Commercial Kitchen Maintenance & Cleaning Checklist
A printable checklist for restaurant equipment and cleaning: hoods, cooking gear, refrigeration, dishwashing and safety. Edit it, print or save as PDF.
How to use| Item | OK | Needs attention | N/A | Notes |
|---|---|---|---|---|
| Hoods and cooking equipment | ||||
| Hood filters cleaned, no grease buildup | ||||
| Hood fire suppression inspection tag current (6-monthly) | ||||
| Exhaust fan running, hood cleaning date on record | ||||
| Fryers: oil filtered / changed, thermostat accurate | ||||
| Ovens and ranges: burners, pilots and door seals OK | ||||
| Griddles and grills cleaned and seasoned | ||||
| Gas connections, hoses and restraint cables secure | ||||
| Refrigeration | ||||
| Walk-in cooler 41°F or below (record temp) | ||||
| Freezer 0°F or below (record temp) | ||||
| Reach-in units holding temperature | ||||
| Door gaskets sealing, no tears | ||||
| Condenser coils clean | ||||
| Evaporator drain clear, no ice buildup | ||||
| Dishwashing and sanitation | ||||
| Dish machine wash / rinse temps meet data plate | ||||
| Sanitizer concentration tested (record ppm) | ||||
| Chemical dispensers working | ||||
| Ice machine cleaned and sanitized | ||||
| Hand sinks stocked and accessible | ||||
| Plumbing and safety | ||||
| Floor drains clean and draining | ||||
| Grease trap / interceptor serviced (date on record) | ||||
| No leaks under sinks or equipment | ||||
| K-class fire extinguisher present and tagged | ||||
| First aid kit stocked | ||||
How to use
- The commercial kitchen template is already loaded, with hoods and cooking equipment, refrigeration, dishwashing and sanitation, and plumbing and safety sections.
- Add your business name, logo and the job details, or leave them blank to fill in by hand.
- Edit, add, remove or move items and sections. The preview updates as you type.
- Press Print, or Save as PDF and choose “Save as PDF” in the print window.
- Save a draft to reuse the same checklist on your next job.
About this commercial kitchen checklist
Built for restaurant equipment maintenance and kitchen cleaning visits: hoods and filters, fryers and ovens, refrigeration temperatures, the dish machine and sanitizer, grease trap and safety items.
Questions
What temperatures should coolers and freezers hold?
The FDA Food Code calls for cold-held food at 41°F or below. Freezers are usually kept at 0°F or below. Check your local health department rules.
How often should kitchen hood filters and hoods be cleaned?
Filters are often cleaned weekly or more in busy kitchens. Full hood and duct cleaning depends on cooking volume under NFPA 96, from monthly to yearly. Your fire marshal or insurer may set the schedule.
Can I use this as a daily cleaning checklist?
Yes. Change the title to Daily Cleaning Checklist, keep the daily items, add your own and save it as a draft to print each day.