Industries
Shared kitchens kept ready for every tenant.
Commissary, shared-use and incubator kitchen cleaning in the Bay Area and Sacramento: prep lines, walk-ins, dish areas, floors and drains between shifts.
Printable checklist
What a shared kitchen plan covers.
A shared kitchen runs on trust. Each tenant pays for clean, working space by the hour or the month, and each one expects to find the station, the sinks and the walk-in in good shape when the booking starts. Fieldstone cleans commissaries, shared-use kitchens and food business incubators across the Bay Area and the Sacramento region, so kitchen operators can keep their calendars full without spending nights scrubbing floors.
The plan follows the booking schedule. Station resets happen between tenants, full-kitchen cleaning happens after the last shift, and the kitchen manager gets one checklist covering every area.
Incubators and commissaries in the region.
Shared kitchens across the region range from nonprofit incubators in San Francisco that help new food entrepreneurs launch to commissaries in Sacramento that rent stations to food businesses.
Private commissaries serve food trucks, caterers, meal-prep companies and small packaged-food brands. Every tenant brings a different menu, and every menu leaves a different mess, from flour drifts to fryer grease.
Prep lines, stations and grease-prone surfaces.
Stainless prep tables, shelving, sinks and the exteriors of ranges, ovens, fryers, kettles and mixers are degreased and wiped, and the gaps between pieces of equipment are cleared of crumbs and drips. Crews scrub and refill the handwashing sinks and wash the splatter off the wall panels behind the cook line. Each tenant’s tools stay where the tenant keeps them.
Grease migrates farther than people expect. Crews degrease shelving over the line, rack casters and the walls beside fryers, and they clean the shared touchpoints: walk-in and reach-in handles, light switches, the dry-storage door and the sign-in tablet.
Walk-ins and dish areas.
Walk-in coolers and freezers get floors swept and mopped, shelves wiped and door gaskets cleaned, with product moved one shelf at a time and returned. In the dish area, the dish machine exterior, three-compartment sinks, drain boards and racks are scrubbed, along with the splash walls around them, and the waste and grease-bin area is cleaned after pickup.
Floors, drains, restrooms and lockers.
Kitchen floors need machine scrubbing, not a quick mop. Quarry tile and sealed concrete are scrubbed with degreaser, floor drains are cleared and flushed so they move water and stay odor-free, and mats are pulled, washed and laid back on a clean floor. Heavy buildup on prep and storage floors is handled through commercial floor care, including concrete floor scrubbing.
Restrooms are cleaned and restocked each visit, locker and changing areas are wiped and swept, and the office, member lounge and packaging room are dusted, vacuumed and emptied, so the whole facility matches the kitchen.
Tenant handoffs and inspection readiness.
Between bookings, the crew clears and sanitizes the station just used, empties its trash, wipes its shelving and mops its section of floor. The next tenant begins with a clean station, and the manager stops refereeing disputes over who left what. The full kitchen gets its deep clean overnight, after the last tenant signs out.
Environmental health inspectors judge the whole room. Floors, drains, walk-ins and restrooms cleaned on a set schedule keep the kitchen ready for an inspection visit and support every tenant’s own permit, and the visit log gives the operator a record of the work. Kitchens that host delivery brands can pair this plan with our ghost kitchen cleaning.
What sets the price.
Price follows the kitchen: square footage, the number of stations and cook lines, how many tenant shifts run each day, the number of walk-ins and the floor type. Station resets and overnight deep cleans are priced separately, so you pay for the cadence your calendar needs.
A walkthrough of the line, dish area, cold storage and back door gives you a clear quote, and restaurants with their own kitchens can see our retail and restaurant plans.
A few useful answers
Common questions.
Can stations be cleaned between two tenant bookings?
Yes. The crew sanitizes the station just used, empties its trash and mops that section before the next tenant arrives.
Are food-contact surfaces sanitized after each tenant?
Yes. Prep tables, sinks and shared equipment surfaces are cleaned and sanitized between bookings and again in the overnight deep clean.
How does scheduled cleaning help with health inspections?
Floors, drains, walk-ins and restrooms stay on a set cleaning schedule, so the kitchen is ready whenever an inspector arrives.
When does the full kitchen get deep cleaned?
Overnight, once the last tenant signs out, with short station resets between bookings during the day.