Industries
Shared Kitchen Cleaning for San Francisco Commissaries
Cleaning for San Francisco commissaries, rental kitchens and food incubators: station resets between tenants, cook lines, walk-ins, floors and drains.
Printable checklist
San Francisco’s shared kitchens
San Francisco’s food scene runs on shared kitchens: commissaries that serve food trucks, caterers and bakers, rental kitchens with shared walk-ins and dry storage, and nonprofit incubators that launch new food businesses.
California’s Retail Food Code ties food trucks to approved commissaries for cleaning and servicing, so these kitchens see a steady flow of trucks, caterers, bakers and packaged-food makers, often in shifts that start before dawn.
Station resets between tenants
Our crews can work the window between bookings: stainless prep surfaces and shelving wiped down, range and oven fronts cleaned, bins emptied and relined, the floor swept and mopped and hand sinks restocked. The next team walks into a clear, ready station.
Kitchens booked around the clock can pair those quick resets with a full overnight clean scheduled for the quietest hours.
Cook lines and grease control
Ranges, prep tables, the wall behind the line and the sides of cooking equipment are degreased and scrubbed on your rotation. Fryer stations and the floor around them get extra attention, since that’s where grease spreads first.
Floors with drains get a degreasing scrub and a rinse toward the drains, drain baskets are emptied and mats are washed. Long-term care for tile and resilient floors comes through commercial floor care, and alleys, back doors and bin areas can go on a pressure washing cycle.
Walk-ins, storage and the dish area
Shared walk-ins get cleaned on a schedule your manager approves: floors, shelves, gaskets and handles, with tenants’ labeled product moved and returned carefully. Dry storage, cage storage and tenant lockers are dusted and wiped.
In the dish area, sinks, drain boards, the dish machine exterior and nearby walls are cleaned, and the floor gets a scrub. Restrooms, changing rooms and the break space get cleaned and resupplied each time crews come in.
Before dawn and after midnight
Bakers and caterers often start before sunrise, while late tenants finish after midnight. We schedule the deep clean in the gap your booking calendar shows is quietest, which in many kitchens is a few hours in the middle of the night, and leave the room ready for the early crew.
Kitchens in older industrial buildings often have tight corridors and freight elevators, so crews plan routes that keep carts and trash out of the way of deliveries.
The areas inspectors look at first
Shared kitchens get health inspections like any food facility, and tenants judge the kitchen by its condition. A weekly routine keeps hand sinks, drains, walk-in floors, the floor beneath equipment and the trash area clean.
Supervisors perform quality inspections, crews are background-checked, and you receive a certificate of insurance for your records.
Delivery kitchens and restaurants
Some shared kitchens also rent private units to delivery-only brands. Our ghost kitchen cleaning covers packing counters and courier lobbies, and restaurants with kitchens of their own can see restaurant cleaning.
The first deep clean and your supplies
A new kitchen starts with a baseline clean, set for the longest quiet stretch on your calendar. Your manager walks the station map with our supervisor first, marking which equipment stays put and which shelves belong to which tenant. Crews then roll out movable equipment where the casters allow, scrape and degrease the floor and wall base behind it, scrub drain channels and work through the walk-in and dish area. Food-contact prep tables and shelving are sanitized in that first pass, so the weekly rotation starts with nothing built up.
Hand sinks go through paper towels and soap fast when several businesses share one room. Our janitorial supplies service can deliver and restock towels, hand soap, sanitizer and can liners, or crews can work from the product your kitchen orders itself. Either way, dispensers are filled on every visit, so no tenant opens a shift at an empty sink.
What shapes the price
Stations and tenant turnover, daytime resets, overnight deep cleaning, walk-in size and floor type set the price. After a walkthrough in a quiet window, you get a written quote by task and frequency. Book a walkthrough to get yours.
A few useful answers
Common questions.
Can you reset stations between kitchen bookings?
Yes. Prep surfaces, floors and hand sinks are reset in the window between bookings, and heavier work runs overnight.
Do you clean the cook line itself?
Yes. Ranges, prep tables and the wall behind the line are degreased, and the floor under the equipment is scrubbed.
When does the deep clean happen if tenants cook around the clock?
In the quietest gap on your booking calendar, often a few hours overnight, with the kitchen left ready for the first morning tenant.
Can you clean a walk-in that many tenants share?
Yes. With your manager’s approval, labeled product is moved, shelves and floors are cleaned, and everything goes back to its spot.
Do you clean the areas food trucks use at a commissary?
Yes. Truck bays, doorways and the bin area can be cleaned, and outdoor surfaces can go on a pressure washing cycle.
Services