The fruit fly is a seemingly innocuous pest that can quickly multiply and become a significant issue in a restaurant if proper measures are not implemented. For restaurant owners and managers, controlling fruit flies is a critical aspect of maintaining a clean, hygienic and welcoming environment.

This blog will describe practical and effective strategies for eliminating existing fruit fly infestations and implementing preventative measures that keep the tiny pest from establishing itself in a restaurant.

Overarching strategy: integrated pest management (IPM)
The first step in controlling fruit flies is to develop a comprehensive and proactive strategy known as integrated pest management (IPM). IPM moves beyond simply reacting to visible flies with sprays or traps. It is a sustainable, science-based approach that focuses on understanding the pest's life cycle and habits to prevent infestations through a combination of methods. Key components of an IPM program for fruit flies include:

Prevention: Modifying the restaurant environment to make it less attractive and accessible to flies (eg sanitation, exclusion, waste management).
Monitoring: Regularly inspecting for fly activity and identifying potential breeding sites using traps and visual checks.
Control: Implementing targeted control measures (often non-chemical first) to eliminate existing infestations, focusing on source removal.
Evaluation: Assessing the effectiveness of implemented strategies and making adjustments as needed.
This guide provides the framework and detailed actions necessary to implement an effective fruit fly IPM program tailored to the demanding environment of a restaurant.

Fruit fly exclusion methods
Fruit fly exclusion methods
Physically blocking flies from entering the restaurant is the first line of defence. This involves focusing on the building's structure and potential fruit fly entry points:

Screens: Install tight-fitting screens with fine mesh on all windows, doors and air intake/exhaust vents that open to the exterior. Regularly inspect screens for tears, holes or gaps and repair them immediately.
Doors: Ensure all exterior doors seal tightly when closed. Install door sweeps along the bottom edge to eliminate the gap between the door and the threshold, preventing crawling entry. Avoid propping doors open, even for ventilation and address underlying temperature control issues if necessary.
Sealing gaps: Conduct regular inspections of the building exterior and interior, sealing any cracks, crevices or holes found in walls, floors, ceilings and around pipes or utility lines where pests could enter or find harbourage.
Air curtains: For high-traffic entrances like main doors or drive-through windows, consider installing air curtains (air doors). These devices create a powerful, downward or outward flow of air that acts as an invisible barrier, deterring flying insects from entering when the door is open.
Inspecting incoming goods
Inspecting incoming goods
Fruit flies, often as eggs or larvae, can be inadvertently brought into the restaurant on food deliveries. Implementing strict receiving protocols is essential:

Supplier vetting: Purchase food and supplies only from reputable, approved suppliers who maintain high sanitation standards and can provide health inspection records.
Delivery inspection: Designate trained staff to carefully inspect all incoming shipments, especially fresh fruits and vegetables. Look for signs of over-ripeness, damage, mould or visible fly activity (adults, larvae, pupae). Also, check the delivery vehicle itself for cleanliness and signs of pests.
Rejection authority: Empower receiving staff to reject any deliveries that show evidence of pest infestation or contain significantly damaged or decaying produce.
Immediate storage: Move accepted produce to proper storage (refrigerated or dry) immediately.
Sanitation practices to control fruit flies
Chef cleaning down the kitchen
A comprehensive sanitation programme is an essential component of fruit fly control in a restaurant. Fruit fly infestations result from inadequate cleaning and removal of materials that fruit flies can breed in. They only need a thin film of fermenting liquid for larvae to feed on, and their rapid reproduction cycle means regular sanitation practices are needed to break the lifecycle and prevent infestations.

Robust cleaning schedules
A cleaning schedule needs to describe in detail the tasks, frequencies and responsibilities, and the specific tools, cleaning agents and techniques to be used.

Surfaces: Countertops, prep tables, cutting boards, shelves, and other food contact surfaces must be cleaned and sanitised frequently throughout the day and thoroughly at the end of each shift.
Equipment: All food processing equipment (blenders, mixers, slicers), cooking appliances (ovens, grills, fryers), refrigeration units (including seals and drip pans), dishwashers (paying attention to filters and surrounding areas) and beverage dispensers require regular, detailed cleaning. Pay special attention to joints, crevices, seals and areas underneath.
Floors: Kitchen and bar floors need frequent attention. Sweep multiple times daily to remove debris. Mop floors at least daily, using appropriate degreasers and sanitisers suitable for food service environments. Focus on edges, corners, areas under equipment, and any spots with damaged tiles or grout where moisture and debris can collect.
Spill response: Establish a protocol for immediate and thorough cleanup of all food and beverage spills, no matter how small. Ensure cleanup includes areas under equipment, shelves or counters where liquids might seep.
Bar area best practices
Given their high-risk nature and multiple sources of fruit fly food, bars demand meticulous daily sanitation:

Clean beer tap nozzles, soda gun heads and their respective drip trays and holsters daily. Ensure associated drain lines are also cleaned regularly.
Wash bar mats thoroughly every day using soap and hot water. Allow them to dry completely before reuse. Inspect mats for cracks or damage where debris can hide.
Wipe down bar tops, speed rails, wells, and under-counter surfaces frequently. Clean up spills of alcohol, mixers, juices and syrups immediately and thoroughly.
Securely cap or cover all spirits, wine, syrup and mixer bottles at the end of each night. Use pour spout caps or screened pourers to prevent flies from crawling inside.
Store fruit garnishes (lemons, limes, cherries, oranges) in sealed containers, preferably refrigerated, especially overnight. Discard unused garnishes promptly at the end of the shift
Food storage discipline
Proper food storage prevents attractants and potential breeding sites:

Store fruits and vegetables appropriately. Refrigerate ripe produce whenever possible to slow decay. For items stored at room temperature, use airtight containers or specialized produce storage bags.
Strictly adhere to the FIFO (first-in, first-out) principle for all food inventory, particularly produce. Rotate stock so older items are used first. Inspect stored produce daily, removing and discarding any items showing signs of spoilage, damage or mould immediately.
Keep bulk dry ingredients like sugar, flour and grains in food-grade bins with tight-fitting lids.
Thaw frozen meats, poultry and fish safely inside the refrigerator, never on countertops at room temperature.
Maintain clean, dry and well-organised storage areas (walk-ins, dry storage rooms, pantries).
Drain maintenance
Drains are primary breeding grounds and require specific, regular maintenance beyond just flushing with water.

Frequency: Implement a weekly deep cleaning routine for all floor, sink and bar drains. High-use drains (eg near dish pits or soda towers) may require more frequent attention.
Technique: Physically remove drain covers and use a stiff, long-handled brush to vigorously scrub the inside surfaces of the drain pipe and the cover itself, dislodging accumulated slime and debris. Flush thoroughly with hot water after scrubbing.
Cleaning agents: The most effective approach involves using microbial or enzyme-based drain cleaners. These products contain beneficial bacteria or enzymes that digest and break down the organic matter (fats, oils, grease, food particles) that forms the breeding substrate. Relying solely on bleach is generally ineffective for long-term drain maintenance; while it may kill surface bacteria temporarily, it does not remove the physical buildup where flies lay eggs.
Prevention: Consider using drain covers or plugs overnight to prevent adult flies from emerging from drains or entering them to lay eggs.
Moisture control
Eliminating excess moisture is critical, as fruit flies require both moisture and organic matter for breeding:

Prevent standing water: Ensure all sinks, bar wells and equipment drip pans are completely drained and wiped dry each night.
Identify and repair moisture sources promptly: Leaks from pipes, taps, dishwashers, ice machines or refrigeration units.
Ensure floors are dried thoroughly after mopping. Use industrial floor fans, especially in kitchens, bars, dishwashing areas and under equipment, to accelerate drying and prevent moisture accumulation.
Properly manage cleaning tools: rinse mops, rags, and sponges thoroughly after use. Hang them upside down or spread them out to air dry completely. Replace mop heads and cleaning cloths regularly to prevent them from becoming saturated with organic debris.
Contain and remove attractants by effective waste management
Waitress scraping leftover food from plate into bin
Poorly managed waste, which leaves it exposed to fruit flies, is a primary attractant and breeding ground for fruit flies and other flies. Rigorous waste handling procedures are a critical part of a prevention strategy:

Indoor receptacles: Use waste bins equipped with tight-fitting lids to deny access to flies. Always use liners to contain waste and minimise direct contact with the bin. Empty bins frequently throughout the day, especially those in food prep and bar areas, and ensure all bins are emptied at least once daily before closing.
Bin cleaning: Regularly clean both the inside and outside of all waste and recycling bins, even if liners are used. Spills and residues inevitably accumulate, creating attractants and potential breeding sites at the bottom of the bin. This cleaning is crucial because the residual slime and moisture can sustain breeding even after the main waste is removed. Consider using bio-enzymatic cleaners for thorough odour and residue removal.
Dumpster area management: Locate dumpsters as far away from building entrances and windows as practical. Keep the area around the dumpsters clean and free of spilt waste. Ensure dumpsters have functional lids that are kept closed. Work with the waste management provider to ensure frequent pickups, adequate for the volume of waste generated and the seasonal temperature. Ensure there is regular cleaning of the dumpsters.
Recycling control: Implement procedures for rinsing cans, bottles, and jugs before placing them in recycling bins to remove sugary residues. Clean recycling bins regularly.
Grounds maintenance: Keep the exterior grounds surrounding the restaurant clean and free of litter, spilt food waste, or improperly stored equipment that could attract or harbour pests. Ensure proper drainage to prevent standing water.
Effective prevention requires a holistic approach, addressing potential entry points, managing incoming goods, and meticulously controlling internal waste streams. Failure in one area, such as neglecting bin cleaning, can undermine efforts made in exclusion or receiving.

Monitoring for fruit fly infestations
fruit fly larvae on fruit, or an infestation hot spot, e.g. bar area, waste disposal, drains
Consistent monitoring plays a key role in preventing a small fruit fly incursion from turning into an infestation. Restaurant staff should be trained to be the eyes of a monitoring programme. Because fruit flies have a short lifecycle, daily visual inspections of areas where they are most likely to breed and feed are needed. These should be combined with the use of fruit fly traps, as detailed below.

What inspections should look out for
Adult flies: Small, typically tan-coloured flies with red eyes, often seen hovering in small swarms.
Larvae (maggots): Tiny, white, worm-like creatures that may be visible in decaying organic matter or drains.
Pupae: Dark, oblong casings that can be found in drier areas near a food source.
Fruit fly hotspots to monitor
The hotspots to monitor are the same as for the sanitation schedule, and include:

Food storage: Areas where fruits and vegetables, especially ripe or ones at risk of fermenting, are stored.
Beverage stations: Soda fountains, beer taps, and any area where sugary spills can occur.
Bar areas: Garnish trays, spirits bottles (especially those with sweet liqueurs), and under-bar mats.
Waste disposal: Waste bins, recycling bins, and dumpster areas.
Drains and sinks: Floor drains, sink drains, and garbage disposals are prime breeding grounds due to the accumulation of organic matter.
Moist areas: Any perpetually damp location, such as under ice machines or leaky pipes.
How to use fruit fly traps for monitoring
Traps help confirm the presence of flies, estimate the scale of the population and pinpoint areas of highest activity. While they can capture some fruit flies, they cannot solve an infestation alone, because they only remove a portion of the adults, and not the underlying problem: the fruit fly breeding sites.

Types of trap
A fruit fly trap is made from a small plastic container with a small opening or funnel. An attractant liquid, such as fruit juice, vinegar, beer or wine, is placed inside, along with a drop of soap, so the flies sink into the liquid and drown. The tops are often coloured yellow to help attract the fruit flies. Many commercial traps are available, and they can also be made using a jar and a paper funnel.

Placement of fruit fly traps and interpretation
Place traps strategically near areas where fruit flies are observed or where breeding is suspected (e.g. near drains, waste storage, bars, produce storage) but always ensuring they cannot contaminate food or food-contact surfaces. The number of traps needed depends on the size of the facility and the extent of the problem. Check traps regularly (daily or weekly) to monitor the number of flies caught and maintain a log of catches. High capture rates in a specific area strongly suggest a nearby breeding source that requires immediate action.

Elimination of an infestation
Once a breeding site has been identified:

Remove the sources of the problem, eg rotting fruit or vegetables, spilt liquids or accumulated organic matter in drains.
Remove all fruit fly eggs, larvae and pupae.
Sanitise the site to remove all traces of fruit fly life stages, rotting/fermenting material and moisture.
Follow IPM practices: analyse the root causes of the infestation and work out ways to prevent recurrence.
When to call the professionals
Rentokil technician with a restaurant customer
If fruit flies continue to be a problem despite internal measures, such as consistent and thorough cleaning, sanitation, and attempts to locate the sources, then professional assistance is needed. Professional pest controllers have expertise and resources to:

Locate sources: Professionals have experience and techniques to find hidden sources.
Manage large infestations: When an infestation overwhelms the capacity of staff to manage, bringing in professional help will allow staff to focus on their core jobs in the restaurant.
Deal with structural issues: If breeding sites are hidden away in places that are difficult to access, or that need specialist products, such as in drains, then professionals will have the expertise to help.
Identify the cause: Staff may misidentify the insect causing the problem. Professionals can distinguish between small insect pests, such as fruit flies, phorid flies or drain flies and can apply targeted treatments.
Sustaining a fruit fly-free operation
The key to long-term success in preventing fruit flies is embedding the practices described above into the restaurant’s standard operating procedures. Sanitation checklists, regular inspections, strict receiving protocols and meticulous waste management must become part of the daily routine.

A fruit fly-free restaurant will be cleaner, better maintained, and have a higher standard of food safety. By committing to the ongoing implementation of IPM strategies – exclusion, sanitation, monitoring and targeted intervention when necessary – restaurants can protect their customers, their reputation and their bottom line from these persistent pests. Sustained effort is the key to making the restaurant a true "no-fly zone".