A real SNHD-style inspection, before the real one
I walk your kitchen the way an inspector does, score it on the same demerit system SNHD uses, and hand you a written plan to fix what I find. No grade card. No surprises left.
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What a mock inspection is
A walkthrough of your entire operation, done the way the Southern Nevada Health District does it: receiving, storage, prep, the line, warewashing, restrooms, paperwork. You choose the style: scheduled, or unannounced-style so your team experiences the real thing. I score every finding on SNHD's own demerit framework, so you see exactly where you stand.
0–10 demerits on a routine inspection keeps the A card in your window.
11–20 demerits means a downgrade, fees, and a re-inspection on the clock.
21–40 demerits. The re-inspection that follows has to come back at A level.
At 41 or more demerits, SNHD closes the facility until the problems are fixed.
At the end, you get a projected grade: the letter your kitchen would have earned if I had been the District that day. It's a teaching tool, not an official result, and that's exactly why it works. You find out on my visit, not on inspection day.
What you get: the 48-hour report
Within 48 hours of the visit, you get a written report: every item I found, its demerit value, why it matters, and exactly how to fix it, in plain language your staff can follow.
Every finding in the report follows the same four columns, because a list of problems without reasons doesn't change anything:
- What I saw. The specific condition, stated plainly. No citation-speak.
- Why it matters. The reason behind the rule, so your team actually remembers it.
- How to fix it. The correction, step by step, sized for a busy kitchen.
- How to keep it fixed. The habit or system that stops it from coming back.
Explain · Educate · Correct · Prevent
The report is yours alone. I don't share it with SNHD or anyone else, and nothing in it creates a record against you. It exists to teach.
What I look for, and why it matters
This list comes straight from what SNHD actually cites most, not from a generic national checklist. Here's each one, with the reason behind it.
Cold holding at 41°F
In SNHD's own risk factor study, 65.7% of restaurants were out of compliance on cold holding. It matters because bacteria grow fastest between 41°F and 135°F, so a cold table drifting a few degrees puts every pan on it in the danger zone.
Protection from contamination
Where raw proteins sit, what's stored under what, what's covered. It matters because cross-contamination moves pathogens from one food to another invisibly, and it's one of the easiest things to fix once you see the pattern.
Surface and equipment sanitizing
Sanitizer buckets, test strips, wiping-cloth storage, cutting boards. It matters because a surface can look clean and still carry what the last product left behind; sanitizing is the step that actually resets it.
Handwashing
When your crew washes, how, and whether the sink is stocked and reachable. It matters because hands touch everything in the kitchen, and handwashing remains one of the most effective food safety controls there is.
Cooling
How big batches come down from cooking temperature. It matters because food cooling slowly in a deep, covered container spends hours in the danger zone, and improper cooling is a classic cause of foodborne illness.
Date marking
Labels on ready-to-eat food held more than 24 hours. It matters because some bacteria, like Listeria, keep growing even at refrigeration temperatures; the date is the control, not the smell test.
Documentation
Food handler cards, your certified food protection manager coverage, temperature logs. It matters because paperwork demerits are the most preventable points on the whole inspection, and they're often the first thing an inspector asks for.
How it works
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Book a walk-through
Start with the free 20 to 30 minute walk-through. I'll tell you honestly whether a mock inspection is what you need.
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I inspect and score your kitchen
Scheduled or unannounced-style, your choice. I walk the whole operation and score it on SNHD's demerit framework.
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You get the 48-hour report, and we fix it together
Every finding with its why and its fix, in plain language. I walk your team through it so the corrections stick.
Why a former inspector
I've experienced food safety from both sides of the table: as a regulatory professional evaluating compliance, and as a quality professional building systems that work in real kitchens.
I know what an inspector looks at first, how findings turn into demerits, and where kitchens lose points they never needed to lose. And to be clear about what that means: I don't work for the Health District anymore. I work for you. What I bring is the knowledge, not a shortcut.
What it costs
Published up front, like everything I charge. For comparison, SNHD's own consultative training starts at $329 for two hours.
| Service | What's included | Price |
|---|---|---|
| Full Mock Inspection | Complete SNHD-style walkthrough, demerit scoring, projected grade, and the written report within 48 hours | $495 |
| Inspection Readiness Walkthrough | 60–90 minutes on site plus a top-5-risks one-pager | $249 founding price (list $299) |
Every service and package is listed on the pricing page. If your kitchen needs something different, the free walk-through is where we figure that out.
Questions owners ask
Will a mock inspection affect my real SNHD grade?
No. A mock inspection is independent and educational. My role is not to replace your regulatory agency or conduct a government inspection; it is to give you an independent, educational perspective so you can find concerns, strengthen your practices, and walk into the real inspection prepared. Nothing I do changes, influences, or predicts an official SNHD result.
How long does it take?
Plan on two to three hours for the full mock inspection, depending on the size of your operation. The Inspection Readiness Walkthrough runs 60 to 90 minutes.
Do you inspect during service?
Your choice. Real inspectors arrive unannounced, often mid-service, so a during-service visit is the most realistic rehearsal. If that would disrupt your kitchen, we schedule before opening or between rushes. Either way, I stay out of your line's way.
What happens to the report?
It's yours. I don't share it with SNHD, other agencies, or anyone else. It exists to teach you and your team, not to create a record against you.
Should I book the walkthrough or the full mock inspection?
The walkthrough is a fast read on your kitchen: 60 to 90 minutes and a one-pager with your top five risks. The full mock inspection is the complete rehearsal: every area scored, a projected grade, and the full written report. If you're not sure, book the free walk-through first and I'll tell you honestly which one fits.
Let's make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your restaurant. If you don't need help, I'll tell you.