NYC Grease Trap Violations: What Inspectors Look For

What DOHMH Inspectors Check During Grease Trap Inspections

Inspectors verify that all grease traps and interceptors are properly installed, accessible, and regularly cleaned according to NYC Health Code Article 81. They check for visible grease accumulation, blockages, and whether establishments maintain cleaning logs with dates and contractor information. Inspectors also verify that the device is not bypassed—a common violation where wastewater bypasses the trap entirely. The size and capacity of the grease trap must match the establishment's water usage, which inspectors confirm through facility records and equipment specifications. Any signs of overflow, leaking, or improper discharge to the sanitary sewer system trigger immediate violations.

Maintenance Requirements and Penalty Structures

NYC requires food service establishments to clean grease traps at least every 30 days, though high-volume restaurants may need more frequent cleaning based on capacity. Maintenance records must be kept on-site and include the date, time, volume removed, and licensed contractor signature. Violations range from $100 to $1,000+ depending on severity and repeat offenses. Failure to maintain cleaning documentation is typically a lower-tier violation ($100–$250), while operating a bypassed or non-functional grease trap can result in fines exceeding $500 and may trigger equipment violation citations. The DOHMH can issue violations for multiple related defects in a single inspection, compounding penalties significantly.

How to Avoid Grease Trap Violations

Establish a maintenance schedule with a licensed grease removal contractor and strictly adhere to cleaning frequency; over-waiting between cleanings is the leading cause of violations. Keep all maintenance receipts, invoices, and signed logs in a designated folder accessible to inspectors. Train kitchen staff to minimize grease entering the trap by scraping plates thoroughly and disposing of cooking oils properly—never pouring grease down drains. Conduct monthly visual inspections yourself to look for odors, slow drainage, or visible overflow, and address issues immediately before an official inspection occurs. Use real-time food safety monitoring through Panko Alerts to receive notifications about facility violations reported to DOHMH, helping you stay informed about inspection trends in your area and adjust practices accordingly.

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