Industries
Commissary and Shared Kitchen Floor Care
Quarry tile, urethane cement, sealed concrete and grout in commissary, shared-use and incubator kitchens, degreased and scrubbed between tenant shifts so every station starts clean.
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Floors that carry every tenant’s shift
A shared kitchen floor never gets a quiet day. A caterer preps at dawn, a baker takes over at noon, a food truck crew loads out in the evening and someone else is boiling stock overnight. Every one of them adds grease, flour, spilled sauce and wash water to the same tile and grout, and by the end of a week the floor around the cooking line can be slick and dark.
Solum Cleaning restores and maintains those floors. We degrease and machine-scrub quarry tile and grout, scrub urethane cement and sealed concrete, clear the soil packed around floor drains and floor sinks, and leave the kitchen with a floor that looks clean and grips underfoot.
Shared kitchens across the region
Nonprofit commissaries in Sacramento and incubator kitchens in San Francisco rent stations by the shift or by the month to new food businesses.
State rules add to the demand. The California Retail Food Code requires mobile food facilities to work from an approved commissary, so food truck operators in Oakland, San Jose, Fresno and Stockton depend on these kitchens for prep, storage and cleanup.
Cooking lines and prep stations
The floor in front of fryers, ranges and griddles carries the heaviest grease. We apply a degreaser suited to the surface, give it time to break the film loose, then machine-scrub and recover the solution so the grease leaves the building instead of being spread around. Floors under the cooking line and behind movable equipment are reached when the operator rolls units out.
Prep stations see more flour, produce soil and water than grease, so they get a scrub that lifts residue from the tile texture and grout. Our quarry tile kitchen floors guide explains why that tile holds soil the way it does.
Dish areas, walk-ins and drains
Dish areas stay wet for hours, and grout joints there darken first. We scrub the tile and grout, rinse thoroughly and work the area around floor drains and floor sinks, where food solids collect and odor starts. Drain grates are lifted and the surrounding floor cleaned so water runs freely to the drain again.
Walk-in cooler and freezer floors, often sealed concrete, aluminum diamond plate or tile, are scrubbed with the door managed so the box holds its temperature. Dry storage, locker areas and restrooms complete the visit, and restroom floors can join our restroom floor deep cleaning plan.
Handoffs between tenant shifts
Most shared kitchens rarely close, so floor work is scheduled into the quietest window, often overnight or between a late shift and the first morning booking. The kitchen is worked in zones, with tenants told which stations are out of use and for how long. Every zone is left dry and ready before it is handed back.
Kitchens with delivery-only bays get the same care for packing areas and pickup lobbies through our ghost kitchen floor care.
Support for health-inspection readiness
Inspectors look closely at kitchen floors: grease along the line, standing water near drains, dark grout and soil in corners. A regular deep-cleaning schedule keeps those details under control between inspections, so the operator can walk inspectors through a kitchen floor in good order. The Retail Food Code floors guide covers what the state code says about floor surfaces.
A cleaner floor also helps day to day. Degreased tile gives better footing, nightly mopping by tenants goes faster, and the kitchen looks professional when a new tenant comes in for a tour.
Paperwork and pricing
Crews are background-checked, a supervisor inspects every finished zone, and the operator receives a certificate of insurance before work begins. Price follows the floor area, the surface type, the grease load on the cooking line, the number of drains and floor sinks, how often the floor is serviced and how narrow the gaps between bookings are.
A few useful answers
Common questions
Can kitchen floors be cleaned between tenant bookings?
Yes. We work the kitchen in zones during the quietest window, usually overnight, and hand each zone back dry before the next booking.
What kitchen floor surfaces do you clean?
Quarry tile and grout, ceramic and porcelain tile, urethane cement, sealed concrete and the floors inside walk-in coolers and freezers.
Do you clean around floor drains and floor sinks?
Yes. Grates are lifted and the floor around each drain and floor sink is scrubbed so food solids and odor are cleared.
How often should a shared kitchen floor be deep cleaned?
A common rhythm is the cooking line weekly or every other week and the full floor monthly. We set the interval after seeing how fast grease builds up.