Commercial bakery cleaning that stands up to an auditor's flashlight

Flour dust is not cosmetic — it is a combustible-dust housekeeping item, and it settles on ledges, conduit, and rack tops where an auditor's flashlight finds it before you do.

In Miami, sugar residue and syrup drips draw pests within days — and a single sighting in the pest log complicates your next third-party audit.

Oven and proofer surrounds bake spills into carbonized grime a mop never touches; it takes scheduled degreasing with the equipment cool and off.

Your production team owns allergen control on food-contact surfaces — but you still need the floors, walls, and surrounds cleaned by a crew that respects your allergen zoning and never crosses that line.

A third-party auditor wants a master sanitation schedule with evidence behind it — "the crew came Tuesday" is not evidence.

The list, not a promise

The report shows the status of the tasks you approved in your scope of work — the same ones, visit after visit.

Customer-safe photos

Images of the work, not of people or paperwork: you can forward the report to a board or a tenant without editing anything.

A clear way to fix it

If something misses the standard, you point at that visit’s photo and we make it right — nobody has to rely on memory.

Free walkthrough

Message us on WhatsApp, call, or text. We walk the space with you — square footage, layout, restrooms, floors, access rules, and the hours that work for your team.

Written quote in one business day

You get a scope of work and a price in writing — the task list, the frequency of each task, and what it costs. Nothing starts until you approve it, and the price you approve is the price you pay.

Recurring service with photo reports

We hold the schedule set in your walkthrough. After eligible completed visits you get a CleanCheck report: that visit’s checklist status, customer-safe photos, and the team’s notes.

Billed after each visit

You are invoiced after each completed visit, not for a prepaid term. That is why there is no long-term lock-in here — we earn the contract every visit.

Do you clean ovens, mixers, or food-contact surfaces?

No — food-contact sanitation stays with your production team under your own food-safety plan and SSOPs. We clean the facility around it: production floors, walls, oven and proofer surrounds, restrooms, and front of house, respecting your allergen zoning throughout. That boundary is what keeps your allergen program intact, and it is the first thing we walk through together.

Can you work around a 2 a.m. bake schedule?

Yes — most bakeries book the window after the last bake or between shifts, and we set that window in the walkthrough and hold it. We are answered every day, 24 hours, so a production change never waits for morning.

What can you give me for a third-party audit?

Dated evidence of what got cleaned and when: CleanCheck photo proof on eligible completed visits that your master sanitation schedule can point to, and a COI within 2 business hours whenever an auditor or landlord asks. Pricing comes from a short walkthrough — square footage, floor types, the oven line, and cadence — with the quote in writing and no payment at booking.