One cleaning standard across every location in your group
Dining room to back-of-house floors, every store held to the same written spec — with per-store inspection reporting and one invoice for the whole group.
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.
One store passes its health inspection spotless while another gets written up for restrooms — and the whole brand wears the bad review.
Restaurant management groups end up juggling a different cleaning vendor per store: three invoices, three standards, and nobody accountable for the group.
Your closing crew is there to break down the line, not to detail dining-room floors at 1 a.m. after a double.
When a GM changes, the cleaning standard should not change with them — the spec has to live in the contract, not in whoever runs the store this quarter.
Grease travels — off the line and onto host stands, booth edges, and restroom doors — so front-of-house needs real degreasing, not a damp mop.
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 restaurant groups 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 restaurant groups: 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 the kitchen line, hoods, or food-contact surfaces?
No — and you want that boundary. We clean the facility: dining rooms, restrooms, bars, and back-of-house floors and walls. Food-contact sanitation stays with your kitchen team under your own food-safety plan, and hood and exhaust cleaning belongs to a certified hood contractor under fire code. We work around both; we never take them over.
How does one contract work across several restaurants?
We walk each store once, write one group spec with per-store notes, and bill everything on one invoice. Every location gets the same standard plus per-store inspection reporting — CleanCheck photo proof on eligible completed visits — so the group office sees which store was cleaned and how without calling five GMs. Quote in writing, COI within 2 business hours, no payment at booking.
Can crews work after a midnight close?
Yes — most groups run us overnight, after the last cover leaves and before the prep crew arrives; brunch-heavy stores flip to early mornings instead. We are answered every day, 24 hours, so any store in the group can reach us with a same-day request.
🏢 Also serving · Food & Beverage
📍 Serving offices and buildings in every area we cover
Schedule a
walkthrough.
The walkthrough costs nothing. We walk your restaurant groups with you and come back with a scope of work and a price in writing — usually within one business day.