How to Clean a Commercial Ice Maker and Stay Health-Code Compliant
One of the most overlooked pieces of equipment in a commercial kitchen or bar is the ice maker—but it’s also one of the most critical when it comes to health-code compliance. I’ve been in the ice machine business for over 15 years, and I can’t count how many times I’ve walked into a facility only to find mold in the bin, scale buildup in the evaporator, or even slime coating the internal parts. That’s not just gross—it’s a health violation waiting to happen.
If you’re serving ice to the public, you need to clean your ice machine regularly and correctly. Not just for compliance, but for your customers’ health, your machine’s performance, and your bottom line.
Here’s everything you need to know to clean your commercial ice maker properly—and how to know when it’s time to stop cleaning and start replacing.
Why Ice Machine Cleaning Matters
Let’s start with the obvious: ice is food, and the FDA classifies it as such. That means your ice machine is subject to the same sanitation standards as any prep surface or cooking equipment. If bacteria, mold, or scale builds up in your ice maker, it not only affects the taste and clarity of your ice—it could lead to illness or health department penalties.
Beyond health concerns, dirty ice machines:
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Run less efficiently
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Produce lower ice output
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Increase the risk of breakdowns
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Shorten the overall lifespan of your unit
Cleaning regularly keeps you compliant, protects your reputation, and extends the life of your investment.
How Often Should You Clean a Commercial Ice Maker?
I always tell my customers: follow the manufacturer’s guidelines, but stay proactive based on your location, water quality, and usage.
General recommendations:
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Internal cleaning & sanitizing: Every 6 months (minimum)
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External wipe-downs & bin cleaning: Weekly
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Filter replacement: Every 6 months or as needed
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Immediate deep cleaning if you notice slime, mold, or off-smelling ice
In Florida, where the humidity is high and the demand is constant, I often recommend cleaning more frequently—every 3 to 4 months—especially in high-volume operations like restaurants, hotels, or hospitals.
Step-by-Step: How to Clean a Commercial Ice Maker
Here’s a simplified version of what we do during a professional clean, and what you or your team should be doing on a regular schedule.
Turn Off and Unplug the Machine
Safety first. Shut off the power and water supply before doing anything else.
Remove Ice and Empty the Bin
Discard all ice—yes, all of it. Even clean-looking ice may be contaminated if the machine is dirty.
Disassemble Removable Components
Take out parts like the water distribution tube, curtain, and drip tray. Refer to your user manual for guidance.
Clean with Manufacturer-Approved Ice Machine Cleaner
Dilute the cleaner as instructed and scrub all removable parts and internal surfaces. For lime or scale buildup, you’ll need a descaler, especially in hard water areas.
Rinse Thoroughly
Rinse all parts thoroughly with clean water to ensure no cleaner residue remains. This is critical—chemical residue can ruin your next batch of ice or be hazardous.
Sanitize All Food-Contact Surfaces
Use a food-safe sanitizer to coat internal surfaces, the bin, and the water system. Let it air dry—don’t rinse.
Reassemble and Run a Clean Cycle
Once everything’s back in place, reconnect the water and power, then run the machine’s cleaning cycle if it has one.
Discard First Batch of Ice
Always throw away the first batch post-cleaning. It may contain leftover cleaning agents or debris.
Health-Code Compliance: What Inspectors Look For
Health departments are paying attention to ice machines more than ever. Here’s what they check for:
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Visible mold, slime, or debris in the bin
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Proper cleaning logs or service records
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Cleanliness of scoops and scoop storage
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Ice machine location (not placed under exposed plumbing or contamination sources)
If your ice machine is neglected, it can trigger violations—even if the rest of your kitchen is spotless.
When Cleaning Isn’t Enough: Time for a New Ice Machine?
Sometimes, even after a thorough cleaning, your machine may still underperform or show signs of deeper issues. Here are a few red flags that might mean it’s time to replace instead of repair:
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Repeated mold or biofilm growth that returns quickly
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Frequent breakdowns or service calls
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Declining ice production despite clean coils and filters
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Older than 10 years and out of warranty
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Components are corroded or no longer replaceable
If your machine has hit that point, cleaning becomes a temporary band-aid. A new, more energy-efficient model could save you money on electricity, service costs, and downtime—while keeping you code-compliant from the start.
At Ice Maker Depot, we help businesses compare quotes and find the best commercial ice machines for their needs—whether you need high-output for a busy restaurant or a space-saving undercounter unit for a small café. And yes, we’ll help you figure out when it’s time to stop fighting with that old machine and make the switch.
Final Thoughts
Cleaning your commercial ice maker isn’t just a maintenance task—it’s a critical part of food safety, customer service, and business reputation. Stay ahead of health-code violations, ensure clean and great-tasting ice, and protect your investment by building a consistent cleaning routine.
And if your machine’s on its last leg, don’t throw good money after bad. Reach out to us at Ice Maker Depot and we’ll help you compare prices on a new commercial ice machine that meets your needs—and your budget.
About the Author
I’m James Calloway, a Purdue University graduate with a bachelor’s in Mechanical Engineering and the owner of a successful commercial refrigeration and ice machine supply company in Florida. For the past 15 years, I’ve helped businesses across the Southeast select, clean, and replace their commercial ice machines with confidence. As a contributor to Ice Maker Depot, I specialize in helping operators make smart, efficient equipment choices that boost performance and profits.
