How Pest Watch works

Four things for every Florida restaurant, joined into one row per inspection.

1. We check for new inspections and updated phones and contacts, and take in only what changed.
2. We re-check every restaurant with a recent pest citation whose follow-up is pending, plus new closures and repeat offenders. That is how closures and failed re-inspections reach you within about a day, even when routine results take longer.
3. We add the inspector's notes for new CLOSED and HOT rows.
4. We tier every row, remove duplicates, add the phones and mailing name, assign the county and region, and sort.
5. Your drop goes out by email for your county, region or the whole state, with a CSV attached.

Every morning we check for new inspections, closures and re-inspections. We do not promise that every routine citation reaches you the next day, because routine results can take longer to come in.

The tier comes from the inspection itself: the result, the number of pest marks, and the restaurant's recent history. No scoring model, nothing invented.

• Restaurant and location: business name, city and county.
• The visit: date, visit type (routine, call back, complaint) and the result, for example "Emergency order recommended" or "Warning Issued".
• Code 35 marks: how many pest lines the inspector wrote, and the high priority count.
• Inspector's notes: the pest lines as written, such as "35A-05-4 High Priority: Roach activity present as evidenced by live roaches found".
• Phones and contact: primary and secondary phone and the mailing name on file.
• History: how many dates in the last 120 days the restaurant was cited for pests.

See it filled in on the sample drop.

• We never contact the restaurants in a drop, and they never pay us.
• We do not call a restaurant dirty. Each inspection is a snapshot of one visit and reflects conditions at the time of that visit, and we say so.
• We do not add anything the inspection does not say, and we do not guess who their current pest control company is.