How Often Should Commercial Grease Traps Be Cleaned? A Complete Guide

Every restaurant owner in Atlanta, Savannah, and Jacksonville knows the sinking feeling of a backed-up grease trap. The foul odors, health code violations, and potential for thousands in plumbing repairs make grease trap maintenance one of the most important—yet often overlooked—aspects of running a commercial kitchen. Understanding Grease Trap Cleaning Requirements The frequency of grease trap cleaning depends on several factors, but most commercial kitchens need service every 1-3 months. Health departments across Georgia and Florida have specific regulations that mandate regular maintenance, and falling behind can result in hefty fines or even temporary closure. What Determines Your Cleaning Schedule? Kitchen Volume and Type High-volume restaurants that fry foods or serve heavy amounts of meat require more frequent cleaning than establishments with lighter cooking methods. A busy Atlanta barbecue joint will need monthly service, while a Savannah coffee shop might only require quarterly maintenance. Grease Trap Size Smaller grease interceptors fill up faster and need attention more often. A 20-pound capacity trap might need weekly service at a high-volume location, while a 1,000-gallon trap could go months between cleanings. Local Regulations Atlanta, Savannah, and Jacksonville each have their own requirements. Fulton County mandates that grease traps be cleaned when they reach 25% capacity, while Duval County enforces similar standards with regular inspections. The 25% Rule: Industry Standard Most health departments follow the 25% rule—your grease trap must be pumped when it reaches one-quarter full of fats, oils, and grease (FOG). Waiting until the trap is completely full leads to: Recommended Cleaning Frequencies by Business Type Fast Food Restaurants Every 2-4 weeks High-volume fryers and constant cooking create massive amounts of grease. Chains and quick-service restaurants in busy Atlanta locations often need bi-weekly or even weekly service. Full-Service Restaurants Every 1-3 months Sit-down restaurants with varied menus typically fall into this category. Your cleaning schedule depends on menu items—seafood restaurants may need less frequent service than steakhouses. Cafeterias and Institutional Kitchens Every 1-2 months Schools, hospitals, and corporate dining facilities serve high volumes during specific hours. Regular monthly cleaning keeps these operations compliant and running smoothly. Bakeries and Coffee Shops Every 2-4 months Lower grease production means these establishments can often extend time between cleanings, though regular monitoring remains important. Bars and Taverns Every 2-3 months Bar kitchens with limited food service still accumulate grease from appetizers and fried foods, requiring regular maintenance. Warning Signs You Need Immediate Cleaning Don’t wait for your scheduled service if you notice these red flags: Slow Draining Sinks When water starts pooling in your three-compartment sink or prep areas, your trap is likely full or developing a clog. Foul Odors The smell of rotting grease indicates your trap has exceeded capacity. These odors permeate dining areas and drive customers away. Sewage Backups Any backup is an emergency requiring immediate professional service. This poses serious health risks and typically results in temporary closure. Fruit Flies and Pests Accumulated grease attracts insects and rodents. If you see an increase in pests near drains, your trap needs attention. Gurgling Drains Strange sounds from your plumbing indicate air trapped by grease buildup, signaling an overflowing trap. Atlanta Health Department Requirements Atlanta and surrounding Fulton County enforce strict grease trap regulations. Commercial kitchens must: Violations can result in fines starting at $500 and increase for repeat offenses. The city takes grease management seriously because improper maintenance contributes to sanitary sewer overflows that affect entire neighborhoods. Savannah Grease Trap Compliance Savannah’s historic downtown hosts hundreds of restaurants in buildings with aging infrastructure. The city enforces: Many Savannah restaurants operate in historic buildings where plumbing modifications are restricted, making proper grease trap maintenance even more important. Jacksonville FOG Program Jacksonville’s Fats, Oils, and Grease program protects the St. Johns River and local waterways. Requirements include: The city has invested millions in preventing sewer blockages caused by grease, and they actively enforce compliance through regular monitoring. What Happens During Professional Cleaning Professional grease trap service involves more than just pumping. Here’s what you should expect: Complete Trap Evacuation Technicians use powerful vacuum trucks to remove all contents—not just the floating grease layer but also the water and settled solids at the bottom. Interior Scraping and Cleaning After pumping, the trap’s walls and baffles are scraped to remove adhered grease, preventing premature refilling. Component Inspection Professional technicians check gaskets, seals, and flow restrictors for damage that could affect trap performance. Proper Disposal All waste is transported to approved rendering or waste treatment facilities, never illegally dumped. Documentation You receive a cleaning manifest showing the date, volume pumped, and disposal location—required for health inspections. Maintaining Your Trap Between Services Regular professional cleaning forms the foundation, but daily practices extend the time between service calls: Scrape Plates Thoroughly Train staff to scrape all food waste into the trash before washing dishes. Even small amounts of grease accumulate quickly. Use Drain Screens Install and regularly clean screens in all sinks to catch food particles before they enter the plumbing. Never Pour Grease Down Drains Keep containers for used cooking oil and dispose of them through proper recycling channels, not down your drains. Run Hot Water After washing greasy dishes, run hot water for 2-3 minutes to help flush residual grease through the trap. Clean Floor Drains Regularly maintain floor drains in cooking areas, as these often feed into your grease trap system. Monitor Trap Levels Check your trap weekly by lifting the lid and measuring the grease layer with a measuring stick. Document these checks for inspectors. Cost Implications of Proper Maintenance While regular cleaning represents an operating expense, the costs of neglecting your grease trap far exceed maintenance fees: Emergency Plumbing Repairs A backed-up main line can cost $3,000-$10,000 to excavate and repair, plus lost revenue during closure. Health Department Fines Citations range from $500 to $5,000 depending on severity and repeat violations. Environmental Penalties Discharge violations carry much steeper fines—up to $25,000 per day in some jurisdictions. Lost Business Even a single day of closure due to grease trap issues can cost thousands in