San Diego Grease Trap & Interceptor Requirements

San Diego Grease Trap Maintenance Standards

San Diego requires food service establishments to install and maintain grease traps or interceptors sized appropriately for daily wastewater volume. The HHSA mandates that grease interceptors be pumped out when they reach 25% capacity—not when they reach 75% as some operators assume. Documentation of pumping must be kept on-site and made available during inspections. Facilities with high-volume cooking operations (fryers, griddles, pressure cookers) require more frequent servicing, often weekly or bi-weekly depending on usage patterns.

Inspection & Enforcement by San Diego Health Department

Environmental Health Specialists from HHSA conduct routine and complaint-based inspections of food facilities, with grease trap compliance as a critical component. Violations are documented on health inspection reports and can result in conditional use permits, civil penalties ranging from hundreds to thousands of dollars, and potential permit suspension. The city coordinates with San Diego's Metropolitan Wastewater Department to identify facilities causing sewer blockages, which can trigger enforcement action. Repeat violations or failure to maintain records can lead to criminal misdemeanor charges under San Diego Municipal Code Title 12.

Best Practices for San Diego Restaurant Compliance

Maintain a pumping schedule calendar and keep all service receipts from licensed waste haulers in a dedicated logbook. Train kitchen staff to minimize grease disposal by scraping plates, filtering fryer oil, and using absorbent materials before washing. Install drain strainers in sinks and establish a daily drain cleaning routine. Schedule preventive inspections quarterly to catch issues before HHSA inspectors do, and work with a licensed San Diego hauler familiar with municipal codes to ensure proper disposal at approved facilities.

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