Blue Book: The Essential Restaurant Kitchen Cleaning Checklist

When it comes to running a commercial kitchen, cleanliness should be a top priority. Patrons not only appreciate a clean kitchen, but the law also requires it. Whether it's traditional restaurants or fast food chains, different establishments must follow foodservice and health regulations to keep their space up to code.

So what's essential to keep your kitchen spotless? From daily maintenance to annual checkups, the restaurant kitchen cleaning checklist below has all minor and major tasks you need to do throughout the year.

During and After Shifts

Don't wait until closing time to clean everything at once. There are several tasks you can do during and after shifts. Aside from washing tableware, glasses and other utensils, put the following on your cleaning checklist:

Wash cutting boards, countertops and prep table surfaces
Wash slicers, grinders, mixers, microwaves, coffee makers and other prep equipment
Wipe down and disinfect prep station surfaces after preparing food
Brush off griddles, grills and other cooktops after making meat, poultry or fish
Empty drip trays from grills, griddles and other cooking equipment
Clean any major spills or splatters off surfaces, floors or equipment
Place dirty kitchen rags and linens in the laundry (separately from uniforms)
Place dirty aprons and coats in the laundry (separately from kitchen rags and linens)
Empty garbage cans frequently
Refill empty paper towel rolls or soap dispensers

End of the Day

When the day is done, it's time to thoroughly clean different areas and equipment in your kitchen. Make sure the tasks below are completed:

Sweep or vacuum the floors of your kitchen, pantries and walk-in fridges
Mop the floors (use strong degreaser to scrub major grease spills)
Clean floor mats
Clean the washing stations and sinks
Wipe spills and splatters off the walls
Wash and sanitize all countertops and prep area surfaces
Clean beverage dispensers and gun heads
Clean and disinfect griddles, grills, burners and other cooktops
Change foil linings on all ovens, grills and cooking equipment
Clean deep fryers
Run a load of kitchen rags and linens in the washing machine (separately from uniforms)
Run a load of aprons and coats in the washing machine (separately from kitchen linens)

Weekly

Throughout the course of the week, you and your staff should be thoroughly cleaning equipment. Always consult your manufacturer's operation manual for specific cleaning instructions. Do the following once a week:

Boil out deep fryers
Pour drain cleaners down floor and sink drains
Clean and delime coffee equipment
Clean and delime faucets, sinks and spray heads
Clean the interior and exterior of ovens and steamers
Wash exteriors of other cooking equipment and refrigeration units

Monthly

Over the course of the month, you should give your entire kitchen space and equipment a deep cleaning. Always check the manufacturer's operation manual for cleaning instructions. Below are tasks to include on your checklist:

Scrub off spills and splatters from the walls and ceilings
Clean the condenser coilon refrigeration units every 1-3 months depending on dust or grease buildup
Clean the drain pans, tubes and air filters on refrigeration units
Wash the interior of reach-in or walk-in refrigeration units
Clean the exhaust hoodsat least every 4-6 weeks
Empty grease traps
Calibrate thermostats and ovens (if necessary)
Switch out pest and inspect traps (if applicable)