Food hall cleaning that keeps the commons as sharp as your best stall

At peak, shared seating turns over faster than any one vendor can bus it — a sticky table at lunch rush costs every stall in the hall, not just the one that served it.

Tray-return stations are the first thing guests smell and the last thing anyone owns — overflow there reads as the whole hall’s hygiene.

A dozen cook-lines share one commons: grease tracks out of every stall threshold onto floors no single vendor is responsible for degreasing.

Every stall is inspected on its own license, but inspectors walk your commons first — restrooms, floors, and waste areas set the tone before they reach a single cook-line.

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 inside the vendor stalls?

We clean the commons and, where the hall’s vendor agreements call for it, stall-front surfaces. Each vendor’s cook-line, food-contact surfaces, and kitchen sanitation stay with their own team, and hood and exhaust systems stay with the certified hood contractors fire code requires — a boundary worth having in writing before an inspection, and one we already know.

When would crews actually work? Our last stall closes at 11 and bakers prep at 5.

In exactly that window. Food halls are an overnight-turnaround account: we schedule between last close and first prep, set during the walkthrough, and daytime touch-ups for restrooms and tray stations can be added for peak days. We’re answered every day, 24 hours, so a schedule change never waits for business hours.

How is a food hall quoted?

By a walkthrough: seating count, number of stalls, restrooms, floor types, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, and no payment at booking.