Back-of-house cleaning for commercial kitchens across the Seattle area: food-preparation surfaces, sinks and accessible fixtures, kitchen floors and their edges, grease-prone areas, equipment exteriors, and reachable wall splash. Service runs after close or before prep, on a written scope built from a walkthrough of your kitchen.
Closing duties get the visible surfaces. What slips is the strip behind the line, the floor edges, the equipment sides, and the wall splash. Those are the areas that take the longest and are hardest to reach at the end of a fourteen-hour day.
Restaurant kitchen cleaning is scheduled cleaning of the back of house: the food-preparation areas, sinks, kitchen floors, grease-prone surfaces, equipment exteriors, and reachable wall and high-touch surfaces that a closing crew rarely has time to do properly. It is built for restaurant owners, kitchen managers, café and bakery operators, and food-service facilities that need the back of house handled on a schedule instead of squeezed into the last twenty minutes of a shift.
Recurring service keeps a kitchen from drifting: the same areas are covered on the same cycle, so buildup never gets a head start. One-time cleaning is a reset: before reopening, after a heavy run of events, ahead of a handover, or when a kitchen has gone a while without a detailed pass. Most restaurants end up using both, with a periodic detail sitting on top of a lighter routine.
The final scope is not something we can guess from a phone call. A walkthrough is where it gets decided, because what a crew can safely reach in your kitchen is specific to your kitchen.
These are the factors that shape what is included, how long a visit takes, and what a quote comes back at.
The groups below cover a typical back of house. Tasks are performed according to the approved scope, so your written plan may include all of these areas or a focused subset, depending on the walkthrough.
The line and prep area carry the most repeated contact in the building. Work here concentrates on the surfaces a crew touches every shift and the splash areas immediately behind them. Tasks are performed according to the approved scope, and your kitchen staff keep responsibility for food-contact sanitizing during service.
Food-contact sanitizing during service stays with your kitchen staff. Our work is the surrounding cleaning that keeps the space maintainable between shifts.
Routine scope and detailed add-ons are kept separate on purpose, so nobody is surprised by what a visit does or does not cover.
The work that repeats on every visit, sized to your frequency and the areas listed in your written scope.
Detail work that needs extra time, cooled equipment, or prearranged access. Each is available when quoted and included in the written scope, not assumed.
Visible hood and vent exterior surfaces can be cleaned when they are included in your written scope. Internal duct work, exhaust fans, fire suppression systems, and certified exhaust-system cleaning are specialist regulated services that we do not provide. Those belong with a certified kitchen exhaust contractor. We would rather tell you that up front than leave it ambiguous in a quote.
Service can be customized for the kitchen types below. Layout, equipment, and closing routine differ enough between them that the scope is always written per site.
A working line, prep area, dish pit, and walk-in approach, cleaned in the window between last table and first delivery.
Compact kitchens where the same surfaces turn over constantly and floor edges around the assembly line take the most residue.
Espresso stations, back-bar surfaces, small prep areas, and the sticky splash zones that come with syrup and milk.
Flour-heavy environments where dust settles on ledges and equipment exteriors well beyond the mixing area.
Smaller back kitchens attached to a bar program, usually cleaned late and around a different closing schedule.
Production kitchens, shared commissary spaces, and school or facility kitchens with fixed access windows and their own supervision.
A kitchen has a narrow window, and it is different in every restaurant. Some close at ten and want the crew in at eleven; others run late and prefer service before the first prep cook arrives. Scheduling is confirmed according to staffing, building access, your operating hours, and the agreed service plan, not promised as blanket availability.
The most common window. Service starts once the kitchen is shut down and the line is broken down for the night.
Early-morning service for kitchens that close late, run private events, or prefer their crew out of the building first.
Daily, several visits per week, weekly, or bi-weekly, depending on volume, menu, and how much the floor takes.
A single detailed cleaning before reopening, after an event stretch, ahead of a handover, or between seasons.
A kitchen is not a smaller version of an office. These are the practical conditions that decide how the work has to be organized.
Aerosolized cooking oil settles well past the cook line: onto wall splash, equipment sides, floor edges, and the tops of things nobody looks at during service.
The same three-foot path between the line, the pass, and the dish pit gets walked hundreds of times a night, and it wears and soils faster than the rest of the floor.
Equipment is bolted, plumbed, or too heavy to shift. What can be reached safely defines the scope, and pretending otherwise leads to promises nobody can keep.
There is a limited stretch between the last cover and the first delivery. The plan has to fit that window and finish inside it, every time.
Stainless, quarry tile, sealed concrete, painted wall board, and rubber matting all sit within a few feet of each other and none of them want the same treatment.
A kitchen does not hold a clean the way an office does. Frequency matters more here than anywhere else in a commercial building.
This page is the back of house. If you also need the guest-facing side handled, meaning the dining room, tables and chairs, entrance and interior glass, host station, bar, customer restrooms, and staff areas, that is covered on our restaurant cleaning page. Both sides of the building can run on a single written scope and one schedule.
A locally owned, family-operated company with more than 30 years of cleaning work across the Seattle area.
Nothing is quoted from a phone call and a square-foot number. We walk the kitchen, look at the equipment and the floor, and write down what is actually included before you commit.
Cleaning is fitted to your closing routine and prep schedule rather than to ours. The window is agreed up front so your crew is never working around a mop.
Floor edges, the strip behind the line, splash walls, and equipment sides are the areas that get skipped at close. They are treated as core scope, not extras.
The same team learns your layout, your access routine, and which areas you care about most, so quality does not restart from zero every visit.
Some kitchens want service several nights a week. Others want one detailed cleaning before reopening. Both are normal, and neither requires committing to the other.
Owner Joshua Alexander stays reachable. When the scope needs to change, whether that is a new piece of equipment, a busier season, or an area that needs more attention, you talk to someone who can decide.
Five steps from the first call to a kitchen on a steady routine, with the scope, frequency, and access agreed in writing before anyone starts.
A short call about the restaurant: kitchen size, service style, how often you want cleaning, and what your current routine is not covering.
We walk the back of house: line, prep, dish, storage, floors, wall surfaces, equipment placement, buildup level, and what can be safely reached.
You get the included areas, cleaning frequency, service window, access plan, optional add-ons, and pricing in writing before anything is scheduled.
The assigned crew works the agreed window, follows the scope area by area, and leaves the kitchen ready for the next prep shift.
Scope and frequency get revisited as volume, menu, or equipment changes. Adjustments are made in writing rather than absorbed silently.
Our results gallery holds real photos from Seattle-area jobs: commercial floor care, machine scrubbing, hard-surface restoration, and glass work. Those are the same techniques and the same crew standard applied to a kitchen floor and its edges.
What restaurant owners and kitchen managers ask us most before booking a first visit.
Have a question about your kitchen?
Call or message us with your layout, hours, and what you need covered, and we'll tell you what is realistic.
Back-of-house cleaning covers accessible food-preparation surfaces, backsplashes, sinks and faucets, kitchen floors including edges and corners, spot degreasing of grease-prone areas, equipment exteriors, reachable wall splash areas, doors, and high-touch points. Dish areas, dry-storage access paths, staff areas, and restrooms can be added to the written scope. What applies to your kitchen is documented area by area before the first visit rather than sold as a fixed package.
Yes, and that is how most kitchens run. Service typically starts once the line is broken down and the kitchen is shut down for the night. Early-morning service before prep begins is the other common option, and it suits kitchens that close late or host private events. Overnight and pre-open windows depend on staffing and building access, so the exact window is agreed during the walkthrough.
Yes. Recurring plans range from several visits a week for high-volume kitchens to weekly or bi-weekly service for smaller operations, and periodic detailed cleaning can sit on top of a lighter routine. Frequency is chosen from your volume, menu, floor condition, and how quickly buildup returns, and it can be adjusted as the season changes.
No. Routine service covers equipment exteriors: reachable sides, front panels, handles, and control-area surfaces. Interior oven, refrigerator, freezer, cabinet, and drawer cleaning is available as an add-on when quoted and included in the written scope, because it needs additional time and, in most cases, cooled or emptied equipment.
Areas beneath movable equipment can be cleaned where it is safe to reach them and that has been agreed in advance. Heavy, plumbed, or fixed equipment is not moved as part of routine service. During the walkthrough we identify what can genuinely be reached so the scope reflects the kitchen as it is rather than an ideal version of it.
We can clean visible hood and vent exterior surfaces when they are included in the scope. Internal duct work, exhaust fans, filters beyond accessible exteriors, fire-suppression systems, and certified exhaust-system cleaning are specialist regulated services and are not part of what we provide. Those should be booked with a certified kitchen exhaust contractor.
Yes. Restrooms, staff areas, break rooms, and service corridors can be written into the same scope as the kitchen. If the front of house is the larger part of what you need, meaning the dining room, entrance, bar, host station, and customer restrooms, our restaurant cleaning page covers that side of the building in detail, and both can run on one plan.
There is no flat per-kitchen rate. Pricing comes from kitchen square footage, layout, the equipment on site, cleaning frequency, your operating schedule, current buildup level, priority areas, what is safely accessible, and any add-ons selected. A walkthrough turns those into a written scope and a number, with no obligation attached.
We work with kitchens across Seattle, Renton, Bellevue, Kent, Everett, Tukwila, Shoreline, Federal Way, Kirkland, Bothell, Tacoma, and surrounding communities. If your restaurant sits just outside that range, call and ask. We will tell you honestly whether we can serve it well on the schedule you need.
The guest-facing side of the building: dining room, entrance, bar, restrooms, and staff areas.
See whole-restaurant cleaningRecurring janitorial service for offices, retail, and commercial facilities across Seattle.
View commercial cleaningA detailed one-time reset for a facility before reopening or after a heavy stretch.
Explore deep cleaningHard-floor restoration for dining rooms and service areas with waxed floor surfaces.
See floor stripping & waxingExterior service areas, back-door approaches, patios, and hard surfaces around the building.
View pressure washingInterior and exterior glass for storefronts, entry doors, and dining-room windows.
Explore commercial window cleaningCommercial Kitchen Cleaning in Seattle
The final scope is confirmed after we see the space and talk through your closing routine: which areas are included, how often service runs, what can be safely reached, which add-ons are worth quoting, and what time the crew can be in the building. You get it back in writing before anything is booked.
Serving Seattle, Renton, Bellevue, Kent, Everett & Surrounding Areas