Dining room
- Supply vents and return grilles
- Ceiling fans, blade tops included
- Light fixtures, pendants and lenses
- TVs, TV mounts and speakers
- Signs, menu boards and decor
- Exposed ductwork, pipes and beams
- High ledges, shelves and window tops
Kitchen
- Ceiling tiles over prep and cooking areas
- Light fixtures and shields
- Fans and fan guards
- Pipes and conduit over food areas
- FRP walls, especially behind the line
- Hood exterior (the interior, filters and ducts go to a certified hood cleaner)
What the Food Code says
The U.S. FDA Food Code, adopted in some form by most states, says food-service facilities are to be cleaned as often as necessary to keep them clean, and that air ducts are to be kept so they are not a source of contamination by dust and dirt. Your local code is the authority; AELC providers keep overhead surfaces clean but do not certify compliance.
Frequently asked questions
How often should a restaurant clean above eye level?
Every three months is typical for busy restaurants and bars, because grease and dust build up quickly. Your local AELC provider sets a schedule with you.
Sources
- [41] FDA Food Code, sections 6-501.12 and 6-501.14, U.S. Food and Drug Administration, 2022
- [5] A first overview of textile fibers, including microplastics, in indoor and outdoor environments, Environmental Pollution (Université Paris-Est), 2017
- [8] The ecology of microscopic life in household dust, Proceedings of the Royal Society B (CU Boulder / NC State), 2015
Last updated October 4, 2026. Prices are set by each independently owned local AELC Certified Provider.