Food businesses: Learn how to avoid common mistakes made during inspections

August 12, 2026 - 22:52

A free workshop next month aims to help Hawaii's commercial kitchen operators avoid the common pitfalls that lead to failed health inspections. The session, hosted by Hawaii Commercial Kitchens, runs from 1 to 4 p.m. on Aug. 13 and features retired state Department of Health inspector John Nakashima as the guest speaker.

Nakashima spent years conducting inspections across the islands, so he knows exactly where food businesses tend to slip up. The workshop will break down what a strong food safety plan actually requires, going beyond the basics to cover the specific recordkeeping and monitoring habits that matter most when an inspector walks through the door.

Many operators think they are prepared, but small gaps in documentation or inconsistent temperature logs can turn a routine visit into a citation. Nakashima will walk attendees through real-world examples and explain how to build systems that hold up under scrutiny. The goal is to help businesses move from simply passing to maintaining consistent compliance every day.

The workshop is free, but space may be limited. Anyone running a restaurant, food truck, catering service, or other commercial kitchen operation in Hawaii is encouraged to attend. Attendees will leave with practical checklists and a clearer understanding of what inspectors look for, which can save time, money, and stress down the line. Registration details are available through Hawaii Commercial Kitchens.