The Most Common Health Code Violations (and How to Fix Them Fast)

1. Watch those Temps!

Bacteria thrive at unsafe temperatures. Avoid these common pitfalls:

• Cooling Foods: Rapidly cool foods to safe temperatures to prevent bacterial growth.
• Cold Holding/Hot Holding: Maintain cold foods at or below 41°F, and hot foods must be held at or above 135°F.

Pro Tips: The proper cooling process can be hard to remember. We recommend you review the process regularly and hang this cooling process flyer in a break room where food workers can see it often. Make a standardized documented plan for how to properly cool food. It should include instructions such as:

1. Separate the food items into smaller containers with loose-fitting covers before putting them into your refrigerator. This will help the food to cool faster.
2. Remember that ready-to-eat food should always be stored on a separate shelf above raw foods such as meats and seafood.
3. Include the food item's name, date, and time on the containers.
4. Remember to monitor the temperature regularly during the cooling process.

2. Cleanliness Counts

A spotless kitchen is non-negotiable when it comes to food safety. Dirty equipment, neglected surfaces, and built-up grease don’t just look bad—they create serious health hazards by attracting pests and harboring bacteria. Health inspectors are trained to spot unclean conditions, and failure to meet sanitation standards can lead to violations, fines, or even temporary shutdowns. A proactive cleaning routine prevents cross-contamination, reduces foodborne illness risks, and keeps your kitchen running smoothly.

Pro Tips: Implement clear cleaning schedules and conduct routine spot checks. Ensure you’re regularly cleaning floors, walls, ceilings, and kitchen equipment. In addition, learn the signs of pest infestations. Signs to watch for can include droppings near food storage or preparation areas, gnawed packaging or wiring, grease trails along walls and floors, and unusual odors. You may also notice live or dead pests, particularly in dark or damp spaces, or hear scratching noises behind walls and equipment. Regular inspections and proper sanitation practices can help prevent infestations before they become a major issue.

For more information on pest control in food service environments, visit the National Pest Management Association (NPMA).

3. Date Everything

Keeping track of food expiration dates is a critical step in maintaining a safe and efficient kitchen. Clear, consistent date labeling ensures that food is used before it spoils, reducing health risks and preventing costly waste. Unlabeled or expired food can lead to foodborne illnesses and even health code violations. Establish a system where all perishable items receive a clear and legible date upon arrival or preparation. This small but vital step ensures smooth kitchen operations and prevents accidental use of expired ingredients.

Pro Tips: Use highly visible labels and consistently train your staff on proper date-marking protocols. Teach your employees the FIFO acronym (first in, first out). It’s an easy way for them to remember, “if it goes in first, it should come out first.” Implementing FIFO prevents waste and ensures the freshest ingredients are always used.

4. Certified Manager on Duty

In a professional kitchen, food safety is everyone’s responsibility, but having a Certified Food Manager on duty ensures that protocols are followed correctly. According to Texas Food Establishment Rules (TFER), a certified manager must always be present during operational hours. Their role includes overseeing food handling practices, monitoring employee hygiene, and making sure food safety regulations are strictly enforced. Beyond compliance, having a knowledgeable manager on-site can prevent foodborne illness outbreaks and improve overall kitchen efficiency.

Pro Tips: Displaying certifications prominently isn’t just best practice—it’s required by Texas regulations. Ensure that all staff members are familiar with critical food safety practices through ongoing training. A well-informed team is the first line of defense against food safety violations.

5. Perfect Your Sanitizer Mix

Keeping surfaces, utensils, and equipment properly sanitized is essential for preventing cross-contamination and maintaining a hygienic kitchen. However, using too little sanitizer won’t kill harmful bacteria, while using too much can leave behind chemical residues. The right balance is key. Different sanitizers—like chlorine, iodine, and quaternary ammonium—have specific concentration requirements that must be followed for effectiveness. Failing to maintain correct sanitizer levels could result in health code violations or, worse, a foodborne illness outbreak.

Pro Tips: Regularly test sanitizer strength using appropriate chemical test strips to ensure compliance. Make this a standard operating procedure and monitor frequently to ensure consistency. Consider assigning a designated team member to check sanitizer levels throughout each shift.

6. Handwashing Essentials

Handwashing is the most effective way to prevent foodborne illness, yet it’s one of the most overlooked practices in commercial kitchens. Employees should wash their hands frequently—before handling food, after handling raw ingredients, after using the restroom, and whenever they switch tasks. Proper handwashing means using warm water, scrubbing with soap for at least 20 seconds, and drying hands with a clean, disposable towel. Failure to follow these simple steps can spread dangerous bacteria and lead to contamination.

Pro Tips: Place highly visible handwashing reminders in key areas, such as near sinks and food prep stations. Institute a regular check of your handwashing station: Is it clean? Are soap, disposable towels, and warm water readily available? Set a culture of accountability by encouraging managers to lead by example—when employees see leadership prioritizing hygiene, they are more likely to follow suit.

Invest in Your Team

Effective training and clear communication significantly reduce violations. Partner with professional, supportive training providers to ensure your staff can confidently uphold food safety standards.

Proactively addressing these common issues results in safer food, satisfied customers, and more successful operations across all types of professional kitchens.