Commercial
Restaurant & Commercial Kitchen Cleaning
Front-of-house and back-of-house cleaning that works around your service hours instead of through them.
Clean, not just presentable
A dining room can look fine under dim light and still be a problem at the pass. Guests judge the entryway, the glass, the restrooms and the table they sit at. Inspectors and cooks judge the floor behind the line. A restaurant has to be genuinely clean in both places, and Infinity Professional Cleaners scopes the job to the front of house and the back of house together.
That means dining-room floors and tables, restrooms sanitized and restocked, and back-of-house floors with the grease-prone corners given real attention. Counters and prep areas that are not cooking surfaces are part of the visit, and trash and recycling leave the building before the next service starts.
A commercial kitchen with kettles, a six-burner range and a long stainless hood
Cleaning that works around service
Cleaning that slows down a kitchen does not last long as an arrangement. The crew is scheduled before you open, after you close, or in a quiet stretch of the day, so nobody is dodging a mop bucket during the lunch push. Most restaurant accounts settle into an after-close rhythm, and that is the norm we plan around.
This is general facility cleaning that sits alongside your own staff's food-safety routines. Your team keeps owning the health-code procedures that belong to a kitchen. We take the surrounding facility off their plate, so closing duties are shorter and the morning opens on a space that is already reset.
Joy Marlow has built the commercial side of Infinity on years in offices, medical facilities and industrial spaces around Douglas County. The same discipline applies here: the same crew standard, the same scope each visit, and one person to call at (541) 900-7428 when something needs to change.
Where the line sits, said plainly
Many kitchens keep food-contact surfaces and equipment cleaning with their own staff for health-code reasons, and use an outside crew for everything around it. Whether we touch any equipment at all is confirmed at the walkthrough, and we will be clear about where the line sits for your kitchen before the first visit.
Heavy degreasing and hood and exhaust cleaning are specialized work. They are not assumed in a standard visit, and we are happy to talk through them separately at the walkthrough. If something is not right after a visit, tell us within 24 hours and we will fix it at no additional cost.
Insured and bonded. Free quotes at (541) 900-7428.
The visit, from the front door to the back dock.
Every restaurant is laid out differently, so the checklist below is the starting scope we confirm on a walkthrough. The commercial cleaning plan for offices and retail follows the same pattern, adjusted to your hours.
Dining room
- Floors, tables and the high-touch surfaces guests and servers use all day
- Entryways and glass, so the first thing a guest sees is clear
Restrooms
- Fully sanitized and restocked, every visit, before the next service
Back of house
- Floors, including the grease-prone areas that collect along the line and the walk-in
- Counters and prep areas that are not cooking surfaces
- Trash and recycling carried out
When the crew comes in
- Before open, after close, or in the off-hours between rushes
Three questions owners ask first
- Do you clean cooking equipment and food-contact surfaces?
- That is confirmed at your walkthrough. Many kitchens keep it with their own staff for health-code reasons and use us for the surrounding facility.
- Can you clean after we close for the night?
- Yes. After-close and before-open scheduling is the usual setup, so cleaning never overlaps with service.
- Do you handle grease buildup in back of house?
- General floor cleaning is part of the visit. Heavy degreasing and hood or exhaust cleaning are specialized work that we discuss separately at the walkthrough. See how a larger floor plan is handled on the industrial cleaning page.