Restaurant & Food Service Water & Fire Damage — Keeping Kitchens Safe & Open in Chicago, the North Shore, Lake County & DuPage

Why Restaurants Face Unique Risks

Restaurants and food service facilities are one of the most high-risk commercial property types when it comes to water and fire damage. Unlike offices or retail stores, they combine:

• Cooking equipment hazards: NFPA reports that cooking equipment causes 61% of restaurant fires (NFPA, 2017).
• Grease buildup: Without regular hood and duct cleaning, grease fires spread quickly through ventilation systems.
• Water intrusion risks: Dishwashers, prep sinks, walk-in coolers, and roof drains create constant opportunities for leaks or overflows.
• Strict compliance rules: FDA Food Code and local health department inspectors can mandate closure until facilities are fully sanitized (FDA Food Code).
• Reputation sensitivity: Even the smell of smoke in a dining room can drive customers away and damage online reviews permanently.

The First 60 Minutes After Water or Fire Damage

Every hour counts. Quick, smart action determines whether you reopen quickly or lose weeks of business.

1. Protect staff and guests. Evacuate areas with smoke, standing water, or live electricity (CDC, 2023).
2. Shut down utilities. Turn off gas, water, and electricity if safe to do so.
3. Call certified restoration professionals. Engage an IICRC-certified firm immediately.
4. Preserve food safety. Perishables exposed to contaminated water or smoke must be discarded per FDA guidance (FDA, 2023).
5. Isolate hazards. Use containment and HEPA filtration to protect unaffected prep and dining areas (OSHA, 2023).
6. Document everything. Photograph kitchen equipment, dining areas, and stock for insurance and health inspectors.
7. Communicate transparently. Notify staff, vendors, and customers about the situation and expected reopening.

How Professional Restaurant Restoration Works

1. Assessment & Containment

• Moisture mapping in kitchens, dishwashing areas, and under refrigeration lines.
• Air quality testing for soot, grease particulates, and contaminants.
• Containment walls separating back-of-house from customer spaces.

2. Water Extraction & Drying

• Rapid removal of water from kitchens, restrooms, and bars.
• Specialty drying under tile, grout, and subfloor.
• Humidity control in wine cellars, pantries, and walk-ins.

3. Fire & Smoke Damage Cleanup

• Hood and duct degreasing after grease fires.
• Soot removal from ceilings, walls, stainless steel, and ventilation.
• Smoke odor removal with hydroxyl generators and thermal fogging.

4. Food Safety & Compliance

• Disposal of compromised perishables under FDA Food Code.
• Sanitization of food prep areas with EPA-registered disinfectants (EPA, 2023).
• Documentation for clearance by local health inspectors.

5. Customer-Facing Recovery

• Phased restoration to keep unaffected dining sections open.
• Overnight or after-hours cleanup to limit downtime.
• Rapid odor removal to restore customer confidence.

Local Expertise Across Chicagoland

We serve restaurants, cafés, bars, and food service operations 24/7 across:

• Chicago: River North, West Loop, Logan Square, Lakeview, Lincoln Park, Bucktown, Wicker Park, Gold Coast, Edgewater, Uptown, Rogers Park.
• North Shore: Evanston, Wilmette, Winnetka, Glencoe, Highland Park, Lake Forest, Lake Bluff, Northbrook, Glenview, Northfield, Deerfield, Bannockburn, Skokie.
• Lake County: Vernon Hills, Libertyville, Mundelein, Gurnee, Waukegan, Buffalo Grove, Lincolnshire.
• DuPage County: Naperville, Downers Grove, Elmhurst, Oak Brook, Hinsdale, Wheaton, Glen Ellyn, Lombard, Addison, Lisle.

Why Choose ServiceMaster Restoration By Simons

• 40+ years of local expertise in Chicagoland.
• IICRC Certified Firm with Master Restorers on staff.
• Proud RIA Member (Restoration Industry Association).
• Multi-award winning: Inc. 5000 #2507 (2025), 2024 Chicago Star Award, SB100, BBB Torch, Stevie® Award.
• Backed by ServiceMaster, the nation’s oldest restoration brand, founded in Chicago in 1929.
• Co-authors of RESTORE: A Complete Guide to Protecting Your Home As Your Most Valuable Asset.

Call Us 24/7

• Chicago & Northern Cook County: (773) 376-1110
• North Shore & Lake County: (847) 316-9145
• Oak Park, River Forest & DuPage County: (708) 524-0304

Commercial Services:

• Water Damage for Businesses
• Fire Damage for Businesses
• Mold Removal for Businesses
• Specialty Cleaning Services

FAQs: Restaurant & Food Service Restoration

1. How fast can ServiceMaster respond to a restaurant fire or flood?
We operate 24/7 and typically arrive within hours. Immediate extraction and cleaning prevent mold and speed reopening.

2. Can we stay partially open during restoration?
Yes, often. With containment and after-hours work, unaffected sections of your restaurant can continue operating.

3. What happens to exposed food stock?
Any food, beverages, or ingredients exposed to contaminated water or smoke must be discarded per FDA Food Code standards.

4. How do you handle grease hood and duct cleaning after a fire?
We degrease and clean hoods, ducts, and fans following NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations.

5. Will the health department need to reinspect my restaurant?
Yes. After water or fire damage, reinspection is typically required. We provide sanitation documentation to speed the process.

6. How do you remove strong smoke odors from dining rooms?
We use hydroxyl generators, ozone treatments (if unoccupied), and thermal fogging for deep odor neutralization.

7. Can alcohol, sealed goods, or bar stock be saved?
Yes, sealed alcohol and packaged goods may be salvageable if packaging is intact. We document inventory for insurance.

8. What about kitchen equipment like ovens, fryers, and refrigeration?
We protect and clean equipment, then work with manufacturers and service vendors for safe re-commissioning.

9. What if water reaches walk-in coolers or freezers?
We dry surrounding structures, test electrical systems, and confirm with vendors whether units can be safely restored.

10. Do you follow OSHA standards for worker safety during restoration?
Yes. Our crews follow OSHA protocols for PPE, electrical safety, and safe chemical use.

11. Can dining furniture and textiles be salvaged after smoke or water?
Often yes. Upholstery and textiles can be cleaned using specialty techniques; porous or heavily soiled items may require disposal.

12. How do you prevent slip hazards in customer areas?
We extract water quickly, use non-slip mats, and cordon off wet areas until safe.

13. How do you handle liquor licenses or compliance after fire/water damage?
We document conditions and coordinate with insurers and local regulators to avoid delays in reinstating licenses.

14. What insurance records do you provide?
Daily logs, photos, psychrometric readings, disposal manifests, and a completion letter — all critical for insurers and landlords.

15. How can restaurants reduce the risk of future damage?

• Schedule hood/duct cleanings.
• Inspect roof drains and plumbing.
• Install surge protection for refrigeration and POS systems.
• Train staff on shutoffs and emergency response.
• Conduct seasonal building inspections (FEMA recommends seasonal preparedness).