Problem is, the systems used are not standardized, even county by county, much less state by state.

What would you say is more accurate for a standard size kitchen with labor included in a 800-1200 sq ft home?

A split level ranch in a standard neighborhood doesn’t cut it anymore.

Your standards can be even tighter based on bedroom size, flexible space, plumbing capacity, and other factors.Check out the Keating Memo from HUD to learn more: https://www.hud.gov/sites/documents/DOC_7780.PDF

Sure, the fill time can be almost non-existent, but you also may need to abide to standards accepted by the previous property owner.

I wasn't sure if there was an "industry-standard" way to approach investors, luxury brokerages, etc. 

You are subjected to regular section 8 inspections, but as a good landlord you'd want to keep your properties up to standard anyway.

The standard is your intent and  how you can demonstrate the intent of the property. 

This above is the tiniest snippet of the "golden nuggets" we have developed into our "gold standard" lease.

I don't think it's worth it to me in the long run from past mistakes and I'm going to stick to my standards.