Know YourScoreBefore They Do.
Schedule a certified inspector before the county arrives. Arrive at your renewal with a documented audit trail, a corrected violation list, and a grade you chose — not one assigned to you.
Pre-Inspection Report
Riverside Kitchen · Chicago, IL
Temperature Control
38°F verified
Surface Sanitation
ATP < 10 RLU
Handwashing Stations
1 soap dispenser empty
Pest Evidence
No activity found
Date Labeling
3 items unlabeled
Marcus Reed, CFO
Cert. #IL-2024-0892
The 42-Point Pre-Inspection
Checklist.
The same framework our certified inspectors carry on every walk-through. Five items are visible below — operators who download the full document catch an average of 9 violations before their county appointment.
Preview — 5 of 42 Items
42 total line itemsVerify all cold-holding units maintain ≤41°F with calibrated probe thermometer
Confirm handwashing sinks stocked with soap, single-use towels, and warm water ≥100°F
All prepared and opened foods labeled with preparation date and 7-day discard date
Food-contact surfaces sanitized with approved solution; ATP bioluminescence reading <10 RLU
No evidence of pest activity; entry points sealed; last exterminator visit documented on-site
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37 more items in the full checklist ↓
Get the Full 42-Point Checklist
Formatted for clipboard use. Covers FDA Food Code sections 2-4, temperature logs, sanitation schedules, and documentation checklists.
No spam. Unsubscribe any time. Used by 14,200+ operators.
"Caught 8 violations before our renewal."
Priya Sharma
Fine Dining · Austin, TX
"Passed with 96 on inspection day."
Derek Okonkwo
Fast Casual · Atlanta, GA
"Worth every penny, twice over."
Megan Callahan
Hotel Kitchen · Denver, CO
Choose the Right
Audit for Your Situation.
Every tier includes a certified inspector, documented findings, and a corrective action plan. The difference is scope, urgency, and follow-up depth.
For new venues before their first county walk-through
For established operators managing annual renewal cycles
For operators who received a failing grade or closure notice
- Full FDA Food Code §2-4 walkthrough
- Equipment calibration verification
- Staff hygiene protocol review
- Permit documentation audit
- Emergency procedure signage check
- Facility layout compliance assessment
- Temperature log verification (all units)
- Surface ATP bioluminescence testing
- Date labeling & FIFO compliance
- Chemical storage & MSDS review
- Ventilation & exhaust systems
- Pest control documentation audit
- Targeted violation remediation audit
- Critical item verification (all cited points)
- Regulatory correspondence review
- Immediate corrective action documentation
- County re-inspection preparation briefing
- Legal-ready audit trail compilation
- Itemized violation report (PDF)
- Priority correction timeline
- Photo evidence of each finding
- Certificate of Pre-Inspection
- County submission checklist
- Compliance score (0-100)
- Violation severity ranking
- Corrective action plan
- Digital audit trail (90-day retention)
- Inspector certification badge
- Remediation-ready report (same day)
- County re-submission packet
- Before/after photo documentation
- Inspector affidavit (notarized option)
- Direct inspector availability for county Q&A
Pre-Opening Audit
For new venues before their first county walk-through
per inspection
Scope
- Full FDA Food Code §2-4 walkthrough
- Equipment calibration verification
- Staff hygiene protocol review
- Permit documentation audit
Follow-Up
1 complimentary re-visit within 30 days
Routine Compliance
For established operators managing annual renewal cycles
per inspection
Scope
- Temperature log verification (all units)
- Surface ATP bioluminescence testing
- Date labeling & FIFO compliance
- Chemical storage & MSDS review
Follow-Up
2 follow-up consultations included
Emergency Re-Inspection
For operators who received a failing grade or closure notice
priority scheduling
Scope
- Targeted violation remediation audit
- Critical item verification (all cited points)
- Regulatory correspondence review
- Immediate corrective action documentation
Follow-Up
Unlimited consultations for 60 days
"We opened with a 97. The inspector found a grease trap issue that would've shut us down on day one."
Sofia Marchetti
Italian Trattoria · Portland, OR
"As a first-time owner, this was like having someone walk me through a final exam before the real test."
James Osei
Fast Casual Concept · Columbus, OH
"The permit audit alone saved us three weeks of back-and-forth with the county clerk's office."
Aisha Patel
Cloud Kitchen · Houston, TX
"Went from a B to an A in 11 days. The corrective action plan was specific enough to hand straight to my team."
Marcus Webb
Sports Bar & Grill · Nashville, TN
"We run 6 locations. Having a consistent audit format across all of them changed how we manage compliance."
Linda Nakamura
Regional Franchise (6 sites) · Seattle, WA
"The ATP testing caught contamination our staff couldn't see. That report goes straight to my GM every quarter."
Darnell Foster
Hotel Restaurant · Charlotte, NC
"Worth scheduling twice a year. Our county inspector now asks how we stay so consistent."
Elena Vasquez
Catering Operation · Miami, FL
"We got a C on a Tuesday. Booked Inspect that night, had a remediation plan by Thursday, re-inspected Friday with a 91."
Tony Ricci
Italian Bistro · Chicago, IL
"The inspector came in at 6 AM before my county appointment at 10. That two-hour window changed everything."
Keisha Drummond
Soul Food Restaurant · Detroit, MI
"The notarized affidavit was exactly what the health department needed to reinstate our permit."
Robert Huang
Asian Fusion · San Jose, CA
Find an Inspector
in Your County.
Enter your zip code to see the next three available inspection dates in your county. Certified inspectors are dispatched within 24–72 hours of booking confirmation.
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Inspector arrives with equipment
Clipboard, calibrated thermal probes, ATP luminometer. Your report arrives within the turnaround window.
Inspector Arrives With
Check Availability in Your County
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