The aim of the present study was to measure the sound pressure levels generated in a restaurant kitchen located in the countryside of São Paulo - SP. This is a field study whose measurements were made in the internal spaces of a restaurant kitchen and in four cardinal points and a center one, before, during and after customer service. The material used comprised in a Minipa decibel meter. The results revealed a statistical difference between the sound pressure levels measured before and during customer service, and during, the levels were higher. It is possible to conclude that the sound pressure levels obtained are above the allowed by ABNT-NBR 10.152 rule. Noise control measures are necessary, in order to provide better acoustic comfort to workers.