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Mice in a Restaurant: Storeroom and Kitchen Tips
Mice love a restaurant. There is food, there is shelter, and there are plenty of gaps. K-State Extension says buildings where food is stored or handled can have mice, no matter how clean, unless they have been mouse-proofed.
How do mice get into a restaurant?
K-State says mice can squeeze through openings slightly bigger than 1/4 inch. Look at back doors, delivery doors, and where pipes and lines enter. The CDC lists vents, gaps around doors and windows, and where the building meets the ground.
How do you close the gaps?
Use metal or concrete for foundation cracks and openings around pipes, vents, and utilities. K-State says soft materials like plastic, rubber, spray foam, and wood can be chewed through. Doors should fit tight. The food code summary from South Dakota asks for solid, self-closing, tight-fitting doors.
Our post on how to seal mouse entry points has more.
How do you cut off food and shelter?
Store food in sealed containers
Keep supplies and equipment at least 18 inches off the floor, as K-State suggests
Clean up spills and food debris right away
Break down cardboard and clear clutter
Keep trash and compost bins closed
What about traps and bait?
Snap traps work well where only a few mice are present. K-State says to place them along walls and behind objects. If bait is used, the Food Code summary says it must be in a covered, tamper-resistant station. It also says pesticide tracking powder may not be used in a food business.
Dead pests should be removed often enough that they do not pile up, rot, or draw more pests. Leave bait and traps to your pest professional if you can.
Quick Answers
Can a clean restaurant still get mice?
Yes. K-State says buildings with food can have mice, no matter how clean, unless they are mouse-proofed.
How small a gap can a mouse use?
A little more than 1/4 inch, about the width of a pencil.
Can I use bait in my restaurant?
Bait must be in a covered, tamper-resistant station, and tracking powder may not be used. Ask your pest professional what is allowed.
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