Restaurant Kitchen Cleaning Checklist: Your Map to Clean

By Amy Milshtein

Restaurant Kitchen Cleaning Checklist: Your Map to Clean

A sparkling clean, well-maintained restaurant kitchen doesn't just happen out of nowhere. That's why the best-run establishments don't leave anything to chance. There are just too many moving parts involved — from the different equipment and surfaces found in the back of the house, to the rotating staff members on the clock on any given day.

To tackle everything that needs to get done, they use a restaurant kitchen cleaning checklist. By ticking off daily, weekly, and monthly tasks, employees know what job to do and when to do it. The result is a health-inspector-ready kitchen that is a joy to work in. Take your operations to the next level with this handy list adapted from Chef Robert Irvine of Food Network fame.

Daily Duties

At the end of every shift, clean your fryers, all your cutting boards, and prep tables. Next, take a scouring brush to the grills. Make sure all aprons, chef coats, and rags make their way to the hamper. Next, clean out the grease traps and run the hood filters through the dishwasher. Get the fatigue mats up, and run those through the dishwasher, too. After that, clean the floors (including the walk-ins). Thoroughly wash appliances like sinks, faucets, slicers, and can openers. Wipe down the walls near your prep areas. Finally, take a pass at your employee restroom and break room, cleaning surfaces and touch points thoroughly. Of course, always be sure that you're disposing of the day's oil and grease properly.

Weekly Duties

Once a week, you should clean your ovens, following the manufacturer's instructions. Empty out all the reach-in coolers and clean them thoroughly. Delime your sinks and faucets, and run a white-vinegar cleanse through your coffee machine. Flush the floor drains with the appropriate chemicals, and wash all the walls thoroughly.

Monthly Duties

Clean behind your fryers, flat tops, stoves, and ovens — remember, grease build-up doesn't just affect flavors, it can also pose a fire hazard. Empty out and clean your freezer and ice bins. Wash your ceilings and daily storage areas, checking for pests. (If you see any droppings or other evidence, get in touch with your pest removal provider immediately.) This is also a good time to remember to perform safety and efficiency protocols like calibrating your ovens and thermometers, sharpening knives and slicers, restocking your first aid kit, and updating safety data sheets.

Following this restaurant kitchen cleaning checklist will keep facilities safe and staff on task. Click here for equipment ideas to make kitchen cleaning even easier.

Amy Milshtein

Amy Milshtein

Amy Milshtein covers design, facility management and business topics for a variety of trade publications and consumer magazines. 

Her work has won several awards, most recently a regional silver Azbee Award of Excellence.

She lives in Portland, OR with her family and Clyde, a 15-lb tabby cat. Once an avid hiker, these days she finds herself on the less-challenging -but-still-exciting 'creaky knees' trails.

Related Topics

Related Products

  • Cleaning to Stop Restaurant PestsKaiFly™

    The KaiFly system combines microfiber, window squeegee and chemical injection technologies to rapidly remove harmful bio-pollutants.In tests conducted by an independent NELAP-accredited laboratory, the KaiFly system removed greater than 99.9% of targeted bacteria when used with plain tap water only.

  • Cleaning to Stop Restaurant PestsKaiWipes™

    Complete your hygienic cleaning program with the ability to quickly and easily address common touch points, irregular surfaces, and much more with the simple pull of a wipe. Each new wipe is fresh, unlike towels and rags which can accumulate potentially harmful soils over continual use.

  • Cleaning to Stop Restaurant PestsSmartTowel™

    Add another weapon to your cleaning arsenal with SmartTowel from Kaivac. This patented microfiber towel is numbered in quadrants 1 through 4 on one side, and 5 through 8 on the other, allowing the user to fold the towel and use only one quadrant at a time. When a quadrant becomes soiled, users simply fold the towel to the next in sequence using the numbered system.As a result, the SmartTowel helps reduce the risk of cross-contamination allowing you to clean with confidence.

  • Cleaning to Stop Restaurant PestsOmniFlex™ Dispense-and-Vac

    The OmniFlex Dispense-and-Vac system offers a simple, fast approach to cleaner, safer floors. Its extreme cleaning capabilities achieve hygienic results in even the heaviest soil and grease conditions. In fact, like most Kaivac systems, it's up to 60 times better at removing soil and contaminants than mopping. That makes the Dispense-and-Vac is perfect for food service establishments, industrial facilities, light duty public restrooms and much more.Just apply fresh cleaning solution to the floor, spread and lightly brush into grout lines, and then completely vacuum away all soils and liquid, leaving floors really clean and bone dry. It's perfect for daily cleaning and degreasing of commercial floors. It's also great for applying and removing stripper on finished floors. The process is radically better, faster and safer than cleaning with a mop.

    Click here to see the compact Space Saver Dispense-and-Vac model

  • Cleaning to Stop Restaurant PestsKaiPow™ Degreaser Packet

    A general purpose degreaser that rapidly penetrates oils, greases, fats, and soils. KaiPow degreaser is perfect for food service, food processing and industrial applications where stubborn, greasy soils are prevalent.Like all Kaivac chemicals, KaiPow is designed specifically for use with our wet vacuum systems. In fact, we are so confident in the performance and suitability of our chemicals that we offer a lifetime warranty on our OmniFlex vacuum motor to customers who use them exclusively.

Privacy Policy Terms of Service Return Policy
© 2001 - 2019 Kaivac, Inc.


Item removed. Undo