Facility Management

Preparing Overhead Areas for a Restaurant Health Inspection

Inspectors commonly look at overhead surfaces above food prep and storage: ceiling tiles, vents, light shields, fans, pipes and walls near cooking. Keep those surfaces free of grease, dust and peeling material, keep light shields in place, and schedule regular kitchen ceiling and FRP cleaning.

Overhead items to check

Ceiling tiles over prep areas: clean, intact, washable
Vents and diffusers: free of dust buildup
Light fixtures: shielded and clean
Fans and fan guards: free of grease and dust
Pipes and ducts over food: free of dust and drips
FRP walls: clean, especially behind the line

A note on rules

The U.S. FDA Food Code, which most state and local health departments adopt, calls for physical facilities in food establishments to be kept clean. Requirements vary by jurisdiction. Your local health department's code is the authority; AELC providers help keep overhead surfaces clean but do not certify compliance.

Frequently asked questions

Can AELC guarantee I pass inspection?

No one can guarantee an inspection result. Regular overhead cleaning addresses areas inspectors commonly look at.

Sources

U.S. FDA: Food Code

Last updated October 4, 2026. Prices are set by each independently owned local AELC Certified Provider.

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