Every Kitchen in the Hotel or Franchise, Inspected on One Visit
Restaurant, banquet, poolside grill, employee cafeteria — an independent NFPA 96 inspection covers every hooded kitchen on the same visit, with one report per kitchen and one schedule for the property.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
A 240-Room Hotel, Four Systems
| Restaurant cook line | $500 |
| Banquet kitchen cook line | $250 |
| Poolside grill | $250 |
| Employee cafeteria cook line | $250 |
| Four systems, one visit | $1,250 |
Four Hoods, Four Different Intervals
The banquet line runs hard for a weekend and sits idle for a week. The poolside grill runs light, and only in season. NFPA 96 Table 12.4 sets the interval by what each kitchen actually cooks, not by the building — so one property can legitimately hold several different schedules at once.
The Banquet Line
Charbroiling for 400 covers, then nothing for ten days. Volume, not calendar, sets the interval.
Poolside Grill
Low volume, seasonal hours. Usually the longest interval on the property — and the one most often over-serviced.
Employee Cafeteria
Three services a day, every day. Quietly the hardest-working hood in the building.
The Shared Riser
Older properties run duct from two kitchens into one riser. The inspection records where each run goes and where it can be reached.
The Part Nobody Looks At
The danger in a hotel kitchen is rarely the hood you can see. It is the shared and forgotten runs: the long horizontal ducts that carry grease from a basement banquet kitchen up several floors to a rooftop fan, and the fan housings on the roof where nobody looks between cleanings. Banquet and catering kitchens are the most under-served, because their volume is invisible on a calendar — a kitchen that fires twice a month can carry a heavier grease load than a café that runs all day, if the twice-a-month service is high-volume frying for a full ballroom. When one contractor cleans the restaurant and the banquet kitchen is on a different schedule or no schedule at all, that duct is the gap.
How Often NFPA 96 Requires Inspection
NFPA 96 sets cleaning frequency in Table 12.4 by cooking volume and equipment type, not by the type of building. A hotel's restaurant line and any high-volume banquet frying typically fall in the monthly-to-quarterly range; lower-volume outlets and employee dining may run semi-annually. The correct answer is per kitchen, not per location — which is exactly why the inspection covers every kitchen in the hotel and sets an interval for each, rather than putting the whole building on one blanket schedule that over-cleans one line and neglects another.
What the Inspection Covers
Each hood, duct run and exhaust fan is inspected against NFPA 96 in five parts, and every inspection includes the Fire-5 Tag Verification. Cooking appliances are not inspected.
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
The Fire-5 Tag Verification
We verify the posted tag and service record for all five fire safety systems over every cooking line on the property, and report which are current.
One Standard, Every Property
Hotel groups rarely have every property in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by property.
One Visit Per Property
Every hood in the building on the same visit, scheduled around banquets and service periods.
Properties Grouped by Region
One price wherever we come to you, and we group nearby properties onto the same visit.
The Same Report Everywhere
One format, filed by property, ready for a fire marshal, a carrier, a brand audit or an owner.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. A brand standard changes, a carrier asks for records, a fire marshal leaves a notice: those get answered by email and phone all year, with no site visit.
$500 per year if you renew it after an inspection.