Restaurants & Restaurant Groups
Every Hood Across the Group, Inspected to One Standard
One cook line or several at every location — an independent NFPA 96 inspection covers every hood at each restaurant, with one report per location and one schedule for the group.
Schedule an InspectionCall (209) 318-2737Prefer to text? (209) 553-4297
- IKECA Member Company
- Certified Exhaust System Inspector (CESI) #200771
- Certified Exhaust Cleaning Specialist (CECS) #200452
- Full System: Hood, Duct & Fan
- Report on Every Inspection
Kitchen Exhaust Inspection
$500 first system at each property · $250 each additional at the same property
- Accessibility for Cleaning
- Listed Systems and Controls
- Exhaust Fans
- Reporting and Records
A Restaurant Group, Three Locations
What one inspection trip costs.
| Restaurant A cook line | $500 |
| Restaurant B cook line | $500 |
| Restaurant C cook line | $500 |
| Three systems across three restaurants, one trip | $1,500 |
Each location gets its own report, its own findings and its own NFPA 96 interval.
IKECA Member #76716495 · CESI #200771 · CECS #200452 · Scheduling from October 5, 2026
Three Locations, Different Intervals
A group runs one brand across locations that do not cook the same. A high-volume location, a late-night location and a lighter menu each load their hoods differently. NFPA 96 Table 12.4 sets the interval by what each cook line actually cooks, not by the brand — so one group can legitimately hold different schedules at once.
Restaurant A Cook Line
The busiest location in the group. The heaviest grease load and usually the shortest interval.
Restaurant B Cook Line
Longer hours and a late-night menu. More cooking time on the same hood, on its own schedule.
Restaurant C Cook Line
A lighter menu at a smaller location. Usually the longest interval in the group.
The Part Nobody Looks At
The cook line is the obvious risk; the inconsistency is the hidden one. A char-broiler or wok line loads grease fast, and every location in a group has its own version — but when each restaurant is cleaned by a different vendor on a different schedule, the group has no single view of which duct was serviced when. The location that gets missed is the one whose local contractor quietly fell behind, and nobody at the group level knew until a fire marshal or an insurer asked. A group is only as compliant as its least-attended location.
How Often NFPA 96 Requires Inspection
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume char-broiler or wok line sits near the top of that table; a lighter menu runs less often. The correct answer is per kitchen, by what it cooks — which is why the inspection covers every location in the group and sets an interval for each, rather than putting different menus in different cities on one blanket schedule.
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
Included in Every Inspection
The Fire-5 Tag Verification
We verify the posted tag and service record for all five fire safety systems over every cooking line at each location, and report which are current.
- Hood Cleaning
- Fire Suppression
- Fire Sprinkler
- Fire Extinguishers
- Fire Alarm
One Standard, Every Location
Restaurant groups rarely have every location in one city. Inspection is available statewide, scheduled by region, and every report comes back in the same format, filed by location.
One Visit Per Location
Every hood at the location on the same visit, scheduled around service.
Locations Grouped by Region
One price wherever we come to you, and we group nearby locations onto the same visit.
One File, Every Reviewer
One format, filed by location, ready for a fire marshal, a carrier, a landlord or a franchisor.
The Priority Service Plan
Kitchens on the plan get the Inspection Day Guarantee: on schedule and cited for grease on a part we were responsible to clean, we correct it at no charge and pay the re-inspection fee.
NFPA 96 Trusted Advisor, All Year
The retainer stands on its own — no inspection required. A franchisor asks a question, a carrier asks for records, a fire marshal leaves a notice: those get answered by email and phone all year, with no site visit.
$750 per year — on its own, no inspection needed
$500 per year if you renew it after an inspection.
Restaurant Group Inspection Questions
What does it cost to inspect a restaurant group?
$500 for the first system at each property and $250 for each additional system at the same property. Three restaurants with one system each is $1,500.
Do all our locations end up on the same cleaning schedule?
No, and they should not. NFPA 96 Table 12.4 sets the interval by what each cook line cooks. The inspection gives each location its own interval, which usually means the busiest location comes up most often and the lightest menu least.
Will the inspection disrupt service?
No. The inspection is a walk of the systems with an inspection camera, scheduled around each location’s service hours.
Who are we documenting for?
Your local fire marshal at each location, your insurance carrier, and your landlord or franchisor. One report per location serves all of them.
Do I have to buy a cleaning?
No. The inspection is sold on its own. If the report shows cleaning is required, the report is yours to act on with any hood cleaning company.
Can you cover locations in other cities?
Yes. Inspection is available statewide, scheduled by region, at one price wherever we come to you. We group nearby locations onto the same visit.
Can we buy the Trusted Advisor retainer without an inspection?
Yes. The retainer is $750 a year on its own — no inspection required. It drops to $500 a year only if you renew it after an inspection.
Know Where Every Location in the Group Stands
$500 first system at each property · $250 each additional at the same property