Stuart, Port St. Lucie and Vero Beach. Independent restaurants and boutique hotels get the same crews, the same written checklist and the same photo check-out as our largest accounts, every night.
Most of our nights are spent in restaurant kitchens and dining rooms; hotels bring us in for the same work. The crews, the checklist and the photo check-out are the same in the Treasure Coast as everywhere else on the corridor.
Overnight, after close: the kitchen line, dining room, bar and restrooms, built around health-inspection standards.
Learn more →Hotel kitchens, banquet areas and back-of-house, held to the checklist a brand inspector uses.
Learn more →Strip, seal, buff, and degrease for kitchens, dining rooms, ballrooms and lobbies.
Learn more →Dust, debris and residue cleared after a build-out or renovation, so the space is ready to open or reopen.
Learn more →Offices, lobbies, corridors and amenity spaces kept to the same standard.
Office cleaning & detailing →The final clean before opening day: kitchen, dining room and floors ready for the inspection and the first guest.
Learn more →A 60-seat independent doesn’t get a lighter checklist than an 18-location chain. Every Treasure Coast account runs the list below, with a named supervisor and a photo check-out each shift.
Straight from the working checklist our crews run every night. Every light switch and door knob dusted and disinfected daily; high dusting and AC vents monthly. See the QC report format →
Pick a time for a 15-minute walkthrough and we'll have a written checklist and quote back within one business day.