According to this article from the Sydney Morning Herald, it's not necessarily the cleanliness of a kitchen that makes the difference, but the behavior of the cook. Obviously, a home kitchen wouldn't be held to the same standards as a commercial kitchen (pets and toddlers would probably be a no-go in a restaurant prep area, but are a normal part of a private kitchen), but there is plenty of overlap. Frequent handwashing and avoiding cross-contamination by using different cutting boards and dishrags for different purposes are just a couple of examples.
I think my biggest sanitary sin is tasting with the cooking utensil. I don't do it when I'm cooking or baking for others, but tend to slack off when it's just immediate family eating.
How clean is your kitchen? Would it pass a health department inspection?