2025 FOOD SAFETY SERIES

Facility fundamentals: clean, maintained, and ready

Facility maintenance goes far beyond aesthetics; it’s crucial to identify cleanliness and condition issues before they turn into dangerous problems. Discover the insights that could transform how you approach cleaning and maintenance in your locations.

Learn how we collect our data >


YEAR-TO-DATE TOTAL ASSESSMENTS ACROSS RESTAURANTS, CONVENIENCE STORES, AND GROCERY STORES

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"Facility fundamentals accounted for over 65% of our total 2025 observations, with most staying the same or shifting slightly from 2024. Our findings suggest that while these observations offer the biggest chance for industry-wide improvements, they are also among the toughest to address."
Boyles_Chris
– Chris Boyles, VP of Food Safety

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Based on data from 180,000+ assessments, Steritech has identified the most common facility observations, their key drivers, and actionable steps to improve food safety practices.

Explore the tabs for vertical-specific insights.

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The cleanliness and condition of nonfood-contact surfaces can fall to the bottom of the priority list when time and staffing are limited.
  • 13,681 Total grocery store assessments
  • 70,352 Total grocery store observations
  • 5.86% Decrease in nonfood-contact and general facility observations since 2024
Breakfast daypart saw the highest number of facility cleanliness and maintenance observations, with cleanliness of nonfood-contact surfaces cited 12x more during breakfast than dinner.
GENERAL FACILITY CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Cracked floor tiles
  • Holes in walls
  • Damaged panels and door frames
  • Water stains on ceiling
  • Scuffed walls

PRIMARY DRIVERS

checklist

SOP and procedure
noncompliance

hourglass

Aging
equipment

 
GENERAL FACILITY CLEANLINESS RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Cluttered aisles
  • Grease buildup under fryers
  • Debris behind prep tables
  • Dust on ceiling vents
  • Pooling water near mop sinks

PRIMARY DRIVERS

timer

Time and workload
pressures

book

Cleaning and
sanitation lapses

 

NONFOOD-CONTACT SURFACES CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Rusted shelves
  • Dented mixers
  • Chipped table edges
  • Loose hinges

PRIMARY DRIVERS

hourglass

Aging
equipment

tool

Neglected
maintenance

 
NONFOOD-CONTACT SURFACES CLEAN RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Grease on oven hoods
  • Cluttered and dusty shelves
  • Residue on equipment exteriors,
    such as mixer housing

PRIMARY DRIVERS

timer

Time and
workload pressures

mop

Cleaning and
sanitation lapses

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In c-stores, maintenance often starts at the pumps. This can cause nonfood-contact surfaces to take a back seat.
  • 13,267 Total convenience store assessments
  • 55,488 Total convenience store observations
  • 23.08% Increase in nonfood-contact and general facility observations since 2024
The 8th most common issue for c-stores is exterior garbage. Customers typically view it as a quick indicator of overall cleanliness, and when it’s dirty or overflowing, it can also become a major pest hotspot.
GENERAL FACILITY CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Broken tiles
  • Missing grout
  • Condensation on ceiling
  • Dripping vents
  • Damaged walls

PRIMARY DRIVERS

checklist

SOP and procedure
noncompliance

tool

Neglected
maintenance

 
GENERAL FACILITY CLEANLINESS RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Grease on floors
  • Mold and soil on walls
  • Build-up in drains
  • Residue in mop sinks
  • Unclean floor/wall junctions

PRIMARY DRIVERS

timer

Time and
workload pressures

timer

Training and
knowledge gaps

NONFOOD-CONTACT SURFACES CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Rusted racks
  • Torn gaskets
  • Bent shelving
  • Damaged walls
  • Missing wheels on speed racks

PRIMARY DRIVERS

tool

Neglected
maintenance

 

timer

Training and
knowledge gaps

 
NONFOOD-CONTACT SURFACES CLEAN RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Dirty racks
  • Visible debris/mold on floors
  • Soil on shelving
  • Unclean fan covers
  • Microbial growth on handles

PRIMARY DRIVERS

timer

Time and workload
pressures

timer

Training and
knowledge gaps

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Consistent upkeep of your facility and nonfood-contact surfaces helps ensure safe operations, even when staff are pushed to the limit.
  • 128,500 Total QSR assessments
  • 178,510 Total QSR observations
  • 11.12% Increase in nonfood-contact and general facility observations since 2024
Back-of-house should not mean back of mind. In 2025, Steritech observed a 25.59% increase in cleanliness issues of nonfood-contact surfaces in quick service restaurants. The biggest culprit (by far) was soiled back-of-house shelving.
GENERAL FACILITY CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Cracked grout and tiles
  • Damaged walls
  • Torn gaskets
  • Dented vents
  • Broken door hinges

PRIMARY DRIVERS

tool

Neglected
maintenance

staff

Understaffed
 

 
GENERAL FACILITY CLEANLINESS RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • HVAC drip
  • Trash overflow
  • Dusty vents
  • Cracked tiles
  • Cracked light shields

PRIMARY DRIVERS

checklist

SOP and procedure
noncompliance

timer

Time and workload
pressures

NONFOOD-CONTACT SURFACES CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Peeling paint
  • Broken vents
  • Torn gaskets
  • Cracked tiles
  • Damaged door frames

PRIMARY DRIVERS

hourglass

Aging
equipment

tool

Neglected
maintenance

 
NONFOOD-CONTACT SURFACES CLEAN RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Residue on walls
  • Sticky surfaces
  • Grease film
  • Dusty vents
  • Cobwebs

PRIMARY DRIVERS

checklist

SOP and procedure
noncompliance

book

Training and
knowledge gaps

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When made-to-order meals pile up, strong cleaning and maintenance habits help teams stay coordinated and consistent.
  • 24,576 Total fast casual assessments
  • 51,603 Total fast casual observations
  • 2.19% Increase in nonfood-contact and general facility observations since 2024
In 2025, Steritech conducted roughly 11% more assessments of fast casual restaurants than in 2024.
GENERAL FACILITY CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Cracked tiles and grout
  • Clogged floor drains
  • Broken light covers
  • Peeling paint
  • Water damage

PRIMARY DRIVERS

hourglass

Aging
equipment

tool

Neglected
maintenance

 
GENERAL FACILITY CLEANLINESS RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Excessive debris
  • Grease on floors
  • Soiled vents
  • Dust accumulation
  • Leaking pipes

PRIMARY DRIVERS

checklist

SOP and Procedure
Noncompliance

book

Training and
knowledge gaps

NONFOOD-CONTACT SURFACES CONDITION RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Broken hinges
  • Chipped table edges
  • Bent and rusted shelves
  • Ceiling leaks
  • Improperly installed equipment

PRIMARY DRIVERS

hourglass

Aging
equipment

tool

Neglected
maintenance

 
NONFOOD-CONTACT SURFACES CLEAN RISK
LEVEL 3: Condition & maintenance of facilities & equipment
COMMONLY OBSERVED
  • Dirty splash guard
  • Soiled condenser coils
  • Dusty shelves
  • Black organic matter
  • Heavy grease build-up

PRIMARY DRIVERS

checklist

SOP and Procedure
Noncompliance

mop

Cleaning and
sanitation lapses

MOST FREQUENTLY CITED SURFACES

 Foodservice varies between verticals, but the data is clear: across 180,000+ assessments, these nonfood-contact surfaces are the most frequently cited for cleanliness and condition issues.

NFSM-facility-slider-1
Floors and drains
NFSM-facility-slider-2
Walls and baseboards
NFSM-facility-slider-3
 Ceilings 
NFSM-facility-slider-4
 Shelving 
NFSM-facility-slider-5
Sinks
NFSM-facility-slider-6
 Refrigerators 


Use our cleaning and maintenance schedule examples to help protect your employees, customers, and your brand. 

TAKE ACTION NOW

Identifying cleanliness and condition gaps can help you implement consistent practices to address issues before they escalate.

General facility condition
FIX NOW
  • Tag out faulty equipment
  • Submit maintenance work orders
  • Relocate products to alternate units
DAILY ROUTINE
  • Verify repairs and review work order logs daily
  • Walk the facility each shift to spot new damage
  • Follow checklists and record tasks with manager sign-off
LONG TERM
  • Provide ongoing training and refreshers
  • Audit facility condition monthly and schedule quarterly inspections
  • Budget for refresh projects and update SOPs from trends
General facility cleanliness
FIX NOW
  • Sanitize surfaces with proper cleaners and degreasers
  • Deep clean cook-lines and vents
  • Repair leaks and water damage
DAILY ROUTINE
  • Spot-check and clean high-traffic areas
  • Reinforce corrective actions
  • Confirm nightly checklist completion with managers
LONG TERM
  • Include cleaning and maintenance in onboarding and training
  • Schedule professional deep cleans and preventive maintenance regularly
  • Audit compliance, track trends, and update SOPs
Nonfood-contact surface condition
FIX NOW
  • Tag and remove unsafe or broken equipment immediately
  • Submit maintenance work orders
  • Hold pre-shift huddles with tips and reminders 
DAILY ROUTINE
  • Review repair logs and track open work orders
  • Follow opening/closing checklists
  • Conduct manager walk-throughs to spot new issues
LONG TERM
  • Perform audits, inspections, and preventive maintenance
  • Provide regular coaching and mentoring
  • Fund future refresh and replacement projects
Nonfood-contact surface cleanliness
FIX NOW
  • Inspect and thoroughly clean soiled surfaces
  • Include cleanliness best practices in new-hire onboarding
  • Post checklists for visibility
DAILY ROUTINE
  • Deep clean high-soil areas
  • Rotate cleaning duties
  • Conduct manager walk-throughs and random cleaning audits
LONG TERM
  • Provide quarterly training and ongoing coaching sessions
  • Add non‑contact surfaces KPI to facility audit
  • Update SOP/training if recurring issues found

Your data tells a story. Ready to turn insights into action?

Fill out the form to schedule some time with a Steritech Specialist and make your food safety data work harder for you.

 

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*Data is from 180,024 food safety assessments from the first seven months of 2025.

Each year, Steritech analyzes thousands of assessments through our proprietary OnBrand360® platform. By sharing this wealth of data, we hope to give you a more holistic view of your business and competitors across industries, so you can benchmark performance, identify risks, and make informed decisions to strengthen food safety and operational practices.

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