GLOBALENVIRONMENTALPEST CONTROL · HOOD CLEANING
MOLD ASSESSMENT · AIR QUALITY SAMPLING
Pest control, commercial hood cleaning and environmental assessments for restaurants, cafés and food businesses. Plan the work around your kitchen, your hours and the concerns that need attention.
Pest prevention and kitchen exhaust maintenance are operating responsibilities—not just cosmetic upkeep. Here is what restaurant owners should know.
Keep your premises free of pests and the conditions that attract them. Inspect the premises and incoming supplies daily. NYC Health Code §81.23 requires a contract with a NYSDEC-licensed pest professional for at least monthly preventive inspections and services, plus elimination services when pests are found. Keep required records on site.
Read the pest-control requirements ↗Commercial cooking exhaust systems must be cleaned by an approved company. Fire Code §609.5.3.3 requires hood cleaning every three months; duct and fan schedules depend on the system and cooking volume. Grease accumulation can require additional cleaning.
Check the exhaust-cleaning schedule ↗Yes. NYC Health may order a restaurant to close when a public health hazard cannot be corrected immediately, or when it operates without a valid permit. Address pest activity, sanitation problems and maintenance issues promptly. Hiring a service does not guarantee an inspection grade or prevent enforcement.
NYC Health inspection and closure guidance ↗Health Department inspections and Fire Code exhaust requirements are separate. Environmental testing is recommended according to the concern; not every service is mandatory for every restaurant. Requirements reviewed October 21, 2026.
Practical support for your kitchen, dining areas and back-of-house operations.
Targeted service for kitchens, storage and dining areas.
Cleaning for the agreed kitchen exhaust components.
Investigate visible mold concerns and musty odors.
A sampling plan focused on your indoor-air concerns.
Defined testing for your water-quality questions.
See when an inspection may be approaching, understand the signals, and know what to prepare next.
BUILT AROUND THREE THINGSIndependent tool · Estimates are never confirmed appointments.
Illustrative sample · no live alerts or confirmed dates.
Focus on the conditions you can address now: pest activity, grease buildup, sanitation concerns and unfinished maintenance.
Bring your latest inspection report, service history and current observations to the conversation.
Agree on the work, access and follow-up needed for the pest or environmental concerns in scope.
Stay consistent with service, cleaning, records and repairs between inspections.
Tell us about your kitchen, storage areas and current concerns. We discuss preparation, access and service timing before work begins, so you know what to expect.
Keep service reports, findings and follow-up recommendations together. A completed visit and an unresolved repair are different things; your records should make the next action clear.
NYC’s grading system assigns an A to an inspection score of 0–13 points. The grade depends on the conditions assessed by the Health Department.
Understand NYC letter grades ↗NYC’s A-grade guidance covers pest prevention, grease and food-residue removal, clean hoods, food protection, temperature control, surface maintenance and staff training. Pest service and hood cleaning are part of that wider routine.
Read NYC’s A-grade food safety guidance ↗Sources reviewed October 5, 2026.
NYC Health Code §81.23 requires food establishments to address pests and the conditions supporting them, inspect premises and incoming supplies daily, and contract with a NYSDEC-licensed pest professional. The contract must provide at least monthly preventive inspections and services, with elimination services when pests are found. Required provider, service and contract records belong on the premises.
Read Health Code §81.23 ↗NYC Health directs participating restaurants to extend their pest-management contract to their outdoor dining setup.
NYC restaurant guidance ↗Exhaust systems have separate inspection, cleaning and recordkeeping requirements.
See the exhaust-cleaning requirements →Sources reviewed October 5, 2026. Requirements depend on the premises and equipment; follow the linked agency guidance.
Review the scope and next steps for each service.
Targeted treatment. Thoughtful prevention. A plan built around your property.
Explore Pest Control →Care for the system behind your kitchen. Clear scope, access planning and documentation.
Explore Commercial Hood Cleaning →Investigate moisture concerns. Understand the findings. Know your next step.
Explore Mold Assessment →A sampling plan shaped around your indoor-air concerns, with results explained in context.
Explore General Air Quality Sampling →Explore targeted water sampling, including lead-in-water analysis where requested.
Explore Water-Quality Testing →Tell us about your property and the service you need.
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