Commercial Kitchen Floor Coatings That Pass Inspection
Seamless, grease-shedding floor systems for restaurant and food-service kitchens across New Jersey and eastern Pennsylvania. Built to be sanitized, to hold traction under grease and water, and to take hot washdowns without cracking, with the work phased around your service.
- Resinous & urethane-cement systems
- NJ + Eastern PA
- 20+ years installing
- Free on-site assessment
- Health-Code Ready
- Seamless, non-porous surfaces you can sanitize
- Grip Under Grease
- Traction tuned for wet, oily kitchen floors
- 20+ Years Experience
- Resinous & urethane-cement installs
- Phased Around Service
- We work nights, closures, and slow days
The kitchen floor problem
Grease, water, and hot washdowns wreck a kitchen floor fast
A kitchen floor lives under a film of animal fat, cooking oil, and soapy water, takes scalding dish-pit runoff and steam, absorbs dropped sheet pans and loaded cart wheels, and still has to meet a sanitation standard that treats the floor as a food-safety surface. Quarry tile is common, but its grout lines soak up grease and grow bacteria, and re-grouting every year is its own running cost.
The mix of grease plus water is the worst-case slip scenario in any commercial building, and a glossy coating that fails it puts your crew and your liability on the line. The right floor has to shed grease, hold grip when it is wet and oily, seal out moisture so nothing grows underneath, and survive the heat of the dish line. We spec each of those jobs into the build.
Zone-by-zone
We spec each area of the building for the job it actually does
No single coating is right everywhere. Here is how we read a kitchen floor and match the chemistry to the punishment.
Material choice
Why kitchen floors fail, and what actually holds up
Most kitchen floor failures trace back to one of three things: grease soaking into a porous surface or grout, a glossy coating that turns into a skating rink once oil hits it, or the wrong chemistry under the heat of the dish line. We profile the slab first and make sure it is dry and sound before we coat, then build each zone for the abuse it really sees. Where the water table runs high or a lot of the floor is low or below-grade, a moisture test is worth doing.
For the cookline, prep, and general back-of-house, seamless resinous and high-build epoxy give a non-porous surface that grease wipes off and water cannot get under, with an anti-slip aggregate sized for an oily floor. For the dish pit and other hot-washdown corners, cementitious urethane carries a cement binder that expands and contracts close to the rate of the concrete underneath, so scalding water and steam do not crack it the way they crack a rigid coating.
- Grease & oil resistance. Non-porous resinous and epoxy systems shed animal fats, cooking oils, and food acids instead of soaking them up the way grout and bare concrete do. [Sherwin-Williams · Sika]
- Slip resistance for oily floors. Aggregate sized and broadcast for the grease-plus-water case, targeting the ANSI A326.3 wet-grease DCOF benchmark. [ANSI A326.3]
- Thermal-shock resistance in dish and pot-wash zones, where urethane cement moves with the slab through hot washdowns instead of fracturing. [Sika · BASF Ucrete]
- Seamless with integral coving and slope-to-drain, giving the smooth, cleanable surface the FDA Food Code expects of kitchen floors. [FDA Food Code 6-101.11]
How it works
From your first call to the final coat
We map the whole job before we touch the floor, then phase the work around your production.
- Free Quote(877) 376-9965No-cost on-site assessmentGet my quote
Call or Contact Us
Tell us about your facility and timeline.
- Walk-through
- Cookline
- Dish pit
- Dining room
Consultation
A free walk-through and a per-zone floor spec.
- Slab PrepProfiledDry & sound
Preparation
Slab profiled and confirmed dry and sound before coating.
- Sealed
Installation
Seamless system installed, phased around service.
Standards & specifications
Built to the standards a health inspector checks
We do not claim certifications we do not hold. We install systems that can be specified to meet the requirements a commercial kitchen is held to, and we name the standards behind them.
Smooth, durable, cleanable floors
The Food Code calls for kitchen floors that are smooth, durable, nonabsorbent, and easily cleanable. A seamless resinous or epoxy system with no grout lines gives you exactly that, where tile and bare concrete fall short. [FDA Food Code 6-101.11]
Slip resistance under grease
Kitchens fall under the Oils/Greases use category, which sets a 0.55 wet DCOF benchmark, higher than the 0.42 of a typical interior wet floor. We size and broadcast aggregate for the oily case, tune it to stay cleanable, and stay honest that no floor is ever fully slip-proof. [ANSI A326.3]
Thermal-shock & hot washdown
Cementitious urethane rated for steam and hot-water washdown in dish and pot-wash zones, with service temperatures up to roughly 250-266°F depending on the system and installed thickness. [Sika · BASF Ucrete]
Slab moisture testing
The slab has to be dry and sound before we coat, so the system bonds instead of blistering off later. Where the water table runs high or a lot of the floor is low or below-grade, a moisture test is worth doing using in-situ relative-humidity probes (F2170) and/or anhydrous calcium-chloride MVER (F1869), the recognized methods. [ASTM F2170 / F1869]
Sanitary detailing
Integral cove base and slope-to-drain remove the square wall corners and standing water where grease and bacteria collect, so the kitchen washes down to drain as one continuous surface. [FDA Food Code]
Food-contact options
Where it is required, we can specify products that carry food-safety credentials such as NSF/ANSI 52 listing or that meet the FDA 21 CFR 175.300 food-contact requirement. [NSF/ANSI 52 · FDA 21 CFR 175.300]
We install products that carry food-safety credentials and specify systems that can meet NSF, USDA, and FDA requirements. We do not market Jersey Epoxy as certified, because those certifications are issued to products and facilities, not to contractors.
Benefits
A properly specified kitchen floor stays clean, safe, and intact
Grease & Oil Resistance
Non-porous resinous and epoxy systems shed animal fat, cooking oil, and food acids instead of letting them soak in the way grout and bare concrete do.
Grip When Wet and Greasy
We broadcast anti-slip aggregate sized for the grease-plus-water case so crews keep their footing on the worst floors in the building, tuned to still mop clean.
Seamless & Sanitary
No grout lines and no open joints means no seam for grease, debris, or bacteria to collect in, so the floor can actually be sanitized.
Coving & Drainage
Integral cove base carries the floor up the wall and detailing sends water to drain, so there is no square corner or low spot holding standing grease and water.
Thermal-Shock Resistance
Urethane-cement systems in the dish pit and pot-wash absorb hot washdowns and steam without cracking, where rigid coatings let go.
Fast Return to Service
Rapid-cure systems bring zones back online quickly, so we can phase the floor around closures and slow days and keep your kitchen running.
Recommended systems
The systems we reach for in a kitchen
Curated for food service. Explore the chemistry behind each.
Resinous Flooring
Seamless, grease-resistant, and non-porous: the backbone system for cooklines, prep, and general back-of-house.
Explore system
Epoxy Flooring
A hard, cleanable, high-build base for prep areas, dry storage, and walk-in approaches that take cart traffic and spills.
Explore system
Flake Epoxy
Decorative, durable, and slip-tunable: a dining-room and bar finish that handles guest traffic and spills.
Explore systemProudly Serving New Jersey & Eastern PA
Our crews are on the road daily. Select your region to see our coverage.
New Jersey
Statewide Coverage- Monmouth & Ocean County
- Bergen & Essex County
- Middlesex & Mercer County
- Atlantic & Cape May County
- Morris & Somerset County
FAQ
Commercial kitchen flooring questions, answered straight
Will the floor be safe when it gets wet and greasy?
Grease plus water is the worst-case slip scenario, so in cookline, prep, and dish areas we broadcast anti-slip aggregate sized for an oily floor, targeting the 0.55 wet DCOF benchmark ANSI A326.3 sets for its Oils/Greases use category. We tune the texture so it still mops clean, and we are honest that no wet floor is ever fully slip-proof.
Can the floor actually be sanitized for a health inspection?
Yes. We install seamless, non-porous systems and carry the floor up the wall with integral cove base, so there are no grout lines or square corners for grease and bacteria to collect in. That gives you the smooth, cleanable surface the FDA Food Code expects, and these systems can be specified to meet food-contact surface requirements.
Our dish-pit and cookline floors keep cracking. What helps?
That is usually thermal shock: scalding washdown water and steam hit a cooler slab, the surface expands and contracts fast, and a rigid coating fractures. For those zones we specify cementitious urethane, which carries a cement binder so it moves with the slab through hot washdowns instead of cracking against it.
Is epoxy better than quarry tile for a commercial kitchen?
Tile itself is tough, but its grout lines soak up grease, grow bacteria, and degrade under chemical cleaning, so operators often re-grout every year. A seamless resinous or epoxy floor removes the grout entirely, which is why it cleans easier and holds up better in a working kitchen.
Can you make the dining room and bar look high-end too?
Yes. Front-of-house areas can carry a decorative finish like flake or metallic that looks premium and on-brand, while the back-of-house gets the heavy-duty seamless systems built for grease, heat, and traffic.
How do you work around our service hours?
We phase the work zone by zone around your service, including nights, closures, and slow days, and use rapid-cure systems where a zone has to be back underfoot quickly, so a floor job does not shut your kitchen down.
Get started
Let us spec a kitchen floor that passes inspection and stays put
Free on-site assessment, honest per-zone recommendations, and a precise quote. Phased around your service so your kitchen never goes dark.
(877) 376-9965 · talk to an installerRated 5 stars by New Jersey homeowners & businesses
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