- Restaurant cleaning is usually split: kitchen staff handle daily food-contact cleaning, a vendor handles dining areas and restrooms, and specialists handle hoods and grease.
- Ask whether kitchen cleaning is in a vendor's regular scope.
- In Florida, restaurants are inspected by the state's Division of Hotels and Restaurants.
A restaurant has three distinct cleaning jobs, and they are rarely done by the same people.
1. Kitchen operations (your staff)
Food-contact surfaces, prep areas, cooking equipment and sanitizing happen during and after every shift. Health codes put these duties on the restaurant, and they need to be part of closing procedures.
2. Front of house and restrooms (a janitorial vendor)
Dining room floors, tables, restrooms, entry glass and trash are the areas a commercial cleaning company typically handles, often overnight. Restrooms matter more than most owners expect. See restroom cleaning standards.
3. Specialty work (specialists)
- Hood, duct and exhaust fan cleaning, governed by NFPA 96 frequencies
- Grease trap service
- Deep cleaning of kitchen equipment and floors
- Pest control
See how often to deep clean a commercial kitchen.
What inspectors look for
In Florida, restaurants are inspected by the Department of Business and Professional Regulation's Division of Hotels and Restaurants. Inspectors check sanitation, temperature control, food handling practices and facility condition. A cleaning vendor supports this but does not replace your own food safety program.
Choosing a vendor for the dining areas
- Ask about restaurant experience. Closing hours, grease on floors and food residue require different routines.
- Confirm the scope. Is the kitchen floor included? Behind the line? The bar?
- Check chemical safety. Floor products should be slip-safe and used per the label.
- Confirm insurance and access. Vendors often have keys and alarm codes.
- Agree on timing. Overnight cleaning avoids service hours.
Next: commercial kitchen deep clean checklist.