You get a seamless surface with no grout lines where bacteria hides. Health inspectors look for those cracks and crevices—epoxy eliminates them completely.
You get thermal shock resistant coatings in Coram, NY that won’t bubble or peel when hot oil hits a cold floor. Standard coatings fail under temperature swings of 150°F or more. These handle it without cracking.
You also get slip-resistant kitchen floors in Coram, NY with heavy-duty non-slip additives built into the surface. Not painted on top where they wear off in six months. Your team can move fast without worrying about going down hard on a wet floor.
The floor is waterproof, chemical-resistant, and designed for power washdowns. You can hose it down at the end of the night without worrying about water seeping into the concrete or mold growing underneath.
We’ve been serving Long Island for over three decades. Our field supervisors—Javier, Eduardo, and Fredith—have more than 40 years of combined experience installing commercial kitchen floors that meet USDA standards.
We’re not a general contractor who does epoxy on the side. This is what we do. Our entire team is OSHA 40 certified, and most of our crew has been with us for over a decade.
Coram restaurant owners and facility managers call us because we understand what’s at stake. You can’t afford three days of downtime or a floor that fails in two years. We do moisture testing, concrete prep, and repairs before we ever pour epoxy—because shortcuts cost you more later.
First, we test your concrete for moisture. If the slab is holding water, the epoxy won’t bond. We handle any moisture issues before moving forward.
Next, we prep the surface. That means grinding down the concrete to open the pores, repairing cracks, and leveling any uneven areas. If the substrate isn’t right, nothing else matters.
Then we apply a primer designed for high-moisture environments. Once that cures, we install the epoxy system—usually a multi-layer build with slip-resistant additives mixed in. Not sprinkled on top.
We also install hygienic cove base in Coram, NY along the walls. That’s the curved transition between the floor and wall that eliminates the 90-degree corner where bacteria and water collect. Health inspectors specifically look for this.
Standard dry time is 4-6 hours for primer and 8-10 hours for the epoxy. We also offer fast-cure options that let you reopen the same day if downtime is a major concern.
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You get a complete system—not just a topcoat. That includes moisture testing, surface prep, crack repair, primer, base coat, and a slip-resistant finish coat. We also install the cove base along walls and around equipment.
The floor is USDA-approved for food service applications. It’s seamless, chemical-resistant, and rated for thermal shock up to 350°F. You can spill hot oil, spray it down with caustic cleaners, and run forklifts over it without worrying about damage.
In Coram and across Suffolk County, we’re seeing more restaurant owners and food processing facilities switch from tile to epoxy. The reason is simple: tile requires constant grout maintenance, and those grout lines are a magnet for bacteria. A 2,000-square-foot kitchen has roughly 1.5 miles of grout. Epoxy eliminates that problem entirely.
You also get a floor that lasts five times longer than standard epoxy coatings. The upfront cost might be slightly higher, but you’re not redoing the floor every two years. That saves you money and eliminates the downtime that kills revenue.
Yes, if it’s installed correctly. Health inspectors look for seamless surfaces with no cracks or grout lines where food particles and bacteria can hide. They also check for proper cove base installation along the walls.
Epoxy floors are USDA-approved for all food service applications. The key is making sure the floor is truly seamless and that the cove base creates a smooth, waterproof transition between the wall and floor. That eliminates the 90-degree corner where water and debris collect.
We’ve worked with dozens of restaurant owners and facility managers in Coram who needed floors that meet New York health department standards. Our installations are designed specifically for that.
These coatings are formulated to handle extreme temperature swings without cracking or delaminating. Standard epoxy fails when you go from a refrigerated room at 35°F to a hot washdown at 180°F. The expansion and contraction cause the coating to bubble and peel.
Thermal shock resistant systems are engineered with flexible resins that absorb that stress. They’re rated to handle oil spills up to 350°F and temperature differentials of 150°F or more.
If your kitchen involves walk-in coolers, freezers, or areas where you’re constantly washing down with hot water, this isn’t optional. It’s the difference between a floor that lasts ten years and one that fails in six months.
Real slip resistance comes from aggregate mixed into the epoxy, not a topical coating that wears off. We use heavy-duty non-slip additives like aluminum oxide or silica that become part of the floor surface.
The texture stays consistent even after years of foot traffic, spills, and power washing. You’re not reapplying it every year or worrying about whether it’s still working.
Slip-and-fall accidents are one of the biggest liability concerns in commercial kitchens. Your team is moving fast, floors get wet, grease gets tracked around. A properly textured epoxy floor gives them traction without being so rough that it’s hard to clean. That balance matters.
Most installations take two to three days, depending on the size of the space and the condition of the existing concrete. That includes prep work, moisture testing, repairs, primer, base coat, and finish coat.
If downtime is a major concern, we offer fast-cure systems that allow you to reopen the same day. The trade-off is a shorter working window and slightly higher material cost, but it’s worth it if you can’t afford to close for multiple days.
We also schedule installations during your slowest days or after hours when possible. The goal is to minimize disruption to your operation while still doing the job right.
Cove base creates a seamless, curved transition between the floor and the wall. Without it, you have a 90-degree corner where water, grease, and food particles collect. That’s exactly what health inspectors flag during inspections.
The cove base is made from the same epoxy material as the floor, so it’s completely waterproof and bonded to both surfaces. You can power wash the entire area without worrying about water seeping behind the wall or into the seam.
It’s also required in many food processing facilities and commercial kitchens that want to meet USDA standards. If you’re serious about sanitation and passing inspections, cove base isn’t optional—it’s essential.
Cost depends on the size of the space, the condition of the concrete, and the type of system you need. Thermal shock resistant coatings and fast-cure options cost more than standard epoxy, but they’re necessary for certain environments.
Most commercial kitchen floors range from $8 to $15 per square foot, including prep work, materials, and labor. That might sound higher than tile, but tile requires constant maintenance and replacement. Epoxy lasts five times longer and eliminates grout-related issues.
The real cost isn’t the install—it’s the downtime and repairs you’ll face if you go with a cheaper option that fails in two years. We give you an upfront quote based on your specific needs, so there are no surprises.
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