The first thing a fire marshal typically checks is the documentation: the signed suppression system service report from the most recent semi-annual inspection and the hood cleaning report confirming the system was cleaned within the required interval. Documentation comes first because it establishes whether the kitchen has been maintaining the system on schedule, before the physical inspection confirms the current condition.
This is the moment where a kitchen with no records or lapsed records fails before the marshal has looked at a single nozzle. A suppression service report older than six months, a cleaning report that does not cover the full duct system, or no records at all each produce a citation immediately. The physical walk comes after, but paperwork is the first gate.
After reviewing documentation, the marshal inspects the physical system: grease levels in the visible hood, filters, and plenum; nozzle condition and cap presence; fusible link condition; the pull station location and accessibility; the agent cylinder tag and date; and the gas shut-off valve. The inspection then cross-references the installed system against the cooking equipment currently in use to confirm coverage.
The marshal looks at the filters, the visible plenum, and sometimes the duct opening for grease accumulation. Heavy visible grease is field evidence that the cleaning interval is not keeping pace with the cooking volume, regardless of what the cleaning report says the last service date was. A system showing heavy loading at a scheduled inspection gets flagged, and the marshal can require a tighter cleaning interval going forward.
Each discharge nozzle is checked for its protective cap and for visible clogging. Fusible links in the duct and plenum are checked to confirm they are in place, free of heavy grease coating, and the correct temperature rating for the equipment below them. A link that is missing, visibly coated, or wrong for the equipment is a deficiency.
The manual pull station must be clearly marked, unobstructed, and reachable. The agent cylinder tag must confirm service within the last six months and show the cylinder is within the required weight or pressure range. An expired cylinder tag or a cylinder that has not been weighed at the last service is a citation.
| What the Marshal Checks | Pass Condition | Common Finding |
|---|---|---|
| Suppression service report | Within 6 months, signed by licensed company | Report older than 6 months or missing |
| Hood cleaning report | Within required interval, full duct documented | Report covers filters only; interval too long |
| Grease accumulation | Consistent with cleaning schedule | Heavy accumulation despite current report |
| Nozzle condition | Caps in place, orifices clear | Missing caps, grease in orifice |
| Fusible links | In place, clean, correct rating | Coated with grease or missing |
| Pull station | Marked, clear access, cable intact | Blocked by storage or equipment |
| Equipment coverage | All cooking equipment within nozzle coverage zone | New fryer or range outside protected area |
The marshal compares the nozzle placement visible on the installed system to the cooking equipment currently operating on the line. Appliances that sit outside the designed coverage zone, typically because they were added or moved after the original installation, are unprotected and constitute a deficiency. This check catches changes that never got a coverage review.
This is the step most kitchens are least prepared for because it requires no lapse in service. A restaurant that added a second fryer six months ago and has kept all its service records current can still fail on coverage if the suppression system was never updated to protect the new equipment. The coverage check is what a fire marshal uses to find protection gaps that the paperwork does not show. For a kitchen that has changed its equipment since the last system installation or re-certification, a coverage review with a fire protection company near me before the next scheduled inspection catches this before the marshal does.
A fire marshal checking a kitchen hood is looking for two things simultaneously: documentation proving the system has been maintained, and physical evidence that the system is actually ready to work. A kitchen that has both, current signed reports and a system that looks the way it is supposed to, passes cleanly. A kitchen with one but not the other does not.
A Miami-Dade fire marshal checks documentation first, specifically the signed suppression service report from within the last six months and the hood cleaning report, then inspects the physical system: grease accumulation levels, nozzle condition and caps, fusible link condition, pull station accessibility, agent cylinder status, and coverage of all cooking equipment currently on the line.
A restaurant needs a signed suppression system service report from a licensed company within the last six months and a hood cleaning report showing service within the interval required for the kitchen’s cooking volume. Both documents should cover the full system, and the cleaning report should specifically confirm the full duct run was addressed, not just the filters.
A failed kitchen hood inspection results in a deficiency notice with a deadline for correction and a scheduled re-inspection. In serious cases involving a non-functional system or extreme grease accumulation, the fire marshal can require the kitchen to stop cooking until the deficiency is resolved. Correction and re-inspection costs add to the financial impact.
Yes. Cooking equipment added outside the existing suppression system coverage zone is an unprotected area and a deficiency during a fire marshal inspection. Any time cooking equipment is added or moved, the suppression system coverage should be reviewed and updated before the equipment goes into service.
Everything a Miami-Dade fire marshal checks during a kitchen hood inspection is manageable with the right service program in place. Our company keeps your suppression system, cleaning records, and documentation inspection-ready year-round. Florida Fire Solutions is a licensed fire protection company. Reach out and you will hear directly from Ozzie and our team.
Florida Fire Solutions | Florida Fire Protection Contractor I | License #FPC25-000017 | Miami-Dade, Broward & Palm Beach County
