Commercial kitchen cleaning that holds up under a health inspector’s flashlight
Degreasing, between-tenant sanitation resets, and photo-documented visits for shared and commissary kitchens — scheduled in the window between last load-out and first prep.
The walkthrough costs nothing and there is no payment at booking. The quote comes back in writing, usually within one business day.
- 5.0 Google rating · 52 reviews
- $2M general liability
- COI within 2 business hours
- Bilingual EN/ES crews
- CleanCheck photo proof on eligible completed visits
- No payment at booking
The problems only you have.
A generic janitorial checklist misses exactly what makes your space hard. These are the things we bring to the walkthrough already understood, before you have to explain them.
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.
Health 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.
What is different in Naples & Collier County.
Food businesses here run on the stone crab calendar. The Naples Stone Crab Festival opens the season each October at Tin City, on Naples' historic waterfront, and from October 15 to May 1, Everglades City, known as the Stone Crab Capital of the World, and Goodland work as busy waterfronts lined with family-owned fisheries. Downtown, Third Street South promotes independent chef-owned restaurants, a weekly farmers market and summer dining specials that run into September. Collier County's pretreatment program includes a fat, oil and grease component for food service establishments, which must keep written maintenance records for every grease removal device for three years and show them to county inspectors. Kitchen deep-cleaning therefore has to line up with trap and interceptor pump-outs.
The scope we actually quote.
This is the starting point for the written scope of work. We tune it with you on the walkthrough — lines get added, removed, and given a frequency before you approve a price.
You know what got done, without walking the floor.
Hiring cleaning for commercial kitchens is the easy part. The problem shows up in month six, when the vendor starts skipping things and nobody finds out until someone notices. Most contracts run on trust and a signature on a logsheet.
We answer it with evidence. On eligible completed visits we send a CleanCheck report: that visit’s task-list status, customer-safe photos, and the team’s notes. It lands in your inbox and stays in the history, so the next time someone asks, you have the answer.
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.
What customers say on Google
Ready for a number? The walkthrough costs nothing.
Walkthrough to report.
Walkthrough at no cost
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.
We do not publish a price table for commercial kitchens: the number comes out of the walkthrough and arrives in writing, usually within one business day. That same scope of work is the starting point for a janitorial contract.
What gets asked before signing.
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.
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Schedule a
walkthrough.
The walkthrough costs nothing. We walk your commercial kitchens with you and come back with a scope of work and a price in writing — usually within one business day.