A quick, printable checklist for kitchen managers to keep the cook line safe, consistent, and inspection-ready between professional deep cleans. Save it, print it, and hand it to your closing crew.
Scrape and wipe down grill grates while still warm
Clean and re-season the flat-top griddle; empty the grease trough
Empty and wipe the grease and drip trays
Clear food debris from the cook box and burner area
Wipe exterior surfaces, knobs, and shelves
Every week
Remove grates and radiants/briquettes and soak off carbon
Check burner ports for grease or debris causing weak or uneven flames
Clean under and behind the grill where grease collects
Inspect grease-management trays for backup or overflow
Look for early carbon crust on grates and the griddle plate
Monthly / professional deep clean
Full teardown and degrease of grates, radiants, and cook box
Deep-clean the griddle plate back to an even cooking surface
Clear carbonized grease that daily and weekly cleaning can't reach
Degrease hard-to-reach areas below and behind the cook line
Reassemble, safety-check, and confirm even, reliable heat
Fire-safety check
No heavy grease or carbon buildup on grates, radiants, or in the cook box
Grease and drip trays emptied — nothing overflowing under the line
No history of flare-ups or heavy smoke during recent service
Class K fire extinguisher present, charged, and accessible
Cook-line staff know how to shut off gas and use the extinguisher
Health-inspection readiness (cooking equipment)
Cooking surfaces visibly clean and degreased, not caked with carbon
Grease-management system clean and functioning
No off or burnt flavors transferring to food (a sign of buildup)
Deep-clean records/dates on file to show a maintenance routine
Any inspector grease comments from last visit addressed
When to call a professional
Flare-ups, heavy smoke, or grease pooling under the line
Uneven cooking, cold spots, or longer cook times
A thick carbon crust a scraper won't cut through
A health inspection coming up soon
It's been months since the last professional deep clean
This checklist covers the cooking equipment — grills, griddles, and char-broilers. Kitchen exhaust hoods and ducts (NFPA 96) are a separate, certified service.
This checklist is an educational tool, not an inspection or a compliance certification. Fire-code requirements — including NFPA 96 — depend on your equipment, jurisdiction, and operation; consult your local authority having jurisdiction or a qualified professional.
When to Bring Us In
We Handle the Deep Clean You Can't
Your team keeps the surface clean day to day; we periodically strip the carbonized grease and carbon that daily cleaning can't reach — on-site, around your service hours. Restaurants, bars, hotels, clubs, schools, churches, and caterers across Chicago's western suburbs.