NYC Food Waste Disposal Compliance Checklist

Grease Trap & Interceptor Requirements

NYC requires all food service establishments to maintain functional grease interceptors (traps) to prevent fats, oils, and grease (FOG) from entering city sewer lines. Under NYC Local Law 77, grease traps must be inspected and pumped by licensed waste haulers at intervals determined by the Department of Environmental Protection—typically every 30 days for high-volume facilities, though some may require quarterly or annual service. DOHMH inspectors will verify proper installation, adequate sizing, and current maintenance records during routine inspections. Common violations include neglected traps filled beyond capacity, missing discharge manifests, or absence of a licensed service contract. Keep all pumping receipts and service documentation on file for at least three years.

Food Waste Disposal & Organic Waste Compliance

As of 2024, NYC's organics processing mandate requires all food service establishments to separate and properly dispose of food waste. You must use either a licensed organic waste hauler, an on-site composting system approved by the DOHMH, or arrange collection through the city's commercial organics program. Food waste cannot be disposed of in regular garbage; violations carry fines starting at $250 per violation and can result in $2,000+ cumulative penalties during a single inspection cycle. Establish clear staff protocols for food waste separation, maintain hauler contracts and manifests, and ensure bins are stored in designated areas away from customer areas. Verify your waste vendor's DEP authorization to avoid liability for unlicensed disposal.

Inspection Checkpoints & Violation Prevention

DOHMH inspectors specifically evaluate grease trap accessibility, condition, and maintenance records; proper labeling of waste containers; staff training on waste separation protocols; and absence of grease buildup on floors, walls, or equipment. High-risk violations include evidence of FOG discharge into storm drains, overflowing or broken grease interceptors, commingled food waste in regular trash, and lack of documentation from licensed waste service providers. To pass inspection, maintain a written waste management plan, conduct monthly visual inspections of your grease trap, schedule service proactively (don't wait for backups), and train staff quarterly on segregation procedures. Document all corrective actions taken in response to prior violations—inspectors review your compliance history.

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