How often must a NYC restaurant clean its kitchen exhaust hood?

Most commercial kitchens with high-volume cooking need hood and duct cleaning by a licensed contractor quarterly. Lower-volume operations may qualify for semi-annual or annual cleaning, but the schedule must match cooking volume and be documented.

How often is a restaurant fire suppression system inspected?

Wet-chemical suppression systems over cooking lines must be serviced by a licensed contractor every six months. The contractor tags the cabinet and certifies the nozzles and manual pull station.

Fire safety · FDNY

NYC restaurant fire safety: hoods, suppression, and FDNY violations

Q: What happens at an FDNY or OATH fire violation hearing?

FDNY violations are adjudicated at OATH. You can present evidence that the condition was corrected or did not occur. A judge can dismiss, reduce, or uphold the penalty.

Fire-safety violations are among the most expensive and the fastest to close a kitchen. Here is what the FDNY expects, what gets flagged, and what to do when a violation lands.

Why fire safety is the violation that hurts most

A health-code point is one thing. A fire-suppression failure or a blocked exit can shut your kitchen the same day, and the penalties run higher than most operators expect. Unlike your DOH grade, FDNY and building records rarely sit in front of an owner, so the first sign of trouble is often the violation itself.

The hood and exhaust system

Grease builds up in the hood, filters, and ductwork every service. Left alone it becomes the single biggest fire risk in the kitchen. A licensed contractor must clean the hood and duct on a schedule that matches your cooking volume.

High-volume cooking: typically quarterly.
Moderate volume: often semi-annual.
Low volume or seasonal: may qualify for annual.

Keep the dated cleaning certificate on site. An inspector will ask for it, and "we clean it ourselves" is not a defense.

The wet-chemical suppression system

The system over your cooking line (commonly Ansul R-102 or Pyro-Chem) must be serviced by a licensed contractor every six months. Between services, a quick daily check protects you:

Nozzle caps are in place over each nozzle.
The manual pull station is unobstructed and visible.
The gauge on the agent tank reads in the green.
The equipment under the hood still matches the system layout. Adding a fryer means the system needs rebalancing.

Exits, extinguishers, and the basics inspectors check

Portable extinguishers (including a Class K for the kitchen) charged and tagged within the year.
Exits clear, unlocked from the inside, and never blocked by deliveries or storage.
Exit and emergency lighting working.
No storage within the required clearance of electrical panels or gas equipment.

What to do when a fire violation lands

FDNY violations are heard at the Office of Administrative Trials and Hearings (OATH). You can contest a violation by showing it was corrected immediately, did not occur as described, or that the wrong standard was applied. Documentation is everything: service tags, photos, and dated receipts. Fix first, document the fix, then make your case.

See what FDNY and the city already have on your restaurant

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Frequently asked

How often must a NYC restaurant clean its hood?

Most high-volume kitchens need quarterly hood and duct cleaning by a licensed contractor. Lower-volume operations may qualify for semi-annual or annual, but the schedule must match your cooking volume and be documented.

How often is the suppression system inspected?

Every six months by a licensed contractor, who tags the cabinet and certifies the nozzles and manual pull station.

Can I fight an FDNY violation?

Yes, at OATH. Bring evidence that the condition was corrected or did not occur. A judge can dismiss, reduce, or uphold the penalty.