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Grease Trap Service in San Antonio, TX: Local Requirements

29 Mar 2026 2 min read No comments Pricing & Costs
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Prepared by GreaseTrapLocator · Fact review: August 16, 2026

San Antonio planning point: For covered food-service and food-processing establishments in the SAWS program, use the 90-day rule together with the two-working-day response when the 25% condition is reached. The ordinance's old 180-day item was an installation deadline, not a pumping cycle.

Use the 90-day rule and the 25% trigger together

The SAWS FOG ordinance requires each covered facility to evacuate all accumulated material from each interceptor at least every 90 days. When 25% or more of wetted height contains floating material, sediment, fats, oils, or grease, evacuation is required within two working days. The measurement runs from the bottom of the device to the invert of the outlet pipe.

The ordinance's 180-day language gave existing facilities without compliant equipment a one-time installation deadline after the 2012 rule took effect. It is not a current maintenance interval.

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Match hauling to the interceptor's capacity

For a device over 100 gallons, the ordinance requires a SAWS-permitted liquid-waste hauler. The device must be completely evacuated and the waste taken to an authorized facility. For a device of 100 gallons or less, the ordinance permits a separate path if a SAWS hauler is not used, but requires a detailed cleaning log. Do not describe that as unconditional permission for self-service.

Texas transporter registration is a separate requirement for waste that is transported. Verify both state and local credentials relevant to the job.

Keep five years of records and arrange the annual inspection

The ordinance requires the covered facility to keep required records for five years after the event, available at the premises unless SAWS approves another location in writing.

At least once each calendar year after evacuation, a licensed plumber or another qualified professional approved by SAWS must inspect and photograph the listed internal structures. The written report must include the required photographs and condition information. The facility must correct documented defects within 90 days.

Do not use products to bypass the rule

The ordinance prohibits discharging sanitary waste, solvents, emulsifiers, enzymes, chemicals, products, or bacteria into an interceptor when they digest, liquefy, dissolve, or emulsify FOG. This exact interceptor-discharge scope matters. A product does not replace timely evacuation, the 25% response, or the annual inspection.

A practical facility checklist

  • Arrange complete evacuation at least every 90 days.
  • Arrange evacuation within two working days when the 25% condition is reached.
  • For a device over 100 gallons, use a SAWS-permitted liquid-waste hauler and verify state registration.
  • Keep required service, repair, and inspection records for five years.
  • Arrange the annual post-evacuation inspection and correct documented defects within 90 days.

Frequently asked questions

How often must a San Antonio interceptor be evacuated?

At least every 90 days, with evacuation within two working days when the 25% condition is reached.

Is 180 days an allowed pumping schedule?

No. The 180-day language was a historical installation deadline for existing non-complying facilities.

How long are records kept?

Keep the ordinance-required records for five years after each event, at the premises unless SAWS approves another location in writing.

Who performs the annual inspection?

After evacuation, a licensed plumber or another qualified professional approved by SAWS must perform it once each calendar year.

Official sources

Fact-checked August 16, 2026. Local rules and official guidance can change; confirm the current direction for the service address. General information only, not legal, plumbing, engineering, environmental, health, or safety advice.

Grease Trap Locator Editorial Team
Author: Grease Trap Locator Editorial Team

The Grease Trap Locator editorial team covers FOG compliance, grease trap maintenance, and commercial kitchen regulations across the US and Canada. Our guides are written for restaurant owners, facility managers, and food service operators who need practical, accurate information without the fluff.

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