Kitchen Deep Clean Checklist

What is a kitchen deep clean checklist? A kitchen deep clean checklist is a comprehensive cleaning protocol going beyond daily cleaning to address areas that accumulate grease, grime, and potential contamination over time. Per FDA Food Code and local health regulations, deep cleaning is essential for pest prevention, equipment longevity, and food safety. This checklist ensures thorough cleaning of all kitchen equipment and surfaces on a scheduled basis.

  • Industry: Food Service / Restaurant / Hotel
  • Frequency: Weekly / Monthly / Quarterly
  • Estimated Time: 4-8 hours (full deep clean)
  • Role: Kitchen Manager / Cleaning Staff / Chef
  • Total Items: 52
  • Compliance: FDA Food Code Chapter 4 (Equipment Cleaning), OSHA 29 CFR 1910.22 (Housekeeping), NFPA 96 (Ventilation), Local Health Codes, FSA Food Safety (UK)

Cooking Equipment

Deep clean all cooking equipment - degrease, sanitize, and inspect.

  • Fryers - boiled out and cleaned?
  • Fryer oil filtered/changed?
  • Grills/griddles - degreased and polished?
  • Ovens - interior cleaned, degreased?
  • Oven racks removed and cleaned?
  • Range burners removed and cleaned?
  • Range drip pans cleaned?
  • Salamander/broiler cleaned?
  • Steam tables/kettles cleaned and descaled?
  • All equipment exteriors degreased?

Refrigeration Equipment

Deep clean and sanitize all cold storage equipment.

  • Walk-ins emptied and cleaned?
  • Walk-in shelves removed and sanitized?
  • Walk-in walls and floors scrubbed?
  • Evaporator coils cleaned (dust, ice)?
  • Door gaskets cleaned and inspected?
  • Reach-in coolers interior cleaned?
  • Condenser coils vacuumed/cleaned?
  • Ice machine cleaned and sanitized?
  • Freezers defrosted (if needed)?

Ventilation & Hoods

Clean hood system per NFPA 96 requirements.

  • Hood filters removed and cleaned/replaced?
  • Hood interior degreased?
  • Hood exterior cleaned and polished?
  • Ductwork inspected (professional clean due)?
  • Exhaust fan blades cleaned?
  • Fire suppression nozzles clear and clean?
  • Makeup air vents cleaned?
  • Grease collection containers emptied/cleaned?

Prep Areas & Work Surfaces

Deep clean all food preparation areas.

  • Prep tables sanitized (top, undersides, legs)?
  • Cutting boards sanitized or replaced?
  • Prep sinks scrubbed and sanitized?
  • Faucets and handles sanitized?
  • Mixers disassembled and cleaned?
  • Slicers disassembled and sanitized?
  • Food processors cleaned and sanitized?
  • Can opener blades cleaned/replaced?
  • Scales cleaned and calibrated?

Dry Storage & Shelving

Deep clean all storage areas.

  • Shelves emptied and cleaned?
  • All shelving sanitized?
  • Storage area walls wiped down?
  • Storage floors mopped and sanitized?
  • Checked for pest evidence?
  • Expired products removed?
  • Inventory reorganized (FIFO)?

Floors, Drains & Walls

Deep clean all floor surfaces and drainage systems.

  • Floors degreased and scrubbed?
  • Floor mats cleaned or replaced?
  • Floor drains cleaned and cleared?
  • Drain covers removed and cleaned?
  • Grout lines scrubbed (if applicable)?
  • Walls wiped/scrubbed up to splash height?
  • Baseboards cleaned?
  • Ceiling vents and tiles cleaned?
  • Light fixtures cleaned?

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Why Use This Kitchen Deep Clean Checklist?

This kitchen deep clean checklist helps food service / restaurant / hotel teams maintain compliance and operational excellence. Designed for kitchen manager / cleaning staff / chef professionals, this checklist covers 52 critical inspection points across 6 sections. Recommended frequency: weekly / monthly / quarterly.

Ensures compliance with FDA Food Code Chapter 4 (Equipment Cleaning), OSHA 29 CFR 1910.22 (Housekeeping), NFPA 96 (Ventilation), Local Health Codes, FSA Food Safety (UK), FSSAI Standards (India). Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Kitchen Deep Clean Checklist cover?

This checklist covers 52 inspection items across 6 sections: Cooking Equipment, Refrigeration Equipment, Ventilation & Hoods, Prep Areas & Work Surfaces, Dry Storage & Shelving, Floors, Drains & Walls. It is designed for food service / restaurant / hotel operations and compliance.

How often should this checklist be completed?

This checklist should be completed weekly / monthly / quarterly. Each completion takes approximately 4-8 hours (full deep clean).

Who should use this Kitchen Deep Clean Checklist?

This checklist is designed for Kitchen Manager / Cleaning Staff / Chef professionals in the food service / restaurant / hotel industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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