How Often Should a Commercial Hood Be Inspected and Cleaned?
Inspection timing depends on cooking fuel, volume and grease production. Cleaning is performed when the inspection shows grease accumulation that warrants service.
Monthly inspection for solid-fuel cooking
Massachusetts guidance lists monthly inspection for systems serving solid-fuel cooking operations. Wood, charcoal and similar cooking can create a demanding exhaust environment.
Quarterly inspection for high-volume operations
High-volume operations such as 24-hour cooking, charbroiling and wok cooking are commonly listed on a three-month inspection interval.
Semiannual inspection for moderate-volume cooking
Many typical restaurant operations fall into a six-month inspection category, but the actual operation and grease accumulation still matter.
Annual inspection for low-volume operations
Seasonal or low-volume cooking may be listed for annual inspection. Changes in menu, volume or equipment can change the appropriate interval.
Do not confuse inspection with cleaning
The schedule is an inspection schedule. The system is cleaned when grease accumulation warrants cleaning. The inspection record should state what was inspected, what was found, and the next recommended interval.
Review the official Massachusetts source →
Quick checklist
- Cooking fuel and equipment
- Volume and operating hours
- Amount of frying, wok or charbroiling
- Condition found during inspection
- Changes in menu or production
- Insurance or authority requirements
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Frequently asked questions
Is every restaurant cleaned every six months?
No. The correct interval depends on the operation and inspection findings. High-volume and solid-fuel operations are typically inspected more frequently.
Can a kitchen need cleaning sooner than the normal interval?
Yes. A change in volume, equipment, menu or visible grease accumulation may justify earlier service.
Should the next date be documented?
Yes. Keep the service label and records, and confirm the recommended next inspection window.