Restaurant Preventive Maintenance Checklists
Free restaurant preventive maintenance checklists (PDF) with daily, weekly, monthly, quarterly and annual tasks for kitchen equipment and the building.
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Daily checks 0/10
Every day
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Check fridge and freezer temperatures
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Clean and sanitize prep surfaces
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Clean the hood filters
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Check pilot lights on gas equipment
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Check the dishwasher runs properly
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Clean drink dispensers and coffee makers
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Check chairs and tables are stable
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Listen for unusual equipment noises
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Look for water leaks
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Check the HVAC is running
Weekly maintenance 0/9
Once a week
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Deep clean ovens and ranges
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Delime the dishwasher and sinks
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Clean refrigerator coils
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Sharpen knives
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Lubricate moving parts on equipment
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Deep clean ice bins and soda fountains
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Check and replace air filters
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Clean the floor drains
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Test the emergency lighting
Monthly maintenance 0/9
Once a month
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Calibrate ovens and thermometers
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Deep clean walk-in coolers and freezers
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Check refrigeration door gaskets
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Check belts on motorized equipment
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Service the ice machines
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Clean the grease traps
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Check the roof for leaks
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Check plumbing fixtures
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Book pest control
Quarterly service 0/8
Every three months
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Book professional refrigeration service
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Clean the exhaust hoods and ducts
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Have gas lines inspected
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Calibrate the scales
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Service the water filters
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Service the water heaters
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Test the backup generator
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Review the emergency procedures
Twice a year 0/6
Every six months
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Deep clean all kitchen equipment
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Have electrical connections inspected
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Service the ventilation system
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Repair kitchen flooring
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Check outdoor signs and seating
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Review the maintenance logs
Once a year 0/6
Once a year
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Review how each piece of equipment performs
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Update equipment manuals and warranties
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Plan major equipment replacements
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Do a full facility safety inspection
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Train staff on equipment care and safety
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Update the maintenance schedules
In MaintainIQ a problem can become a follow-up task that stays open until it is fixed.
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Restaurant preventive maintenance checklists break equipment and building care into daily, weekly, monthly, quarterly and annual tasks, so each job gets done before something breaks. These free checklists cover kitchen equipment, the front of house, the building, and safety checks. Download the PDF below, or run the same lists on a phone with MaintainIQ.
Regular maintenance helps prevent equipment breakdowns, makes your equipment last longer, and keeps the restaurant safe and hygienic for staff and guests.
Download PDF: Use the button below to get your copy of these checklists and start using them in your restaurant today.
Why Use Preventive Maintenance Checklists?
- Fewer unexpected breakdowns in the middle of service
- Equipment that runs more efficiently
- Better food safety compliance, because coolers, freezers and dish machines stay at the right temperatures
- Longer life for your kitchen equipment
- A clean, professional restaurant
For the bigger picture on building a program, read the guide to preventive maintenance for restaurants.
Checklist Categories
Daily Checklists
Cover the essential tasks for kitchen equipment, the front of house, and general upkeep that keep your restaurant running smoothly every day.
Weekly Checklists
Focus on deeper cleaning and maintenance tasks that do not need doing every day but matter for ongoing operations.
Monthly Checklists
Cover more involved maintenance tasks and inspections that prevent long-term problems and keep equipment performing well.
Quarterly Checklists
Schedule professional services and do thorough inspections of major systems and equipment.
Bi-Annual and Annual Checklists
Plan for major maintenance, upgrades, and a yearly review of your equipment so you can budget for repairs and replacements.
Example Tasks by Frequency
Here is a sample of what each checklist covers. Adjust it to your equipment and the manufacturer’s instructions.
| Frequency | Example tasks |
|---|---|
| Daily | Check coolers (41°F or below) and freezers (0°F); clean fryers and grills and filter fryer oil; check the dish machine final rinse (at least 180°F on most hot-water machines); check dining room lights and fixtures |
| Weekly | Clean hood filters; boil out fryers; check door gaskets on coolers and freezers; clean floor drains |
| Monthly | Clean condenser coils; visually inspect fire extinguishers; clean and check the ice machine; check the grease trap |
| Quarterly | Hood and exhaust inspection for high-volume kitchens; HVAC service and filter change; pest control service |
| Twice a year and annually | Hood and exhaust inspection for moderate (twice a year) and low-volume (annual) kitchens; fire extinguisher maintenance; refrigeration and water heater service |
Hood and exhaust intervals come from NFPA 96: monthly for solid-fuel cooking, quarterly for high-volume cooking (24-hour, charbroiling, wok), twice a year for moderate volume, and once a year for low volume. NFPA 10 sets the monthly visual inspection and annual maintenance for portable fire extinguishers. For step-by-step hood tasks, use the commercial kitchen hood and exhaust cleaning checklist.
Key Areas Covered
- Kitchen Equipment Maintenance
- Front of House Upkeep
- General Facility Maintenance
- Safety and Compliance Checks
- Energy Efficiency Assessments
Stay on top of your restaurant maintenance with MaintainIQ’s preventive maintenance app. Set how often each piece of equipment needs service, assign it to a person or role, and see the next due date and what is overdue at every location, so nothing falls through the cracks. It is also a digital checklist and work order app, so daily checks and repairs sit in one place.
Frequently Asked Questions
What should a restaurant preventive maintenance checklist include?
Split the tasks by frequency, with daily checks, weekly deep cleaning, monthly inspections, and quarterly, twice-yearly or annual professional service. Cover kitchen equipment, the front of house, the building and safety checks.
What restaurant maintenance should be done every day?
Check that coolers hold 41°F or below and freezers 0°F, clean fryers and grills and filter fryer oil, and check the dish machine final rinse (at least 180°F on most hot-water machines). Also check the dining room lights and fixtures.
How often should restaurant condenser coils be cleaned?
Clean condenser coils monthly, and check cooler and freezer door gaskets weekly. Both help coolers hold 41°F or below without running nonstop.
How often should restaurant hoods be inspected?
NFPA 96 sets the schedule by cooking volume, monthly for solid-fuel cooking, quarterly for high-volume cooking such as charbroiling or wok cooking, twice a year for moderate volume and once a year for low volume.