Is the office area priced separately from the warehouse floor?
It should be. In a large distribution building the cleanable office, break room and restroom area can be a small fraction of the footprint while driving nearly all the recurring labor. Open floor is a periodic scrubbing cycle priced on its own. One blended per-square-foot number across the whole building is either overpriced for the floor or underpriced for the offices, and usually both.
How are restrooms specified — by area or by headcount?
By fixture count and headcount, and by shift pattern. A restroom serving sixty pickers across three shifts is a different service level from an equivalent restroom in an office suite of the same square footage. A specification built on floor area will get this wrong every time.
What is the scrubbing cycle, and what is it based on?
Ask what determines the frequency: traffic, dust load, whether the facility handles food-grade product, and what the floor is finished with. A cycle offered without those questions being asked was chosen from a template.
Who is responsible for the dock apron?
It is the dirtiest area in the building and the most commonly omitted from a scope of work. Tire rubber, road salt in winter, and whatever comes off a trailer floor all accumulate there. Get it named explicitly, with a frequency, or it will be nobody's job.
Does the crew work around active forklift traffic, and how?
OSHA requires safe distance from the edge of elevated docks and platforms, prohibits driving up to anyone standing in front of a fixed object, and requires fire aisles and stairway access to be kept clear. A contractor who has not thought about how their people and your powered industrial trucks occupy the same aisle at the same time has not planned the work.
If we are audited, what documentation do you produce?
For a food-grade or audited facility, ask what chemical logs, safety data sheets and cleaning records the contractor keeps and how quickly they can produce them. FDA rules require facilities to be maintained in a clean and sanitary condition and pests not to be allowed in any area of a food plant — though a facility solely storing unexposed packaged food sits outside parts of that rule. Know which case yours is before you write the spec.