August 10, 2026 · 6 min read
Frequency follows cooking volume
NFPA 96 ties inspection frequency to the type and volume of cooking. Solid fuel operations are inspected most often, high-volume kitchens quarterly, moderate volume semiannually, and low volume annually.
The schedule is based on how fast grease actually accumulates in your system, not on a single universal interval.
Bare metal is the standard
The expectation is cleaning to bare metal throughout the hood, filters, plenum, duct and fan, not just wiping visible surfaces.
Areas that cannot be reached should be documented, and access panels should be added where they are missing.
Documentation is what inspectors read
A dated service report listing what was cleaned, what was not accessible, and the technician performing the work is the record that matters during an inspection.
A certificate sticker near the hood is standard practice.
- Service date and next due date
- Areas cleaned and areas inaccessible
- Technician and company identification
- Photos before and after where possible
- Notes on damaged or missing components
Common findings
Missing access panels, non-functioning fan hinges, damaged filters and grease accumulation in horizontal duct runs are the recurring items we document.
