What are the Top 4 Dirtiest Areas Inside a Restaurant?

According to Yelp, a popular online review site, the top 4 dirtiest spaces in a restaurant are:commercial cleaning services washington dc


  1. Floors. One thing that customers witness when they enter a restaurant is the floor. A dirty floor might lead 68% of patrons to instantly leave the facility — never to come back, according to a recent consumer poll. From debris and dirt to carpet stains and discolored grout lines, many different factors will make a floor “dirty.”

To battle stains and dirt, implement a floor care plan that emphasizes deep cleaning, maintaining and protecting floor surfaces. Whether restaurant flooring is covered by ceramic tiles or carpet, a floor care plan which involves these 3 steps and utilizes mats to contain dirt is going to keep surfaces clean over a long period of time, and ensure that your customers think “clean” when they glance down.


  1. Restrooms. Reports of unflushed toilets, dirt and debris, under-stocked paper items and general malodors are consistent occurrences within Yelp restaurant reviews. As a matter of fact, some patrons avoid restrooms – or a restaurant – altogether due to restroom dirtiness.

To prevent this situation, implement a continuous restroom care plan that not just ensures that restrooms always are stocked properly, but that they also are routinely deep cleaned. Besides day-to-day maintenance integrate a deep cleaning plan that removes organic soils that standard brushes and mops cannot remove but may cause smells.


  1. Tables. Displaced napkins, remnants from meals, and dirt left around and on tables make patrons feel unwelcome or leaves them with a poor impression of a restaurant.

In order to avoid giving patrons a “bad taste” in a restaurant, appoint a porter to deal with front-of-the-house cleaning problems, like drink spills or dirty tables. From removing garbage to spraying tables down with all-purpose cleaner, this employee’s main priority should be to keep the restaurant’s dining room clean and prepared for patrons.


  1. Kitchen. For restaurants which open the kitchen to patron viewing or the ones that work behind closed doors, cleanliness in the kitchen is critical in any foodservice establishment. Reviewers are going to be the first to praise kitchen cleanliness or emphasize issues.

From preparation spaces to floors, keep surfaces odor free and clean by regularly sanitizing and deep cleaning on a routine basis. Additionally, a drain line maintenance plan will help decrease odors that are emanating from restaurant drains and restrict food sources for insects like fruit flies, which may be a sign of a lack of attention to cleanliness.