained by the establishment. He also will ask to see the most recent inspection report the restaurant must keep on the premises to show to any patron who requests to see it.

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