Daily cleaning checklist
- Who checks
- Cleaner or scheduled shift staff; checked by the duty manager or general manager
- When
- Daily: main cleaning before opening or after closing, restrooms on the round schedule
- Time
- ~15 min · 26 items
| Location | Date and time | Inspector | Signature |
Cleanliness is the first thing a guest notices in any venue and the first thing inspectors check. Cleaning usually happens every day, but "out of habit": some things get washed twice, while baseboards, door handles and the bin at the entrance go untouched for weeks. The checklist splits cleaning by area and sets a clear standard for each, so the result doesn't depend on who is on shift today.
The template works for a cafe, restaurant, store, salon or office: delete the sections you don't have (for example, the kitchen) in your copy. The cleaner ticks items while working, and the manager reviews photos of key areas and spot-checks a couple of items on site. Deep cleaning is not part of this list — it has its own schedule.
Schedule, supplies and equipment
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1
The cleaning schedule is posted and areas are assigned The schedule shows areas, times and today's staff; the cleaner knows their area.☐ Yes☐ No
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2
Detergents and disinfectants are in labeled containers Every container shows the product name, purpose and, for working solutions, the date prepared. No unlabeled bottles.☐ Yes☐ No
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3
Cleaning equipment is color-coded by area Buckets, cloths and mops for restrooms are never used in the main area or kitchen — they are told apart by color or label.☐ Yes☐ No
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4
Chemicals are stored away from food, dishes and merchandise Products are kept in a separate cabinet or room, not on food shelves or under the dishwashing sink.☐ Yes☐ No
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5
Staff wear gloves when handling chemicals Gloves are intact; concentrates are diluted per instructions, not "by eye".☐ Yes☐ No
Entrance
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6
The porch and approach to the entrance are clean No litter, cigarette butts or puddles; in winter, no snow or ice and steps are gritted.☐ Yes☐ No
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7
The entrance mat is clean and lies flat The mat is shaken out or vacuumed, edges don't curl.☐ Yes☐ No
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8
Entrance door glass and handles are free of fingerprints Glass at hand height has no streaks or palm prints; handles are wiped.☐ Yes☐ No
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9
The bin at the entrance is emptied The bin is less than half full and there is no litter around it.☐ Yes☐ No
Main area
-
10
The floor is mopped, no debris under furniture or along baseboards Check under tables, behind the door and in corners; the floor is dry with no sticky spots.☐ Yes☐ No
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11
Tables, counters and work surfaces are wiped No crumbs, stains or sticky marks, including on the lower shelves of counters.☐ Yes☐ No
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12
Door handles, switches and handrails are wiped with disinfectant High-touch surfaces are treated at the start of the day and on schedule during the day.☐ Yes☐ No
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13
Windowsills, shelves and decor are dust-free Run a cloth over the surface — it leaves no gray mark.☐ Yes☐ No
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14
Bins in the main area are emptied and new liners fitted Liners are folded over the rim, bins are clean on the outside.☐ Yes☐ No
Restrooms
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15
Toilets, urinals and sinks are clean Inside and out, no limescale or marks; the toilet rim and base are wiped.☐ Yes☐ No
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16
Soap, toilet paper and towels are stocked Dispensers are full, every stall has paper and a spare roll, towels are stocked or the hand dryer works.☐ Yes☐ No
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17
The restroom floor is dry and clean No puddles, paper or footprints; a wet-floor sign stays out until the floor is dry.☐ Yes☐ No
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18
No unpleasant smell, ventilation works The extractor is on, the air freshener works, or there is no odor without it.☐ Yes☐ No
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19
The restroom check log is filled in Entries follow the schedule interval, with time and signature.☐ Yes☐ No
Kitchen and back rooms (if any)
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20
Kitchen work surfaces are cleaned and sanitized at the end of the shift Tables, shelves and equipment handles free of grease and food residue.☐ Yes☐ No
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21
The kitchen floor is mopped and drain grates are cleared No food debris under equipment or along walls; drains are not blocked and don't smell.☐ Yes☐ No
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22
Trash is taken out, bins are washed and new liners fitted Trash isn't left inside overnight; bins have lids.☐ Yes☐ No
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23
Handwashing sinks are fully stocked Soap, single-use towels and a bin at every sink; no dishes in the sink.☐ Yes☐ No
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24
Back rooms and storage are free of trash and piles of cardboard Cardboard and packaging are taken out, aisles are clear, nothing stands on the floor.☐ Yes☐ No
Sign-off
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25
Cleaning is signed off in the schedule The cleaner signed, and the manager accepted the cleaning and signed too.☐ Yes☐ No
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26
What couldn't be cleaned or needs repair For example: a leaking tap, product ran out, broken dispenser. Report to the manager.
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/daily-cleaning
Common violations
- The same cloth is used in the restroom and on dining tables. Color-coding the equipment is the simplest way to prevent this.
- Disinfectant is diluted "by eye" and kept in an unlabeled bottle: it either doesn't work or damages surfaces and irritates the skin.
- Only what's visible from the aisle gets cleaned: dirt builds up for weeks under tables, behind doors and along baseboards until guests notice it.
- Door handles, buttons and handrails are not wiped at all — even though every guest and employee touches them.
- Cleaning is accepted without checking, and the schedule fills up with signatures unrelated to the result.
Frequently asked questions
Yes. The entrance, main area and restroom sections are universal; remove the "Kitchen and back rooms" section or replace it with a storage area. Items are easy to adjust in your copy of the template.
Daily cleaning keeps visible and frequently used surfaces clean. Deep cleaning — washing walls, vent grilles, behind and under equipment — follows a separate schedule, usually weekly or monthly.
In venues with guest traffic, on a round schedule — usually every hour, or more often at peak times. Each round is recorded on a log with time and signature.
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Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.