Between rising temperatures, heavier foot traffic, and increased food production, summer is one of the most challenging seasons for restaurant cleanliness.
Grease builds faster. Odors linger longer. Pests get bolder. And just when your kitchen is working overtime to serve guests, local health inspectors start making their rounds.
Staying compliant, sanitary, and spotless isn’t just about passing inspections, it’s about protecting your brand and your bottom line. In this article, we’ll walk through the most common summer cleaning hazards in restaurants and share expert restaurant summer cleaning tips to keep your kitchen safe, fresh, and fully operational.
1. Grease buildup: faster, stickier, riskier
In summer, kitchen equipment runs hotter and longer, which means grease accumulates faster on surfaces, floors, and vents.
Left untreated, it can:
- Attract pests and bacteria;
- Lead to slippery floors and staff injuries;
- Increase fire risk in cooking areas;
- Trigger health code violations.
Prevention tip:
- Degrease exhaust hoods weekly (or more, depending on volume);
- Clean fryer areas and tile grout daily;
- Schedule a professional deep cleaning monthly to handle buildup in hard-to-reach areas.
2. Mold and mildew in moist zones
Warmer weather means more humidity and that makes walk-ins, sinks, and beverage stations prime spots for mold and mildew.
These areas can quickly become breeding grounds for odors, bacteria, and even cross-contamination risks if not maintained properly.
Prevention tip:
- Sanitize cooler seals, drip pans, and ice machines weekly;
- Use commercial-grade mold removers in wet zones;
- Ensure your cleaning crew follows a moisture-control protocol.
3. Fruit flies, ants & other summer invaders
Hot weather + food waste = a pest paradise.
Even upscale restaurants can struggle with:
- Fruit flies hovering near bar areas;
- Ant trails in storage zones;
- Roaches in dish pits or grease traps.
This can devastate your reputation and it’s one of the first things inspectors look for.
Prevention tip:
- Empty trash and compost multiple times a day;
- Deep-clean drains and floor edges weekly;
- Use sealed containers in storage and bar prep areas;
- Consider monthly pest-control cleanings from professionals.
4. Forgotten front-of-house details
During the rush, it’s easy to overlook what customers actually see. But sticky menus, dusty booths, or unkempt restrooms all contribute to bad impressions and lower reviews.
Prevention tip:
- Sanitize all guest-touch surfaces daily (menus, doorknobs, POS systems);
- Deep-clean restrooms at least twice a day in summer months;
- Steam-clean booths and dining chairs weekly;
- Use a checklist for hosts and servers to flag cleaning issues during shift changes
5. Ice machines and beverage dispensers
Many restaurant owners forget these are high-risk zones for bacteria and mold, especially during the hotter months when usage spikes.
Health inspectors often swab these areas first—because they’re frequently missed in standard cleaning routines.
Prevention tip:
- Fully disassemble and clean beverage and ice machines bi-weekly;
- Sanitize nozzles and drip trays nightly;
- Hire a professional service quarterly for thorough disinfection.
6. Air vents, fans & AC filters
With the AC working nonstop, air quality and circulation become more important than ever for both guest comfort and sanitation.
Dusty vents and clogged filters not only look bad, they spread allergens and bacteria throughout the kitchen and dining room.
Prevention tip:
- Dust and wipe all visible vents and ceiling fans weekly;
- Replace HVAC filters monthly in summer;
- Include vents in your restaurant summer cleaning checklist.
7. Health inspection hot zones (and how to stay ahead)
Summer is when health inspectors do surprise visits. Here’s what they usually target:
- Cleanliness under equipment and behind prep stations;
- Restroom condition and soap availability;
- Pest control records;
- Food storage temperature logs;
- Grease trap maintenance.
Missing just one detail can cost you points or worse, result in fines or shutdowns.
Prevention tip:
- Conduct mock inspections monthly;
- Assign zone leaders to oversee high-risk areas;
- Work with a cleaning company experienced in health code compliance.
Why professional cleaning makes all the difference in summer
Summer brings:
- More sweat;
- More grease;
- More turnover;
- More risk.
Your in-house team may not have the time, training, or tools to address these seasonal hazards with the consistency required.
That’s where Nana’s General Services comes in.
What sets us apart:
- Owner-led inspections for every job;
- Flexible scheduling (overnight and weekend availability);
- Experience with restaurants and food-service regulations;
- Detailed cleaning protocols tailored to your layout and equipment;
- Pest-prevention routines integrated into every visit.
From kitchens and restrooms to outdoor seating and air vents, we provide full-coverage, high-impact commercial cleaning, built for the intensity of summer.
Keep your restaurant spotless and compliant all summer long
If you want to avoid bad reviews, failed inspections, or food safety violations this summer, you need more than surface-level cleaning, you need a partner that understands restaurant operations from the inside out.
At Nana’s General Services, we help food-service businesses across South Carolina stay pristine, professional, and fully prepared for whatever the summer heat brings.
Click to schedule your restaurant’s summer deep cleaning today