Restaurant cleaning that protects your inspection score

Grease film spreads from the line to everything near it — walls, shelving, the stainless around the hood — and once it bonds, a mop just moves it around.

Floor drains that never get scrubbed announce themselves: drain flies in the dining room and an odor your guests notice before your staff does.

One bad health-inspection visit is public record — and inspectors look exactly where a tired closing crew stops: under equipment, behind the line, into the drains.

Your closing crew at 1 a.m. is there to close the kitchen, not to degrease it — deep floor work needs its own crew and its own window.

Guests grade your kitchen by your restrooms and your floors — a sticky walkway undoes what the plates promise.

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?

We clean the facility: degreased floors, hood-adjacent walls and stainless exteriors, drains, dining room, and restrooms. Hood and duct interiors are fire-code work (NFPA 96) that stays with your certified hood-cleaning contractor, and food-contact surfaces — prep tables, cutting boards, the line itself — stay with your kitchen team under your food-safety plan. We know exactly where that line is.

Can you clean between close and morning prep?

That is the window most restaurants give us. Crews arrive after your closing team locks up and finish before morning prep walks in — nightly, or a heavier degrease a few nights a week, set at the walkthrough. And our line is answered every day, 24 hours, so a schedule change never waits for business hours.

How is a restaurant quoted?

By a short walkthrough — kitchen size, floor types, drain count, dining-room square footage, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, and no payment at booking.