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Temperature log sheet and cleaning checklist – free, printable

Add your cooling units and cleaning tasks, pick the month, then print or save as PDF. Enter it once, get three sheets.

  • No sign-up
  • Print or PDF
  • Stays in your browser

1Business and month

Closed days

These days are shaded gray on the sheet and marked “Closed”.

2Cooling units

Each unit gets its own column on the temperature log. The highest temperature is already filled in.

Which unit do you measure in?

How many times a day do you measure?

Twice: a.m. and p.m. Then 2 units fit on a page instead of 4.

  1. Unit 1
    °F
  2. Unit 2
    °F
  3. Unit 3
    °F

Usual values are 41 °F (+7 °C) for fridges, 39 °F (+4 °C) for cold rooms and walk-ins, 0 °F (−18 °C) for freezers. If stricter values apply to you, enter those.

3Cleaning

Our suggestions are already ticked. Change the text or untick what doesn't fit.

Every day
Once a week

4Preview and print

Paper

Black and white is fine. In the print window, you can also choose “Save as PDF”.

Your entries are only saved in this browser.

Preview

Temperature log

One row, filled in right

This is what a row looks like that speaks for itself: when it was measured, by whom, and what was done.

When to measure?
Every day at the same time, ideally right when you open. If you measure twice a day, pick “Twice” above: each unit then gets an a.m. and a p.m. column.
With what?
With the thermometer in the unit. If a unit doesn't show a temperature, a simple fridge thermometer does the job.
What goes in the row?
The reading, the time and your initials. Day and weekday are already printed. The FDA Food Code expects the person in charge to oversee the staff's routine temperature checks every day; time and initials show who checked when. If a reading is too warm, add the action: a letter from the key at the bottom of the sheet (A = Adjusted the unit, M = Moved the food, T = Threw the food away, C = Called a technician) and a few words.
Write it down right away
Write the reading down right after measuring, not in the evening from memory. If you forgot a day, the row stays empty. That's the only way the sheet shows what really happened.

Highest temperature

How cold does it need to be?

The highest temperature sits at the top of each unit's column. The usual values are already filled in.

  • 41 °F comes from the FDA Food Code: food that needs time and temperature control for safety (TCS food) must be kept cold at 41 °F (5 °C) or below. It's a rule for the food, not for the unit.
  • 39 °F for walk-ins and 0 °F for freezers are common values, not Food Code limits. What applies to you is in your food safety plan or your health department's rules.
  • Stricter is always fine: change the highest temperature at the unit above, and it prints that way. If a reading is warmer, an action goes with it.

Cleaning schedule

Cleaning schedule: who cleans what, how often

A cleaning schedule answers five questions: who, what, when, how and with what. The template turns it into two sheets.

Every day

Anything that touches food or gets dirty fast: work surfaces, cutting boards and knives, sink and dishwasher, kitchen floor, trash cans.

Once a week

What gets dirty more slowly: the inside of the fridges, the extractor hood and filters, the storeroom. These eight tasks are already ticked above; change them or add your own.

The cleaning schedule hangs on the wall without a date: what, how often, how and with what, who. The cleaning checklist covers one month: whoever finished a task writes their initials in the box. Weekly tasks sit below, one column per week. If you leave “How / with what” blank above, there's room for your cleaning products, by the names you use.

End of the month

At the end of the month: check, then file

The sheet is full. Five minutes before it goes into the binder:

  1. 1Look for gapsIs a day missing when you were open? The row stays empty; a reading is never filled in later. Holidays and vacation are best marked “Closed” in the row on the day itself.
  2. 2Check the actionsDoes every too-warm reading show what was done?
  3. 3Sign offAt the bottom of the temperature log and the cleaning checklist, there's room for “Reviewed by” and the date, plus a line for who has which initials.
  4. 4File itMonth by month in a binder. How long to keep the sheets is up to your state or local health department: ask them how long they want to see them.
  5. 5Print next monthYour units and tasks stay saved in your browser. From the 21st, next month is already selected above.

Or on your phone

Rather use your phone than paper?

The template is built like the food temperature log in the momoscreen app: same columns, same highest temperatures, same words. If you switch from paper, you'll feel at home right away.

  • Name and time are added to every entry automatically, no initials needed.
  • A calendar shows every day with something missing, the very next morning.
  • At the end of the month, you download a PDF for the inspection. Free, no sensors.

Everyone logs on their own phone with their own login, through staff accounts and permissions for restaurants.

Background

Do I have to keep a log like this?

In short: in the US, the food rules for your restaurant come from your state and local health department. There is no prescribed form for a temperature log or a cleaning checklist. Some health departments offer sample logs; none of them is a must. This template is a sheet for your own self-checks.

United States

The FDA Food Code is a model code that states and local governments adopt as their own rules; the current edition is from 2026, with the same cold-holding rule as 2022. Section 3-501.16(A)(2): TCS food must be kept cold at 41 °F (5 °C) or below. Section 2-103.11(I): the person in charge makes sure of this through daily oversight of the employees' routine checks of food temperatures. The Food Code does not require a written fridge log for an ordinary restaurant; whether your health department expects one, and in what form, it tells you itself.

Sources

A template doesn't replace a food safety plan or a HACCP plan: which risks your business has and where you check, you decide yourself, following your health department's rules. The sheets show that you checked. If in doubt, ask your local health department.

Not legal advice. Law as of October 2026.

Questions

Common questions about the temperature log sheet and cleaning checklist

What businesses want to know before the first printout.

Is this the official temperature log from the health department?

No. There is no single required form in the US; some health departments offer sample logs. This template is a sheet for your self-checks, with day, reading, time, initials and action. Whether it's enough for your business is up to your state or local health department.

How often do I have to take temperatures?

Common practice is once every day you're open, for example when you open. The FDA Food Code expects the person in charge to oversee the staff's routine temperature checks every day. If you measure more often, pick “Twice” above: each unit then gets an a.m. and a p.m. column.

Which highest temperature applies?

The template fills in the usual values: 41 °F for fridges, 39 °F for walk-ins, 0 °F for freezers. 41 °F is the Food Code's cold-holding limit for TCS food; the other two are common values. Your food safety plan or your health department may set stricter ones. You can change any limit above.

What do I write if it's too warm?

Circle the reading, take care of the unit and the food right away, and write what you did in the “Deviation / action” column. The letters at the bottom of the sheet save space: A = Adjusted the unit, M = Moved the food, T = Threw the food away, C = Called a technician. A few words help, for example “Door was left open, 39 °F 1 h later”. Then measure again and write down the new reading.

When do I fill it in?

Right after measuring, with the time and your initials. Not in the evening from memory and not at the end of the month. If you forgot a day, leave the row empty instead of filling it in later.

Do I need a signature?

For each row, initials are usual. At the bottom of the temperature log and the cleaning checklist, there's room for “Reviewed by” and the date: the person in charge signs there at the end of the month to show they looked over the sheet. Write down once at the bottom who has which initials. If your health department asks for more, go with that.

How long do I have to keep the sheets?

That's up to your state or local health department: ask them how long they want to see them. File the sheets month by month in a binder.

Can I fill in the sheet on a computer?

No, the template is for printing and filling in with a pen. If you'd rather log on your phone, use the food temperature log in momoscreen: same columns and limits, name and time are added automatically, and at the end of the month you download a PDF, free.

Are there sheets for receiving or hot holding too?

No, only cooling and cleaning, just like in the app. For allergens, there's our free allergen chart template to print.

Is anything saved or sent?

Only in your browser: business, units and tasks stay saved on this device, so you don't have to start over next month. The PDF is made on your device too; your entries don't go to our server. “Reset everything” deletes them.

Or right on your phone

Hygiene lists in momoscreen: type in the temperature, tick off the cleaning, monthly PDF for the inspection.

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