Restaurants are inspected on cleanliness, and guests judge them the moment they walk in. This checklist splits the work into what happens every night and what needs a weekly or deeper pass.
25 items across 5 sections.
Front of house, nightly
- Tables, chairs and booths wiped and disinfected
- Menus and condiment holders wiped
- Host stand and counters cleaned
- Glass doors and windows spot-cleaned
- Restrooms cleaned, disinfected and restocked
- Floors swept and mopped, including under tables
Kitchen, nightly
- Prep tables and counters cleaned and sanitized
- Stovetop, flat top and fryer exteriors wiped
- Sinks scrubbed and drains cleared of debris
- Floors swept, degreased and mopped
- Floor drains checked
- Trash and grease containers emptied and wiped
Weekly
- Hood exterior and filters cleaned
- Walk-in cooler shelves and floor cleaned
- Behind and under equipment where accessible
- Wall splash zones wiped
- Dish area and mop sink deep cleaned
Periodic and specialty
- Kitchen hood duct cleaning by a licensed specialist
- Grease trap service by a licensed vendor
- Floor stripping and sealing
- Pest inspection follow-up cleaning
Inspection readiness
- Handwashing sinks stocked and clean
- Surfaces free of buildup and residue
- Chemical storage organized and labeled
- Walk through the space with your local health code list
Tips
- Local health codes differ, so ask your health department what they look for
- Specialty services such as hood duct cleaning are done by licensed vendors, not a general cleaning crew
- Schedule the deepest work on your slowest night
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