Cafe Cleaning Checklist - Daily

Implement this daily Cafe Cleaning Checklist to maintain hygiene standards in your coffee shop, ensuring a consistently clean and welcoming environment.​

Cafe Cleaning Checklist - Daily



During The Shift

1. Are all communal, high-traffic surfaces like chairs and counters, door handles, light switches, and railings sprayed and wiped down?


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2. Are tabletops cleaned in between customers with a fresh towel or microfiber wipe and a food-grade disinfectant? (pushing around crumbs on the table doesn’t count)


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3. Are all glass surfaces, like the glass cloche protecting the treats, clean of smudged fingerprints?


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4. Are the bathrooms checked for trash, counters and sinks wiped down, and paper towels and toilet paper refilled?


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5. Are all garbage cans emptied throughout the day in the public areas, including the bathroom?


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6. Is the condiment area checked every 20 minutes and clean of sugar trail packets and spilled milk?


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When Closing Out

1. Are high-traffic areas, including tabletops, chairs, and countertops, cleaned and wiped down early in the shift?


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2. Are the floors swept and moped with disinfectant?


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3. Are the bathrooms thoroughly clean, including mopped floors and clean sinks, mirrors, and countertops?


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4. Are liquid dispensers, nozzles on syrups, and the drip tray all washed up?


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5. Are all condiment shakers wiped down and sugar packets, stirrers, lids, and napkins refilled?


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6. Are crumbs, dirt, and debris from any carpeted areas vacuumed up?


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During The Shift

1. Are the register and hand-off / mobile pick-up areas frequently wiped down and cleaned?


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2. Are the cups and dishware checked for cracks and disposed of as needed?


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3. Is a timer set to replace creamer carafes and refill them throughout the day, ensuring cleaning in between to avoid issues with rotten dairy products?


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4. To ensure there was always a fresh supply available, are the cleaning rags switched out during the day?


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5. Are the pumps and syrups behind the bar checked and cleaned out when sugar residue builds up?


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When Closing Out

1. Are the drip coffee pots deep-cleaned?


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2. Is all food covered with plastic wrap, and is the date written before storing it in the fridge?


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3. Are the employee hand-washing sinks disinfected?


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4. Are the kitchen floors swept and moped by lifting the floor mats and spraying them outside?


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5. Is all laundry, including cleaning rags, napkins, and aprons, thrown into a bag for a restaurant laundry service to pick up?


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During The Shift

1. Are the foamers and milk steam wands cleaned after every use?


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2. Are the grounds cleaned out of the portafilter after every espresso shot?


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3. Are the milk jugs and pitchers rinsed out within a minute or two of steaming?


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4. Is the food prep counter wiped down between preparing different foods?


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5. Are the microwave, cutting boards, slicers, and utensils cleaned to remove food buildup and bacteria as needed?


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When Closing Out

1. Is the top task to tackle coffee ground build-up or areas on the espresso machine that may need extra cleaning?


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2. Is the espresso machine wiped down with a clean rag?


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3. Is the grinder maintenance equally important, including brushing coffee grinds off the burrs or using compressed air to make quick work of it?


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4. Are the fridges and freezers cleaned, including the shelves and the gaskets? Also, was there a checking underneath for wayward bagels done?


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5. Is the ice bin clean and sanitized?


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6. Is the oil changed daily or at least once a week in coffee shops with deep fryers?


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During The Shift

1. Is the dishwasher from the previous night emptied and are all clean dishware and tools put away in their place?


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2. Are the dirty tools, cups, saucers, and dishware in the dish pit ferry throughout the shift?


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3. Are spills and puddles cleaned immediately?


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4. Are cleaning solutions restocked if running low?


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5. Are the dishes washed throughout the day?


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When Closing Out

1. Are all the day's dishes cleaned in the dishwasher?


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2. Are dishware returned to the proper places for the next shift?


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3. Are all remaining restaurant kitchen tools, gear, and containers placed in the dishwasher and run overnight?


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4. Are the gears that can't be run through the dishwasher washed by hand?


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5. Is the dish pit thoroughly cleaned?


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6. Is the trash and recycling taken out at the end of each night?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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