Summer Surprise
It’s a sweltering July afternoon, and your walk-in cooler is working overtime. The ice machine is dripping, the salad bar looks wilted, and a delivery of chicken breasts just came in an hour later than scheduled. Then the worst timing imaginable: the health inspector walks through the door.
Summer is peak season not just for restaurants but also for foodborne illness. Warm weather, higher humidity, and longer holding times create the perfect storm for bacterial growth. Inspectors know it — and they show up ready to test whether your operation can handle the heat.
Why Summer Inspections Matter
- Who it affects: Restaurants, food trucks, caterers, and institutions all feel the summer pressure.
- What it is: A sharper focus on temperature control, cross-contamination, and staff hygiene during hot weather months.
- Where it happens: Kitchens, walk-ins, buffets, outdoor dining setups, and delivery routes.
- When it matters most: June through September, when foodborne illness cases spike【CDC†source】.
- Why it’s critical: Bacteria multiply fastest between 41°F and 135°F — the “danger zone.” Even a short lapse in holding temps can mean a citation or worse.
Case in Point
During a 2018 inspection in Maricopa County, Arizona, officials shut down a restaurant after finding multiple violations tied to summer heat: a malfunctioning walk-in cooler with chicken stored at 55°F, no ice available for backups, and improper cooling of soups left on the counter.
The inspector noted that high outdoor temperatures made the risks even worse — food that might survive borderline handling in cooler months quickly became unsafe. The restaurant was closed until equipment repairs and retraining were completed.
Best Practices for Operators
1. Temperature Vigilance
- Calibrate thermometers weekly.
- Record hot and cold holding temps during each shift.
- Use ice baths or blast chillers for rapid cooling.
2. Delivery & Storage Adjustments
- Schedule deliveries for early morning before the day’s peak heat.
- Inspect every incoming load with a thermometer.
- Keep backup ice and coolers ready for emergencies.
3. Buffets & Outdoor Service
- Use ice or refrigerated wells under cold items.
- Swap out serving pans every two hours.
- Keep hot foods above 135°F with chafing dishes or heat lamps.
4. Staff Hygiene in the Heat
- Require handwashing breaks — sweaty hands spread contamination faster.
- Provide clean aprons or uniforms when staff rotate off hot stations.
- Train staff to recognize when “it looks fine” isn’t good enough.
5. Prep for the Surprise Factor
- Inspectors expect the same standard at 3 p.m. on a hot Saturday as they do on a quiet Tuesday morning.
- Daily self-inspections catch issues before an official one does.
Use our Inspection Checklist and checkout our resource center for valuable downloads
Final Thought
Summer should be your busiest, most profitable season — not the one that lands you in inspection trouble. By focusing on temperature control, staff discipline, and backup plans, operators can show inspectors they’re not just surviving the heat — they’re setting the standard for safety in it.
