Let’s be real — if your kitchen’s a mess, the whole operation feels off. Whether you’re hustling through dinner rush or prepping for Sunday brunch, a clean workspace isn’t optional. It’s the difference between smooth service and chaos. And no, a casual wipe-down doesn’t count.
Every commercial kitchen needs a proper cleaning checklist. Not some half-baked list scribbled on a whiteboard — but an actual plan that works day in, day out.
Trust me, when everyone knows what’s expected — and when — you avoid the “I thought someone else did it” dance. A solid checklist makes the place run better, feel better, and keep inspectors off your back.
Daily Wipe-Downs Won’t Cut It
You’d be surprised how fast grime builds up. One day it’s a little grease near the fryer, next thing you know, the walk-in smells like regret.
Here’s what should get done every day:
- Counters & prep stations — Hit them with a proper sanitizing spray, not just soap and water.
- Grills & stovetops — Don’t let last night’s spills turn into tomorrow’s problem.
- Trash bins — Empty them, rinse them, sanitize the rims. Yes, the rims too.
Also, clean the floor like you mean it. Not just a quick mop around the edges. And wipe down the fridge handles — they’re fingerprint magnets.
Make sure your cleaning and washing equipment — mops, buckets, spray bottles — is in good shape and stored properly. Dirty tools don’t clean anything; they just move grime around.
The Weekly Grind
There’s stuff that doesn’t need daily love, but neglect it long enough and it’ll turn on you.
Once a week, do this without fail:
- Pull out the heavy gear — Sweep and mop behind ovens, fryers, the whole lineup.
- Scrub storage shelves — Sticky bottles and mystery crumbs hide in corners.
- Descale dishwashers and sinks — A bit of buildup now becomes a costly repair later.
This is also the time to deep-clean your cleaning and washing equipment itself. Rinse mop heads, disinfect spray bottles, check if brushes or pads need replacing. Tools that are falling apart won’t do the job right.
Go Deep or Go Home
A deep clean isn’t glamorous. It’s sweaty, it’s thankless, and it always takes longer than you think — but it matters.
Monthly or quarterly — depending on how wild your kitchen gets — do a proper deep clean:
- Degrease exhaust hoods & vents — That fire hazard isn’t going to fix itself.
- Floor work — Strip, scrub, maybe wax if your surface needs it.
- Clean behind everything — Yes, even the fridge. Especially the fridge.
And when you go deep, go all the way. Replace worn-out cleaning and washing equipment before it becomes useless. Sharp scrapers, clean rags, high-pressure sprayers — they all make the work easier and faster.
Get a Ready-Made List
Look, there’s no need to reinvent the wheel. You can download a free commercial kitchen cleaning checklist, tweak it to fit your space, and actually use it.
Most of them are print-ready or set up in Google Sheets. Some even let you track who cleaned what and when. Accountability is everything when everyone’s busy and cutting corners becomes tempting.
