Jacksonville Restaurant Grease Trap Compliance Checklist

Jacksonville Local Grease Trap Requirements & Sizing

The City of Jacksonville Department of Health and Wellness enforces strict grease interceptor sizing standards based on your facility's water usage and meal volume. All food service establishments producing grease-laden wastewater must install and maintain a grease trap or interceptor sized by a licensed professional—typically 1.5 times your drain line capacity. Jacksonville requires that grease traps be readily accessible for cleaning and inspection, positioned outside the building (where possible) to facilitate maintenance. Your trap must be equipped with baffles, a access port, and outlet tee to properly capture FOG before it enters the municipal sewer system. Non-compliance results in violation notices and potential closure orders from the Department of Health.

Critical Inspection Items & Maintenance Schedule

Jacksonville health inspectors evaluate grease trap condition during routine and follow-up inspections using specific criteria: trap structural integrity, absence of leaks or cracks, proper outlet tee placement, baffle functionality, and accumulated grease depth. The Florida Department of Environmental Protection and Jacksonville municipal code require grease traps to be pumped when grease accumulation reaches 25% of the tank's depth—typically every 4 to 8 weeks depending on operation volume. You must maintain dated pump-out receipts and service documentation for at least three years. Common violations include improper cleaning frequency, disposal of grease down drains during maintenance gaps, missing or damaged baffles, and inadequate signage identifying trap access points to staff.

Common Violations & Prevention Strategies

The most frequent grease trap violations in Jacksonville include neglected cleaning schedules, unauthorized grease disposal into the municipal sewer system, and damaged or improperly installed traps that bypass grease capture. Staff training is critical—ensure all kitchen personnel understand that grease, oil, and food solids must never be poured down drains. Install clearly marked catch basins in food prep and dishwashing areas so staff scrape plates and cookware into designated receptacles before washing. Document all maintenance activities, service provider communications, and corrective actions in a compliance log accessible to health inspectors. Real-time monitoring platforms can track maintenance schedules and alert you before the 25% accumulation threshold is reached, helping prevent violations before inspections occur.

Get real-time alerts for Jacksonville food safety updates

Real-time food safety alerts from 25+ government sources. AI-scored by urgency. Less than one bad meal a month — $4.99/mo.