5 Mistakes That Cause Restaurants to Fail Food Safety Inspections
And how our online food safety courses can help you pass with confidence
Running a restaurant is more than serving great food—it’s about keeping customers safe. Health inspections are designed to protect the public and ensure compliance with food safety standards. Unfortunately, many restaurants fail due to preventable mistakes. The good news? With the right training, your team can avoid these pitfalls and maintain a spotless record.
Here are the five most common mistakes that cause restaurants to fail inspections—and how our food safety online courses can reduce your risk.
1. Improper Food Storage Temperatures
Cold food must be held at 41°F or below, while hot food should remain at 135°F or above. Anything in the “danger zone” allows bacteria to multiply rapidly, increasing the risk of foodborne illness.
How training helps: Our courses teach staff how to monitor, log, and maintain safe food temperatures using thermometers and calibrated equipment.
2. Cross-Contamination Between Foods
Cross-contamination happens when raw foods come into contact with ready-to-eat items. Inspectors look for proper storage hierarchy, sanitized prep surfaces, and separation of cutting boards and utensils.
How training helps: Our courses show employees how to prevent contamination by separating raw proteins, practicing correct glove use, and sanitizing tools and prep stations effectively.
3. Poor Personal Hygiene Among Staff
Handwashing, glove changes, and illness reporting are among the most common areas where staff fall short. A single sick or careless employee can put an entire restaurant at risk.
How training helps: Our training emphasizes proper hygiene practices, handwashing techniques, and illness policies to ensure staff become the first line of defense against foodborne illness.
4. Inadequate Cleaning and Sanitizing
Inspectors often cite restaurants for failing to sanitize food contact surfaces, equipment, or utensils. Using sanitizers at the wrong concentration or not following cleaning schedules can result in violations.
How training helps: Our courses train staff to mix sanitizers correctly, use test strips, and follow detailed cleaning and sanitizing routines that meet FDA Food Code standards.
5. Incomplete or Inaccurate Recordkeeping
Health inspectors require documentation of temperature logs, pest control visits, and training records. Even when food safety practices are followed, missing paperwork can lead to violations.
How training helps: Our courses highlight the importance of accurate recordkeeping and demonstrate how to maintain inspection-ready documentation.
Protect Your Restaurant and Pass Inspections with Confidence
Our online food safety certification courses provide managers and staff with the knowledge and skills needed to stay compliant and protect your guests.
- ✔ Self-paced, 100% online learning
- ✔ Exams available on-demand, 24/7
- ✔ 2 Exam attempts included in course package
- ✔ Accepted nationwide
- ✔ Based on the FDA Model Food Code