SavorCrew · savorcrew.com/mock-inspection · Date: ______________ · Walked by: ______________
Grade = 100 − the points of every line you mark No. Any critical No caps the grade below inspection-ready.
⚠ Critical — walk these first
Cold holding ≤ 41°F 20 pts
Hot water at the handwash sink 20 pts
No bare-hand contact with ready-to-eat food 18 pts
Hot holding ≥ 135°F 18 pts
General
Sanitizer concentration verified 10 pts
Floors clean and dry 4 pts
Bottles labeled 5 pts
Dry storage 6" off the floor 4 pts
Handwash sink stocked (soap + towels) 8 pts
Walk-in door gasket intact 4 pts
Practice grade only. This mock inspection uses a generic scoring model based on the U.S. FDA Food Code and is a self-assessment tool to help you prepare. It is not affiliated with, endorsed by, or predictive of any health department’s actual inspection or score. Local health codes vary by state and county; your official results may differ.
from the Savor Community — independent operators comparing notes · heard, manager.