Washing removes visible food and grease. Only sanitizing kills the bacteria left behind. That is why the FDA Food Code and Florida’s Division of Hotels and Restaurants require every food establishment that hand-washes utensils and equipment to use three separate steps — wash, rinse, and sanitize — every single time, not just when it’s convenient.
Skip a step, get the water temperature wrong, or let the sanitizer concentration drift, and everything downstream is contaminated even though it looks clean. That is the single most common reason kitchens fail a health inspection.
This applies to any operation with a commercial kitchen: restaurants, food trucks and caterers, bars and coffee shops, bakeries, and institutional kitchens like school cafeterias, hospitals, senior living, and correctional facilities.
The 5 Steps
1. Scrape & Pre-Rinse
Remove food debris and grease before anything touches the sink. Keeps your wash water clean longer.
2. Wash — Sink 1
Hot water with detergent, at least 110°F. Scrub every surface clean to sight and touch. Change the water when it’s dirty or the suds are gone.
3. Rinse — Sink 2
Clean water only — no soap, no sanitizer. Remove every trace of detergent. Leftover soap residue can neutralize your sanitizer in the next sink.
4. Sanitize — Sink 3
Fully submerge every item using one approved method:
| Method | Requirement | Contact time |
|---|---|---|
| Hot water | At least 171°F | At least 30 seconds |
| Chlorine solution | 50–100 ppm, at least 75°F | At least 7 seconds |
| Quaternary ammonium | 150–400 ppm per label, at least 75°F | At least 30 seconds |
Keep a thermometer at the wash and sanitize sinks, and test strips for chemical sanitizer concentration — eyeballing it does not meet code.
5. Air Dry
Place items on a clean drainboard or rack until completely dry. Never towel-dry — a towel can re-contaminate sanitized items.
Common Inspection Red Flags
- No thermometer at the wash or sanitize sink
- No test strips to confirm sanitizer concentration
- Sanitizer water gone lukewarm and nobody noticed
- Towel-drying because the rack was full
For More Information
- FDA Food Code 2022, Chapter 4 — manual warewashing requirements
- Florida Administrative Code 64E-11 — food hygiene / three-compartment sink rule
- Florida DBPR Manual Dishwashing Procedure
- Florida DBPR Industry Bulletin on dishwashing/sanitizing
- ServSafe — Clean & Sanitize in a Three-Compartment Sink
Need Help Getting Your Kitchen Inspection-Ready?
VICTOR FERIA helps Miami-Dade and Broward businesses choose the right sinks, sanitizers, test strips, thermometers, and signage.
Request a Free Supply Review
Main: (786) 919-0195 · Direct: (786) 919-0195 · victor@victorferia.com
