Stay Ahead of Fire Code Changes
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Running a commercial kitchen is like conducting a symphony of heat, grease, gas, and flames. One misstep—and suddenly you're not just out of code, you're out of business. Fire marshals are on high alert when it comes to kitchens, and for good reason. The combination of cooking equipment, high temps, and flammable oils makes commercial kitchens one of the most fire-prone environments in any industry.
Knowing the top fire code violations is your first line of defense. Better to fix them now than explain them later during a surprise inspection.
Emergency exits must be clear at all times. In busy kitchens, it’s easy for delivery boxes or cleaning supplies to block the path. But if a fire breaks out, blocked exits could lead to injuries—and serious code violations.
You need Class K extinguishers for grease fires—and they must be easy to access, fully charged, and tagged with current inspection dates. No tag? That’s a fine waiting to happen.
Grease buildup inside exhaust hoods is a top cause of kitchen fires. NFPA 96 requires regular professional cleaning. If your hood system looks like it’s been marinating in fryer oil, it’s overdue.
Boxes, paper towels, and cleaning rags stored near cooking appliances can turn a minor spark into a major blaze. Combustibles must be kept away from heat sources at all times.
If your suppression system isn’t UL 300 compliant—or hasn’t been inspected in the last 6 months—you’re in violation. Wet chemical systems are now the standard for handling grease fires safely and effectively.
Extension cords and overloaded power strips are a recipe for disaster. All electrical connections should be safe, grounded, and used per manufacturer guidelines. Faulty wiring can cause fires behind the scenes.
If the power goes out, your staff still needs to see how to evacuate. Emergency lighting should be tested regularly and have a reliable battery backup system.
Even if you’ve got the right extinguishers and alarms, they’re useless if no one knows how to use them. Fire safety training is critical—and often required by code.
Those small nozzles above your grill or fryer? They’re your front line in a fire. If they’re blocked, dirty, or misaligned, your suppression system won’t work when it needs to.
Fire marshals want proof. If you can’t show your inspection history, equipment certifications, or service dates, you could face violations even if your systems are technically compliant.
We recommend scheduling an annual inspection at minimum. However, high-occupancy buildings or industries with stricter regulations may require quarterly or semi-annual inspections to stay compliant.
Yes. Every inspection includes detailed reports, code citations, and corrective recommendations — all formatted for AHJs, insurance providers, and internal audits.
We offer multi-location service coordination, centralized scheduling, and standardized reporting to keep everything organized and consistent across your properties.
Absolutely. If we identify any violations, our team provides clear next steps, correction plans, and priority timelines to get you back in compliance quickly.
Yes. All of our inspectors are certified, trained to current NFPA standards, and stay up to date with local, state, and federal fire codes.
Most inspections take between 1–3 hours depending on the size and complexity of your facility. Larger or multi-building sites may require more time or follow-up.
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