Food Service Establishments

Food Service Establishments Program

Food service establishments are a primary source of fat, oil and grease (FOG) discharges. Grease buildup from commercial kitchens can contribute to sewer blockages. Preventing FOG discharges supports public health, reduces maintenance costs and helps ensure reliable wastewater service for the community.

Requirements for Food Service Establishments

All food service establishments must operate and maintain grease removal devices, such as grease traps or interceptors. Cleaning and service records must be retained for a minimum of three years and made available for County inspection upon request.

Reporting and Compliance

All cleaning and maintenance activities for grease traps or interceptors must be documented and available for inspection by County staff.  Each record must include:

• Service date
• Hauler name
• Disposal site
• Volume or condition pumped

Grease Waste Haulers

The County does not maintain a list of approved grease waste haulers. Food service establishments should verify that any hauler they use is properly licensed and meets state requirements.

When selecting a hauler:

• Confirm the hauler is licensed and disposes of grease waste at approved facilities
• Request service documentation and manifests for your records
• Avoid haulers engaging in illegal disposal or decanting practices

Disposal Sites

Grease waste must be disposed only at approved treatment facilities. Information about permitted disposal sites is available from the Florida Department of Environmental Protection.

Grease traps and interceptors

A grease trap is a device that is usually located inside the building or under the sink to collect, contain and remove food wastes and grease from the waste stream. The accumulated grease and other food waste must be pumped at least every 30 days to prevent FOG from reaching the sewer system.

A grease interceptor is a device that is usually located below ground outside of an establishment to collect, contain and remove food wastes and grease from the waste stream. The accumulated grease and other food waste must be pumped at least every 90 days to prevent FOG from reaching the sewer system.

Best management practices

• Implement a training program to educate employees on a regular basis.
• Post NO GREASE signs above sinks and dishwashers to serve as a constant reminder for kitchen employees.
• Always use sink basket strainers to collect food waste.
• Dry wipe pots, pans and dishware prior to dishwashing to reduce the amount of material going to grease traps and interceptors.
• Capture accumulated oil when cleaning work stoves and ventilation/exhaust hoods and dispose of as solid waste.
• Recycle food and solid waste as an alternate means of disposal.
• Empty yellow grease containers before they are full to avoid spilling.
• Never dump or wash anything into the stormwater system.
• Discourage the use of garbage disposals and/or food grinders. These devices put large quantities of solids into the sewer system.
• Recycle used cooking oil through an established, reputable recycling facility.
• Do not discharge caustics, acids or solvents into the wastewater collection system. They can have other harmful effects on the wastewater treatment system and can be hazardous to employees.
• Do not use any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters or additives without approval from the county.
• Have a spill prevention plan and review it with employees.

State Regulations

Food Service Establishments and haulers must comply with the following regulations:

• Florida Statute 403.0741: Prohibits “gray water return” practices, including decanting, backflushing or discharging removed grease waste back into an interceptor or trap.

• Chapter 62-705, Florida Administrative Code:Governs the handling, storage, and disposal of FOG from food service establishments.