Inspectors generally look at whether food in the walk-in is held at 41 degrees or below, whether shelving and storage keep raw and ready-to-eat food separate, whether surfaces are clean and in good repair, and whether thermometers work. Requirements come from Mississippi's version of the FDA Food Code, so confirm details with the Mississippi State Department of Health.
Nobody enjoys an inspection, but a walk-in that is organized and running properly makes it routine. The list below is general and based on the FDA Food Code approach that Mississippi follows with changes. It is not an official checklist.
Common walk-in checks
| Area | What an inspector may look for |
|---|---|
| Temperature | Food at 41 degrees or below, working thermometer in the box |
| Storage order | Ready-to-eat above raw, no cross-contamination risk |
| Off the floor | Food stored on shelves, not on the ground |
| Labels and dates | Prepared food dated and rotated |
| Cleanliness | Floors, shelves, walls and fan guards clean |
| Condition | Gaskets intact, no mold, no leaking or ice buildup |
| Lighting | Working, shielded or shatter-resistant |
| Covering | Food covered or wrapped |
Prepare before the visit
- Probe the warmest food and confirm it is at or below 41 degrees.
- Check that thermometers are present and accurate.
- Clean shelves, floor and fan guards. See cleaning and sanitizing.
- Arrange storage in the right order. See storage order.
- Fix visible problems: torn gaskets, dripping, mold, ice on the floor.
- Have the temperature log ready. See temperature logs.
Equipment problems that become violations
- A box that cannot hold temperature. See not cooling.
- Water leaks over food. See water leaking inside.
- Mold and odors. See smell and mold.
- A damaged gasket or door. See door and gasket repair.
If something fails during an inspection
Stay calm and ask what corrective action is needed and by when. Do not argue over readings. Write down what was said and keep a copy of the report. Fix equipment problems promptly and keep the repair invoice, since it shows what you did.
Who to ask
The Mississippi State Department of Health Food Protection office can be reached at 601-364-2832 or food@msdh.ms.gov. Your local inspector is the best source for what applies to your permit. The food-safety guide gives more context.
A quick daily walk-through
The easiest way to be ready is to look at the walk-in the way an inspector would, every day. Open the door and look up, down and around. Is anything on the floor or dripping? Does the thermometer read in range? Are there gaps in the gasket, ice on the ceiling or mold on the door edge? Is raw food above ready-to-eat food anywhere? Five minutes of looking each morning catches most problems before anyone else does.
Keep the tools handy too: a probe thermometer, sanitizer test strips and a clean cloth. Inspectors notice when the tools are on hand.
Records to keep near the walk-in
Keep the current temperature log, the last repair invoice, the cleaning schedule and any corrective action notes in one folder close to the box. When an inspector asks about a past problem, being able to show the repair record on the spot makes the conversation easier and shows the equipment is looked after.
Questions about inspections
Do inspectors announce their visits?
Routine inspections are commonly unannounced. Keep the box ready every day.
Does a repair invoice help?
It shows that you found a problem and acted. Keep it with your records.
Is this an official checklist?
No. It is a general guide. Ask the health department for its current requirements.