If I found out that the owner of a restaurant where I eat lunch thought once a month was too often, I'd stop going there. In my opinion, once a month is the bare minimum for a restaurant.

Doing a deep clean of a restaurant kitchen isn't just about wiping surfaces; it's a forensic-level reset where every grease trap, ventilation hood, and floor tile crevice is wrestled back to its original, sanitary state. It demands a meticulous shift of heavy equipment, a rotation of chemical soaks, and a final sanity check with a flashlight to ensure no rogue spore survives. This exhausting, hours-long ritual, much like vetting for perfect health, requires a sharp eye for hidden flaws and zero tolerance for shortcuts. When finished, the kitchen doesn't just look clean—it breathes again, ready to produce food with the confidence that only total sterility can provide.