Industries
Shared kitchens ready for every booking.
Cleaning for Reno commissary, incubator and shared-use kitchens: prep stations, walk-ins, dish areas, floors, drains and restrooms reset between renters.
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Printable checklist
One kitchen, a calendar full of cooks.
A shared kitchen never belongs to just one business. A baker may start at four in the morning, a caterer may take the line at noon and a meal-prep company may work into the night, and each one expects to walk in and find the station clean. When one renter leaves grease on the range or flour in the corners, the next one pays for it in lost time.
Reno Cleaning Co keeps commissary, incubator and shared-use kitchens ready for whoever booked the next block. We clean shared prep lines and stations, walk-in coolers and freezers, the dish area, floors and drains, the grease-prone surfaces around the cook line, and the restrooms and lockers renters use between shifts.
Where Reno’s food makers cook.
Reno’s maker scene has grown into shared incubator kitchens where sauce makers, bakers, snack companies and private chefs cook side by side. Every renter brings different ingredients and habits, which is exactly why a steady outside cleaning routine keeps the room fair for all of them.
Prep stations and the grease-prone line.
Stainless prep tables, cutting-board racks, shelving and sinks are washed and sanitized with food-safe products, and the backsplash and wall behind each station are wiped down where splatter lands. Ranges, griddles and fryer exteriors are degreased, and the gaps between equipment, where crumbs and oil collect out of sight, are cleaned on a set rotation.
Grease sneaks onto handles, switch plates, door push plates and the tops of reach-in coolers too. Those surfaces get regular degreasing, so a renter who leans on a counter or opens a door does not come away with somebody else’s oil on their hands.
Walk-ins and the dish area.
In the walk-ins, floors are mopped, shelving wiped, door gaskets and handles cleaned and spills cleared, working in a planned order so nobody’s product sits out for long.
In the dish area, sinks, drain boards, the dish machine’s exterior and the walls around them are scrubbed, and scraps are cleared from strainers. Clean racks and an empty, dry dish area are the first things a renter notices when the shift starts.
Floors, drains, restrooms and lockers.
Kitchen floors are swept, degreased and machine-scrubbed, with extra attention under equipment and along the walls where grime builds. Floor drains are emptied of debris and flushed, and mats are lifted and cleaned so the floor underneath dries. Our floor and carpet care crews add deeper scrubbing on a schedule that suits a working kitchen.
Restrooms, hand-wash stations and the locker or changing area are scrubbed and refilled at each visit. Renters come and go all day, so those rooms see more traffic than their size suggests, and our restroom care routine sets how often each one is checked.
Clean handoffs and inspection-ready mornings.
Handoffs are where shared kitchens win or lose renters. We clean to a station checklist the kitchen manager approves, so the gap between one booking and the next always ends the same way. Problems spotted during a visit, such as a slow drain or a cooler running warm, go straight to the manager in the visit notes.
Northern Nevada Public Health permits and inspects food operations around Reno, and an inspector can arrive on any ordinary day. A kitchen cleaned to the same standard every visit is ready for that morning, and our crews keep the floors, walls and storage areas that inspectors notice in order. Kitchens that also host delivery-only brands can pair this work with our ghost kitchen cleaning.
What shapes the price.
Your quote reflects the kitchen’s size, the number of stations, the volume of grease the cook line produces, walk-in count, how many bookings per day need a reset and whether cleaning happens overnight or in short gaps between renters. We walk the kitchen with your manager, then send a written plan and quote listing every station and how often it is cleaned.
Every client receives a certificate of insurance, cleaners are background-checked, and a supervisor inspects the kitchen against the checklist on a regular schedule.
A few useful answers
Common questions
Can stations be reset in the gap between two renters?
Yes. Short resets cover the station, sink and floor between bookings, and the full clean happens overnight or on the kitchen’s quietest day.
Who supplies the food-safe sanitizer?
We bring the cleaning chemicals, tools and food-safe sanitizer, and the plan records which product is used on food-contact surfaces.
Can cleaning help us stay ready for a health inspection?
Yes. A consistent checklist keeps floors, walls, drains and storage in order every day, which is what inspectors look at.