Deep Clean Commercial Kitchen Checklist

Use this Deep Clean Commercial Kitchen Checklist to ensure thorough periodic cleaning of equipment, floors, and surfaces for safety and hygiene compliance.

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Food & Hospitality
Deep Clean Commercial Kitchen Checklist

Cooking Equipment & Appliances

Refrigeration & Cold Storage

Sinks, Faucets & Dishwashing Area

Floors, Walls & Ceilings

Food Prep Surfaces & Storage

Ventilation, Lighting & Electrical Fixtures

Trash, Recycling & Pest Control

Final Inspection & Sign-Off

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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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Deep Clean Commercial Kitchen Checklist

Use this Deep Clean Commercial Kitchen Checklist to ensure thorough periodic cleaning of equipment, floors, and surfaces for safety and hygiene compliance.

1. Have all ovens, grills, and fryers been turned off, cooled, and deep cleaned?

2. Are burner tops, grates, and knobs free from grease and food residue?

3. Has the interior of ovens and microwaves been scrubbed and degreased?

4. Are deep fryers emptied, filtered, and cleaned thoroughly?

5. Has the exhaust hood and grease filter been soaked and degreased?

1. Have refrigerator and freezer interiors been emptied and wiped down?

2. Are door seals and gaskets clean and free from mold or debris?

3. Has the condenser coil been checked and vacuumed for dust buildup?

4. Are all expired or spoiled items removed during the cleaning?

1. Have sinks and surrounding counters been scrubbed and sanitized?

2. Are faucet heads and handles cleaned of scale and grime?

3. Is the commercial dishwasher deep cleaned, including spray arms and filters?

4. Are drains flushed and free from clogs or bad odors?

1. Has the kitchen floor been scrubbed, degreased, and mopped corner-to-corner?

2. Are floor drains cleaned and flushed with disinfectant?

3. Have walls and baseboards been wiped down and sanitized?

4. Is the ceiling free from grease buildup or cobwebs, especially near vents and lights?

1. Are prep tables, cutting boards, and shelves scrubbed and sanitized thoroughly?

2. Are all drawers, bins, and storage containers emptied and wiped clean?

3. Have all food-contact surfaces been disinfected with an approved sanitizer?

4. Are knives, utensils, and kitchen tools deep-cleaned and organized?

1. Have all vent covers been removed, cleaned, and reinstalled?

2. Are light covers dusted and sanitized without touching wiring?

3. Are electrical outlets and switch panels wiped down (without excess moisture)?

4. Has the HVAC filter been checked or replaced?

1. Are all bins emptied, scrubbed, and disinfected inside and out?

2. Has the area behind and underneath trash cans been cleaned?

3. Is pest control equipment or traps inspected and replaced if needed?

4. Are trash disposal areas outdoors also cleaned and hosed down?

1. Has the entire space been visually inspected for missed spots or hazards?

2. Are cleaning checklists signed by the responsible staff or supervisor?

3. Were all cleaning materials stored properly after use?

4. Is the kitchen safe, sanitary, and ready for food prep and service?