Commercial kitchen floors need to be tough. Steady cleanings and flows of water, hundreds of spills, heavy cooking oils and large industrial tools, large amounts of foot traffic, and high temperatures are just a few of the things that your commercial kitchen floor will be up against. Your flooring materials, therefore, must have a high degree of chemical resistance, be easy to clean, safe for food preparation, and offer impact resistance and slip resistance. Commercial kitchen flooring requirements are naturally strict, as it not only protects the people that are walking on the floor but, the people who are eating the food that comes out of the room with the flooring.
For commercial kitchens, there are clear flooring requirements for all establishments that offer food for sale to the public. According to Illinois law, “floors shall be made of smooth, nonabsorbent, easily cleanable materials and smooth, nonabsorbent, and an easily cleanable cove baseboard”.
You can see the similarities in other state laws as well. For example, the California Retail Food Code states that “Except in sales areas and as otherwise specified in the subdivision, the floor surfaces in all areas in which food is prepared, prepackaged, or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located in all toilet and handwashing areas shall be smooth and of durable construction, and nonabsorbent material that is easily cleanable.
Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks or other original shipping containers.”