Most restaurant owners put a lot of effort into the line, the walk-in, and the dining room. The dumpster area out back gets whatever time is left, which usually isn't much. But pests don't care how clean the kitchen is if the bins outside are feeding them.
Food waste and fryer grease are the hardest residues to keep under control. They coat the inside of carts, drip onto the pad, and soak into concrete, where they attract flies, roaches, and rodents and start to smell within a day or two in the Orlando heat.
A good routine has three parts: keep lids closed and drain plugs in, have carts degreased and sanitized on a regular schedule, and pressure wash the pad and enclosure walls so grease doesn't build up in the concrete. For most busy kitchens, that means a weekly or bi-weekly visit.
Scheduling it around service matters. We book restaurant cleans for off-hours so your team never has to work around us, and the back door stays clean between inspections instead of just before them.