Restaurant Building Inspection Sample Reports

Sample One: Restaurant and Bar Building

A restaurant purchase involves the building as well as the business. This sample documents roofing, electrical, heating, plumbing and interior conditions in a vacant restaurant/bar property. The presence of a commercial kitchen does not mean every cooking, bar or business system was operated or evaluated.

Restaurant/bar building with basement boiler heating and kitchen and service areas.
Roof aging, electrical hazards and mechanical replacement planning documented.
A 58-page sample with photographs, recommendations and explicit equipment exclusions.

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58 pages · 4.7 MB · PDF opens in a new tab
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Exterior of the sample one: restaurant and bar building featured in this commercial inspection sample — Actual report photograph. Identifying lettering has been redacted where needed.

Examples From This Inspection

These selected findings describe the property at the time of its 2026 inspection. The full PDF provides the complete observations and recommendations.

Flat roof area photographed during the restaurant building inspection — Photograph from the sample report, page 9.

Aging Rear Roof

The report identifies the rear roof as near the end of its expected service life and recommends budgeting for replacement. Roof drainage and flashing observations elsewhere in the report add context for a roofing contractor's review.

Read this finding in the PDF, page 9

Breaker and wiring concerns highlighted in the restaurant electrical panel — Photograph from the sample report, page 24.

Breaker and Wire-Size Concerns

The electrical findings identify a mismatch between breaker size and wire size and call for immediate electrician repairs. A separate exterior subpanel concern is also documented. These are building electrical findings, not a certification of kitchen equipment or the restaurant's business operations.

Read this finding in the PDF, page 24

Basement hot-water boiler and associated piping in the restaurant building — Photograph from the sample report, page 31.

An Older Boiler to Budget for Replacing

The basement heating system uses a hot-water boiler and radiators. The report describes the boiler as beyond normal life expectancy and recommends planning for replacement. Its condition and age are considered alongside the inspection's operating observations.

Read this finding in the PDF, page 31

Sample Two: Restaurant / Food-Service Unit

The second sample shows a food-service unit with dining and bar seating and a commercial kitchen within a larger commercial setting. It documents nonworking heating, roof concerns and sink-drain leaks, while identifying commercial appliances as outside the inspection scope.

46-page report with a different building layout and scope.
Rooftop heating did not respond to normal controls.
A leaking hand-wash sink drain required plumbing repairs.

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46 pages · 3.5 MB · PDF opens in a new tab
No contact form required.

Exterior of the sample two: restaurant / food-service unit featured in this commercial inspection sample — Actual report photograph. Identifying lettering has been redacted where needed.

Heating equipment associated with the second food-service inspection — Photograph from the sample report, page 25.

Nonworking Heating

The furnace did not respond to normal controls. The report recommends an HVAC contractor determine the cause and complete repairs. The photograph shows the equipment examined, rather than demonstrating an operational commercial kitchen inspection.

Read this finding in the PDF, page 25

Hand-wash sink drain documented in the food-service unit report — Photograph from the sample report, page 37.

A Leaking Hand-Wash Sink Drain

The hand-wash sink drain leaked and required a licensed plumber's repairs. This is a building plumbing observation. It does not establish that all kitchen equipment, ventilation or food-service systems were tested.

Read this finding in the PDF, page 37

Understand This Report's Scope

For the restaurant/bar building, bar, gaming and kitchen equipment were not tested. Cooling was not operated because of temperature limitations, and fire sprinklers were outside the operating evaluation. In the second food-service unit, commercial kitchen appliances and fire sprinklers were also excluded. Neither sample should be presented as a health-department inspection, food-safety assessment or certification of commercial cooking or fire-suppression equipment.

Each report reflects the agreed scope and conditions at the time of that inspection. Names and address details have been removed for the sample. Read the complete report, including its limitations, before relying on an excerpt.

These examples are not presented as ASTM E2018 Property Condition Assessments. If your transaction or lender calls for a Property Condition Assessment, tell us before the scope is finalized.

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A sample illustrates how a specific inspection was documented. Your property may require different access, specialists, testing or reporting.

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