professional restaurant and commercial kitchen cleaning solutions for dining venues, cafes, bars, and restaurants in Reading, PA and across Berks County, PA. Our teams focus on health-code readiness, guest perception, and staff safety so your front-of-house and back-of-house stay clean, hygienic, and ready for service every day.
“Excellent cleaning company in Berks County. The cleaners are punctual, professional, and friendly — they do a fantastic job cleaning our office in Reading, PA.”
Yatnna Rodriguez ·Moravia Health·Verified Google review·8 months ago
Restaurant cleaning services cover both sides of the house: kitchen line, prep areas, and dish pit in the back, plus dining rooms, restrooms, and entryways out front. Ziva Cleaning Services cleans restaurants across Reading, PA and Berks County after close or before open, scheduled around your service hours.
Cleaning Trusted By
14+ years cleaning Pennsylvania businesses.
Why restaurant cleaning is different
What makes restaurant cleaning health-code-ready
Restaurants are health-inspected environments. Cleaning has to satisfy the health-department code and protect the superb dining experience your guests came for.
NFPA 96 hood compliance
Exhaust hood, plenum, duct, and rooftop fan cleaned to NFPA 96 with dated certificates that insurers and AHJs accept.
Health-inspection prep
Pre-inspection deep cleans focused on grease points, drain hygiene, tile and grout, and walk-in interiors with photo documentation.
Food-safe chemistry
EPA-registered sanitisers approved for food-contact and food-prep surfaces, no cross-contamination from janitorial chemistry.
Off-hours service windows
Cleaning runs between close and the next prep so the line is ready for the next service every shift.
Kitchen Hood and Exhaust: Coordinated NFPA 96 Service
Hood and exhaust cleaning runs on its own cycle, and it is far easier to manage when it is scheduled alongside the routine restaurant cleaning rather than booked separately.
NFPA 96 is the standard that governs commercial kitchen exhaust systems, setting inspection frequencies based on the type of cooking a kitchen does. Ziva Cleaning Services schedules hood, duct, fan, and filter cleaning to that standard and provides service documentation for your records.
We coordinate the two schedules so the kitchen is only closed down once. Full scope and frequency guidance is on our kitchen hood cleaning services page.
Back-of-house cleaning protects your health inspection. Front-of-house cleaning protects your reviews. Both are in scope on every restaurant account we run.
Dining rooms and booths
Tables, booth seating, banquettes, and the floor beneath them, including the perimeter and corner buildup that daily wipe-downs miss.
Guest restrooms
Fixtures, partitions, floors, and touch points cleaned and restocked. The single most reviewed room in any restaurant.
Entryways and windows
Door glass, entry mats, host stands, and the first ten feet guests judge you on before they sit down.
Ziva Cleaning Services has been amazing at our Revolve location. Their communication, scheduling, and quick response to any additional cleaning needs have been outstanding. Over the past couple of years, we've never had any issues. They've always gone above and beyond. They truly cater to our needs, always finding ways to improve their service and even working with us on pricing. Overall, just a fantastic team to work with!
Excellent cleaning company in Berks County. The team is very responsible and they do more than they are supposed to do to complete their job. The cleaners are punctual, professional, and friendly. They do a fantastic job cleaning our office in Reading, PA.
I've been very impressed with the cleaning team for our building. They are consistent, reliable, and pay attention to detail. The common areas are always spotless, trash is removed regularly, and they go the extra mile to ensure everything looks professional. Communication with the team is smooth, and they respond quickly to any special requests.
I hired Ziva Cleaning Services to clean a house we just purchased and not only did they do a great job, they made the entire process simple. They had great communication during the entire process.
Restaurant Cleaning Service FAQ
Pricing, scheduling, scope of work. The questions facility teams ask before signing on with a new vendor.
A full restaurant cleaning program covers front-of-house (dining floors, booths and upholstery, restrooms, host stand, windows), back-of-house (line, walk-in, dish area, drains, prep tables), and exhaust hood degreasing. Daily and weekly cycles are layered with monthly deep cleans for grease, grout, and inspection prep.
How often should a commercial kitchen be deep cleaned?
Front-of-house deep cleans run quarterly to keep upholstery and carpets at presentation standard. Back-of-house deep cleans run monthly or quarterly depending on volume. Hoods follow NFPA 96 frequency (quarterly for high-volume kitchens, semi-annual for moderate, annual for low).
Do you clean before health inspections?
Yes. We schedule inspection-prep deep cleans 1-3 days ahead of expected inspection windows, focused on grease points, drain hygiene, tile and grout, and walk-in interiors. Photo documentation is provided so the operator can show prep history if asked.
When do you clean, during service or after close?
Almost every restaurant account is cleaned after close, between close and the next morning prep. Hood and grease-trap work runs overnight so the line is hot and ready for the next service. Day-shift work is available for FOH-only resets.
Do you clean commercial kitchens and hoods?
Yes. Kitchen line, prep areas, and dish pit are part of the routine restaurant program. Hood, duct, fan, and filter cleaning runs on its own cycle to the NFPA 96 standard, which sets inspection frequency by the type of cooking a kitchen does, and we provide service documentation for your records. We schedule both together so the kitchen only closes down once.
Can you handle multi-location restaurant groups?
Yes. We run multi-location programs across Berks County and the Lehigh Valley with a single point of contact, consistent service standards, and consolidated monthly invoicing. Each location keeps its own assigned lead so the relationship doesn't reset between visits.
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