This study aimed to evaluate the storage and distribution temperatures of foods in commercial restaurants in a public educational institution located in the city of Belo Horizonte, State of Minas Gerais, Brazil, and verify its conformity with the legislation. A digital infrared thermometer was used; data collection was performed in six restaurants for storage (chilled and frozen) and 11 for distribution of hot and cold preparations. In this stage, measurements of temperatures were taken

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... ely after completion of the preparations and every 30 minutes, for a total period of 90 minutes (four measurements / day) in three non-consecutive days. Among six restaurants assessed, four and five had adequate temperature for storage of frozen and chilled foods, respectively. Regarding distribution, only one had preparations at adequate hot temperature; all units were inadequate for cold preparations. It was concluded that monitoring of temperature at the serving line is essential to the quality of the meals and it is urgent to implement control mechanisms in order to minimize the risk of contamination.