There is a huge difference between crowded and dirty. If the kitchen is tiny, I don't care.

If it's got vermin running around, the food is out all day, or it's flithy,that's a totally different story.

If I see something I'm concerned about in looking through a door I may look up it's inspection reports before going back (or that may be enough never to go back), but for the most part I expect commercial kitchens to be a zoo.