Restaurant and Food Service Cleaning on Long Island
E & J Cleaning provides front-of-house and back-of-house cleaning for Long Island restaurants, bars, cafes, pizzerias, caterers, and quick service operators across Nassau and Suffolk County. Our crews work around your service hours, use food-safe chemistry, follow separate protocols for kitchens and restrooms, and coordinate specialty trades like grease trap pumping and hood duct cleaning so you have one point of contact for your whole facility.
Restaurant cleaning is not just nightly cleaning. It is a schedule of tasks that runs daily, weekly, monthly, and quarterly across very different environments: a dining room and bar that guests see, a kitchen line and walk-in that the Health Department sees, and restrooms that everybody sees.
E & J Cleaning has been cleaning Long Island commercial kitchens and dining rooms since 2005. Our crews are trained on food-service cleaning sequences, we use chemistry rated for food-contact-adjacent surfaces, and we keep kitchen-coded microfiber and mop heads entirely separate from front-of-house and restroom tools. When a job calls for a grease trap pump or an NFPA-96 hood cleaning, we coordinate those specialty trades so you keep a single point of contact for your whole facility.
What Our Restaurant Cleaning Includes
- Front of house and dining room. Tables and chairs wiped and sanitized, booths detailed, host stand, bar surfaces, menus, windows, entry mats, and nightly floor care. High-touch points get a disinfectant pass every service.
- Back of house and kitchen floors. Kitchen quarry tile degreased and scrubbed, grout lines brushed, drains flushed. Stainless steel equipment exteriors, prep tables, shelving, and cooking line edges wiped with food-safe chemistry.
- Walk-in cooler and freezer exterior, dry storage, and dish pit. Door seals, exterior shelving and racks, dish pit floor and walls, and dish machine exterior.
- Restrooms. Full disinfection of all fixtures, mirrors, restocking, high-touch disinfection, and floor care. Separate colored microfiber for restrooms so nothing crosses zones.
- Periodic floor restoration. Scheduled tile and grout deep cleaning for kitchens, and strip and refinish for VCT sections.
- Grease trap pumping and hood duct cleaning (coordinated). Scheduled through our licensed partners. You deal with us; we deal with the trades. Certificates go into your file.
How We Clean a Long Island Restaurant
- Walk the restaurant with the GM or owner. A supervisor visits after service, walks dining, bar, kitchen, dish pit, walk-ins, dry storage, and restrooms.
- Written proposal by zone. Scope and frequency broken out by zone, chemistry listed, supplies included.
- Crew training and onboarding. Before night one the crew is briefed on your floor plan and closing sequence. Color-coded tools are staged.
- Back of house first, front of house second. Kitchen floors dry before open.
- Dwell time on every sanitizer pass. 1-10 minutes depending on product.
- Supervisor audits and a single point of contact. Supervisors rotate weekly. One person to call.
Food Service Operations We Clean
- Full-service restaurants and bistros
- Bars, taverns, and pubs
- Pizzerias and delis
- Quick service and fast casual
- Cafes, bakeries, and coffee shops
- Caterers and commissary kitchens
- Hotel and banquet food service
- Country clubs and private event venues
Restaurant Cleaning Across Long Island
Frequently Asked Questions
Do you clean during service or after we close?
After close is the default. For early-morning operations, we can run a pre-open pass instead.
Can you handle grease trap pumping and hood duct cleaning?
Yes, through licensed partner trades. We coordinate the schedule and keep certificates in your file.
How much does restaurant cleaning cost?
Price depends on seat count, kitchen size, service volume, and frequency. Free written quote after an after-service walk-through.
Ready for a Restaurant Cleaning Partner Who Knows the Line?
Request a free after-service walk.