Restaurant Spring Cleaning Checklist FOH

Item

Details

When to Use

Early spring or during a designated deep-clean day

Frequency

Annually (spring), with some items repeated monthly or weekly thereafter

Who Does What

Tasks are split between shifts or assigned to individuals for accountability

Recommended Duration

Spread over 5–7 days for thoroughness without disrupting service

Sign-Off Required

The supervisor or manager must initial each completed section

Category

Items

Cleaning Agents

Sanitizing spray, degreaser, glass cleaner, wood polish, stainless steel cleaner, disinfectant wipes

Tools & Cloths

Microfibre cloths, magic erasers, lint rollers, scrub brushes, sponges

Equipment

Vacuum + crevice tool, broom, mop & bucket, steam cleaner (if available)

PPE & Admin

Cleaning gloves, aprons, label maker, sharpie, rubbish bags

Optional

Carpet shampoo machine, power washer (for outdoor areas), UV light (for sanitation checks)

Task

Frequency

Notes

Deep clean table bases and undersides

Spring + Monthly

Use a degreaser on stubborn grime

Wipe and sanitize chair backs, legs, and seats

Spring + Weekly

Use fabric cleaner on upholstery

Check and tighten loose chair legs and wobbly tables

Spring + Monthly

Report unrepairable items to management

Scrub gum or sticky residue from the undersides of tables and booths

Spring

Use scraper + degreaser

Deep clean the booth crevices and cracks

Spring

Vacuum crevice tool, then sanitize

Polish or condition wood surfaces

Spring + Monthly

Use appropriate wood conditioner

Check and replace cracked or damaged furniture

Spring

Flag for management decision

Inspect and replace worn seat cushions or upholstery

Spring

Document and report to the manager

Task

Frequency

Notes

Dust and scrub all baseboards and corners

Spring

Use a damp cloth or a magic eraser

Clean under mats, rugs, and movable furniture

Spring + Monthly

Check for mould or pest activity

Steam or shampoo carpeted areas

Spring

Allow full drying time before service

Sweep and mop all non-carpeted floors

Spring + Daily

Pay attention to corners and under furniture

Deep clean floor drains if present

Spring

Use drain cleaner and flush thoroughly

Task

Frequency

Notes

Wipe down walls, ledges, and artwork

Spring + Monthly

Use a damp cloth — test on the artwork first

Clean light switches, thermostats, and handrails

Spring + Weekly

Use disinfectant wipes

Dust light fixtures, ceiling fans, and pendant lamps

Spring + Monthly

Turn off the power before cleaning

Remove and clean ceiling vent covers

Spring

Wash with warm soapy water, dry fully before replacing

Remove cobwebs from ceiling corners and high shelves

Spring + Monthly

Use an extendable duster

Wipe down window sills and frames

Spring + Monthly

Check for mould in corners

Clean and polish mirrors

Spring + Weekly

Streak-free glass cleaner

Inspect and dust any decorative shelving or feature walls

Spring

Use a soft brush for delicate items

Task

Frequency

Notes

Empty and sanitize utensil holders

Spring + Weekly

Soak in sanitizer solution, dry fully

Remove all items from shelves, wipe, and replace only essentials

Spring

Discard expired or unused items

Deep clean POS stations — screen, keyboard, printer area

Spring + Monthly

Use screen-safe cleaner; avoid excess moisture

Clean tray jacks, service trays, and serving baskets

Spring + Weekly

Check for cracks or damage

Check and sanitize bussing tubs

Spring + Weekly

Replace cracked or stained tubs

Wipe down and sanitize all side station surfaces

Spring + Daily

Use food-safe sanitizer

Clean inside all drawers and replace drawer liners

Spring

Check for crumbs, pest activity

Organize and label all storage areas clearly

Spring

Use a label maker for consistency

Task

Frequency

Notes

Clean and descale the soda gun and nozzles

Spring + Weekly

Soak nozzles in warm water, scrub with a brush

Wipe down and sanitize tea, coffee, and water dispensers

Spring + Weekly

Run cleaning cycle if applicable

Descale coffee and hot water machines

Spring

Use manufacturer-recommended descaler

Check and organize sugar caddies, creamers, and condiments

Spring + Weekly

Wipe containers; discard sticky or empty ones

Discard outdated condiments and expired tea/coffee supplies

Spring + Monthly

Check all expiry dates

Clean ice scoop holders and the surrounding area

Spring + Weekly

Sanitize the scoop and holder thoroughly

Inspect and clean under and behind dispensers

Spring

Watch for mould or spills

Clean and sanitize the ice machine exterior

Spring

Check the manufacturer's guide for interior cleaning

Task

Frequency

Notes

Wipe down the host stand inside and out, including all drawers

Spring

Remove all contents, sanitize thoroughly

Organize and sanitize menus; replace worn or torn covers

Spring

Check for outdated menu items, too

Deep clean windows, glass doors, and surrounding frames

Spring + Weekly

Check for streaks in natural light

Disinfect doorknobs, push bars, and handles

Spring + Daily

High-touch surfaces — prioritize regularly

Check all entrance signage for peeling, damage, or outdated info

Spring

Replace or repair as needed

Clean and organize the waiting area — chairs, magazines, displays

Spring

Wipe all surfaces; replace outdated materials

Inspect and clean any digital display boards or menu screens

Spring

Screen-safe cleaner; check cables are tidy

Sweep and mop the entrance flooring and entry mats

Spring + Daily

Replace worn or fraying mats

Check umbrella stand, coat hooks, and any guest amenities

Spring

Clean and restock as needed

Task

Frequency

Notes

Power wash or deep scrub outdoor tables and chairs

Spring

Allow to dry fully before use

Remove cobwebs, debris, and pollen from all surfaces

Spring + Weekly (in season)

Check under tables and along railings

Clean and inspect umbrellas — fabric, frame, and mechanism

Spring

Check for tears, rust, or mould

Clean outdoor lighting fixtures and check bulbs

Spring

Replace dead bulbs; check waterproofing

Clean and refresh planter boxes and any greenery/artificial plants

Spring

Remove dead plants; refresh with seasonal flowers

Sweep, mop, or hose down outdoor flooring

Spring + Weekly (in season)

Watch for slippery surfaces

Check for loose bolts, rust, or structural damage on furniture

Spring

Tag and remove unsafe items immediately

Clean and inspect outdoor heaters or fans

Spring

Test functionality before the busy season

Inspect fencing, railings, and barriers for safety

Spring

Report hazards to management

Clear and clean any outdoor bar or service areas

Spring

Full wipe-down and sanitization

Task

Frequency

Notes

Take a full inventory of aprons, side towels, pens, and corkscrews

Spring

Log shortages and reorder

Clean and disinfect server books and check presenters

Spring + Monthly

Replace torn or stained ones

Organize and label all storage drawers and supply bins

Spring

Use a consistent labelling system

Discard broken, chipped, or outdated tools and equipment

Spring

Do not leave broken items in service rotation

Clean and sanitize linen drawers and locker areas

Spring

Check for mould, odour, or pest activity

Check and restock waiter's Friend/wine keys and replace worn ones

Spring

Ensure all service staff have a functional set

Inspect and clean all service trolleys or carts

Spring

Wheels, shelves, and handles

Audit and restock the first aid kit in the back-of-house or server area

Spring

Check expiry dates on all supplies

Task

Frequency

Notes

Replace or clean burned-out or dim lightbulbs in guest areas

Spring

Check ambiance consistency across all zones

Clean and test the music system, speakers, and remotes

Spring

Check volume levels and audio quality

Clean or replace air diffusers and scent systems

Spring

Ensure pleasant, not overpowering, scent

Inspect emergency lighting and exit signs

Spring

Non-negotiable safety requirement

Ensure fire extinguishers are in place and within service date

Spring

Tag and report to management if overdue

Review guest comment cards for recurring cleanliness complaints

Spring

Use feedback to prioritize overlooked areas

Deep clean restrooms — all fixtures, grout, dispensers, vents

Spring + Daily

Often missed in FOH checklists

Check and replace any worn or faded table décor (candles, vases)

Spring

Consistency across all tables

Inspect and clean the POS receipt printer and cable management

Spring

Tidy cables; clean paper feed area

Sanitize staff communication tools (tablets, radios, phones)

Spring + Weekly

Use disinfectant wipes; avoid ports

Task

Frequency

Notes

Deep scrub all toilet bowls, tanks, and bases

Spring + Daily

Use toilet cleaner and brush; check for limescale

Scrub and sanitize sinks, taps, and surrounding counters

Spring + Daily

Descale taps if needed

Clean mirrors — streak-free

Spring + Daily

Use glass cleaner and a microfibre cloth

Wipe down all walls, partitions, and cubicle doors

Spring

Include the tops of partitions

Scrub grout on floor and wall tiles

Spring

Use a grout brush and an appropriate cleaner

Clean and sanitize hand dryers or check paper towel dispensers

Spring + Weekly

Wipe down the interior of the dryers

Restock all dispensers — soap, paper, sanitizer

Spring + Daily

Check stock levels before each service

Clean inside and outside of all bins

Spring + Daily

Replace bin liners; sanitize inner surface

Check plumbing — slow drains, leaks, running toilets

Spring

Report any issues to management immediately

Clean ventilation fans and ceiling vents

Spring

Dust accumulation affects air quality

Check and replace air fresheners

Spring + Weekly

Automatic dispensers need battery checks

Task

Area

Assigned To

Target Date

Completed ✔

Supervisor Initials

Notes

Deep clean table bases

Dining Area

Sanitize chair backs and seats

Dining Area

Clean booth crevices

Dining Area

Shampoo carpets

Dining Area

Dust light fixtures and fans

Dining Area

Clean ceiling vents

Throughout

Sanitize the POS station

Waitstation

Descale coffee/soda equipment

Beverage Station

Clean and organize side stations

Waitstation

Deep clean the host stand

Entry Area

Clean glass doors and windows

Entry Area

Power wash outdoor furniture

Patio

Inspect outdoor equipment

Patio

Audit and label storage areas

Storage

Deep clean guest restrooms

Restrooms

Check emergency lighting

Throughout

Inspect fire extinguishers

Throughout

Replace worn table décor

Dining Area

Day

Focus Area

Responsible

Monday

Dining area — tables, chairs, floors, baseboards

FOH Team A

Tuesday

Waitstations, beverage stations, and POS areas

FOH Team B

Wednesday

Host stand, entry area, guest restrooms

All FOH

Thursday

Patio/outdoor area, outdoor furniture, and fixtures

FOH Team A

Friday

Service tools, storage, miscellaneous and safety checks

FOH Team B

Saturday

Final walk-through, touch-ups, supervisor sign-off

Manager + All FOH

Tip

Detail

Split tasks over a week

Assign areas per day — e.g., Monday = dining room, Tuesday = waitstations — to avoid overwhelm

Use a buddy system

Pair staff so tasks are checked by a second person before sign-off

Before & after photos

Photograph key areas before and after cleaning to encourage accountability and celebrate progress

Team rewards

Offer lunch, gift cards, or recognition for teams who complete their checklist thoroughly and on time

Label everything

Use a label maker for all storage — this maintains organization long after the cleaning is done

Clean top to bottom, back to front

Always dust ceilings and fixtures before mopping floors; work from the back of the restaurant to the entrance

Don't rush drying times

Especially for shampooed carpets and power-washed outdoor areas — plan around service hours

Report, don't ignore

If staff find damage, pests, mould, or safety hazards during cleaning, they must report immediately — not after shift.