Fire Marshal Inspection Checklist: What They Actually Look For
Fire marshals have zero tolerance for grease buildup in kitchen exhaust systems. One grease fire and a restaurant is done. Here's exactly what they inspect and how restaurants fail — which is your opportunity to help them pass.
Why Fire Marshals Care About Kitchen Exhaust
Grease fires in commercial kitchens cause millions in damage annually. Fire marshals know that dirty exhaust systems are ticking time bombs. They're not checking for "cleanliness" — they're preventing disasters.
Unlike health inspectors who focus on food safety, fire marshals care about one thing: will this place burn down?
NFPA 96 Standard: The Bible of Kitchen Exhaust
Fire marshals follow NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations). This isn't suggestions — it's code.
Key NFPA 96 Requirements:
- Cleaning frequency: Monthly, quarterly, or semi-annually based on cooking volume
- Access panels: Every section of ductwork must be accessible for cleaning
- Grease removal: All visible grease must be removed from surfaces
- Documentation: Cleaning certificates with specific details required
What Fire Marshals Inspect (In Order)
1. Cleaning Certificates
First thing they ask for: "Show me your exhaust cleaning certificates."
What they look for:
- Dates within required frequency (usually quarterly)
- Certified contractor signatures
- Specific areas cleaned (not generic "exhaust system")
- Before/after photos (increasingly required)
Instant failures:
- No certificates
- Expired certificates
- Certificates from uncertified contractors
- Generic certificates that don't specify work performed
2. Hood Interior Inspection
Fire marshals stick their heads inside exhaust hoods. They know what clean looks like.
Pass criteria:
- No visible grease buildup on any surface
- Filters properly installed and clean
- Grease gutters empty and clean
- Light fixtures clean and functional
Common violations:
- Grease stalactites hanging from hood interior
- Clogged or missing filters
- Grease pooling in gutters
- Non-functioning hood lights
3. Ductwork Access Points
They'll open access panels to check ductwork cleanliness. Most restaurants fail here.
What they check:
- Grease buildup on ductwork walls
- Proper access panel installation
- Ductwork structural integrity
- Insulation condition (if external ducts)
4. Fan and Roof Inspection
Rooftop exhaust fans are grease magnets. Fire marshals climb up there.
Critical checkpoints:
- Fan blades free of grease buildup
- Fan housing clean
- Grease cup/container properly installed and emptied
- No grease dripping onto roof
High-Risk Restaurant Types
Automatic Quarterly Cleaning Requirements:
- High-volume frying: Fast food, chicken restaurants, donut shops
- Solid fuel cooking: Wood-fired pizza, BBQ joints, steakhouses
- 24/7 operations: Diners, truck stops, hospital cafeterias
Semi-Annual Cleaning (Still Risky):
- Moderate volume restaurants
- Cafeterias with limited frying
- Bakeries with minimal grease production
Common Fire Marshal Violations
Documentation Failures (60% of violations):
- No cleaning certificates
- Expired certificates
- Uncertified contractor work
- Missing before/after photos
Physical Violations (40% of violations):
- Visible grease in hood or ductwork
- Clogged or missing filters
- Grease accumulation on fan
- Blocked or damaged access panels
The Business Opportunity
Every violation is a potential client. Fire marshals give restaurants deadlines to fix violations — usually 30-60 days.
How to Find Restaurants in Violation:
- Public records: Fire department inspection reports are often public
- Local news: Fire code violations sometimes make local news
- Direct observation: Look for obvious signs during site visits
- Referral networks: Fire marshals can't recommend specific contractors, but they'll confirm when work is needed
Positioning Your Service
Lead with Compliance, Not Cleaning:
Don't pitch "exhaust cleaning." Pitch "fire code compliance" and "inspection readiness."
Winning approach:
"We ensure your kitchen exhaust system passes fire marshal inspection. Our certified technicians follow NFPA 96 standards and provide the documentation fire marshals require."
Emphasize Certification:
Fire marshals only accept work from certified contractors. Make sure you have:
- IKECA (International Kitchen Exhaust Cleaning Association) certification
- Proper insurance and bonding
- Understanding of local fire codes
Pricing Based on Risk
High-risk restaurants pay premium prices because they have no choice. Price based on compliance urgency, not just square footage.
Premium Pricing Factors:
- Upcoming fire inspection
- Existing violations
- High-grease cooking methods
- Complex ductwork systems
Cross-Selling Opportunities
Kitchen exhaust cleaning pairs perfectly with grease trap cleaning. Same customers, same compliance mindset, complementary services.
Restaurants that neglect exhaust cleaning often neglect grease traps too. Bundle services for higher contract values.