What's Included in a Commercial Kitchen Inspection

When purchasing a property with a commercial kitchen, it’s essential to understand the condition of the space before moving forward. Kitchens are high-demand environments where plumbing, ventilation, electrical, and safety systems all work together to support daily operations. Even small deficiencies can become major expenses if overlooked. A commercial kitchen inspection gives buyers a clear picture of the kitchen’s current state, identifying visible issues and highlighting areas that may need specialist evaluation. Key areas of focus include:

Structural & Interior

• Floors: slip resistance, cleanability, proper slope to drains

• Walls & ceilings: smooth, washable surfaces; damage or water intrusion

• Doors & windows: proper seals, fire-rated assemblies where required

Plumbing Systems

• Supply lines, shutoffs, and backflow prevention

• Sinks: handwashing, prep, mop/service, dishwashing, and their required configurations

• Grease traps/interceptors and floor sinks/drains

• Water temperature and adequacy of hot water supply

Electrical

• GFCI protection in wet areas

• Lighting adequacy for work and safety

• Emergency/exit lights functioning

HVAC, Ventilation & Hoods

• Exhaust hoods: physical condition, grease buildup, clearance from combustibles

• Grease ducts and filters

• Make-up air systems

• Fire suppression tied into hood system (visual check only)

Equipment & Appliances

(inspected at a basic, visual level — not performance tested)

• Stoves, ovens, fryers, griddles

• Refrigerators, freezers, walk-ins (doors, seals, evidence of leaks)

• Dish washing machines (connections, leaks, condition)

Life Safety & Fire Protection

• Fire extinguishers (presence and date tag)

• Hood suppression system (visual, not tested)

• Sprinklers (if present, not tested)

• Egress: exits unobstructed, signage and lighting in place

General Observations

• Sanitation-related issues: surfaces cleanable, no pest entry points

• Storage: separation of food, chemicals, equipment

• Waste handling areas (trash, grease storage)

It’s important to remember that a commercial kitchen inspection is not the same as a health inspection or a detailed code review. Instead, the scope of the work is visual and generalist in nature. Inspectors aren’t there to measure compliance with every regulation; they’re there to take a broad look at the space and identify issues that stand out. Their role is to document deficiencies, note potential hazards, and highlight conditions that may call for a closer look by a licensed specialist.

Within that framework, certain areas always receive extra attention because they pose the greatest risks in a kitchen environment. Fire protection, safety features, ventilation systems, plumbing, and overall sanitation are all front and center during the inspection. Each of these systems plays a critical role in keeping the kitchen safe, efficient, and compliant with the standards that matter most to day-to-day operations. By focusing on these high-risk areas, inspectors help clients identify problems or potential issues before they disrupt business or lead to costly repairs.