Restaurant Kitchen Cleaning Checklist
Free template ยท Updated 26 October 2026
A clean kitchen is safer, easier to work in and easier to inspect. This checklist splits kitchen cleaning into what happens during service, at the end of each day and once a week, so the bigger jobs don't slip.
Match the equipment tasks to what's in your kitchen, and add the cleaning schedule from your food safety plan if you have one.
During service
- Clean and sanitise surfaces between tasks, especially between raw and ready-to-eat food
- Use separate chopping boards and knives for raw and ready-to-eat food
- Clean up spills straight away
- Empty bins before they overflow
- Keep handwashing sinks clear and use them only for handwashing
End of each day
- Clean the grill, griddle and burners
- Clean the fryers, following the maker's instructions
- Wipe out ovens and microwaves
- Unplug and clean the slicer and other food machines, following the maker's instructions
- Clean and sanitise prep surfaces, sinks and chopping boards
- Wipe fridge handles and door seals
- Sweep and mop the floor, including under equipment you can reach
- Empty and clean the bins
Weekly
- Clean or replace the extraction hood filters, or follow the schedule your supplier recommends
- Empty, clean and sanitise the fridges and freezers
- Clean the walls, splashbacks and door handles
- Clean the storeroom shelves and check stock is in good condition
- Clean behind and under equipment you can safely move
- Check dry stores and hard-to-reach corners are clean and tidy
Periodic and specialist cleaning
- Book professional cleaning of the extraction ductwork at the interval that applies to you
- Descale the dishwasher and glass washer, following the maker's instructions
- Defrost freezers if they need it
Tips for using this checklist
Give each area an owner
Assign sections of the kitchen to stations, such as grill, prep and dish. It's much clearer who missed something when each area has one owner.
Keep chemicals and instructions together
Store each cleaning product with its instructions, and teach new staff the right dilution and contact time on their first shift.
Check the cleaning, not just the checklist
A quick walk-through by a supervisor at the end of the night keeps standards up, and helps spot tasks that need clearer instructions.
Every business is different, so adapt this checklist to yours and to your local requirements.