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This study aimed to evaluate the storage and distributiontemperatures of foods in commercial restaurants in a publiceducational institution located in the city of Belo Horizonte,State of Minas Gerais, Brazil, and verify its conformity withthe legislation. A digital infrared thermometer was used; datacollection was performed in six restaurants for storage (chilledand frozen) and 11 for distribution of hot and cold preparations.In this stage, measurements of temperatures were takenimmediately after completion of the preparations and every 30minutes, for a total period of 90 minutes (four measurements/ day) in three non-consecutive days. Among six restaurantsassessed, four and five had adequate temperature for storage offrozen and chilled foods, respectively. Regarding distribution,only one had preparations at adequate hot temperature; allunits were inadequate for cold preparations. It was concludedthat monitoring of temperature at the serving line is essentialto the quality of the meals and it is urgent to implement controlmechanisms in order to minimize the risk of contamination. DOI 10.12957/demetra.2014.6800