Title: Inspector's coming tomorrow, but your kitchen's still a disaster—what do you do?
Grout lines are the silent tattletales of any kitchen, especially if you’ve got white tile. I’ve seen more than one inspector zero in on those lines like they’re looking for buried treasure. Quick tip: a little baking soda and vinegar paste works wonders if you don’t want to use harsh chemicals. Just scrub with an old toothbrush—doesn’t take long, and it’s way less toxic than most grout cleaners.
Counters and sinks are definitely the first things I hit too. But I’d add: don’t forget the light switches and cabinet pulls. People touch them constantly, so they get grimy fast. A quick wipe with a damp cloth (or even a bit of diluted castile soap) makes a bigger difference than you’d think.
I get the temptation to just shut the fridge and pretend it’s not there... but if there’s anything actually growing in there, inspectors sometimes open it out of curiosity or habit. At least toss out anything obviously sketchy—old takeout containers are notorious for turning into science experiments at the worst possible moment.
One thing I always do before anyone comes over (inspector or not): open a window for a bit. Fresh air helps clear out any lingering smells from last night’s dinner or whatever’s hiding in the compost bin.
If you’ve got time, sweep under the table and chairs. Crumbs have a way of multiplying when you’re not looking.
Honestly, most inspectors care more about safety and function than perfection, but those little details can make your space feel way more put together—even if you’re just faking it for a day.
Do you think inspectors actually care about the inside of the fridge, or is that just one of those urban legends? I’ve had a couple who never even glanced at appliances, but then there was one guy who checked every drawer and cabinet like he was on a scavenger hunt. Makes me wonder if it’s more about their mood than any real checklist.
Also, curious—has anyone ever had an inspector comment on stuff like pet bowls or random clutter on the counters? I always debate whether to stash everything away or just leave it looking “lived in.” Sometimes I feel like over-cleaning makes it look suspiciously staged...
Inspector's coming tomorrow, but your kitchen's still a disaster—what do you do?
I’ve seen both ends of the spectrum with inspectors—some barely glance at the fridge, others act like they’re auditioning for CSI: Kitchen Edition. There’s technically a checklist, but honestly, a lot depends on the inspector’s personality (and maybe how much coffee they’ve had). Most are focused on safety and function, not whether your leftovers are color-coded.
As for pet bowls and clutter, I wouldn’t stress too much. A few things on the counter make it look like people actually live there. If you’ve got a mountain of mail or last night’s pizza box out, yeah, maybe tuck those away. But spotless to the point of sterile? That can feel weirdly off-putting. I usually tell clients: clean enough that nothing’s growing in the sink, but don’t sweat the dog’s water dish or a fruit bowl. Lived-in is fine—just not “I lost my keys in here three weeks ago” level chaos.
Honestly, I get the “lived-in” vibe, but after my last inspection, I’m a little paranoid. The guy actually lifted my toaster and checked for crumbs (who does that?). My step-by-step: 1) Hide anything remotely science-experiment-y. 2) Wipe down ALL surfaces, even the weird ones. 3) Give pet bowls a quick rinse—one inspector called mine a “slip hazard” (seriously). Maybe it’s overkill, but I’d rather be neurotic than risk a re-inspection.
The guy actually lifted my toaster and checked for crumbs (who does that?).
Honestly, I think you’re doing the right thing. Inspectors can be super picky—one once told me my dish rack was “an obstruction.” It’s not neurotic, it’s just being prepared. Better safe than sorry, right?
