Why NYC Restaurants Can't Afford to Guess at Cleaning
New York City is home to over 27,000 restaurants — the highest density of food service establishments of any city in the world. Every one of them is subject to unannounced NYC Department of Health and Mental Hygiene (DOHMH) inspections, with grades posted publicly in the window. An A grade is a marketing asset; a B or C is a direct revenue threat.
The difference between an A grade and a violation-laden inspection often comes down to a handful of recurring, preventable issues — most of which are cleaning-related. This checklist covers the daily, weekly, monthly, and periodic cleaning tasks that NYC restaurants must execute consistently to maintain their top rating.
Daily Cleaning Checklist
- ☐ Floor sweeping and mopping (non-slip surface protocol)
- ☐ Table and chair sanitization (between every seating)
- ☐ Host stand and menu surface disinfection
- ☐ Bar surface and rail sanitization
- ☐ Restroom deep clean and restocking (AM and PM minimum)
- ☐ Entrance and vestibule floor cleaning
- ☐ Trash removal and container sanitization
- ☐ All food contact surfaces sanitized with DOHMH-approved product
- ☐ Cooking line equipment exterior wipe-down (grills, fryers, ranges)
- ☐ Hood filter check — remove and degrease if loaded
- ☐ Floor drains cleaned and deodorized
- ☐ Walk-in cooler and freezer threshold/floor sweep
- ☐ Dish station and sink area sanitization
- ☐ Grease traps checked and waste containers emptied
- ☐ Dry storage area sweep and rodent sign check
Weekly Cleaning Checklist
- ☐ Full kitchen degreasing — equipment, walls, backsplashes
- ☐ Walk-in cooler full interior clean and temperature log review
- ☐ Reach-in refrigerator coil and exterior clean
- ☐ Exhaust hood baffle filter removal, soaking, and reinstallation
- ☐ Floor mat machine scrubbing (anti-fatigue mats)
- ☐ Tile grout cleaning in kitchen and BOH areas
- ☐ Ceiling and wall tile check for grease accumulation
- ☐ Pest sign inspection — droppings, gnaw marks, entry points
- ☐ Window and glass door interior cleaning
- ☐ Behind/under equipment sweeping and mopping
Monthly & Periodic Protocols
Monthly
- ☐ Grease trap pump-out and cleaning (licensed NYC DEP hauler) — monthly for high-volume operations
- ☐ Walk-in cooler evaporator coil cleaning
- ☐ Floor drain snake and bio-enzyme treatment
- ☐ Ceiling tile replacement if stained or damaged
- ☐ Light fixture interior cleaning (UV bulbs in food prep areas)
Quarterly
- ☐ Professional exhaust hood and duct cleaning (NFPA 96-compliant) — for most NYC restaurants
- ☐ Grease trap pump-out — for moderate-volume operations
- ☐ Ansul/fire suppression system inspection (by certified technician)
- ☐ Deep freezer defrost and interior cleaning
Semi-Annual / Annual
- ☐ Full kitchen equipment pull-out cleaning (under and behind all equipment)
- ☐ Exhaust fan motor and belt inspection (during hood cleaning)
- ☐ Grease duct inspection per NFPA 96
- ☐ Exterior grease containment system inspection
DOHMH Inspection Readiness Tips
The most common violations that push NYC restaurants from A to B:
- Evidence of mice or roaches — the #1 critical violation. Address with IPM (not just spraying), seal all entry points, maintain daily rodent sign logs.
- Food not stored at proper temperature — cooler and hot-holding equipment must be maintained; check and log temperatures twice daily.
- Food stored on floor — all food and supplies must be 6" off the floor.
- Inadequate hand-washing facilities — hand-washing sinks must be accessible, stocked, and used. Inspectors observe this directly.
- Surfaces not properly sanitized — food contact surfaces must be sanitized with an approved product at the correct concentration. Train staff on dilution ratios.
Let Summit Keep Your Restaurant DOHMH-Ready Year-Round
Summit Facility Solutions provides restaurant cleaning services for NYC food service operations — nightly cleaning, hood & exhaust service, grease trap coordination, and DOHMH inspection preparation. We serve all five boroughs with crews trained in HACCP-aligned food service cleaning protocols.