Front of house presentation and degreasing grade floor care that holds up to commercial kitchen demands.
A restaurant lives by two different standards at once, a dining room that has to look effortless for guests, and a kitchen that has to survive a health inspector's checklist. Dust Away treats them as two jobs done by one crew: polished floors, clean glass, and spotless restrooms up front; degreasing grade floor and equipment cleaning in back, built for the grease, steam, and heavy foot traffic a working kitchen produces daily.
We schedule around service hours (closing shift, early morning before prep, or split shifts) so cleaning never competes with a dinner rush.
Passing an inspection is the minimum, not the goal. The goal is being ready for one on any random Tuesday.
A failed inspection lands on you, not on a vendor. That is why the person accountable for the work is reachable directly.
Degreasing and floor work run after close or before prep, so the kitchen is dry and the dining room set before you open.
Month to month terms let you add frequency for a busy season and pull it back after, without renegotiating anything.
Front of house held to a guest standard and back of house to an inspection standard, by the same crew, on the same schedule.
Yes. Kitchen degreasing and floor work are scheduled after the last cover or before opening, so nothing we do touches service hours.
Hood and duct cleaning is a certified specialty trade with its own licensing. We handle the surrounding surfaces, cook line degreasing, and floors, and coordinate with your hood vendor so the two schedules line up.
Yes. Quarry tile grout lines need mechanical scrubbing with the right chemistry, not a mop, mopping mostly redistributes grease. That grout line work is part of a proper kitchen floor program.
We'll walk both sides of the house before you open for the day, and price them as the two different jobs they are.
