Droppings behind the reach-in. Gnaw marks on a flour bag. A gap under the back door. You can go months without seeing a live rodent and still get written up for all three, which is why we treat the evidence trail and the entry point, not the sighting.
Almost none of it is a live pest. Inspections turn on conditions and evidence, and most of the pest-related items on a report are things you could have closed weeks earlier if somebody had pointed at them:
That last one is worth sitting with. When an inspector asks to see your pest control documentation, what you hand over becomes part of the inspection. A folder of illegible carbon copies reads as a facility that is not managing the problem. That is a paperwork failure, and it is entirely preventable.
Small flies in a kitchen are almost always a breeding problem, not an entry problem, and that is why spraying the dining room never fixes them. Drain flies breed in the organic film lining a floor drain. Fruit flies breed in the residue under a soda gun, in a mop bucket, in the gap where a bar mat has never been lifted, in a case of produce nobody rotated.
The fix is finding the breeding site and eliminating it, then treating the drain biologically so the film does not rebuild. Any company that shows up, fogs, and leaves is selling you a week of quiet and a repeat visit.
This is our rule in a house and it matters more in a kitchen. We do not place rodent bait inside a food-handling facility. A poisoned rodent dies in a wall void or above a ceiling tile, and now you have a decomposition problem and the flies that follow it, in a room where food is prepared. We use mechanical traps in the interior runs, placed out of product zones, and we check, clear and reset them at every visit.
Our exterior barrier product is never applied indoors. Interior work is targeted: bait placements in cracks, voids and equipment harborage, and crack-and-crevice application where pests actually travel. We do not fog, space-spray, or broadcast product across a kitchen. Nothing is applied to food-contact surfaces. Product name and EPA registration number for every application is recorded on the service report and left with you.
Service is scheduled around your hours, before open, after close, or during a slow block you pick. Your staff should not be working around a technician, and a technician should not be working around a lunch rush.
Every visit produces a record, and the record is the point:
If a third-party auditor or a health inspector asks, it is one binder and it is current.
Trapping removes the rodents that are inside. It does not close the gap they came through, and a mouse fits through an opening the width of a pencil. We will point out every entry point we find. The door sweep, the utility penetration, the gap behind the grease trap, and sealing is quoted separately because it is carpentry, not pest control. Sanitation items are yours too, and we will list them plainly rather than treat around them forever and bill you monthly for the privilege.
Restaurants, delis, grocery and specialty food stores, bakeries, cafes and coffee shops, bars and taverns, commissaries and prep kitchens, and catering operations, anywhere on Long Island that handles food.
We walk your facility the way an inspection does: back door, dry storage, under and behind the line, the dish area, floor drains, the dumpster pad. Then we hand you a written list of the pest-related conditions that get cited most often in food service, and which ones you have right now.
You keep the list whether or not you hire us. If three items on it are sanitation fixes your own staff can close this week, we will tell you that. It costs us a bigger proposal and it is still the right answer.
Roughly 30 minutes on site. We schedule it outside your service hours.
How often would you come out? Food service is typically monthly, and higher-volume kitchens or facilities working through an active problem run every two weeks until it is closed out. We set the frequency at the walk, based on the facility rather than a price sheet.
Can you guarantee we pass? No, and be careful with anyone who says otherwise. An inspection covers far more than pests, and the sanitation and structural items are yours to maintain between our visits. What we control is the pest program and the documentation, and we will tell you exactly which open items are ours and which are yours.
Do you handle German cockroaches? Yes. They are included in the commercial program, not billed as a separate job. They are the defining food-service pest and they need a different approach than a perimeter product: targeted gel baiting, equipment breakdown to reach harborage, and follow-up visits on a cycle tied to the hatch rather than to your service calendar. We set that cadence at the walk.
What about the dumpster pad and the exterior? Included. It is usually where the pressure originates, and a spotless kitchen with an overflowing corral is a kitchen with a rodent problem in about three weeks.
Do we need a contract? Service agreements run annually and continue at the same frequency and pricing until you cancel. You can cancel any time with 30 days’ written notice and there is no cancellation fee.
(844) 937-7695 · Nassau & Suffolk · ask for the commercial line