A commercial kitchen is warm, damp in places and restocked with food every day, so pests will always try to move in. Pest control for restaurants has to reach inside equipment and drains, be done when the kitchen is closed, and leave paperwork you can hand to a council officer or an auditor.
The Food Standards Code requires every food business to take all practicable measures to keep pests out and to eradicate any that get in. With our restaurant pest control services, a licensed pest exterminator inspects the premises, treats what is found and writes up each visit, so you have a record of the steps you are taking.
Different parts of a restaurant attract different pests. Cockroaches and rodents go for the kitchen and dry store, spiders and bed bugs turn up in the dining room, and termites go for the building itself. These are the services Sydney food businesses book most often. Flies and ants are treated on the same visit.
Most common in restaurantsGerman cockroaches cause more restaurant call-outs than any other pest. They ride in on cartons and second-hand equipment, then breed inside dishwasher motors, coffee machine bases, bain-marie housings and fridge hinges, where a nightly clean never reaches. Effective cockroach control in Sydney kitchens depends on gel baits, insect growth regulators and crack and crevice treatment placed inside those harbourages, because a surface spray only pushes them deeper into the equipment.
Storerooms and bin areasRats and mice follow food smells in from rear lanes, bin rooms and neighbouring tenancies, then settle in ceiling voids, dry stores and behind kickboards. They contaminate stock with droppings and urine, and they chew through packaging and cabling. Our rodent control programs for food premises use locked, tamper-resistant stations and traps set along the runways, each one numbered on a site plan, and we point out the door gaps and pipe entries that need proofing so new rodents cannot simply replace the old ones.
Alfresco and storeroomsWebs across signage, awnings and alfresco furniture make a venue look neglected, and redbacks settle readily under outdoor tables, in stacked chairs and around bin enclosures where staff put their hands. Regular spider control keeps the dining area presentable and reduces the bite risk for customers and staff. Treatment is concentrated on eaves, window frames, furniture undersides and storeroom corners, and webs are removed after the product has done its work so the result is visible straight away.
Highest property riskMany Sydney restaurants trade from older terraces and shopfronts with timber floors, bars, decks and joinery, often with plumbing leaks nearby that keep the timber damp. Those are the conditions subterranean termites look for, and the damage stays hidden until a floor softens or a door frame crumbles. A yearly inspection with a moisture meter picks up activity early, and where termites are found, termite treatment is planned around your trading hours so the fit-out is protected without closing the venue.
Upholstered seatingBed bugs are not only a hotel problem. They arrive on bags, coats and second-hand furniture, then hide in the seams of banquettes, booth seating and lounge chairs, and in staff lockers. A single customer complaint can do real damage to a venue, so it pays to act on the first sign. Our bed bug treatment starts with a close inspection of every upholstered seat, followed by targeted treatment of the seams and frames and a follow-up visit to catch anything that hatches later.
Arrives with deliveriesPantry moths come in with flour, rice, grains, nuts and spices, and their larvae leave webbing through the stock before anyone notices the adults flying. Weevils and flour beetles arrive the same way. Fixing it is mostly inspection and stock management: finding the infested product, removing it, cleaning the shelf joints and treating the cracks where larvae pupate. Ongoing moth control then relies on pheromone monitors in the dry store, so the next problem delivery is caught within days and not after it has spread.
Most restaurant pest problems start in spots the nightly clean does not reach. On a restaurant pest inspection, these are the four areas we check first.
Dishwashers, coffee machines, bain-maries, fridge motors and the voids behind cooklines stay warm around the clock. German cockroaches breed inside them and only come out after close, which is why staff often see nothing until numbers are high.
The organic film inside floor wastes and grease traps feeds drain flies and gives large cockroaches a way up from the sewer. Dry or damaged drain traps make it worse. We treat the drain line and tell you which wastes need attention.
Cardboard cartons carry cockroach egg cases and stored product pests into the building, and stock kept on the floor gives rodents cover. Decanting into sealed tubs and keeping stock off the floor removes most of the risk.
Bin rooms, rear doors left open during service and walls shared with neighbouring tenancies are how rodents and cockroaches get in. In a food court, arcade or mixed-use building, your program has to account for what is happening next door.
If a customer has seen a cockroach, staff have found droppings or a council inspection is coming up, tell us what you have seen and when you trade.
Same-day or next-day attendance is available across most of Sydney, and treatment is booked for after close or before opening, so the kitchen is ready for the next service.
Kitchen, bar, dry store, bin area and dining room are checked for activity and entry points.
A fixed quote for the treatment, plus program options if ongoing visits make sense.
Work is done after close or before open, and the service report is sent for your records.
We follow the same four steps on every restaurant pest control job in Sydney, from the first inspection to the written report.
We check the kitchen, dry store, bar and bin area, including behind and under equipment, and note any activity and entry points.
You get a written plan and a fixed quote before work starts, with a visit time outside your trading hours.
Baits, traps and targeted treatments go into harbourages, not onto food contact surfaces. Every device is numbered on a site plan.
A written report follows each visit, and a follow-up check confirms the activity has stopped.
Pest control for restaurants in NSW comes under Standard 3.2.2 of the Food Standards Code. Clause 24 says a food business must take all practicable measures to prevent pests entering the food premises, and to eradicate and prevent the harbourage of pests on the premises and in vehicles used to transport food. Local councils inspect retail food businesses, including restaurants and cafes, in partnership with the NSW Food Authority.
The standard does not make hiring a pest controller compulsory. Food Standards Australia New Zealand (FSANZ) guidance says a pest management plan helps a food business show it is taking all practicable measures, and that written reports of pest inspections and treatments are useful records to keep. Our restaurant pest control service reports cover the details that guidance lists.
Get a Free QuoteSome venues only need one treatment to clear an outbreak. Most restaurants do better with regular visits, because pests keep arriving with deliveries and from neighbouring premises. If you run several venues or other sites, our commercial pest control team can put them all on one program with one set of reports.
Inspection, treatment of the active problem and a follow-up check.
Full inspection, device checks, treatment as needed and a service report each visit.
Preventative treatment, monitoring and reporting, with call-backs between visits.
Priority attendance for a sighting in front of customers or before an inspection.
Monthly visits are the usual starting point for a Sydney restaurant with a full kitchen, because that is what most food safety programs and auditors expect to see. Once reports have been clear for a while, the frequency can be reviewed.
A fine dining kitchen, a corner cafe and a pub bistro do not have the same pest risks or the same trading hours, so the program is set up for each venue.
Cooklines, dish areas, cool rooms and dry stores carry the highest pest pressure. Programs focus on equipment harbourages, drains and deliveries.
Coffee machines, display fridges and flour storage are the usual trouble spots, and space is tight. Cafe pest control is planned around early mornings.
Fryers, long hours and shared food court walls mean activity can build quickly. Pest control for fast food sites relies on regular monitoring.
Post-mix lines, drip trays, bottle bins and cellars attract fruit flies and cockroaches. The bar, bistro kitchen and cellar are covered together.
Restaurant owners, head chefs and venue managers across Sydney book Apex for pest control that is done outside trading hours and backed by a written report every time.
Each visit is recorded with the areas checked, activity found, products applied and recommendations, so your pest control file is always current.
Treatments are scheduled before opening or after close. Your team is not working around a technician, and customers never see us.
Work is carried out by licensed NSW pest management technicians with public liability cover. Licence and insurance details are supplied on request.
We tell you why the pests are there, whether that is a dry floor waste, a door gap or cartons in the dry store, so the problem does not keep returning.
Recent reviews left on our Google Business Profile.
We have a small strata complex in Eastwood. The service is well above amazing and come on time and check everything properly. See u May 2027.
Barry and Matt were extremely fast to respond and did a great job. I had a lot of questions leading up so it was useful to get their feedback.
Professional, on time, clean and effective.
The Food Standards Code requires every food business to take all practicable measures to keep pests out and to eradicate them. It does not name a pest controller as mandatory, but council officers look for evidence of those measures and for any signs of activity. A regular program with written service reports is the simplest way to show you are meeting the requirement.
Most Sydney restaurants with a full kitchen are serviced monthly, because that is what food safety programs and auditors usually expect. Smaller cafes with no current activity are often serviced quarterly. We recommend a frequency after inspecting the site, and it can be reviewed once reports have been clear for a period.
Yes. Almost all of our restaurant work is done after the last service or before opening, so there is no disruption to diners or staff. Tell us your trading hours when you book and the visit is scheduled to suit.
We use products approved for food premises and apply them at label rates. Gel baits and crack and crevice treatments are placed inside harbourages such as motor housings and wall gaps, not on food contact surfaces. You will be told if anything needs covering or wiping down before the next service.
After every visit you receive a written service report listing the areas inspected, any pest activity found, the products used and recommended actions. Monitoring devices are numbered against a site plan. Licence and insurance details are available on request for your contractor file.
German cockroaches live inside equipment, not on the surfaces you clean. They also arrive in deliveries and from neighbouring tenancies, so a clean kitchen can still be reinfested. Lasting control comes from treating the harbourages, monitoring, and fixing how they are getting in.
Look for a licensed and insured restaurant exterminator with food service pest control experience, who inspects before quoting, treats outside trading hours and provides a written report after every visit. Ask to see a sample report and how devices are mapped. Restaurant pest control companies that only offer a quick spray will not give you the records an inspector expects.
We provide commercial pest control for restaurants across Sydney, including the CBD, Inner West, Eastern Suburbs, North Shore and Western Sydney. Same-day or next-day attendance is available in most areas, and outdoor dining areas can be included for flies, wasps and other insect control.
Tell us the type of venue, what you have seen and when you trade. We will call you back with clear advice and a fixed written quote, and book the visit outside your service hours.
With over 10 years of experience, we’re committed to keeping homes and businesses safe and pest-free. Our team focuses on fast, reliable service you can depend on.
We provide eco-friendly pest control solutions designed to protect your property without hassle. From inspections to treatments, we deliver results that last.
152 Elizabeth St, Melbourne VIC 3000, Australia
Copyright © 2026 All Rights Reserved.
Website Design & Developed by Marketinc
