How To Prevent And Remove Pink Slime From Your Commercial Ice Machine

As a restaurant or bar owner, you likely depend on your ice machine every day without giving it much thought until you notice something unusual. A pink, slimy film clinging to the walls or components of your machine is more than just unpleasant. It’s a warning sign. This buildup, often referred to as pink slime, can pose a health hazard, compromise the quality of your ice, and lead to failed health inspections if not addressed properly.

In this guide, we’ll break down what pink slime is, why it forms, how to safely remove it, and how to keep it from coming back.

Despite its name, pink slime isn’t actually a mold—it’s most commonly caused by Serratia marcescens, a type of bacteria that thrives in moist, low-light environments. The interior of an ice machine provides the perfect conditions for this microorganism to grow, particularly when cleaning is infrequent.

Pink slime appears as a reddish or pink film along surfaces like ice bins, drip trays, and internal components. While it may not be harmful to healthy individuals in small amounts, it presents serious hygiene concerns, especially in a foodservice environment. Contaminated ice can affect taste, pose health risks, and draw negative attention during inspections.

Ice machines are naturally at risk of bacterial buildup due to their constant exposure to water and their location in high-traffic areas. Moisture from melted ice, organic debris from the surrounding air, and inconsistent sanitation all contribute to slime growth. Additionally, cross-contamination from hands, utensils, and poorly maintained filters can introduce more bacteria into the system.

Without a routine cleaning schedule, biofilm builds up over time, often forming in hard-to-see areas like the underside of the ice bin lid, drain lines, and evaporator plates. Once established, pink slime can multiply quickly and reappear even after light cleaning.

Health regulations treat ice as a food product, which means any surfaces it contacts—like those in an ice machine—must meet the same sanitation standards as prep counters or dishware. According to national guidelines, these machines should be cleaned at least every two to four weeks, depending on usage. Visible signs of mold or slime are often considered health code violations, which can result in fines or temporary closures during inspections.

Approved cleaning products and sanitizers are required for proper disinfection. In addition to regular in-house cleaning, some health departments recommend periodic deep cleaning by certified technicians to ensure that bacteria aren’t lingering in hard-to-reach areas.

Cleaning your ice machine to remove pink slime involves more than a quick wipe-down. Begin by turning off and unplugging the unit to ensure safety. Discard all ice in the bin and remove any detachable components such as trays, scoops, or nozzles. Wash each piece with warm water and a mild, food-safe detergent, using a soft brush to remove buildup. Once cleaned, these parts should be thoroughly sanitized with an EPA-approved solution and then rinsed to avoid chemical residue.

Next, scrub the interior walls, lids, and dispenser areas, paying close attention to corners, seams, and drain points where moisture accumulates. Let all components and surfaces air dry completely before reassembling and restarting the machine. Make sure to run and discard the first batch of ice after cleaning to flush the system.

Prevention is key when it comes to avoiding future outbreaks of pink slime. Establishing a consistent cleaning schedule—ideally every 2 to 4 weeks—can significantly reduce bacterial growth. Water filters should be checked and replaced according to the manufacturer’s recommendations, as worn-out filters can harbor contaminants and reduce ice quality.

In addition to maintaining the machine itself, make sure the surrounding area remains dry and sanitary. Educate staff on proper handling procedures, including frequent handwashing and avoiding direct contact between hands or utensils and ice. Implementing small practices like storing scoops in sanitary holders and wiping down surfaces daily can make a big difference.

Sometimes, pink slime continues to return even after thorough cleaning. If your ice machine still produces discolored or off-tasting ice, or if you suspect internal components are harboring bacteria, it’s time to call a certified technician. Professionals have the tools and expertise to access and sanitize the internal mechanics of your machine—something that’s often difficult to do with standard cleaning methods alone.

Routine professional maintenance can also help you identify worn parts, leaks, or issues with water flow that may be contributing to the problem, helping to extend the life of your equipment.

Fugh Refrigeration specializes in commercial ice machine maintenance and service for restaurants, bars, and foodservice establishments across the Pittsburgh area. Whether you’re dealing with persistent pink slime or simply want to prevent future problems, our technicians can provide thorough deep cleanings, system inspections, and preventative maintenance plans tailored to your needs.

We understand that downtime impacts your bottom line, which is why we’re committed to fast, reliable service that keeps your equipment running at peak performance—day in and day out.

Pink slime may be common, but it’s far from harmless. With the right maintenance strategy and a commitment to cleanliness, you can keep your ice machine safe, sanitary, and fully operational. And when in doubt, Fugh Refrigeration is here to help with professional support and service that keeps your kitchen running smoothly.