Restaurants & Food Service
Open to a room that matches your food.
After-hours restaurant cleaning across metro Atlanta. Dining rooms, cook lines, prep areas, walk-ins and restrooms — handled once you close, so your team goes home and your doors open clean.
What we do
Your closing crew is great at food. Not at degreasing.
It’s 11:40pm, the last table just left, and the people who cooked all night are now scrubbing a floor. They’re tired, they want to go home, and the work shows it. That’s not a discipline problem — it’s a job-description problem.
We take the cleaning off their plate. Dining room reset, cook-line detailing, prep surfaces, floors and drains, walk-in coolers, bar stations and restrooms — done after close, on a documented routine, by people whose whole job is this.
Real talk: it also does something for your labor. Closing gets shorter, your good people stop quitting over the 1am mop, and the room looks the way it did on opening week.
Scope
What a restaurant program covers
Dining room reset
Tables, chairs, booths, high-touch surfaces, glass and the floor under it all.
Cook-line detailing
Around and behind the line — the surfaces grease finds when nobody’s looking.
Kitchen prep areas
Prep tables, shelving, stainless and the food-contact surfaces the Food Code cares about.
Kitchen floors & drains
Degreasing, grout, and the floor drains that quietly cause most of the smell.
Walk-in coolers & freezers
Shelving, floors, seals and the corners that get skipped every single week.
Bar & beverage stations
Speed rails, under-bar, mats, sinks and the sticky places soda finds.
Guest restrooms
Fixtures, partitions, mirrors, floors and restocking — guest-ready, not just wiped.
Back-of-house & closing support
Dish areas, mop sinks, storage and the back hallway everyone forgets.
Nobody raves about a clean restroom. They absolutely talk about a bad one.
Your guests judge the whole operation on things that have nothing to do with your kitchen — a sticky table edge, a smudged door, a restroom that’s clearly having a rough night.
We reset the front of house every night: tables, booths, glass, floors and restrooms, so the room your guests see matches the food you’re actually sending out.
Grease doesn’t take weekends off
Grease migrates. It starts at the cook line, works into the floor, climbs the wall behind the equipment and eventually announces itself in the dining room. By the time you can smell it, it’s been building for months.
Detailing the line on a routine — around it, behind it, under it — keeps that from ever becoming a project.
The places inspectors actually look
Walk-in floors and shelving, floor drains, the gap behind the prep table, the mop sink. Health inspections rarely turn on the obvious stuff — they turn on the spots a busy closing crew can’t get to.
Those go on the routine, in writing, so nothing depends on how tired someone was at midnight.
Most commercial cleaning gets sold on price per square foot, then quietly handed to whoever was cheapest and free that night. That’s why quality slides after month two — the scope was never real to begin with. We build yours from an actual walkthrough of your actual building, on your actual hours. Then we send the same crew who learned it. Boring? Completely. It’s also the only thing that makes month five look like month one.
DBS Cleaning Services GroupThe work
What it looks like on site
Why DBS
One brand. Four signals.
Consistent crews, dependable schedules and repeatable standards.
Overnight and off-peak service that protects business flow.
A system that stays credible from one location to a whole portfolio.
The details customers notice — floors, touchpoints, kitchens and presentation.
Questions
Frequently asked
Do you clean after we close or before we open?
Whichever fits your operation. Most restaurants want us in right after close so the room is finished overnight. If you run late and open early, we’ll build the window around that — a 2am start is completely normal for us.
Can your crew replace our closing duties?
A lot of it, yes. Most kitchens keep food handling and equipment breakdown in-house and hand us the cleaning: floors, drains, the line, prep surfaces, dining room and restrooms. We’ll sort out the split during the walkthrough so nothing falls between the two teams.
Will your products be safe around food prep?
Yes. Food-contact surfaces get products appropriate for food-contact surfaces, and we follow the FDA Food Code’s clean-then-sanitize sequence rather than treating one as a substitute for the other.
Do you handle floor drains and grease traps?
We clean and degrease floor drains as part of the kitchen routine — they are the number one source of a smell nobody can find. Grease trap pumping is a separate licensed service, and we’ll tell you plainly when that’s what you actually need.
Can you get us ready for a health inspection?
Yes. If you have one coming, or you just got written up, tell us what the inspector flagged and we’ll build a deep clean around it. We can’t change a score — but we can make sure the cleaning-related items aren’t what costs you one.
How fast can you start?
Usually within a week of the walkthrough. If you’re in a genuine bind — an inspection, a health-department visit, a vendor who just no-showed on you — say so when you call and we’ll tell you honestly what we can do.
More services
We handle the rest of the building too.
Corporate Building Cleaning
Offices, lobbies and common areas kept presentation-ready — cleaned after hours, ready before your first meeting.
Floor Stripping & Waxing
Stripping, waxing, burnishing and restoration that makes a tired floor look new again — done overnight, open by morning.
Hotel Cleaning
Lobbies, corridors, guest rooms, fitness and event space — overnight support that protects your cleanliness scores.
Ready when business begins.
Let’s walk your facility.
Tell us your spaces, your hours and your standards — we’ll build the schedule around them. Serving Norcross and all of metro Atlanta.
(470) 357-1470Serving all of Metro Atlanta