Orlando Grease Trap Maintenance & Compliance Checklist

Local Grease Trap Requirements & Regulations

Orlando restaurants must maintain grease traps or grease interceptors sized for their facility's peak flow rate, per Florida Department of Environmental Protection (FDEP) standards. The City of Orlando typically requires cleaning every 30 days for high-volume operations and 90 days for lower-volume facilities, though your local inspector may adjust based on usage. All grease traps must be accessible, properly labeled, and equipped with baffles and cleanout ports. Septic systems are prohibited for food service establishments; only above-ground or underground interceptors meeting state capacity calculations are permitted. Keep documentation of all maintenance, including dated records from your licensed grease trap service provider.

Inspection Checklist: What Inspectors Examine

Orange County Health Department inspectors look for accumulation of grease, solids, and FOG (fats, oils, and grease) that exceeds 25% tank capacity. They verify that the grease trap is installed downstream of all sinks and cooking equipment producing FOG, but upstream of the sanitary sewer connection. Baffles must be intact and functioning to separate solids from grease; broken or missing baffles result in immediate violations. Inspectors check for proper signage indicating grease trap location, verify that your maintenance records match the current condition, and ensure no cross-connections (like mop sinks) bypass the interceptor. They also confirm that the trap is not blocked, leaking, or overflowing into adjacent areas.

Common Violations & Prevention Strategies

The most frequent violations include infrequent or missed cleanings (no documentation or visible grease accumulation), undersized traps that cannot handle peak flow, and pouring hot grease directly down drains instead of into the trap. Many operators fail to train staff on FOG disposal protocols, resulting in blocked lines and backup issues. Broken or deteriorating baffles are another recurring problem that goes undetected until inspectors arrive. To prevent violations: schedule cleaning on a fixed calendar, assign staff responsibility for daily visual checks, install signage reminding employees to dispose of grease properly, train new hires on FOG protocols, and maintain a three-year compliance file. Address any signs of slow drains or backing up immediately with your service provider rather than waiting for the inspector to find the problem.

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