Who needs one
The DEP standard is operational, not occupancy-based. If your business generates fats, oils, or grease (FOG) that can enter the sewer system, you need a grease trap or interceptor. In practice:
- All restaurants with cooking operations
- Bars and cafes serving food
- Bakeries with ovens or fryers
- Delis with prep kitchens
- Grocery stores with hot food service
- Hotels with full or partial kitchens
Coffee shops with espresso-only operations are a gray area; consult DEP if you are unsure.
What DEP inspects
Three things, in this order:
- Is the trap physically present and functioning?
- Is the 3-year cleaning manifest file on-site, in paper?
- Is the pumper on each manifest actually DEP-licensed?
DEP will not accept a phone screenshot of a receipt. The manifest has to be the original paper document, kept in a binder or folder at the business location.
Cleaning frequency
Minimum quarterly. High-volume cooking operations (more than 2 hours per day of active frying) should schedule monthly.
What it costs if you skip it
| Failure to maintain or clean trap | $1,000 to $10,000 |
| Records not physically on-site during inspection | $1,000 to $5,000 |
| Using an unlicensed pumper | $2,500 to $10,000 |
| Discharge of grease to the sewer | $10,000+ and potential sewer cut-off |
Source
NYC Admin Code §24-521 · DEP FOG Control Program. See the official DEP grease disposal page.