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Restaurant cleaning checklist: kitchen close-down and dining

Close-down tasks for the kitchen and dining room, plus the weekly and monthly work a health inspection or fire-safety audit looks for.

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Fill in the header, untick a tier you don't need, and edit tasks one per line. Changes stay in this browser.

Site / building Kitchen / dining area Week or month of Supervisor

Daily 13 tasks

Weekly 8 tasks

Monthly 6 tasks

Quarterly / periodic 6 tasks

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Cleaning checklist

Restaurant kitchen and dining cleaning checklist

Site / building
Kitchen / dining area
Week or month of
Supervisor

Daily

Task	Mon	Tue	Wed	Thu	Fri	Sat	Sun
Clean and sanitize all food-contact surfaces
Empty, clean, and sanitize prep sinks
Clean grill, fryer, and cooktop surfaces
Wipe down splashbacks and hood filters
Label, date, and store all open food
Check and record fridge/freezer temperatures
Sweep and mop floors including under equipment
Empty trash and clean bin lids
Sanitize cutting boards and utensils
Wipe and sanitize dining tables and chairs
Sweep and mop dining floor
Restock napkins and cutlery stations
Set out fresh cloths and sanitizer buckets for opening

Weekly

Task	Wk 1	Wk 2	Wk 3	Wk 4	Wk 5
Empty and clean reach-in fridges and shelving
Deep clean ovens, grills and fryer interiors; change fryer oil
Wash hood filters in degreaser
Scrub floor drains and grease trap covers
Delime dishwasher and sinks
Wipe walls behind cook line and prep tables
Clean condiment holders, menus and high chairs
Clean dining room glass and entrance doors fully

Monthly

Task	Month 1	Month 2	Month 3
Pull equipment from walls and clean behind and underneath
Clean and sanitize walk-in cooler and freezer floors and shelves
Wash ceiling tiles, vents and light covers in the kitchen
Clean ice machine per manufacturer schedule
Deep clean dining upholstery and booths
Check pest monitors and report activity

Quarterly / periodic

Task	Q1	Q2	Q3	Q4
Professional hood and duct cleaning (keep the certificate)
Machine scrub kitchen floors and reseal grout
Strip and refinish or scrub and recoat dining floors
Wash dining room windows inside and out
Deep clean and descale coffee and beverage equipment
Empty and sanitize dry storage shelving

How to use this checklist

Edit the tasks to match the site's scope of work. Delete what you don't do; nobody should sign off work that was never scheduled.
Print one sheet per area and post it where the work happens. Daily sheets last a week, weekly sheets a month.
Have the cleaner initial each box as they finish. A supervisor spot-checks and signs the bottom.
File completed sheets by site. When a client asks "was it done?", the answer is in the folder.

Tips from the field

Keep temperature checks as numeric readings with the acceptable range printed beside them.
Hood cleaning certificates and pest control reports belong with the checklist file for the inspector.
Split kitchen and dining lists if two teams own them.