Miami’s Restaurant Epoxy Flooring

Yes, in most commercial kitchen configurations. Polyaspartic topcoat cures to foot-traffic readiness in 6 hours, so a kitchen floor coated at midnight is walkable before a 6am prep crew arrives. We typically begin after the last service ends, work through the night, and finish before morning prep. For larger kitchens we may phase the install, grill line and prep areas one night, dishwash and walk-in corridors the next, keeping at least half the kitchen operational each night. We coordinate the sequence with the kitchen manager before starting so no prep area is unavailable when needed.

Commercial-grade epoxy systems for kitchen use are formulated with chemical resistance ratings for common cooking oils, animal fats, and commercial degreaser concentrations. The critical variable is the topcoat: not all polyaspartic formulations have the same grease resistance. We use formulations with chemical resistance ratings tested against animal fat, vegetable oil, and commercial alkaline degreasers. The body coat and primer must also be properly spec’d for the load, a kitchen floor spec that uses a residential or light-commercial system will delaminate under continuous fryer grease exposure within 12-18 months. We only specify commercial-grade systems for BOH kitchen applications.

Inspectors look for kitchen floors that are smooth, durable, nonabsorbent and easy to clean, and a seamless coated floor with a cove at the wall fits that description. It also gets rid of the grout lines where grease and food collect. Your inspector makes the final call. We can provide product data sheets and system specifications for your health inspection file on request. If your current tile floor is generating violations, epoxy is a direct remediation path, one that addresses the structural cause of the violation rather than cleaning over it.

Yes. The kitchen is a manufacturing environment with continuous grease exposure, chemical cleaning agents, and wet conditions requiring maximum slip resistance. The dining room is a hospitality environment where aesthetics matter more than chemical resistance, and a lighter texture is enough for a floor that stays mostly dry. We spec them independently: BOH gets a high-build grease-resistant system with heavy aggregate broadcast; FOH gets a decorative epoxy or polyaspartic system with sheen level and color matched to the restaurant’s brand aesthetic. Both can be installed in the same overnight window in most floor plan configurations.

How long it lasts depends on traffic, grease load and how the floor is cleaned, and the 5-year warranty covers materials and installation. The most common failure modes that shorten a kitchen floor’s life are: insufficient surface prep (grease contamination in the slab not addressed before priming), wrong system spec for the chemical exposure (residential or light-commercial products used in a heavy-use kitchen), and thermal shock in walk-in cooler zones (addressed with flexible primer). Systems that fail early almost always trace to one of these three installation decisions. We back our installations with documentation of surface profile, product batch numbers, and mil thickness so the workmanship can be evaluated if a warranty claim ever arises.

Yes. We work around anchored equipment, ranges, fryers, hood systems, walk-in boxes, with a perimeter saw-cut and caulked seam that terminates the epoxy system cleanly at the equipment base. For equipment that can be moved but requires coordination (prep tables, shelving racks), we typically handle the move-and-reinstall as part of our scope to keep the kitchen manager focused on their prep schedule. We document pre-move positions of all moved equipment so reinstallation is exact.