Grease Trap Regulations in New York

Overview

New York food service kitchens follow tough FOG pretreatment rules. The NY State Department of Environmental Conservation (NYSDEC) sets state standards. Local authorities handle most enforcement. The maximum penalty for breaking the rules is $10,000 per day, per violation in New York City. The Department of Environmental Protection enforces some of the nation's strictest grease interceptor rules. Upstate utilities run similar programs. These include the Buffalo Water Authority, Albany Municipal Water Department, and Rochester Pure Waters. They protect regional wastewater infrastructure.

Governing Authorities

The New York State Department of Environmental Conservation (NYSDEC) sets statewide pretreatment standards under 6 NYCRR for industrial and commercial wastewater discharges. At the city level, the New York City Department of Environmental Protection (DEP) enforces grease interceptor rules through its Bureau of Wastewater Treatment. The rules sit in Title 15 of the Rules of the City of New York.

The New York City Business Integrity Commission (BIC) regulates grease haulers and waste collection services. In NYC, haulers need a permit from the BIC to transport grease waste. That keeps FOG waste in the hands of licensed, vetted companies. BIC licenses and registrations renew every two years.

Upstate, regional authorities run their own FOG programs. These include the Buffalo Water Authority, Albany Municipal Water Department, Rochester Pure Waters Division, and Syracuse Metropolitan Wastewater Treatment Plant. Each tailors its rules to its own collection system.

Key Requirements

A grease interceptor or automatic grease removal device must receive drainage from fixtures and equipment with FOG-laden waste in food prep areas across New York. All food service kitchens must meet these core rules:

• Mandatory installation: Restaurants, commercial kitchens, cafeterias, hotels, bars, clubs, butcher shops, and any kitchen that may push FOG into the drain must install a properly sized grease interceptor or automatic grease removal device.
• Cleaning frequency: Clean the unit before FOG and solids exceed 25% of the total liquid depth the device was designed to hold (the "25% Rule").
• Proper sizing: Size interceptors per NYC DEP Tables I and II. The tables set minimum flow rates in gallons per minute and minimum grease retention in pounds, based on connected fixtures and equipment.
• Licensed installation: Only New York State-licensed plumbers may install grease interceptors. File installations with the local building department and DEP.
• Licensed haulers: Only a carter with a trade waste removal license from the City of New York Business Integrity Commission may collect and dispose of yellow grease (waste cooking oil). The hauler must give written proof of collection at every pickup. Keep that proof on-site for at least one year from the disposal date.
• Record-keeping: Keep cleaning and disposal records, waste hauler manifests, and service paperwork ready for inspection by DEP or local authorities.
• Accessibility: Install grease interceptors in spots that stay easy to reach for routine maintenance and inspection. Open the unit for DEP inspection on request, with the right tools ready.

Fines and Enforcement

New York City runs the toughest enforcement in the state. The maximum penalty for breaking the rules is $10,000 per day, per violation. That makes non-compliance very costly for restaurant operators.

DEP enforces the city's sewer use rules and can fine non-compliant businesses. DEP sends inspectors to check that interceptors are properly sized, installed, maintained, and working. Common violations include undersized units, missed cleaning schedules, missing paperwork, and use of unlicensed haulers.

Beyond fines, kitchens face:

• Mandatory installation or replacement orders for non-compliant or undersized interceptors.
• Suspension or closure orders for severe or repeat violations.
• Health Department violations that affect restaurant letter grades and public health scores.
• Liability for sewer backups, sanitary sewer overflows (SSOs), and environmental damage from FOG discharges.
• Fire Department citations if grease buildup creates unsafe conditions.

Upstate cities set their own fines. They usually run from $250 to $1,000 per day for first violations. Penalties go up for repeat offenses. City inspectors work with county health departments. They can suspend operating permits or wastewater discharge permits for non-compliance.

Major City FOG Programs

New York City

New York City runs the most complete FOG program in the state. The Department of Environmental Protection runs it. The core maintenance rule: do not let FOG and solids exceed 25% of the total liquid depth the device was designed to hold.

NYC requires all grease interceptors and automatic grease removal devices to meet PDI G101, ASME A112.14.3, or ASME A112.14.4 standards. Licensed master plumbers must install them. Plans go through the Department of Buildings. The DEP Bureau of Wastewater Treatment offers sizing guidance, technical help, and runs regular compliance inspections.

All waste haulers need a valid BIC license. Kitchens must keep written proof of collection for at least one year. DEP offers training materials, best management practice guides, and signs to help businesses cut FOG at the source.

Buffalo

The Buffalo Water Authority enforces FOG rules for food service kitchens in its service area. Local rules require grease interceptors in every commercial kitchen and set cleaning schedules based on trap size and use. The Authority runs periodic inspections and asks for pumping and disposal records. Violations can mean fines and shutoff of water or sewer service. Buffalo-area kitchens usually clean on a monthly or quarterly schedule, depending on volume.

Rochester

Rochester Pure Waters Division runs the city's FOG control program through its industrial pretreatment and sewer use ordinance. Food service kitchens must install properly sized interceptors and maintain them under local codes. The division offers technical guidance on sizing, installation, and maintenance. Interceptors must stay accessible for inspection. Licensed haulers must clean them and provide service manifests. Rochester focuses on source-control best practices and offers compliance help to restaurants.

Albany

The Albany Municipal Water Department oversees FOG rules for commercial kitchens in the city. Kitchens must install exterior grease interceptors sized to the Uniform Plumbing Code. The city recommends cleaning at least every three months, or when grease reaches 25% of capacity. Albany requires haulers to be trained and permitted, and keeps a list of approved providers. The department helps kitchens put best management practices in place and offers training resources.

Frequently Asked Questions

How often must I clean my grease trap in New York?

In New York City and most other places statewide, clean grease interceptors before FOG and solids exceed 25% of the unit's total liquid depth. For most restaurants, that means cleaning every 30 to 90 days. The exact schedule depends on kitchen volume, menu type, and interceptor size. High-volume kitchens with heavy frying may need monthly or even bi-weekly service. Smaller kitchens may run on a quarterly schedule. Track your actual fill rate and document it in maintenance logs that inspectors will review.

Who can pump my grease trap in New York?

In New York City, only companies with a valid trade waste removal license from the Business Integrity Commission may collect and transport grease waste. The BIC checks haulers for background, business integrity, and proper insurance. Kitchens must get and keep written proof of collection for every pickup. Keep these manifests on-site for at least one year. Upstate, haulers must be licensed or registered with the local city. They must meet county and state waste transportation rules. Always verify your hauler's credentials and request proof of disposal at an authorized facility.

What records do I need to keep for grease trap compliance?

New York food service kitchens must keep full records. These include cleaning and pumping service reports with dates and volumes, waste hauler manifests proving legal disposal, hauler license details and BIC license numbers (in NYC), installation plans and permits filed with the local building department, and records of any repairs or upgrades to the interceptor. In NYC, keep yellow grease collection records for at least one year. Many places ask you to keep all FOG records for 3 to 5 years. Make these documents ready for DEP, health department, or city inspections. Missing paperwork can mean a violation, even if the interceptor itself is in good shape.

Find Grease Trap Service in New York

Staying compliant with New York's FOG rules takes qualified, licensed providers who know state and local rules. Our directory lists 59 grease trap cleaning and maintenance companies across New York State. They handle pumping, cleaning, installation support, and compliance paperwork. Their clients include restaurants, hotels, schools, healthcare facilities, and other food service kitchens. Find licensed pros in your area at our New York grease trap service directory. Compare local providers, verify credentials, and book the maintenance your kitchen needs to stay compliant and open.