Commercial Kitchen Cleaning IN New Castle, DE

From the Prep Line to the Floor Drain

Delaware's food establishment rule, Regulation 4458, was updated in October 2025 to adopt the 2022 FDA Food Code, which requires food-contact surfaces in continuous use to be cleaned and sanitized at least every 4 hours. North Star Facility Solutions supports kitchens working under that standard with commercial kitchen cleaning for restaurants, cafeterias, caterers, and institutional kitchens in New Castle, DE, from Wilmington, DE, down through Kent and Sussex counties. This page covers floors, walls, drains, equipment exteriors, and hood filters.


Your staff sanitizes during service; we take on the heavy work after close, when the line is cold and the floor is clear. We degrease, scrub, and rinse on a schedule tied to your menu and volume, and we flag anything needing a specialist. Over 10 years, we have learned kitchens run better when nothing greasy is left for the opening shift. Visits run overnight or on weekends with 24/7 scheduling. Request a quote through our contact page.

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Commercial Kitchens We Deep Clean

  • Floor Degreasing and Drain Care

    Quarry tile and sealed concrete under the line hold a grease film that turns slick fast. We scrape caked spots, apply degreaser, scrub with deck brushes, and rinse toward floor drains, then pull and clean drain covers before squeegeeing floors dry.

  • Walls and Backsplashes Behind the Line

    Splatter settles on tile, stainless panels, and wall surfaces around fryers and ranges long before anyone notices it. We degrease these areas top to bottom, rinse away residue, and wipe corners and outlet covers where grease tends to collect unseen.

  • Equipment Exteriors and Gaskets

    Range fronts, fryer cabinets, reach-in doors, and prep cooler lids get degreased and polished. Door gaskets are wiped clean of food debris, and movable equipment on casters is rolled out so we can clean the floor and wall behind it.

  • Hood Surfaces and Baffle Filters

    Reachable hood interiors and exteriors get degreased, and baffle filters come down for soaking and scrubbing before they go back in place. Ductwork, fans, and the rest of the exhaust system stay with your hood-cleaning contractor under NFPA 96.

  • Prep Tables and Food-Contact Surfaces

    After service, cutting boards, prep tables, and slicer stations are scraped, washed, rinsed, and sanitized with product mixed to its label concentration. Surfaces air dry overnight, so the morning team starts prep on stainless that is fit for food.

  • Dish Pit and Walk-In Floors

    Dish areas and walk-in coolers collect spilled food, standing water, and debris under shelving. We scrub three-compartment sinks, wipe dish machine exteriors, clear under racks, and mop walk-in floors, keeping these tight spaces sanitary and safe to stand in.

Why Choose Us for Commercial Kitchen Cleaning

Work Timed After the Last Ticket

Cleaning starts once the line shuts down, never during a rush. Late-night, overnight, and weekend visits let us work with the equipment cool and the floor empty, and your kitchen is reset before the first prep cook clocks in.

Clear Lines With Your Specialists

Full exhaust system cleaning under NFPA 96 belongs to certified hood-cleaning contractors, and grease interceptors are pumped by licensed haulers. We handle everything between those visits and tell you plainly what falls outside our scope, so nothing gets assumed or missed.

Sanitizer Used by the Label

Every sanitizer and degreaser has directions for dilution and dwell time. We mix to the label, give each product the time it needs, and rinse residue from food-contact areas so nothing interferes with the sanitizing step that follows.

A Line Ready for Opening Prep

Morning staff should walk into a kitchen that needs nothing but food. Surfaces are cleaned, sanitized, and dried, equipment is back in position, and drain covers are seated, which lets the first shift focus on prep instead of cleanup.

Safer Footing in Wet Zones

Grease on a wet floor turns a busy kitchen aisle into a slip hazard for staff carrying hot pans and knives. Degreasing removes that film instead of spreading it, and squeegeeing floors toward the drains leaves far less water behind by morning.

A Schedule Matched to Your Volume

A 24-hour diner and a lunch-only cafe need different routines. We set nightly, weekly, and monthly tasks around your cooking volume and service style, then adjust whenever your hours, menu, or equipment lineup changes, so the plan keeps pace with the kitchen.

Ready for the First Ticket of the Day

A kitchen that closes greasy opens behind schedule, and the cooks who open pay for it in scrubbing time and slippery floors. North Star Facility Solutions takes that burden off restaurants, cafeterias, and caterers in New Castle, DE, handling the floors, walls, equipment exteriors, and filters after your last order goes out. We work alongside the hood contractors and haulers you already use, keep our tasks clearly separate from theirs, and adjust the schedule as your volume shifts. If closing duties keep slipping or an inspection is on the calendar, we are glad to walk the kitchen with you after hours. Reach out through the quote form whenever it fits your week.

Frequently Asked Questions

  • How often should a commercial kitchen be deep cleaned?

    North Star Facility Solutions bases deep cleaning in New Castle, DE, on cooking volume. NFPA 96 uses the same logic for exhaust systems, ranging from monthly for solid-fuel cooking and quarterly for high-volume kitchens to annually for low-volume sites like churches.

  • What should a restaurant closing cleaning routine include?

    Breaking down and sanitizing prep surfaces, cleaning the line and equipment exteriors, emptying and scrubbing sinks, degreasing floors toward the drains, and taking out trash and recycling. Handles on reach-ins and doors get wiped last, after the messier work is done.

  • What is the difference between kitchen hood cleaning and kitchen cleaning?

    Hood cleaning under NFPA 96 covers the entire exhaust system, ductwork and fans included, cleaned to bare metal by certified personnel who leave a dated label. Kitchen cleaning is the regular work on floors, walls, drains, equipment exteriors, and hood filters.

  • What is included in commercial kitchen cleaning?

    Commercial kitchen cleaning from North Star Facility Solutions in New Castle, DE includes floor degreasing, drain covers, walls, equipment exteriors, prep surfaces, reachable hood surfaces, and filter soaking. Licensed haulers pump grease interceptors, and we keep the kitchen clean between those visits.

  • How often should food-contact surfaces be cleaned and sanitized?

    At least every 4 hours when in continuous use with time and temperature control foods, under the Food Code. Hot-water sanitizing in a three-compartment sink requires at least 171°F, and a high-temperature dish machine's final rinse must reach 180°F.

  • What should be cleaned daily, weekly, and monthly in a restaurant kitchen?

    Daily covers prep surfaces, the line, sinks, floors, drains, and trash. Weekly adds walls behind cooking equipment, hood filters, reach-in gaskets, and walk-in floors. Monthly reaches behind and under heavy equipment, high surfaces, and storage shelving, adjusted for volume.

  • How do you degrease commercial kitchen floors and walls?

    Scrape thick buildup, apply a degreaser suited to the surface, let it dwell, and scrub with deck brushes before rinsing toward floor drains. Walls get the same treatment from top to bottom, and floors are squeegeed as dry as practical afterward.

  • How do you clean a commercial kitchen after a norovirus incident?

    Clean the area first, then disinfect with bleach at 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach per gallon) for at least 5 minutes, or an EPA-registered product labeled for norovirus. Hand sanitizer does not work well against it.