You can spot a well-maintained kitchen within 30 seconds of walking in. There's a shine to the floors, no lingering odors, equipment that looks cared for. And you can spot a neglected kitchen just as quickly—the sticky floors, the grease buildup on the hood filters, the dull look to everything. I've seen the difference that consistent cleaning makes, both in operations and in health inspection results.
The Cleaning Schedule
Constant Cleaning (During Service)
- Wipe down stations between uses
- Keep cutting boards sanitized
- Clean as you go on the line
- Floor cleanup as spills happen
End of Shift (Daily)
- Deep clean cooking equipment (grills, fryers, ovens)
- Sanitize prep surfaces
- Mop floors thoroughly
- Take out trash, replace liners
- Clean and sanitize sinks
Weekly
- Clean and sanitize inside of refrigeration units
- Clean ventilation filters and hoods
- Check and clean drains
- Clean walk-in cooler/freezer
Monthly/Quarterly
- Deep clean entire kitchen
- Move equipment to clean behind and under
- Professional hood cleaning (as required by NFPA 96)
- Deep descale steam equipment
The Right Products
Using the wrong cleaning products is worse than using none:
- Degreasers: For cooking equipment, hoods, surfaces with grease buildup
- Sanitizers: For food contact surfaces (NSF-approved)
- Delimers: For coffee equipment, steamers, ice machines
- Floors: Neutral pH cleaners designed for kitchen floors
Never mix chemicals—particularly never mix ammonia and bleach, which creates toxic gas.
Documentation
Keep cleaning logs. Health inspectors love to see documented cleaning procedures, and if questions arise about contamination, logs prove you followed protocols.
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