FDNY Kitchen Exhaust Certification Guide: What NYC Restaurants Need to Know

The FDNY takes commercial kitchen fire safety seriously. As a restaurant owner or operator in New York City, your kitchen exhaust system is subject to regular inspection, and the FDNY has the authority to issue fines, mandate corrections, and even shut down non-compliant kitchens.

This guide covers what the FDNY requires, how inspections work, and exactly how to prepare so you pass every time.

FDNY Authority Over Commercial Kitchens

The FDNY enforces the NYC Fire Code (Title 29 of the Rules of the City of New York), which incorporates NFPA 96 requirements for commercial kitchen exhaust systems. The FDNY’s jurisdiction includes:

• Inspection of all commercial kitchen exhaust systems
• Enforcement of cleaning frequency requirements
• Verification of fire suppression system maintenance
• Issuance of violations and fines for non-compliance
• Authority to order kitchen closure for hazardous conditions
• Oversight of Certificates of Fitness for fire safety personnel

The Department of Buildings (DOB) handles initial system design approval and installation permitting, but ongoing operational compliance falls to the FDNY.

Certificates of Fitness (C-of-F)

The FDNY Certificate of Fitness program requires individuals who perform certain fire safety functions to pass an exam and hold a valid certificate. For commercial kitchens, the most relevant C-of-F categories include:

F-04: Supervision of Fire Suppression Systems

Anyone responsible for the day-to-day supervision of a commercial kitchen fire suppression system should hold an F-04 or the applicable certificate. This does not mean every cook needs one — it means the designated person responsible for fire safety awareness in the kitchen should have it.

C-15 / C-16: Torch and Welding Operations

If your kitchen renovation involves hot work (welding, torch cutting), the supervising individual needs the appropriate C-of-F. This is relevant during buildouts and equipment installations.

What Your Hood Cleaning Company Should Have

While there is no single FDNY C-of-F specifically for hood cleaning technicians, reputable companies maintain:

• Liability and workers’ compensation insurance
• Documented training programs for technicians
• Knowledge of NFPA 96 requirements and NYC Fire Code specifics
• Proper equipment and chemical certifications

Always ask your cleaning provider about their qualifications. A company that cannot clearly explain their credentials is a company you should not hire. For tips on evaluating providers, see our guide on how to choose a hood cleaning company.

What the FDNY Inspects

During a kitchen exhaust system inspection, the FDNY examiner checks the following:

1. Cleaning Documentation

This is the first thing inspectors ask for. They want to see:

• Current cleaning certificate: Signed by the cleaning company, showing the date of last cleaning and the next scheduled cleaning
• Compliance sticker on the hood: A visible sticker or tag showing the company name, date, and contact information
• Historical records: Some inspectors ask to see records from the past 12–24 months to verify consistent maintenance
• Frequency appropriateness: The inspector will assess whether your cleaning frequency matches your cooking type per NFPA 96

If you cannot produce documentation, you will receive a violation — even if the system was actually cleaned.

2. Physical Condition of the Hood

The inspector visually examines:

• Grease accumulation on the hood interior (the plenum area behind filters)
• Condition and cleanliness of grease filters
• Proper installation of filters (correct orientation, no gaps)
• Structural integrity of the hood (no rust, holes, or missing components)
• Grease drains and troughs — they should be clean and functional

3. Ductwork

Where accessible, the inspector checks:

• Grease buildup inside ductwork (via access panels)
• Presence of access panels at required locations (every change of direction and at sufficient intervals)
• Duct material and construction (welded steel, no screws)
• Clearance from combustible materials
• Proper firestopping where ducts penetrate fire-rated assemblies

Missing access panels is one of the most common violations in older NYC buildings.

4. Exhaust Fan

The inspector examines the rooftop exhaust fan for:

• Excessive grease buildup on the fan housing and blades
• Operational condition (fan must be running or functional)
• Hinge operation (fans must be hinge-mounted for cleaning access)
• Grease containment (catch pan or drain must be present and clean)
• Wiring and electrical connections

5. Fire Suppression System

The automatic fire suppression system receives particular scrutiny:

• Inspection tag: The wet chemical system must have a current inspection tag showing service within the past six months
• Nozzle coverage: All protected appliances must have properly aimed nozzles
• Manual pull station: Must be accessible, clearly labeled, and unobstructed
• Gas and electrical shutoffs: The system must automatically shut off fuel and power to cooking equipment when activated
• System pressure: The inspector may check system pressure gauges
• Expiration: Wet chemical agents have a limited lifespan and must be replaced per manufacturer specifications

6. General Fire Safety

While focused on the exhaust system, the inspector will also note:

• Clearance between cooking equipment and combustible surfaces
• Condition of gas connections and shutoff valves
• Proper storage of flammable materials
• Exit path clearance in the kitchen
• Fire extinguisher presence and inspection tags

How to Prepare for an FDNY Inspection

Maintain an Inspection-Ready File

Keep a dedicated binder or folder (plus digital backups) containing:

• All hood cleaning certificates from the past 24 months
• Before-and-after photos from each cleaning
• Fire suppression system inspection reports
• Equipment maintenance records
• Your NFPA 96 cleaning schedule showing the frequency and rationale

Pre-Inspection Checklist

Before any scheduled inspection — or as an ongoing practice:

• Hood cleaning certificate is current and posted
• Compliance sticker on hood is visible and current
• Filters are clean and properly installed
• No visible grease buildup on hood interior
• Access panels in ductwork are present and accessible
• Rooftop fan is operational and reasonably clean
• Fire suppression inspection tag is within six months
• Manual pull station is accessible and labeled
• Gas shutoff valve is marked and accessible
• Fire extinguisher is current and in proper location
• All compliance documentation is organized and accessible

If You Have an Inspection Coming and You Are Behind

If you know an inspection is approaching and your hood cleaning is overdue, schedule an emergency cleaning immediately. At Empire Hoods, we offer same-day emergency cleaning service for exactly this situation. It costs more than a scheduled cleaning, but it is far less expensive than an FDNY violation.

If your fire suppression system is overdue for inspection, contact your fire suppression service provider immediately. Most can accommodate urgent service requests.

Common Violations and Penalties

Most Frequent Violations

1. Overdue hood cleaning — the system was not cleaned at the required NFPA 96 frequency
2. Missing or incomplete documentation — cleaning was done but records are not available
3. Fire suppression system overdue — semi-annual inspection lapsed
4. Missing duct access panels — ductwork cannot be fully inspected
5. Excessive grease on fan — rooftop fan has heavy grease buildup
6. Non-operational fan — the exhaust fan is not working
7. Obstructed manual pull station — the fire suppression pull station is blocked or unmarked

Penalty Structure

FDNY penalties for kitchen exhaust violations escalate:

• First violation: Typically $500–$1,000, with a correction order and deadline
• Repeat violations: $1,000–$5,000+, with increased scrutiny and shorter re-inspection intervals
• Immediately hazardous conditions: The FDNY can order the kitchen to cease operations immediately until the condition is corrected and re-inspected. This means lost revenue for every hour you are closed
• Post-fire violations: If a fire investigation reveals code violations, penalties are severe and may include criminal referrals in extreme negligence cases

How to Respond to a Violation

If you receive a violation:

1. Read it carefully — understand exactly what was cited and the correction deadline
2. Correct the issue immediately — do not wait until the deadline
3. Document the correction — get certificates, photos, and written confirmation
4. Request re-inspection if required, and have all documentation ready
5. Consider an expediter for complex violations involving DOB permits or system modifications

FDNY vs. DOH: Different Inspections, Different Focus

NYC restaurant owners deal with multiple inspection agencies. The FDNY and the Department of Health (DOH) both inspect kitchens, but they focus on different things:

Aspect	FDNY	DOH
Focus	Fire safety, exhaust systems, suppression	Food safety, sanitation, pest control
Exhaust system	Comprehensive inspection of hood, ducts, fan, suppression	General cleanliness of visible hood area
Documentation	Cleaning certificates, suppression inspection tags	General kitchen sanitation records
Penalties	Fines, correction orders, closure	Letter grade impact, fines, closure

A clean exhaust system helps with both agencies. For DOH preparation, see our NYC health inspection kitchen checklist.

Building a Long-Term Compliance Strategy

The most effective approach to FDNY compliance is not cramming before inspections — it is maintaining a year-round system:

1. Set up a maintenance contract with a certified hood cleaning provider for your NFPA 96 frequency
2. Schedule fire suppression inspections every six months, on a predictable cycle
3. Digitize all records — scan certificates and store them in the cloud so they are never lost
4. Designate a compliance manager — one person on your team who owns the fire safety documentation
5. Budget for it — hood cleaning and suppression inspections are predictable annual costs that should be in your operating budget

For help building a comprehensive maintenance plan, read our hood cleaning maintenance schedule guide.

Bottom Line

The FDNY is serious about commercial kitchen fire safety, and their inspection process is thorough. But passing inspections is not complicated — it requires consistent maintenance, proper documentation, and a provider you can trust. Get your cleaning done on schedule, keep your records current, and you will never have to worry about an FDNY visit.

Need help getting compliant? Get a free estimate from Empire Hoods or call (212) 871-4663.