How to Use: Inspect during off-hours if possible—focus on the kitchen first. Use a flashlight for hood interiors. Ask the manager: “Last hood cleaning? Extinguisher tags?” Mark High (grease buildup more than 1/16 inch, no suppression system), Medium (expired tags, cluttered exits), or Low (clean, compliant) risk. Restaurant fires happen about 7,410 times each year on average (United States Fire Administration 2010-2019 data; cooking equipment causes 61% per National Fire Protection Association 2014-2018). One fire can cost $150,000 or more in damage. Prevent with National Fire Protection Association 96 (commercial cooking) and 101 (life safety).
THE BASICS: WHY RESTAURANTS BURN
Kitchens are places where fires can start easily: hot oil, open flames, and grease in the air create big dangers.
Top Causes (National Fire Protection Association 2024):
- Cooking equipment – 61% of fires (deep fryers can ignite grease, causing quick flames).
- Hood failures – unclean ducts let grease build up and spread fire through the building.
- Electrical – overloaded outlets near water can spark and start electrical fires.
- Trash – oily rags left out can heat up on their own and ignite.
Key Numbers: 1 in 4 restaurant fires hurts someone; $165 million in property loss each year (National Fire Protection Association). Fires peak during dinner rush when kitchens are busiest.
Your Goal: Spot grease buildup and check systems—stop a small flame from becoming a full fire that damages the whole place.
INSPECTION CHECKLIST
KITCHEN HOOD & SUPPRESSION CHECKLIST
Why Check: National Fire Protection Association 96 requires this—unclean hoods cause 22% of kitchen fires by letting grease ignite and spread.
- Hood cleaning: grease less than 1/16 inch thick, tag shows quarterly (busy kitchens) or semi-annual clean Why: Thick grease catches fire easily and spreads up ducts.
- Baffle filters: cleaned weekly or based on grease, no gaps between filters Why: Dirty filters let grease build, raising fire chance.
- Suppression system: UL300 tag shows semi-annual service, nozzles point right Why: Wrong aim means system misses fire.
- Ducts and fans: access panels sealed tight, exhaust ends more than 10 feet from air intakes Why: Leaks spread fumes; close intakes pull smoke back in.
- Interlock: suppression ties to gas or electric cutoff Why: Shuts fuel if fire starts, stops spread.
COOKING EQUIPMENT CHECKLIST
Why Check: Fryers start 33% of kitchen fires (National Fire Protection Association)—hot oil ignites fast.
- Fryers: thermostat limits to 475°F, 50 feet from sprinklers Why: High heat ignites oil; close sprinklers block water.
- Gas lines: flexible hose less than 3 feet, no pull or twist, annual leak test Why: Strained lines leak gas, causing explosions.
- Appliances: space 6–18 inches from walls, non-burn materials around Why: Close walls trap heat and start fires.
- Grease traps: cleaned monthly, no overflow Why: Full traps spill grease, slipping people or igniting.
- Oily rags: metal lidded can, emptied daily Why: Rags self-heat and burn if left out.
FIRE EXTINGUISHERS & DETECTION CHECKLIST
Why Check: Quick action cuts damage 50% (National Fire Protection Association)—right tools stop small fires.
- Class K: less than 30 feet from cooking, monthly look/annual tag Why: For grease fires—regular extinguishers make them worse.
- ABC multi-purpose: at exits, 10-pound min, less than 75 feet travel Why: Handles most fires—easy reach saves time.
- Smoke/heat detectors: working, near kitchen (not inside) Why: Early warning—kitchen heat causes false alarms inside.
- Sprinklers: nothing blocks them, heads less than 18 inches clear Why: Blocks stop water spray in fire.
- Alarm system: ties to suppression, annual test Why: Calls help fast—ties auto-alert on fire start.
EXITS & LIFE SAFETY CHECKLIST
Why Check: National Fire Protection Association 101—blocked exits trap people in smoke or flames.
- Exits: unlocked, lit signs, less than 100 feet travel, no chains Why: Locked doors delay escape in panic.
- Doors: swing out, panic bars if over 50 people Why: Out-swing lets crowds push open.
- Paths: clear 36 inches wide, no clutter or trip items Why: Blocked paths slow escape.
- Emergency lights: 30-second test, 90-minute battery Why: Lights guide in dark or smoke.
- Occupancy load: posted, matches seating Why: Too many people block exits.
GENERAL & HOUSEKEEPING CHECKLIST
Why Check: Trash fires spread fast in busy kitchens.
- Electrical: panels clear 36 inches, no permanent extension cords Why: Blocked panels delay shutoff; cords overheat.
- Storage: flammables less than 10 gallons in cabinet, away from heat Why: Close heat ignites vapors.
- Trash: lidded metal bins, dumpsters more than 10 feet from building Why: Open trash catches sparks; close dumpsters spread fire.
- Housekeeping: daily floor sweeps, no grease spills Why: Slips on grease hurt; buildup burns.
- Training: yearly fire drills, extinguisher use Why: Prepared staff stops small fires.
QUESTIONS TO ASK MANAGER
- “When was the last hood cleaning? Quarterly or semi-annual? Show tag.”
- “How often are baffle filters cleaned—weekly or more?”
- “When was the last hood suppression test? Show tag.”
- “Are all staff trained on fire suppression procedures and extinguisher use? When and how?”
- “Any fire incidents last 5 years? What changed?”
RISK LEVELS
- High = Dirty hoods, no Class K extinguisher → Suggest attention immediately, fix now
- Medium = Expired tags, cluttered exits → Fix in 7 days
- Low = Clean, tagged, drilled staff → Best practice
LCA Certified Inspector “Clean it. Check it. Contain it.”
Resources:
- National Fire Protection Association 96: Commercial Cooking
- National Fire Protection Association 101: Life Safety Code
- United States Fire Administration Restaurant Fires Report
- Hartford Fire Checklist PDF
Disclosure: This guide highlights common risks but is not exhaustive. Always verify local codes and carrier guidelines.