Spotless kitchens and dining rooms that pass any inspection.
In food service, cleanliness is not optional. It is a health requirement and a business necessity. Customers expect spotless dining areas, and inspectors expect compliant kitchens.
Five service lines, one contract.
LPJ Services provides deep cleaning, daily maintenance, and specialized floor care that keeps restaurants, cafeterias, and food halls operating safely and looking their best.
What restaurant operators care about.
Health inspections and the kitchen line
An inspector looks at food-contact surfaces, floors under equipment, floor drains, hood filters and hand sinks. The overnight crew works the line in that order: degrease, clean and sanitize the surfaces, then pull equipment where it rolls and clean the floor beneath it.
Grease and floor safety
Grease on quarry tile is the slip that ends a shift. Kitchen floors are degreased and scrubbed, not mopped across, and dining room hard floors get the non-slip care the floor care line provides.
Front of house versus back of house
Guests judge the dining room and restrooms; inspectors judge the kitchen. The checklist splits them, with separate tools for each side so kitchen soil never travels to the guest side.
After-close scheduling
Cleaning starts after the last cover and finishes before prep begins. If you close at midnight and prep starts at six, the crew works inside that window, and the window moves when your hours do.
Odor and pest attractants
Food residue in drains, under equipment and around the dumpster pad is what draws pests and makes a room smell. Those spots are on the checklist every visit, and the pad and entries can be added to a power washing schedule.
Bar and restroom turnover
The bar top, rails and back bar are wiped down and sanitized, and restrooms are cleaned and restocked so the room is ready for the first guest, not the last one.
How a restaurant program runs.
| Cadence | Nightly after close for the kitchen and dining room; floor care and power washing on the schedules you choose. |
|---|---|
| Time of day | Inside your window, typically 10pm to 6am, set around your close and your prep. |
| Crew | A dedicated team that learns your kitchen, with trained backup for callouts, carrying LPJ identification and following your alarm and key protocol. |
The checklist.
- Hood filters and the line degreased
- Food-contact surfaces cleaned and sanitized
- Floors under equipment and floor drains cleaned
- Dining room, bar and restrooms reset and restocked
- Trash out and the dumpster area checked
Equipment, supplies and the record.
Equipment
Commercial-grade floor equipment for scrubbing and degreasing, with separate tools for kitchen and front of house.
Supplies
Every cleaning chemical, tool and supply is included in the service agreement. Restroom consumables (paper, soap, liners) can be included in the program or stocked by you, whichever your purchasing prefers.
Documentation
Every visit is on the record in your client portal, with its photos. Safety data sheets and product documentation for anything we use are available on request, and so are certificates of insurance.
The schedules we quote.
| Commercial cleaning | Daily, multiple times a week, weekly, bi-weekly, monthly, or a one-time deep clean |
|---|---|
| Overnight cleaning | Inside your window, typically 10pm to 6am |
| Floor care | Strip and wax, buff and burnish, tile and grout, after close |
| Power washing | One-time, monthly, quarterly, semi-annually or annually |
| Window washing | Monthly, quarterly, semi-annually, annually or one-time |
What we plan around, and how.
What a restaurant needs
- Health code compliance and inspection readiness
- Grease buildup on floors, walls, and kitchen surfaces
- Quick turnaround cleaning between service periods
- Front-of-house appearance standards for customers
How LPJ meets it
- Deep kitchen cleaning including degreasing and sanitization
- Overnight cleaning to reset for morning service
- Non-slip floor care and maintenance
- Flexible scheduling around service hours
What restaurant owners ask.
When do you clean, if we close at midnight?
Typically 10pm to 6am, but we adjust based on your building's schedule. If you close at midnight or your first arrival is at 5am, we adjust the shift to fit.
How is overnight cleaning different from janitorial?
Janitorial is daily maintenance. Trash, surface wiping, restocking. Overnight cleaning is periodic deep work. Floor restoration, kitchen deep cleaning, restroom overhauls, disinfection cycles. Most properties need both, and we bundle them into a single agreement.
How often should a restaurant's entry and patio be power washed?
Most properties benefit from quarterly sidewalk and entryway washing. Parking garages typically need semi-annual or annual deep washing. High-traffic retail and restaurant properties often need monthly service. We'll recommend a schedule based on your property type and traffic patterns.
Can floor care happen after close?
Yes. Most floor care work is scheduled during evenings, overnight, or weekends. For large-scale projects, we develop a phased plan that sections off areas so your building remains operational throughout.
Price a night clean for your kitchen.
Most quotes are delivered within 24 hours.