your intuition is wrong. first of all, inspections are recurring, usually unannounced. second, new restaurants buy used equipment. if they didn't inspect upo

your intuition is wrong. first of all, inspections are recurring, usually unannounced. second, new restaurants buy used equipment. if they didn't inspect upon opening, what do you think would happen? third, there are such things as turn-key restaurants, meaning a new operator simply takes over a kitchen and re-opens it under a new name/concept. nothing is shiny or new.