How to clean an office kitchen, and keep it that way
To clean an office kitchen, clear it first: empty the fridge of anything old, finish the dishes and take the trash out. Then work top to bottom, microwave and coffee maker, fridge, counters and backsplash, sink, cabinet fronts and handles, tables, and the floor last.
Keeping it clean is the harder part, and that comes down to a short daily list and one person who owns the fridge.
What do you need?
- Warm water with a few drops of dish soap in a spray bottle
- Baking soda
- One registered disinfectant for handles and buttons
- A lemon and a microwave-safe bowl
- Non-scratch scrub pads
- A stack of microfiber cloths, one color kept for the kitchen only
- Rubber gloves and a few trash bags
How do you deep clean an office kitchen, step by step?
- Announce the fridge clean-out a day ahead. Anything unlabeled or past its date goes. Saying it ahead of time heads off the arguments.
- Clear the room. Run or empty the dishwasher, wash what's left in the sink, take out the trash and recycling, and clear the counters.
- Microwave. Heat a bowl of water with lemon slices for three to five minutes, leave the door shut for a few more, then wipe the walls, ceiling and turntable. Wash the turntable in the sink.
- Coffee maker. Empty the grounds, wash the carafe and the basket, wipe the drip tray and the outside. Descale it the way its manual says; offices with hard water need it more often.
- Fridge. Take everything out, pull the shelves and drawers that come out, and wash them in warm soapy water. Wipe the walls with a cloth dipped in water and a spoonful of baking soda. Dry everything before it goes back. Wipe the door seals, where crumbs and spills collect.
- Counters and backsplash. Spray, let it sit a minute on dried coffee rings, then wipe. Move the toaster and the paper towel holder and clean under them.
- Sink. Scrub the basin with baking soda and a non-scratch pad, clear the drain strainer, and wipe the faucet and handles.
- High-touch points. Fridge handle, microwave keypad, coffee maker buttons, faucet handles, cabinet pulls, light switch, the water cooler tap. Clean them first, then disinfect, and leave the disinfectant wet for the time on its label.
- Cabinet fronts and appliance fronts. Wipe the drips that run down the doors under the coffee station. Wipe stainless with the grain.
- Tables and chairs. Tops, edges and chair seats. Check under the table edge for old gum and spills.
- Trash bins. Wash the inside of the bins, let them dry, and reline them.
- Floor last. Sweep or vacuum, then mop. Pay attention to the strip in front of the sink and the coffee station.
What should the daily and weekly routine look like?
Every working day, about five minutes:
- Wipe counters and the coffee station
- Run the dishwasher or wash what's left
- Food trash out
- Wipe the microwave if anything splattered
Every week, about 20 minutes:
- The fridge clean-out, on the same weekday every week
- Microwave inside, steamed and wiped
- Appliance fronts, cabinet pulls and the high-touch points
- Floor mopped
Post both lists inside a cabinet door and rotate the jobs by week, so the same two people aren't carrying the whole office.
What rules keep an office kitchen clean?
- Label and date food that goes in the fridge. Unlabeled means it goes on clean-out day.
- Your dish, your job, washed or in the dishwasher before you leave for the day.
- Cover food in the microwave. A paper towel or a cover saves ten minutes of scrubbing.
- Wipe your spill when it happens. Coffee dried on a counter takes far longer to get off than wet coffee.
- Whoever empties the coffee pot makes the next one, or at least rinses it.
What shouldn't you do?
- Don't mix bleach with ammonia or with vinegar. Both make toxic fumes.
- Don't use steel wool or abrasive powder on stainless steel or on the microwave interior. It scratches.
- Don't keep one sponge for weeks. Swap it out often, or use microfiber cloths that go home to the wash.
- Don't store cleaning products in the cupboard with food, even in a pinch.
When does it make sense to bring in a cleaning company?
When the daily list keeps slipping, or when the kitchen is the first thing visitors see on their way to a meeting.
Tina's Clean Team cleans offices, retail, property common areas and most other commercial spaces across South Jersey and Central Jersey. If a space needs a specialized certification, we'll tell you before you book.
Smaller offices with a clear scope can book directly with our team, no walkthrough needed. Larger spaces, or spaces that are harder to quote, get a free on-site walkthrough with Michael, Tina's son, and a quote. We reply to commercial requests within one business day.
Cleaning can be one-time or up to daily, and more than once a day if a space needs it. We bring standard supplies and equipment, and we can use yours if you prefer. There are no long-term contracts.
See Office Cleaning for how it works.
FAQ
How often should an office kitchen be cleaned? Counters, the sink, the coffee station and food trash need attention every working day. The fridge, microwave interior, appliance fronts and floor need a weekly pass, and a full top-to-bottom clean every few months keeps buildup from settling in.
Who should clean the office fridge? Pick one person or a rotation, set a fixed day, and announce the rule ahead of time: anything unlabeled or past its date goes. Without a named owner and a set day, nobody cleans it.
How do you get smells out of an office microwave? Microwave a bowl of water with a few lemon slices for three to five minutes, leave the door shut for a few more, then wipe the inside. The steam loosens splatters and the lemon cuts the leftover smell.
Can a cleaning company clean the office kitchen every day? At Tina's Clean Team, commercial cleaning can be one-time or up to daily, and more than once a day when a space needs it. Tell us what your kitchen needs when you request a quote.
Request a quote
Tell us about your space at tinascleanteam.com/request-a-quote, or call or text (609) 831-4455.
