Grocery Seafood Sanitation Audit

Inspection template for grocery seafood departments to verify sanitation, temperature control, product quality, cross-contact prevention, and labeling compliance.

Seafood Display Temperature Control

• Fresh seafood display temperature is within the approved range
  Measure product temperature at the warmest point in the case. Verify compliance with store SOP and applicable food code requirements.
• Ice coverage is adequate and product is fully supported
  Seafood is surrounded by sufficient ice or other approved chilling method; product is not sitting in meltwater.
• Case thermometer or probe is present and functioning
  Verify a calibrated thermometer is available for routine checks and is readable/operable.
• Temperature logs are current and complete
  Review recent temperature monitoring records for required frequency, signatures, and corrective actions when out of range.
• Refrigerated storage unit temperature is within range
  Check backroom cooler, prep cooler, or storage unit used for seafood inventory.
• Any temperature deviation has documented corrective action
  If any item is out of range, verify product disposition, equipment response, and manager notification are documented.

Product Quality and Freshness

• Product shows no visible spoilage indicators
  Check for discoloration, slime, off-odors, gaping, dried edges, excessive purge, or broken packaging.
• Sell-by, use-by, and rotation practices are followed
  Verify FIFO rotation and that dated product is within allowable shelf life.
• Packaging and containers are intact and sanitary
  Inspect trays, wrap, liners, and containers for leaks, tears, contamination, or compromised seals.
• Display is free of excessive drip, debris, and standing liquid
  Meltwater, fish scales, and debris should be removed promptly to prevent contamination and odors.
• Rejected or damaged product is segregated and identified
  Verify non-saleable seafood is clearly marked, isolated, and handled per disposal or return procedure.

Cross-Contact and Allergen Control

• Raw seafood is segregated from ready-to-eat foods
  Check that raw seafood is stored and displayed to prevent drip, splash, or contact with cooked or ready-to-eat items.
• Allergen cross-contact controls are in place
  Verify separation, dedicated utensils, and cleaning practices for common allergens such as fish, shellfish, and other exposed allergens.
• Dedicated utensils, gloves, and cutting tools are clean and properly stored
  Inspect tongs, knives, gloves, and boards for cleanliness and separation from contaminated surfaces.
• Employee handwashing and glove-change practices are observed
  Observe whether employees wash hands and change gloves between raw seafood handling tasks and after contamination events.
• Shared prep surfaces are cleaned and sanitized between tasks
  Verify sanitizing frequency for scales, counters, cutting boards, and prep tables used for different seafood species or tasks.

Labeling and Traceability

• Product labels are accurate and legible
  Verify common name, net weight, price/PLU as applicable, and any required handling or origin statements are present and readable.
• Shellfish tags or lot identifiers are retained as required
  Check that shellfish tags, lot codes, or other traceability records are maintained per policy and regulatory requirements.
• Date marking is present on prepared or repackaged items
  Verify repackaged, marinated, or prepared seafood items have required date labels and are within use limits.
• Country of origin and species identification are not misleading
  Confirm labeling does not misstate species, origin, or product form.
• Traceability records are available for recent deliveries
  Verify receiving records, invoices, and supplier documentation can be matched to current inventory.

Sanitation and Housekeeping

• Food-contact surfaces are clean and sanitized
  Inspect counters, scales, knives, cutting boards, pans, and display surfaces for residue and proper sanitation.
• Waste, trim, and offal are removed promptly
  Verify waste containers are covered, not overflowing, and removed on schedule to prevent odor and pest attraction.
• Cleaning chemicals are labeled and stored away from food
  Check that sanitizers, detergents, and degreasers are properly labeled and separated from food and food-contact items.
• Pest evidence is absent in the department
  Look for droppings, gnaw marks, flies, or other pest indicators around cases, drains, and storage areas.