I believe that I would handle the restauraunt the same as any other commercial inspection.
But since it is a restaurant, there are certain things that are unique to the operation, including but not limited to: Grease traps, Triple sink @ dishwashing area, ansul system/exhaust system and filters, hot water booster at dishwasher area, up to date exterminators log sheet. Check the temps in the freezers/refrigerators, visual all compressors (possibly refer to refrigeration specialist).
Make sure someone is there to turn on these systems if necessary… you dont want to. Have alot of them operating as they would during the busiest time and see if there is ample gas/electric/water… HOT water (I don’t remember the exact temperature, but a certain temperture of hot water must bemaintained at the dishwasher/wash sink. See how long it takes for the water booster to heat up during multiple cycling of the dishwasher and is there hot water at the pot sink at the same time. The dishwashers usually have auto feed soap dispensers, don’t worry about this. The company that supplies the soap usually maintains the equiptment, so mention it, but refer it.
What type of sprinkler system does it have, since it’s a heated space, probably wet. Where is the osy valve located? Is it locked in the open position? Are there extra sprinkler heads and wrench on site? When was it last inspected? Where is the drain?
If you aren’t familiar with restaurant equiptment, have some who is look at everything. Also check the soda gun system, possibly refer to expert.
One other thing, usually in bars and restaurants, there is water damage to flooring/structure below wet areas (especially wooden structures). If the kitchen or whatever is on the second floor like a mall or something, although malls usually require a water proof barrier below flooring, check for signs of leaks in the ceiling below. Are the floors pitched towards the floor drains?
You may also wish to check local code regarding some of the issues I mentioned, you know everyplace is different.
Oh, yeah, Check occupancy ratings, emergency lighting, exits(enough or inoperable). Are compressor inspection sheets, fire department certificates/permits, Health dept. permits and license displayed. Dates on fire extinguishers.
Also remember handicapped accessability laws… you may want to read up on them.
I guess I could keep thinking of more things,
I realize that a number of the thing I mentioned are above and beyond residential guildlines, but since it’s commercial, it’s a whole 'nother ball game. By checking specifically restaurant related items, you will be giving your client a very valuable EXPERT report. I hope you are charging enough.
The most important thing to check is the sauce. Usually over a plate of pasta!!!