Restaurant Restroom Checklist (Hourly Check)
- Who checks
- Staff member on the check rota: cleaner, runner or host
- When
- Every hour during opening hours, every 30 minutes at peak
- Time
- ~5 min · 21 items
| Location | Date and time | Inspector | Signature |
Guests judge your kitchen by your restroom: no toilet paper, a wet floor and a bad smell make them wonder what the kitchen looks like. Yet most restroom problems take a couple of minutes to fix if someone spots them in time rather than after a complaint.
A check takes about 5 minutes: supplies, cleanliness, fixtures, sign-off. Fix small things on the spot — refill paper, wipe the sink, empty the bin. Report a broken flush, lock or faucet to the shift manager and put an out-of-order sign on the stall. Record every check with the time: gaps in the log matter as much as the problems found.
Supplies
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1
Every stall has toilet paper, with a spare roll in the holder Open every stall. The roll will last until the next check, and the spare is in the holder, not on the floor or tank.☐ Yes☐ No
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2
Soap dispensers are filled and working Press each dispenser: soap comes out with one press, and the dispenser is at least a quarter full.☐ Yes☐ No
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3
Paper towels are stocked or the hand dryer works The towel dispenser isn't empty and a towel can be pulled with one hand. The dryer starts from the sensor.☐ Yes☐ No
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4
Every stall in the women's restroom has a lidded sanitary bin The pedal or lidded bin isn't overflowing, and sanitary bags are available in a holder nearby.☐ Yes☐ No
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5
The air freshener is working The automatic air freshener fires on its timer and the can isn't empty. The scent isn't overpowering.☐ Yes☐ No
Cleanliness
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6
Toilets and urinals are clean inside and out No marks, buildup or splashes on the bowl, rim or base. The seat is dry.☐ Yes☐ No
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7
Sinks and the vanity around them are dry, without soap streaks or hair Wipe the counter with a paper towel: it's dry and there's no standing water around the faucets.☐ Yes☐ No
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8
Mirrors are free of splashes and streaks Look at the mirror at an angle from one step away.☐ Yes☐ No
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9
The floor is dry, with no paper or puddles Check the floor in the stalls, by the urinals and by the sinks. If the floor was just mopped, a wet floor sign is out.☐ Yes☐ No
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10
Bins are no more than two-thirds full Empty full bins immediately and put in a fresh liner.☐ Yes☐ No
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11
The baby changing station is clean and working (if present) The surface is wiped, the table unfolds and locks, and disposable liners or wipes are nearby.☐ Yes☐ No
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12
Door handles and flush buttons are wiped down Wipe the entrance door handle, stall latches and flush buttons with a disinfecting wipe.☐ Yes☐ No
Fixtures and maintenance
-
13
The flush works in every stall Flush: water drains fully, the tank refills and doesn't keep running into the bowl.☐ Yes☐ No
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14
Stall locks open and close Test the latch in every stall. A broken stall is closed with a sign and a maintenance request is in.☐ Yes☐ No
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15
Faucets don't drip Turn the faucet off fully and wait a few seconds: no dripping, and it's dry under the sink.☐ Yes☐ No
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16
All lights are working Check the main lights and the light in every stall.☐ Yes☐ No
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17
Ventilation is working and there are no unpleasant odors The exhaust grille draws air (hold a tissue to it). A sewer smell means checking floor drains and traps right away.☐ Yes☐ No
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18
The emergency call button in the accessible restroom works (if present) Press the button: the alert reaches the host stand or the floor.☐ Yes☐ No
Check record
-
19
The check log is filled in: time, check mark and signature The entry is made now, not in advance for the whole day. There are no gaps between entries longer than the set interval.☐ Yes☐ No
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20
Any fault found has been reported to the shift manager The manager knows about the problem, the stall has a sign, and the fault is in the maintenance log.☐ Yes☐ No
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21
Check time Enter the actual time, for example "2:05 pm".
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/restaurant-toilets-check
Common violations
- The check log is filled in for the whole day in advance. The entries are there, but nobody actually checks, and a guest sees an empty paper holder next to "2:00 pm — all OK".
- A wet floor with no warning sign. A guest slipping in the restroom is one of the most unpleasant and costly situations for a restaurant.
- Spare paper and soap are kept on the tank or windowsill. It looks sloppy, and open rolls get wet and dirty.
- A broken stall is left open with no sign. The guest discovers the problem themselves, and the fault never reaches maintenance.
Frequently asked questions
A common benchmark is once an hour, and every 30 minutes at peak times and during events. Frequency depends on seat count and the number of stalls: the more guests per stall, the more often you check.
Assign each hour on the schedule to a specific person: a runner, busser or host. If nobody is named for a time slot, the check gets skipped at the busiest moment.
A log on the door shows guests the restroom is checked and keeps staff disciplined. But it only works if the entries are honest: the manager should spot-check entries against the actual condition.
Similar templates
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Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.