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CommercialHoods Cleaning

Compliance Guide

Fire Marshal Kitchen Inspection: What They Check & How to Pass

What the inspector checks, in the order they check it — and how to be ready before they walk in.

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Reviewed by the Commercial Hoods Cleaning team

The pre-inspection checklist

  • Cleaning records and certificate of performance on site, current, and reachable mid-service
  • Hood interior, plenum, and accessible duct free of grease buildup
  • Fire suppression system inspection tag current (from your suppression contractor)
  • All grease filters in place, undamaged, and recently cleaned — no gaps in the filter bank
  • Exhaust fan running, pulling properly, and free of grease
  • Required clearance between cooking equipment and combustibles maintained
  • Portable extinguishers (including Class K) mounted, tagged, and unobstructed

What the inspector actually does

  1. 1

    Asks for your records

    Before anyone touches a flashlight, most inspections start with paper: your certificate of performance, service dates, and photo reports. The inspector checks that the dates fit your required frequency tier. Exact procedure varies by AHJ, but records-first is the common pattern — and a record you can't produce during the visit doesn't count.

  2. 2

    Cross-checks the hood sticker

    The dated sticker on the hood gets compared against the certificate. A sticker with no certificate behind it, or dates that don't line up, turns a routine walk-through into a detailed one.

  3. 3

    Puts a flashlight on the system

    Filters come out, and the light goes into the hood interior, the plenum behind the filter bank, and any duct access the inspector can reach. They're looking for the glisten and depth of accumulated grease — especially above the filter line, where wipe-down cleaning never reaches.

  4. 4

    Measures grease depth where buildup is suspected

    Many inspectors carry a depth gauge — a small comb that measures grease film thickness on the metal. Past the standard's threshold, the surface is due for cleaning no matter what the sticker says. This is the step that settles arguments: the metal doesn't negotiate.

  5. 5

    Reads the suppression system tag

    The wet-chemical suppression system above your line must be inspected on its own schedule by a licensed suppression contractor, and the tag shows when. The fire marshal checks the tag is current and nozzles aren't blocked, caked, or misaimed. This is a separate trade from exhaust cleaning — see below.

  6. 6

    Walks the line for clearances and extinguishers

    Combustibles stored too close to cooking equipment, fryers shoved against open-flame appliances without required separation, extinguishers missing, untagged, or buried behind boxes — the quick visual violations that end an otherwise clean visit.

  7. 7

    Checks the fan, where access allows

    A grease-soaked exhaust fan is both a fire load and a sign the rest of the system is overdue. Where roof or mezzanine access is practical, expect the fan to get the same flashlight treatment as the hood.

The paperwork half

Here's the part that surprises operators: kitchens with acceptable ducts fail on documentation all the time, because to an inspector an undocumented cleaning never happened. They weren't there when the crew was; the certificate is the only witness they can question. No certificate, vague scope, dates that miss your tier's interval — each reads the same as a skipped service, even over spotless metal.

So treat the records as a physical part of the kitchen. Current certificate of performance, photo reports, and your suppression contractor's inspection documentation, kept on site, locatable by whoever is running the shift when the inspector arrives unannounced — because the manager who knows where the binder is may not be the one working that day. A two-minute records handoff sets the tone for the entire visit; ten minutes of drawer-digging invites a longer look at everything else.

The other half of paperwork discipline is interval math. The inspector checks your last service date against your cleaning frequency requirements — a quarterly-tier kitchen holding a five-month-old certificate has documented its own violation. Know your tier, and book the next service before the current certificate expires, not after.

Common violations — and the fix for each

Grease buildup in the hood, plenum, or duct. The flagship violation. The fix is a full bare-metal cleaning of the system — pre-inspection hood cleaning if you're ahead of the visit, or heavy grease remediation if the system has been neglected long enough that standard service won't get there. Either way, the work generates the certificate that fixes the paperwork side simultaneously.

Missing or outdated cleaning records. Fixed the same way: a documented cleaning resets your paper trail from a verifiable baseline. There's no shortcut that produces a legitimate certificate without the cleaning behind it — and a backdated one is a far worse problem than a violation.

Expired suppression inspection tag. Call your fire suppression contractor — this is their trade, not ours, and only a licensed suppression company can inspect, service, and re-tag the system. What we do is coordinate: when we're cleaning ahead of an inspection, we'll work around your suppression appointment and flag an out-of-date tag if we see one, so both items clear before the marshal arrives.

Duct runs nobody can reach. Long horizontal runs and vertical risers need access panels so they can actually be inspected and cleaned; systems built without them accumulate grease in sections no flashlight or scraper can reach. An inspector who finds an unreachable, uncleanable run can write it up even when the accessible system is spotless. The fix is having access panels installed — and in the meantime, a contractor whose certificate honestly documents the inaccessible sections, so the limitation is on record as a known item rather than discovered as a surprise.

Filter problems. Missing filters, gaps in the bank, or crushed and grease-bound baffles. Cheapest fix on the list: clean them, replace damaged ones, and close the gaps — open slots let grease bypass straight into the duct.

Clearance and extinguisher issues. Move stored combustibles away from the cookline, restore required separation between appliances, get extinguishers mounted, tagged, and visible. These cost nothing but attention, and they're the violations that make an inspector wonder what else is slipping.

If you've already failed

First, read the violation notice carefully — it states what failed and the deadline to correct it. Correction windows are set by your local AHJ and vary with the severity of the hazard, so the notice itself is your timeline, and the inspector who wrote it is the right person to ask when something is unclear. Asking reads as an operator fixing a problem; silence reads as one ignoring it.

Then triage in this order. Paperwork gaps first — locating or requesting copies of existing records costs nothing and may shrink the list immediately. Exhaust cleaning second — it usually carries the longest scheduling lead time of the physical fixes, so book it the day you get the notice, and tell the contractor it's for a re-inspection so the documentation is formatted for handover. Suppression service third — book your suppression contractor in parallel; their tag cycle is independent of the cleaning. Quick physical fixes last — filters, clearances, extinguishers can typically be closed out in a day.

At the re-inspection, have everything staged: new certificate of performance, photo report, suppression tag, and the physical corrections visible. A failed inspection followed by a clean, well-documented re-inspection is a normal story your AHJ sees weekly. A missed correction deadline is a different story, and escalation paths — fines, orders to cease cooking — exist for it.

Inspection coming? Get pre-inspection cleaning and documentation

Bare-metal cleaning with the certificate and photo report staged for handover — tell us your inspection date and we'll work to it.

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Common questions

It depends entirely on your local AHJ — some announce routine inspections, many are entitled to arrive unannounced, and complaint-driven visits come without warning by nature. The practical takeaway: build for the unannounced case. If your records are on site and your system is on schedule, notice stops mattering.

The recurring set: grease buildup in the hood, plenum, or duct; missing or outdated cleaning records; an expired suppression system inspection tag; missing or damaged grease filters; blocked or untagged extinguishers; and combustibles stored too close to cooking equipment. Note that two of the top three are paperwork and a separate contractor's tag — not grease itself.

Yes. Where grease buildup is severe enough to be an immediate fire hazard, fire authorities generally have the power to order cooking operations stopped until the system is cleaned and re-inspected. It's the outcome for neglect rather than for a borderline reading — but the authority is real, and the order takes effect on the inspector's timeline, not yours.

No — they're separate requirements handled by separate trades. The wet-chemical suppression system is inspected and tagged by a licensed fire suppression contractor on its own schedule; exhaust cleaning is the bare-metal degreasing of the hood, duct, and fan, documented by a certificate of performance. Inspectors check both. We perform the cleaning and coordinate scheduling around your suppression contractor, but suppression service isn't something we sell.

This guide is general information about industry standards and typical practice — not site-specific professional advice. Requirements vary by jurisdiction; confirm what applies to your property with your local authority having jurisdiction (AHJ) or with our team. See our Terms of Service for details.