Commercial kitchen cleaning that holds up under a DBPR flashlight

In shared commercial kitchens, the next operator judges the whole facility by the grease film on the wall behind the fry station — turnover cleaning is your reputation with every incoming tenant.

DBPR inspectors write up what mop water never reaches: grease on walls and ceiling tiles, buildup under equipment, grout gone black along the cook line.

Commissary kitchens run on rotating schedules — food trucks and caterers loading out at midnight, prep starting at 4 a.m. — so cleaning has to land in a window nobody else wants.

Degreasing is trade work: quarry tile, FRP panels, and equipment exteriors need the right chemistry and dwell time, not a stronger-smelling mop bucket.

Your kitchen agreement — landlord or commissary operator — wants a current COI on file before any outside crew walks past the loading dock.

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 hoods, ducts, or food-contact surfaces?

No — and that boundary matters. Hood and exhaust-duct interiors belong to your licensed NFPA 96 hood contractor, and sanitation of food-contact surfaces stays with your kitchen team under your own food-safety plan. We degrease everything around those: floors, walls, equipment exteriors, and the buildup inspectors actually cite on the facility side.

Can you reset a shared or commissary kitchen between tenants?

Yes — that is exactly the visit we build for. We schedule against the outgoing operator’s load-out, degrease and sanitize the station, floors, and shared surfaces, and CleanCheck photo proof on eligible completed visits gives both operators a dated record of the handoff.

How is a commercial kitchen quoted, and can you work around a 24-hour operation?

By walkthrough — square footage, grease load, floor and wall materials, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, and no payment at booking. On scheduling: we build the visit into whatever window your production leaves, overnight included — our line is answered every day, 24 hours, so a shifted load-out never strands the clean.