High dusting is essential for maintaining a clean, dust-free, and sanitary restaurant environment. This checklist ensures that all high surfaces, fixtures, and hidden dust-collecting areas are properly cleaned and maintained.

✔ Ceiling Vents & Air Ducts – Remove dust buildup that can spread allergens. (Monthly)
✔ Light Fixtures & Ceiling Fans – Prevent dust from falling into food. (Monthly)
✔ Top of Walk-In Coolers & Storage Racks – Dust and sanitize hard-to-reach areas. (Monthly)
✔ Hood Vents & Exhaust Systems – Remove grease-laden dust. (Quarterly)

✔ Ceiling Tiles & Beams – Dust and remove cobwebs. (Monthly)
✔ Chandeliers & Hanging Light Fixtures – Dust and polish to maintain ambiance. (Monthly)
✔ Air Vents & Ductwork – Clean to improve air quality. (Quarterly)
✔ Speaker Systems & Mounted TVs – Dust and wipe screens. (Quarterly)

✔ Liquor Bottle Shelving Tops – Wipe down to prevent dust buildup. (Weekly)
✔ Hanging Glass Racks – Dust and sanitize. (Monthly)

✔ Top of Partitions & Mirrors – Dust and sanitize. (Monthly)
✔ Ceiling Vents & Light Fixtures – Remove dust and dirt. (Quarterly)

✔ Awning & Signage – Dust and remove cobwebs. (Quarterly)
✔ Outdoor Light Fixtures & Ceiling Fans – Wipe and clean. (Quarterly)

✔ Use Extendable Dusters & Microfiber Cloths – Trap dust without spreading it into the air.
✔ Wear a Mask & Protective Gear – Prevent inhaling dust particles.
✔ Work From Top to Bottom – Ensure dust does not fall onto already cleaned surfaces.
✔ Schedule Cleaning During Non-Busy Hours – Avoid disturbing guests.

By following this restaurant high dusting checklist, a cleaning service can help maintain air quality, hygiene, and an overall polished appearance.

Dust, grease, and debris accumulate above eye level — and inspectors look there.

Without proper high dusting:

• Dust falls onto food-prep surfaces
   
• Grease buildup increases fire risk
   
• Ceiling fixtures and vents become contamination sources
   
• Health inspection violations occur
   
• Kitchens appear poorly maintained
   

High dusting is a critical part of restaurant sanitation, not an afterthought.

• Ceilings and beams
   
• Pipes and conduit
   
• HVAC and vents (exterior surfaces)
   
• Fire suppression components (non-invasive)
   

• Light fixtures and covers
   
• Hanging equipment
   
• Shelving and storage racks
   
• Hard-to-reach ledges
   

• Grease-laden dust buildup
   
• Cobwebs and debris
   
• Overhead accumulation near cooking lines
   

Because inspectors don’t ignore what’s overhead — and neither do we.