Opening a Restaurant in Florida? Your Complete Grease Compliance Checklist

You have the concept, the location, and maybe even the lease signed. The buildout is taking shape in your mind — the kitchen layout, the dining room flow, the menu that is going to put you on the map. Somewhere on your to-do list, between liquor license applications and health department approvals, there is a line item that reads "grease trap." It probably does not feel urgent yet.

It should. Grease trap compliance is one of the most common sources of delay, surprise cost, and post-opening violations for new Florida restaurants. The trap itself is not complicated, but the web of requirements — sizing, permits, installation, hauler contracts, manifests, county reporting — catches first-time restaurant owners off guard every time.

This checklist walks you through every grease compliance step, from pre-construction planning through your first year of operation. Print it, bookmark it, hand it to your general contractor. You will reference it more than you expect.

Phase 1: Pre-Construction Planning

Before any construction begins, these items must be addressed. Getting them wrong at this stage means costly corrections later.

• Determine your grease trap requirement. Contact your county's utility or environmental department. Every Florida county that operates a municipal sewer system requires food service establishments to have a grease trap or grease interceptor. There are no exceptions for small restaurants.

• Identify your county's FOG ordinance. Requirements vary significantly by county. Miami-Dade's DERM program has different rules than Hillsborough's Grease Management Program or Pinellas's Commercial Grease Management requirements. Find your county's specific requirements through our compliance resources.

• Calculate trap sizing. Grease trap size is determined by the volume of water your kitchen fixtures discharge. The sizing formula considers the number of sinks, dishwashers, and other fixtures; the drainage rate in gallons per minute; and a retention time (typically 30 minutes). Your plumber or engineer should calculate this using the Uniform Plumbing Code (UPC) or your county's specific sizing requirements. Undersizing is the most common and most expensive mistake at this stage. Our grease trap sizing guide walks through the calculation.

• Decide on trap type. Interior (under-sink or floor-level) traps are smaller and less expensive but require more frequent cleaning. Exterior underground interceptors are larger, less disruptive to service, and clean less often — but cost more to install. Most Florida restaurants with full kitchens need an exterior interceptor. Your county may mandate a minimum size that dictates which type is required.

• Include the trap in your architectural plans. The grease trap must appear on your plumbing plans submitted for permit review. The county will not approve plumbing permits without a grease trap that meets their sizing and placement requirements.

• Budget for installation. Interior traps: $500 to $2,000 installed. Exterior interceptors: $3,000 to $15,000+ depending on size, excavation requirements, and site conditions. Include this in your buildout budget now, not as a surprise later.

• Submit plans for review. Your architect or engineer submits plumbing plans to the county building department and the local sewer utility. Both must approve the grease trap installation before construction proceeds. Allow 2-4 weeks for review in most Florida counties. Busy counties like Miami-Dade and Broward can take longer.

Phase 2: Installation

Once permits are approved, installation can proceed. These items ensure the installation meets code and passes inspection.

• Hire a licensed plumber. Florida requires grease trap installation by a licensed plumbing contractor. This is not a DIY or handyman job. The plumber must pull the appropriate permits and schedule inspections.

• Route all grease-producing fixtures through the trap. Every sink, floor drain, and dishwasher in food preparation and warewashing areas must drain through the grease trap. Common mistake: failing to route the dishwasher line through the trap. Inspectors check this.

• Do NOT route non-grease fixtures through the trap. Restroom drains, mop sinks (in some counties), and non-kitchen drains should not flow through the grease trap. Excess clean water dilutes the trap's effectiveness and causes it to fill faster with water instead of capturing grease.

• Install an accessible clean-out. The grease trap must be accessible for cleaning and inspection. Interior traps need clear floor access (do not install equipment on top of them). Exterior interceptors need lids that are not obstructed by vehicles, dumpsters, or landscaping.

• Pass the plumbing inspection. The county building inspector will verify proper installation, sizing, connections, and accessibility. Obtain the signed inspection report — you will need it for your occupancy permit and for your FOG program file.

• Obtain your FOG permit or registration. Many Florida counties require food service establishments to register with the local FOG program in addition to standard building permits. This may involve a separate application to the county sewer utility. Counties with formal FOG programs include Miami-Dade, Hillsborough, Pinellas, Orange, Sarasota, and Palm Beach, among others.

Phase 3: Operations Setup (Before Opening)

Your trap is installed and inspected. Now set up the operational systems that keep you compliant after you open.

• Contract with a DEP-licensed hauler. Before you serve your first customer, have a signed service agreement with a licensed grease trap cleaning company. Do not wait until the trap needs cleaning to find a hauler. The contract should specify:

  • Cleaning frequency (per your county's requirement)
  • Automatic scheduling (hauler initiates, not you)
  • Manifest provision (required under Chapter 62-705)
  • Emergency service availability

• Verify your hauler's DEP license. Under Chapter 62-705 F.A.C., grease waste haulers must be licensed by the Florida Department of Environmental Protection. You are responsible for using a licensed hauler. An unlicensed hauler — even one that does excellent work — creates a compliance violation for you. Learn how to verify licensing.

• Set up your manifest filing system. You will receive a grease waste service manifest after every cleaning. State law requires you to retain these for five years. Create a dedicated file — physical or digital — for manifests. Label it clearly. Make sure at least two people in your operation know where it is.

• Create a cleaning schedule. Post your grease trap cleaning schedule in the kitchen where staff and inspectors can see it. Include:

  • Cleaning frequency
  • Hauler name and contact info
  • Next scheduled service date
  • Person responsible for verifying service was completed

• Train your staff on grease management basics. Kitchen staff should know:

  • Never pour grease down any drain
  • Scrape plates and pans into the trash before washing
  • Use strainer baskets in all sink drains
  • Report slow drains or odors to management immediately
  • Where the grease trap is located and how to check if it is accessible

• Set up used cooking oil collection. Used cooking oil (from fryers) is separate from grease trap waste. Arrange for a cooking oil recycling service to provide a collection container and regular pickup. This is not the same as your grease trap hauler, though some companies offer both. See our guide on cooking oil recycling vs grease trap waste.

Phase 4: Ongoing Compliance (First Year and Beyond)

Opening day arrives, customers fill the dining room, and the kitchen hums. Now the real compliance work begins — maintaining what you built.

• Track every cleaning. After each service, verify:

  • The manifest was left and is complete (date, volume, hauler info, disposal facility, signatures)
  • The next service date is scheduled
  • The cleaning log is updated

• File every manifest. Immediately. Not next week, not at the end of the month. The manifest goes in the file the day of service. A missing manifest during an inspection is treated as if the cleaning never happened.

• Monitor cleaning frequency. Your county sets the minimum, but your kitchen's actual grease production may require more frequent service. If your hauler consistently reports that the trap is near capacity at each cleaning, increase the frequency. Common county requirements:

  • Miami-Dade: 25% capacity rule (clean before trap is 25% full)
  • Hillsborough: Every 90 days
  • Sarasota: Every 30 days (traps), every 90 days (interceptors)
  • Pinellas: Monthly (interceptors)

• Schedule annual trap inspection. In addition to regular cleanings, have your hauler or a plumber inspect the trap annually for structural issues: cracks, corrosion, baffle damage, inlet/outlet deterioration. Catching problems early prevents expensive replacements.

• Respond to county FOG program communications. If your county has a FOG program, they may send compliance reminders, request documentation, or schedule inspections. Respond promptly. Ignoring FOG program communications escalates to enforcement action.

• Update records when anything changes. New hauler? New cleaning frequency? Trap repair or replacement? Update your file. Inspectors look for consistency between your records, your schedule, and your hauler's manifests.

• Budget for ongoing costs. Plan for:

  • Regular pump-outs: $200-500 per service, 4-12 times per year depending on size and frequency
  • Occasional hydro jetting: $300-600 per service
  • Annual inspection: Often included in service contracts
  • Potential repairs: Budget $500-2,000 annually as a reserve

• Review compliance quarterly. Every three months, pull your manifest file and verify:

  • All scheduled cleanings occurred
  • All manifests are on file and complete
  • Hauler DEP license is current
  • No county communications were missed

The Cost of Getting It Right vs. Getting It Wrong

The total annual cost of proper grease compliance for a typical Florida restaurant is $2,000 to $6,000. The cost of non-compliance — including emergency service, fines, re-inspections, and reputation damage — can easily exceed $10,000 in a single incident.

Find Your Grease Trap Service Provider

Do not wait until your trap is full to start searching. Browse the Florida grease trap service directory now and set up a service contract before you open. Filter by county, check reviews, and verify DEP licensing all in one place.

Need help understanding your county's specific requirements? Visit our compliance hub for county-by-county grease trap regulations across Florida.

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Frequently Asked Questions

How long does it take to get a grease trap permit approved in Florida? Plan review typically takes 2-4 weeks in most Florida counties. Larger counties like Miami-Dade and Broward may take longer during busy periods. Some counties offer expedited review for an additional fee. Submit your plans as early as possible in the buildout process — waiting until the last minute is the most common cause of opening delays related to grease compliance.

Can I open my restaurant before the grease trap is installed? No. Your certificate of occupancy requires a passing plumbing inspection, which includes the grease trap. Additionally, your health department permit requires grease management infrastructure to be in place before you can serve food. There are no temporary exemptions for new restaurants.

What size grease trap does a small restaurant need? Size depends on your fixture count and drainage rate, not the number of seats. A small restaurant with a three-compartment sink, a prep sink, and a dishwasher typically needs a minimum 40-50 gallon per minute (GPM) trap or a 750-1,000 gallon interceptor. However, your county may have specific minimums that override the calculation. Always have a licensed plumber or engineer size your trap based on your actual kitchen plans and local code requirements.