The Top 10 Inspection Mistakes Kitchens Still Make — and How to Avoid Them

Most kitchens don’t fail inspections because they don’t care about food safety. They fail because small gaps add up.

1. Incomplete or Inconsistent Temperature Records

Missing or rushed temperature logs undermine HACCP control.

2. Paper Records That Don’t Match Reality

What’s written must match what’s happening on site.

3. Staff Don’t Understand Why Checks Matter

HACCP requires understanding, not box-ticking.

4. Cleaning Schedules Aren’t Properly Evidenced

Cleaning must be visible, consistent, and recorded.

5. Weak Allergen Controls

Allergen procedures must be clear and consistently followed.

6. No Management Oversight

Checks must be reviewed, not just completed.

7. Missing or Outdated Training Records

If it’s not recorded, it didn’t happen.

8. Generic HACCP Documentation

HACCP must reflect the actual kitchen operation.

9. Issues Logged Without Corrective Action

Recording problems without fixing them raises concern.

10. Reactive Compliance Before Inspections

Compliance should be daily, not inspection-driven.

Good compliance is calm, consistent, and controlled.