Restaurant pressure washing.
Quoted in 24 hours, scheduled this week.

Pressure washing in a restaurant context addresses both exterior compliance obligations and interior deep cleaning needs that mop-based cleaning cannot achieve. On the exterior, dumpster enclosures, loading dock surfaces, and high-traffic back-of-house areas accumulate grease, food waste, and organic matter that attracts pests and generates neighbor complaints — monthly pressure washing of these areas is standard practice for operators who want to keep pest pressure low. Building facades, particularly around kitchen exhaust vents, accumulate grease staining that creates both a visual compliance issue and a surface that attracts insects; quarterly washing is standard. Rooftop surfaces around exhaust fan discharge points accumulate grease that, if left unaddressed, creates fire risk and property damage from grease penetration into roofing materials. Interior pressure washing — typically paired with commercial cleaning visits — addresses floor surfaces and equipment exteriors in a way that mops and manual scrubbing cannot match.

Cleaning hood filters by pressure washing them into the exterior drain or back parking lot is one of the more common compliance mistakes in commercial kitchen operations — and one of the more consequential. Grease runoff into the storm drain system is an EPA violation subject to municipal fines, and the practice is explicitly prohibited in most Southern California jurisdictions. Beyond the environmental compliance issue, pressure washing removes only 25 to 40% of the grease load from a commercial filter — the remaining 60 to 75% stays embedded in the filter media, reducing its capture efficiency and accelerating grease accumulation in the ductwork behind it. Proper filter service requires immersion in heated industrial degreaser solution at a licensed cleaning facility with appropriate wastewater treatment. A filter exchange program — where soiled filters are removed and replaced with professionally cleaned ones — is the compliant approach that eliminates both the disposal problem and the on-site cleaning temptation.

Exterior pressure washing frequency should be set by the rate at which surfaces accumulate grease, organic matter, and the conditions that attract pests — not by a generic annual schedule. Dumpster enclosures and the surfaces immediately around them accumulate food waste, grease, and standing liquid on a daily basis; monthly pressure washing is the minimum to maintain conditions that do not attract rodents and flies. Loading dock areas where deliveries arrive and refuse is staged should be on the same monthly schedule. Building facades — particularly around kitchen exhaust vents — accumulate grease staining that creates both a visual compliance issue and a surface that attracts insects; quarterly washing is standard. Rooftop grease accumulation near exhaust fan discharge is a specific fire and property damage risk that should be addressed at every hood cleaning visit. An unmaintained dumpster area in Los Angeles is among the fastest paths to a pest-related inspection visit — neighbor complaints about odor and pest activity trigger proactive health department inspections.