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Checklists LibraryRestaurant Kitchen Deep Cleaning Checklist
HoReCa
10/1/2025

Restaurant Kitchen Deep Cleaning Checklist

The Restaurant Kitchen Deep Cleaning Checklist is a practical, inspection-ready guide that standardizes how your back-of-house returns to a truly sanitary baseline. It goes beyond shift wipe-downs to cover heavy equipment interiors, vents and hoods, walk-ins and reach-ins, food-contact surfaces, dish areas, floors and drains, grease traps, and small appliances. Use it to schedule weekly, monthly, or quarterly deep cleans, capture evidence of work, and maintain HACCP and health-code compliance without relying on ad-hoc notes.


Built for real kitchen workflows, the checklist prompts safe shut-down and chemical use, equipment disassembly/reassembly, coil and gasket care, fryer boil-outs, descaling of dish and steam equipment, sanitizer verification, thermometer calibration, drain flushing, and dumpster-area hygiene. It also includes space for corrective actions and maintenance requests so issues don’t get lost between shifts.


Prefer digital? Run the checklist in the TARGPatrol mobile app: staff complete tasks on their phones with photo proof and timestamps; managers see real-time progress, get alerts for missed items, and export reports in seconds. Or print the free PDF for binders and wall postings — either way, nothing critical gets overlooked.


Restaurant Kitchen Deep Cleaning Checklist
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Team brief held, PPE issued (gloves, goggles, non-slip)

Equipment powered down / gas off (LOTO if required)

Ovens (interior racks, doors, gaskets) degreased & sanitized

Flat tops / grills scraped, degreased, seasoned as needed

Fryers: oil drained, vats boiled-out, filters cleaned

Ranges & burners lifted, drip trays & undersides cleaned

Combi/steam ovens descaled, drain pans sanitized

Equipment reassembled & function-tested after cleaning

Observations / parts needing repair

Hood canopies degreased (inside edges & seams)

Baffle filters removed, soaked, scrubbed, dried

Plenums, grease cups, and accessible ductwork cleaned

Reach-ins/walk-ins emptied, shelves, walls, floors sanitized

Ice machine: bin emptied, descaled, sanitized, filter check

Prep tables, cutting boards, knife racks deep sanitized

Color-coded board inspection (excess wear replaced)

Smallwares (tongs, ladles, inserts) soaked & sanitized

Slicers/mixers disassembled, cleaned, reassembled

Three-compartment sink scrubbed, drains & strainers cleared

Dish machine: delimed/descaled, final rinse temp logged (°C/°F)

Floors, walls, and backsplash around dish area sanitized

Odor check performed, corrective actions noted

Microwaves (ceiling/vent) cleaned & sanitized

Thermometers calibrated, probe tips sanitized

Shelving wiped, product off floor, FIFO verified

Open dry goods in sealed, labeled containers

Chemical cabinet organized, labels legible, no food contact

Incompatible chemicals separated, expired items discarded

Notes on low stock / reorders

Interior bins washed, sanitized, dried with lids

Dumpster area scrubbed/deodorized, lids closed, ground clean

Pest evidence check (droppings, gnaw marks, traps)

HACCP/health-code logs updated (temps, sanitizer, dates)

Corrective actions from last inspection addressed

Staff sign-off (who cleaned/verified)

Manager walkthrough completed

Before/after overview photos attached

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