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Restaurant Cleaning & Maintenance — Los Angeles

We clean and maintain
your restaurants.

Nightly cleaning, hood service, grease traps, deep cleans, and preventive maintenance — handled for you across every location. Every visit documented. Every invoice tied to a real job.

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0min
Avg response time
0+
LA neighborhoods
$2M
Liability coverage
app.groundops.co / work-orders
GroundOps
Work Orders
Vendors
Invoices
Locations
Recurring
Work Orders
All Locations + New
8
Open
3
In Progress
24
Closed
LocationServiceVendorStatus
Nobu MalibuHood CleaningApex Hood Open
Craig's WeHoNightly CleanPacific In Prog.
Delilah DTLAGrease TrapLA Grease Open
Soho HouseDeep CleanPacific Closed
Catch LAFloor ScrubPacific Closed

Trusted by operators across LA

DelilahCatch LACraig'sNobuSoho House
Commercial kitchen
This Is How Maintenance Breaks Down

Stop texting vendors.
Start tracking them.

Work orders lost in text threads

A GM texts a vendor. The vendor says they will come Tuesday. Nobody follows up. The job either gets done without documentation or it does not get done at all.

No central repair history

When the same walk-in compressor fails three times in six months, nobody connects the dots because repair records live in three different inboxes.

Vendors billing without documentation

An invoice shows up for $600. What location? What job? Did they actually show up? Without a work order tied to the invoice, you are paying on trust.

Emergency repairs from missed preventive maintenance

A $300 quarterly hood cleaning gets skipped. Three months later you are paying $4,000 for an emergency fire code remediation. Preventive schedules exist to prevent exactly this.

No visibility across locations

You know what is happening at the location you are standing in. You have no idea what is happening at the other four. That is why you need one team managing all of them.

What We Do

Every service your restaurant needs. One team.

We handle the work, manage the vendors, and document everything — so you stop chasing maintenance and start running your restaurants.

Nightly and deep cleaning

BOH, FOH, kitchen lines, floors, restrooms — done after hours so your team walks into a clean restaurant every morning.

Hood, exhaust, and grease trap service

NFPA 96 compliant hood cleaning, ductwork degreasing, and grease trap service on the right schedule for your volume.

Preventive maintenance programs

We build your PM calendar based on equipment, volume, and code requirements — then we execute it on schedule.

Photo documentation every visit

Before and after photos on every job, so you have proof of work without being on site.

One invoice, one contact

We consolidate every service line into a single relationship. No more juggling five different vendor invoices.

Multi-location coverage

Same service standard at every location. We scale with your group so nothing falls through the cracks.

Tracked and accountable

Every visit logged in our system with work orders, checklists, and vendor records you can pull up anytime.

Cost visibility by location

See what each location costs you per month. No surprises, no unverified invoices.

Backed by Software

Every visit documented. Every dollar accounted for.

Our operations portal gives you full visibility into every service we perform — work orders, vendor records, invoices, and completion photos across all your locations.

app.groundops.co / work-orders
GroundOps
Operations
Work Orders
Vendors
Invoices
Locations
All Locations
Recurring
Finance
Cost per Location
Work Orders
All Locations ▼ All Status ▼ + New Order
8
Open
3
In Progress
24
Closed This Month
$14,820
MTD Spend
IDLocationService TypeVendorScheduledStatus
#WO-1042 Nobu Malibu Hood & Exhaust Cleaning Apex Hood Co. Feb 26, 2026 Open
#WO-1041 Craig's WeHo Nightly BOH Clean Pacific Cleaning Feb 24, 2026 In Progress
#WO-1040 Delilah DTLA Grease Trap Service LA Grease Pro Feb 24, 2026 Open
#WO-1039 Soho House WH Commercial Deep Clean Pacific Cleaning Feb 22, 2026 Closed
#WO-1038 Catch LA Floor Scrub & Degrease Pacific Cleaning Feb 20, 2026 Closed
How It Works

You call us. We handle the rest.

Submit a request or let us run on your recurring schedule. Either way, the work gets done and you get the documentation to prove it.

01 — Request

You Tell Us What You Need

Call, text, or submit through the portal. Or we show up automatically on your recurring schedule. Either way, it is logged.

02 — Dispatch

We Send the Right Crew

Our team or a vetted specialty vendor is dispatched to your location. Access coordinated, schedule confirmed, no back-and-forth on your end.

03 — Execute

Work Done and Documented

Checklist completed on site. Before and after photos taken. If anything is off, we flag it before leaving.

04 — Report

You Get the Report

Job closed with photos and invoice attached. The record lives in your portal — available anytime an inspector, owner, or accountant asks for it.

Full Transparency

Every job has a paper trail.

When we finish a job, you get the full record: who did the work, when they arrived, what they completed, the photos, and the invoice. When your accountant or inspector asks for backup, it is already there.

Work order ID linked to invoice and vendor record
Checklist sign-off required before job can close
Before/after photos stored per visit
Full history available by location, vendor, or service type
Work Orders
Edit Close Job
Hood & Exhaust Cleaning
#WO-1042 • Nobu Malibu
Open
Job Details
Location
Nobu Malibu
Vendor
Apex Hood Co.
Scheduled
Feb 26, 2026
Service Type
Hood Cleaning
Last Service
Nov 18, 2025
Frequency
Quarterly
Checklist
Shut down hood system and confirm power off
Degrease filters and canopy interior
Clean ductwork to point of access
Attach before/after photos
Upload NFPA 96 certificate
Invoice
INV-Apex-02-2026.pdf
Attached Feb 24 • Apex Hood Co.
$485.00
Our Services

Everything your restaurant needs to stay clean, compliant, and open.

One team, one relationship, one invoice. We do the work — from nightly janitorial to quarterly hood certification.

Nightly restaurant cleaning

01

Kitchen hood & exhaust cleaning

02

Commercial kitchen deep cleaning

03

Grease trap cleaning & service

04

Floor scrubbing & degreasing

05

Front-of-house cleaning

06

Back-of-house & BOH deep clean

07

Restroom sanitation

08

Preventive maintenance programs

09

Multi-location group programs

10
The Cost of Doing Nothing

Reactive maintenance is the most expensive kind.

Most restaurant groups overspend on maintenance because they cannot see where money is going until it is gone.

5
Locations
×
$1,000
Monthly Overspend
×
12
Months
$60,000
Per year in avoidable maintenance cost
Emergency repairs from skipped PM
A $300 quarterly hood cleaning skipped becomes a $4,000 fire code emergency. Preventive schedules exist for a reason.
Duplicate vendor payments
Without invoices tied to work orders, you pay for jobs that were never scoped, never verified, or already billed.
Untracked vendor markups
When you cannot compare cost per service across locations, vendors charge whatever they want at each site.
Downtime from repeat failures
The same equipment breaks three times because nobody tracked the first repair. A central history prevents the cycle.
How We Operate

Built around how restaurants actually run.

We are not a generic cleaning company. Every process is built for multi-location restaurant groups — from vendor management to compliance tracking.

Vendor Management

  • We vet and manage every vendor we send to your locations
  • Insurance, W9s, and certifications kept on file
  • Performance tracked by response time and job quality
  • Preferred vendors matched by trade and location
  • You deal with us — we deal with them

Work Order Documentation

  • Every job logged with before and after photos
  • Equipment tagged by location for repeat tracking
  • Status visible from open to close in your portal
  • Labor and parts broken out on every job
  • Full history available when inspectors ask

Recurring Service Programs

  • Hood cleaning scheduled by NFPA 96 interval
  • Grease trap service matched to your trap capacity
  • Deep cleans set by location volume and season
  • We auto-schedule and execute — nothing gets missed
  • Completion history tracked so you can prove compliance

Billing and Cost Control

  • Every invoice tied to the job it belongs to
  • Review and approve through your portal
  • Export by location or date range for accounting
  • Monthly spend visible per site — no surprises
  • We flag anomalies before they become problems
What Actually Changes

Before and after GroundOps.

This is what a 5-location restaurant group looked like before handing maintenance to us — and 90 days after.

Before
  • Maintenance handled by text message
  • Invoices emailed randomly with no job reference
  • No preventive maintenance schedule
  • No visibility into monthly spend by location
  • Hood cleaning missed twice in 6 months
  • $4,200 emergency grease fire remediation
After 90 Days
  • Every job tracked from request to close
  • Invoices attached to work orders with photo proof
  • Recurring PM calendar auto-generating jobs
  • Cost-per-location dashboard live for all 5 sites
  • Vendor response time dropped from 3 days to 47 minutes
  • Zero missed preventive services in 90 days
Common Pushback

We hear these every week.

We already have a maintenance guy
Good. We work alongside your team, not instead of them. The difference is that when we handle a service, it gets documented with photos, checklists, and invoices tied to the job. When your maintenance person is sick, on vacation, or quits, the history stays in the building — not in their phone.
We already have a cleaning company
Are they documenting every visit with photos and checklists? Can you pull up last month's service record in 30 seconds? Can you see what they cost you per location? We are a cleaning and maintenance company that builds accountability into every visit — because the service only matters if it is documented.
We just use text and email to manage vendors
That works at one location. At three, it starts breaking. At five, you are losing track of who showed up, what got done, and what you are paying for. We take that off your plate entirely — you get one point of contact and a portal with every record.
We only have 3 locations
Three locations is exactly when maintenance starts falling through the cracks. You are past the point where one person can manage it all but probably have not hired a facilities director yet. We handle the cleaning and maintenance across all three — for a fraction of what a full-time hire costs.
Who Built This

Run by people who have managed restaurants.

GroundOps was not started by a tech company that read about restaurants. It was started by operators who got tired of managing maintenance through text messages, spreadsheets, and vendor promises. We built the service we wished existed — and backed it with the software to keep it accountable.

We are a service company first. The technology is how we deliver transparency, not the product we are selling.

$2M
Liability coverage
IKECA
Certified technicians
21+
LA neighborhoods
24/7
Emergency response
What Operators Say

From the people running the kitchens.

“

Consistent and thorough end-of-day cleaning that has helped us save on payroll in a big way. The documentation alone is worth every dollar — our inspector walked in and we handed him a binder.

Marcus Reyes
Director of Operations
Multi-unit Group — Santa Monica
“

We went from juggling five different vendors to one partner overnight. They handle the cleaning, the hood service, the grease traps — and I can see every open work order across all three locations in their portal. That visibility changed how we operate.

Jennifer Tran
General Manager
Fine Dining Group — West Hollywood
“

Hood cleaning on schedule, invoices attached to every job, before/after photos on every visit. I can see what each location cost us last month without asking anyone. That is how it should work.

David Osei
VP of Facilities
Hospitality Group — Beverly Hills
From the Field

Guides for restaurant operators.

Practical answers to the maintenance and compliance questions we hear from operators every week.

Compliance

How Often Should a Restaurant Hood Be Cleaned in Los Angeles?

NFPA 96 requirements, LA County fire code intervals, and how to avoid violations that shut kitchens down.

Read guide →
Pricing

How Much Does Restaurant Deep Cleaning Cost in Los Angeles?

Real pricing for nightly cleaning, deep cleans, hood service, and grease traps across LA County in 2026.

Read guide →
Operations

Restaurant Cleaning Checklist for Health Inspections

The exact areas LA County health inspectors check, and the cleaning schedule that keeps you inspection-ready.

Read guide →
Multi-Unit

How to Track Maintenance Across Multiple Restaurant Locations

Why texting vendors fails at 3+ locations, and what a real work order system looks like for restaurant groups.

Read guide →
Compliance

Grease Trap Cleaning Requirements for California Restaurants

California FOG regulations, cleaning intervals, documentation requirements, and what happens when you skip one.

Read guide →

View all guides →

More resources on restaurant cleaning, compliance, and facility maintenance.
FAQ

Common questions from operators.

Can't find what you're looking for? Get in touch.

Per NFPA 96, most commercial kitchen hoods must be cleaned every 1–3 months depending on cooking volume. High-volume restaurants cooking with solid fuels need monthly service. Moderate-volume kitchens typically require quarterly cleaning. LA County fire code enforces these intervals — failure to comply can result in fines or forced closure. We will assess your cooking type and volume and put you on the correct schedule.
Nightly cleaning covers the surfaces your staff touches every shift: line surfaces, fryers, grills, floors, and front-of-house reset. Deep cleaning goes behind and underneath — pulling equipment, cleaning wall tiles, floor drains, grease traps, walk-in cooler seals, and all the areas that collect buildup over time. Most restaurants need nightly cleaning 5–7 nights per week and a deep clean monthly or bi-monthly depending on volume.
Pricing depends on kitchen size, service frequency, and which services you need. Nightly cleaning programs for a single restaurant typically start around $800–$1,500/month. Hood cleaning runs $300–$600 per service. Deep cleans range from $500–$1,500 depending on kitchen size. Multi-location groups often receive custom pricing and consolidated billing. Contact us for a free site walk and quote.
Yes — and that is exactly what we do. Most restaurant groups manage 4–6 different vendors for these services. GroundOps consolidates all of it under one team: nightly cleaning, deep cleaning, hood and exhaust cleaning, grease trap service, floor care, and preventive maintenance. One contact, one invoice, and one schedule across all your locations.
Yes. GroundOps is fully licensed, bonded, and insured in California. We carry $2M aggregate general liability coverage and workers' compensation for all staff. Hood technicians are IKECA certified. Certificates of insurance are available on request — most of our clients add GroundOps as an additional insured on their policy.
Almost all of our work is done after close — typically between 10pm and 4am. We work around your operating hours so there is zero disruption to service. For overnight deep cleans or hood cleaning, we lock up and leave documentation on site when we are done.
Coverage

All of Los Angeles County.

21+ neighborhoods and growing.

DTLA W.HOLLYWOOD BEV.HILLS SANTA MONICA BURBANK PASADENA LONG BEACH
Get Started

Let us walk your locations.

We will visit your sites, assess your cleaning and maintenance needs, and put together a program with pricing. No commitment — just a clear picture of what proper service looks like.

Emailinfo@groundops.com
Webgroundops.co
HQLos Angeles, CA
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