Restaurant cleaning · Dubai
Restaurant Cleaning Service Dubai
Kitchen deep cleans that keep you on the right side of a Dubai Municipality inspection — extraction hoods, ducts, grease traps, cold rooms, fryers, drains — plus dining rooms, washrooms, canopies, floors, windows and exteriors. Overnight or between services, with a cleaning record for the file.
- Overnight and between-service windows
- Extraction hood and duct degreasing
- Certificate of cleaning for the inspection file
- Organic product option for the front of house
- Cafés, cloud kitchens and central kitchens too
Quoted by covers, kitchen size and extraction length after a walk-through with your head chef.
Overnightkitchen back for breakfast
Clean enough for the inspector, not just the customer
Kitchen Cleaning for Dubai Restaurants That Passes Inspection
Ever wondered what a food inspector looks at first? It’s rarely the dining room. It’s the parts of your kitchen your guests never see. That means the inside of the extraction hood, the grease trap, and the drains. It also means the panels behind the cooker and the rubber seals on the cold room door. And if you can’t show proof of cleaning, that’s a problem too.
That’s where we come in. Elite Maids has cleaned restaurant kitchens across Dubai since 2013. Our team knows how to handle kitchen chemicals safely and correctly. When a deep clean is finished, you get a dated certificate. Pop it in your file, and you’re ready when the inspector asks.
What we use, and where
Different areas need different products. Here is how we handle it:
In the kitchen: strong degreasers and disinfectants approved by Dubai Municipality
Where food is prepared: food-safe products only
In the dining area: an all-organic option, if you prefer it
Nothing gets skipped
Before any work begins, we write up a plan for each area of your restaurant. It covers everything from the fryer to the front door. You know what will be cleaned, and we know what to tick off.
We clean while you’re closed
Every hour your kitchen is shut costs you money. So we don’t ask you to stop cooking. We clean overnight or in the quiet gaps between your services. When your chefs walk back in, the kitchen is clean and ready to go.
Seven areas, written out
The seven headings on the old page, with the work under them this time. The kitchen is the commercial core and gets the most.
-
01
Kitchen deep cleans
Everything the inspector opens. Quarterly for most kitchens; monthly for high-volume lines.
- Extraction hood, filters and accessible duct degreased
- Grease trap emptied and cleaned
- Fryers, ranges, grills and salamanders degreased inside and out
- Cold rooms and walk-ins: shelving, seals, floors
- Wall cladding, tiles and grout scrubbed
- Floor drains cleared and sanitised
-
02
General deep cleans
Front of house reset between seasons or after an event.
- Tables, chairs, banquettes and bar sanitised
- Bar back, coffee machine exteriors, dispensers
- Lights, vents, ceilings and high dusting
- Doors, frames and glass partitions
-
03
Washroom deep cleans
The second place a customer judges you.
- Toilets, sinks, taps and dryers descaled and disinfected
- Tiles and grout scrubbed
- Mirrors, dispensers and bins
- Floors mopped and sanitised; restocked
-
04
Umbrellas and canopies
Outdoor terraces in Dubai collect sand and grease fast.
- Canopies, umbrellas and awnings washed
- Terrace furniture wiped and hosed
- Heaters and misting units cleaned
-
05
Floor cleaning and maintenance
By surface, on a cycle.
- Kitchen quarry tile scrubbed and degreased
- Dining-room marble, wood or vinyl scrubbed and polished
- Entrance mats and thresholds
-
06
Windows cleaning
Inside and out, before service.
- Shopfront and terrace glass to 9 m
- Internal partitions and mirrors
- Frames, sills and tracks
-
07
Exteriors cleaning
The approach your customers walk.
- Facade, signage and entrance canopy
- Sidewalk and terrace pressure-washed
- Bin store and service yard degreased
How often each area needs it
A starting schedule for a 60–80 cover restaurant with a full kitchen. Your head chef and the inspection history adjust it.
| Area | Nightly | Weekly | Monthly | Quarterly | Certificate |
|---|---|---|---|---|---|
| Extraction hood and ducts Filters weekly; hood and duct on the cycle | No | Filters | Hood | Yes | Yes |
| Grease trap and drains | No | No | Yes | Yes | Yes |
| Ranges, fryers, grills | Wipe | Degrease | Yes | Yes | Yes |
| Cold rooms and walk-ins | No | No | Yes | Yes | Yes |
| Wall cladding and floors | Mop | Scrub | Yes | Yes | No |
| Dining room and bar | Yes | Yes | Deep | No | No |
| Washrooms | Yes | Descale | Deep | No | No |
| Canopies, terrace, exterior | No | Wipe | Yes | Pressure wash | No |
Nightly and weekly tasks are usually done by your own team or our day contract; monthly and quarterly deep cleans are ours, overnight, with a certificate each time.
An overnight kitchen deep clean
How the night runs for a full-kitchen quarterly clean. The kitchen is down for about eight hours and back for breakfast.
22:30
Last service done
The team arrives as the kitchen closes down; the head chef walks the line with the supervisor and signs the scope.
23:00
Strip and degrease
Filters out and soaking, hood and accessible duct degreased, fryers drained, ranges and grills pulled and degreased, grease trap cleaned.
01:00
Cladding, cold rooms, drains
Wall cladding and tiles scrubbed, cold rooms emptied by your team and cleaned by ours, floor drains cleared and sanitised.
03:30
Floors and front of house
Quarry tile scrubbed and degreased, dining room and washrooms deep cleaned while the kitchen dries.
05:30
Reassemble and check
Filters back, equipment repositioned, supervisor inspection against the scope with photos.
06:00
Handover and certificate
Kitchen handed back to the breakfast team with a dated certificate of cleaning for your inspection file.
What sets a restaurant cleaning quote
Quoted after a walk-through with your head chef. Four things decide it.
| Covers and kitchen size | Line length, number of stations, cold rooms. | Base |
|---|---|---|
| Extraction length | Hood size and how much duct is accessible. | Adds time |
| Frequency | Monthly, quarterly, or a full day contract. | Sets the total |
| Front of house and outside | Dining room, washrooms, terrace, glass, exterior. | Quoted per area |
Written quotes per visit or per contract, one monthly invoice, certificate with every deep clean.
Restaurant cleaning questions
Anything else, ask on WhatsApp — a person answers, 8 AM to 8 PM.
Do you clean extraction ducts?
Hoods, filters and the accessible duct, yes, on the monthly and quarterly cycle. Long duct runs and roof-level extraction are inspected on the walk-through and quoted with access.
Do you work overnight?
Yes — most kitchen deep cleans run from close to about 6 AM so the kitchen is back for breakfast. Between-service windows work for smaller cleans.
Do you provide a certificate for the inspection file?
Yes. Every deep clean comes with a dated certificate of cleaning listing the areas and products, which is what Dubai Municipality inspectors expect to see in the file.
How long is the kitchen down?
About eight hours overnight for a full quarterly clean of a 60–80 cover kitchen; two to four hours for a monthly hood-and-floor clean.
Do you cover cafés and cloud kitchens?
Yes. Cafés, cloud kitchens, central production kitchens and hotel outlets are all on the same scope, sized to the line.
Book the walk-through
Send the restaurant name, covers and the last time the hood was done. We walk the kitchen with your head chef, write the scope and quote it — overnight slots this week.