What Do Hood Inspectors Actually Check?
A kitchen hood inspection can come from your fire marshal, your insurance company, or your local health department — and they don’t always give you advance notice. The good news is that if you’re maintaining your exhaust system properly, you have nothing to worry about. The bad news is that most restaurants have at least one issue they don’t know about.
After years working with CaptiveAire, Accurex, and Gaylord ventilation systems, I’ve been present for hundreds of inspections. Here’s exactly what inspectors look for, what causes restaurants to fail, and how to make sure you pass every time.
Complete Hood Inspection Checklist
Print this out and walk through your kitchen with it before your next inspection. Every item below is something an inspector will check.
Hood and Canopy
- Hood interior cleaned to bare metal — no visible grease buildup
- Current cleaning certification sticker with date and next-due date
- Cleaning records on file and accessible
- Hood properly mounted and secured
- No gaps between hood and wall/ceiling
- Proper overhang over all cooking equipment (typically 6 inches on open sides)
Grease Filters (Baffles)
- All filter slots filled — no gaps or missing filters
- Filters properly oriented (baffles running vertically to allow grease drainage)
- Filters clean and not warped or damaged
- Correct filter type for the hood (UL 1046 listed)
- Filters fit snugly with no bypass gaps
Ductwork
- Access panels present at every change in direction and at horizontal runs
- Access panels properly sealed when not in use
- Interior cleaned to bare metal (inspector may open panels to check)
- No visible grease leaking from seams or joints
- Proper clearance to combustibles maintained
- All duct joints sealed and secure
Exhaust Fan
- Fan operational and running at proper speed
- Fan blades and housing cleaned
- Hinge kit functional (fan tips up for cleaning access)
- Grease containment device in place and functional
- No excessive vibration or noise indicating bearing failure
- Electrical connections secure and weatherproofed
Fire Suppression System
- Current inspection tag (semi-annual inspection required)
- Nozzles properly aimed at cooking surfaces and hood plenum
- Fusible links in place and not painted over or grease-coated
- Manual pull station accessible and clearly labeled
- Gas shutoff connected and functional
- System not obstructed by equipment or storage
Grease Cups and Drip Trays
- Grease cups installed and not overflowing
- Evidence of regular emptying (cups less than half full)
- No grease pooling on surfaces below the hood
Most Common Reasons Restaurants Fail Inspections
| Failure Reason | How Common | How to Fix It |
|---|---|---|
| Overdue cleaning (no current sticker) | Very Common | Schedule cleaning immediately; keep a calendar reminder 2 weeks before due date |
| Missing or outdated fire suppression inspection tag | Very Common | Schedule semi-annual inspections; many hood cleaning companies also service suppression systems |
| Grease cups overflowing or not installed | Common | Empty daily; assign to closing checklist |
| Missing or damaged baffle filters | Common | Replace immediately — filters are $15-$30 each and available from your hood manufacturer or restaurant supply |
| Missing duct access panels | Moderate | Have your cleaning company or HVAC contractor install them at required locations |
| Fusible links missing or grease-coated | Moderate | Replace during fire suppression inspection; should be checked at every hood cleaning |
| Fan not operational or grease containment missing | Moderate | Repair or replace fan; install grease containment cup/curb on roof |
| No cleaning records available | Common | Keep a binder near the hood with all cleaning certificates, inspection reports, and before/after photos |
Pre-Inspection Preparation: What to Do Before the Inspector Arrives
One Week Before (If Scheduled)
- Verify your hood cleaning is current — check the certification sticker date
- Verify your fire suppression inspection tag is current (must be within 6 months)
- Gather all cleaning records and certificates into one accessible location
- Walk through the checklist above and note any issues
- Schedule repairs for anything out of compliance
Day Of Inspection
- Ensure all grease cups are emptied and clean
- Verify all baffle filters are in place and properly oriented
- Check that the manual pull station for fire suppression is accessible (not blocked by equipment or boxes)
- Make sure the exhaust fan is running and there are no unusual noises
- Have your cleaning records binder ready to show the inspector
- Ensure access to the rooftop for fan inspection
What Happens If You Fail
Failing a hood inspection doesn’t necessarily mean immediate shutdown, but it does mean documented violations that must be corrected within a specified timeframe — typically 30 to 90 days depending on severity.
Critical violations like a non-functional fire suppression system, blocked emergency exits, or extreme grease buildup that presents an imminent fire hazard can result in immediate cease-of-cooking-operations orders. You can still serve food that doesn’t require the exhaust system, but you can’t fire up the grills and fryers until the issue is resolved.
Re-inspection fees vary by jurisdiction but typically run $100 to $500 per visit. Multiple failures or a pattern of non-compliance can result in escalating fines and increased scrutiny.
Staying Inspection-Ready Year-Round
The best approach is maintenance that makes inspections a non-event. Follow the NFPA 96 cleaning schedule, keep fire suppression current, and build these daily tasks into your closing checklist:
- Empty all grease cups and trays
- Wipe down accessible hood surfaces
- Check that all filters are in place
- Verify exhaust fan is running normally
- Note any unusual odors, noises, or visible grease accumulation
If you do these five things daily and keep your professional cleanings on schedule, you’ll pass every inspection without scrambling.
Frequently Asked Questions
How often do fire marshals inspect restaurant kitchens?
Frequency varies by jurisdiction. Most areas conduct annual inspections, but high-risk operations or restaurants with prior violations may be inspected more frequently. Some fire departments also conduct random unannounced inspections. Always be ready.
Can I be shut down for a dirty hood?
Yes. If the fire marshal determines that grease buildup presents an imminent fire hazard, they can order you to stop cooking operations immediately until the system is cleaned. This is rare for first-time minor issues but absolutely happens when hoods are severely overdue for cleaning.
Does my health department inspector also check the hood?
Health department inspectors primarily focus on food safety, but most will note visible hood cleanliness issues and may flag extremely dirty hoods. The detailed NFPA 96 compliance inspection is typically the fire marshal’s domain. However, a health department note about a dirty hood can trigger a fire marshal visit.
What documentation should I keep on file?
Keep the following for a minimum of 3 years: hood cleaning certificates with dates and company information, before/after photos from each cleaning, fire suppression inspection reports, any written deficiency reports, and receipts for repairs or equipment replacements. Store these in a binder near the hood or in a shared digital folder that your manager can access during an inspection.
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