Commercial Kitchen Flooring in Antioch

Epoxy Floors Craft Antioch covers commercial kitchen and restaurant flooring in Antioch — hot-water washdowns, a coved base, floor drains and the county environmental health review that follows a remodel — and when urethane cement is a better match than epoxy.

See typical prices Typically from $10

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What a food facility floor has to be

In California, floors in food facilities must be smooth, durable, nonabsorbent and easily cleanable, with a coved base where floor meets wall (California Retail Food Code, Health and Safety Code §114268). A seamless resinous floor meets that description when it is installed with a cove and no open joints. Federal agencies do not approve flooring products, so no coating can claim an approval; the county decides in the plan check and the inspection.

Urethane cement or epoxy?

	Urethane cement	Standard epoxy
Heat and washdown	Tolerates hot-water cleaning and thermal shock	Can soften or crack with repeated steam and hot water
Thickness	Thicker, trowel-applied	Thinner rolled film
Moisture	Tolerates damp concrete better	Wants a dry slab
Odor and cure	Low odor, quick to return to service	Odor depends on product
Cost	$10–$18 per sq ft	$6–$12 per sq ft with flake or quartz
Best for	Wash lines, walk-ins, dish rooms	Dry prep areas, dining rooms, back hallways

Kitchens with hot-water washdowns often use urethane cement systems, which tolerate heat and thermal shock better than standard epoxy.

Diagram: cross-section of a kitchen floor meeting a wall, a shot-blasted concrete slab, a troweled urethane cement layer with broadcast aggregate, a sealer and the system curving up the wall in a cove — **A urethane cement kitchen floor with its coved base.** The floor system runs into the wall in one continuous curve, so there is no square corner to hold dirt; urethane cement is the thick layer that takes hot washdowns.

Cove, slope and drains

A coved base curves the floor up the wall so there is no seam to harbor grease; it is priced at roughly $8–$22 per linear foot, or $800–$2,200 for about 100 feet. Floor slope toward a drain and the drain itself are plumbing and building work, outside the coating; the floor system has to stay watertight at the drain edge, and the slope is set before the coating arrives.

The Contra Costa plan check

The county environmental health department reviews plans for new or remodeled food facilities and inspects them. A change to the floor or the cove base is a plan-check item, and the usual route is a finish schedule that names the floor and base materials for each room. Contra Costa Environmental Health handles kitchen remodels in Antioch; ask the department what it needs before work begins, and confirm timing, since review can take weeks.

Planning around a kitchen's schedule

A kitchen that closes overnight can often be done in phases: the dish room one weekend, the line the next. Return to carts and foot traffic follows the data sheet, and odor and ventilation are planned for the staff who return. Fast-cure urethane systems shorten the wait compared with epoxy.

Commercial Kitchen Flooring — common questions

Is there a food-safe or USDA-approved kitchen floor?

No. Federal agencies do not approve flooring; the FDA does not approve flooring, and the old USDA acceptance of building materials ended long ago. The floor must meet the California Retail Food Code and the county decides.

How much does a commercial kitchen floor cost in Antioch?

Urethane cement runs about $10–$18 per square foot, with coved base at roughly $8–$22 per linear foot. A 1,200 square foot kitchen with a 100-foot cove lands near $12,800–$23,800. These are market estimates, not quotes.

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