Restaurant Tenant Improvement Punch List: Final Closeout Checklist
A restaurant tenant improvement punch list with 60 inspection points — kitchen, dining, bar, MEP, health-code, and life safety. Free checklist and example item.
Written by Luke Johns · August 29, 2026 · 14 min read
A restaurant build-out has two inspectors you cannot afford to fail: the health department and the fire marshal. Miss a coved base in the kitchen, a missing backsplash seal, or an unpenetrated fire-rated wall, and the opening date slips — and every day of delay is lost revenue. This restaurant tenant improvement punch list covers 60 inspection points across the kitchen, dining room, bar, restrooms, MEP, and life-safety systems, with the health-code and fire items called out so they get done first.
Run the restaurant punch list in two passes: a pre-inspection walk to catch and fix everything before the health and fire officials arrive, and a final walk with the tenant. Dispatch life-safety and health-code items with the tightest due dates — they are on the critical path to opening.
Commercial Kitchen — Health-Code Critical
All kitchen walls coved with a minimum 3/8" radius at floor and corners
Kitchen floor seamless, non-slip, and sloped to drain
Floor drains trapped and clean
All wall and ceiling surfaces smooth, non-absorbent, and washable
Lighting in prep and cooking areas meets foot-candle minimum (50 fc typical)
Light fixtures in kitchen shatter-resistant or shielded
Handwash sinks installed, stocked, and dedicated (no other use)
Three-compartment sink installed and functional
Mop sink installed with proper backflow prevention
Direct plumbing connection to grease interceptor
Grease interceptor accessible and sized per code
All equipment NSF-certified and installed per spec
Refrigeration and freezer units holding temperature
Cookline exhaust hood installed, fire-suppression linked, and balanced
Makeup air system functional and balanced with hood
Kitchen — Finishes & Sealing
All seams at stainless steel counters and backsplashes sealed
Backsplash continuous and sealed to counter and wall
No unsealed wood or drywall in food-prep areas
Cutting surfaces installed and sealed
Shelves and racks stainless or approved material, sealed
All penetrations through kitchen walls sealed
Dining Room & Front-of-House
Flooring (tile, polished concrete, or LVT) installed per spec and sealed
Flooring seams tight and pattern aligned
Base and transitions installed clean
Walls and ceiling finish complete — no defects under raking light
Paint and wallcovering per finish schedule
All seating (booths, tables, chairs) installed, level, and secure
Tabletops and counters sealed and undamaged
Bar & Service Areas
Bar die and bar top installed level and sealed
Bar sink and handwash sink installed and functional
Glass washer / bar dishwasher installed and NSF-certified
Beer tap tower installed, lines connected, and cooling functional
Ice maker plumbed and draining correctly
Bar refrigeration holding temperature
Back-bar shelving installed, level, and secure
POS / data rough-in at bar complete and functional
HVAC balanced and holding design temperatures in kitchen and dining
Makeup air balanced with cookline exhaust hood
All exhaust fans vented to exterior (kitchen, bath, bar)
Grease duct fire-rated and cleanout access provided
Fire suppression system at hood tested and certified
Fire sprinkler coverage complete and heads correct
Fire alarm devices installed and tested
Emergency lighting and exit signs functional and tested
Egress paths clear and unobstructed
Electrical panel labeled and GFCI protection verified
Hot water system sized for peak demand and functional
Closeout & Documentation
Punch items logged with photo and station/room number
Health-code and fire items dispatched with urgent due dates
Balancing reports, hood certification, and fire alarm acceptance on file
Certificate of Occupancy coordinated with AHJ
O&M manuals, warranties, and equipment startup docs assembled
Tenant / operator training on kitchen and life-safety systems scheduled
What does the health department inspect before a restaurant opens?
Health inspectors check food-prep surfaces and seams, coving at floor and wall corners, handwash and three-compartment sinks, grease interceptor, refrigeration temperatures, lighting levels and shielding, and overall cleanability. Any unsealed seam, square corner, or missing sink fails the pre-opening inspection.
What does the fire marshal inspect in a restaurant?
The fire marshal inspects the cookline exhaust hood and its fire-suppression system, the makeup air balance, fire-rated assemblies and penetrations, egress paths and exit signage, sprinkler coverage, and the fire alarm. The hood suppression must be tested and certified before opening.
Why is coving required in a commercial kitchen?
Coving (a minimum 3/8" radius) at floor-to-wall and wall-to-wall joints eliminates sharp crevices that trap food and cannot be cleaned. Square corners in food-prep areas are a health-code violation. Verify coving is installed before the health walk.
How do I balance the cookline hood and makeup air?
The exhaust hood and the makeup air system must be balanced together by a certified balancer. An imbalance creates negative pressure, pulls conditioned air out of the dining room, and can cause the hood to under-perform. Get a balancing report before the fire and health inspections.
When should I run the restaurant punch list?
Run a pre-inspection walk a week before the health and fire officials are scheduled, so you can fix every health-code and fire item first. Then run a final walk with the tenant. Dispatch life-safety and health items with the tightest due dates — they are on the critical path to opening.
Can I use this checklist for a fast-casual or food-truck commissary?
Yes. The kitchen, health-code, and life-safety sections apply to any commercial food-prep space. Adjust the dining and bar sections to the concept, and confirm the specific health-code requirements for your jurisdiction, which vary.
Luke Johns spent a decade on job sites running punch lists, coordinating subcontractors, and closing out projects before building QuickPunch. Punch lists, subcontractor coordination, quality control, and project closeout across residential remodeling, production home building, and commercial multifamily construction. More about Luke Johns →
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