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Recurring Commercial Pest Control at a North Suburban Restaurant

 · 
April 2025–ongoing
Restaurant bar service aisle with stools and service equipment

Problem Summary

The restaurant required ongoing pest-control attention across an active kitchen, bar and service areas, basement spaces, drains, rear access, and exterior service conditions. German cockroach activity, fly activity, and exterior rat activity did not change at the same pace, making the account broader than any one pest or one visit.

What We Did

My Pest Crew serviced the restaurant repeatedly as conditions changed across the property. Earlier cockroach concerns in primary kitchen areas, shifting fly activity through bar and lower service areas, and the separate exterior rat concern were followed over time so each part of the account could be addressed as it developed.

Results

By late July 2026, German cockroach activity in the previously active primary kitchen areas had become substantially more limited, with no live German cockroaches found there during that month's service. Main-floor fly activity was very low, reflecting a substantial change from earlier findings across several interior areas. Exterior rat activity remained a separate concern requiring continued observation, and recurring commercial service continued as the property conditions changed.

Photos

Commercial restaurant kitchen with stainless equipment and a full cook line.

Kitchen cook line and stainless equipment in the commercial restaurant account.

Bar and service-area interior in a commercial restaurant.

Bar and service-area interior where conditions were monitored over repeated visits.

Under-bar equipment and utility area in a commercial restaurant.

Under-bar utility area in the restaurant service zone.

Dining-area interior in a working commercial restaurant.

Dining-area interior of the working commercial restaurant.

Commercial restaurant equipment and surrounding floor area.

Equipment and floor area in the commercial kitchen/service environment.

Commercial kitchen cook line with stainless equipment

Primary kitchen cook line at the restaurant account during ongoing commercial service.

Commercial kitchen preparation room with stainless steel work island, shelves, and floor drain

Broad preparation workspace around a stainless work island in the restaurant’s service areas.

Green wire shelving stacked with plates and bins beside stainless equipment on a commercial kitchen floor

Dish and utensil storage racks with surrounding service-floor space in the restaurant.

Stainless coffee-service counter with open under-counter shelves and equipment legs above the floor

Coffee-service counter with adjacent under-counter storage in a beverage-service workspace.

Worn painted service stairs with black handrail leading to an upper landing

Interior stairway linking service levels in the restaurant property.

Basement storage aisle lined with green wire shelving holding boxes and supplies

Basement storage with shelving, supplies, and a central aisle on a lower service level.

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