Grease Trap Requirements
Daytona Beach, FL

FOG Compliance in Daytona Beach, FL

Food service establishments in Daytona Beach operate under a combination of federal EPA pretreatment standards, Florida state plumbing code, and city-level FOG ordinances. Together these rules determine how grease traps must be sized, how often they must be pumped, and what happens when a restaurant falls out of compliance.

Pumping frequency is the compliance rule restaurant owners interact with most often. In Daytona Beach, the rule is: annual. This is more lenient than the US median, typical of jurisdictions with lower-volume food service sectors. The city follows the Uniform Plumbing Code (UPC) for trap sizing and installation. Under Section 1014, which applies a fixture drainage load formula with a retention time factor, grease interceptors installed in Daytona Beach must meet minimum capacity thresholds based on the fixtures connected to them — 3-compartment sinks, dishwashers, pre-rinse stations, wok stoves, and floor drains on the cook line.

Daytona Beach requires a dedicated FOG permit for any food service establishment generating fats, oils, and grease. The permit is separate from, and in addition to, the plumbing permit required at installation.

Daytona Beach enforces the 25 percent rule: grease traps must be pumped before the combined FOG and settled solids reach 25 percent of the trap's total liquid depth. Inspectors measure the depth with a sludge judge or dipstick, typically at surprise visits. Exceeding the threshold at inspection triggers a notice of violation and mandatory emergency pump-out, regardless of the scheduled pumping cycle. Establishments must maintain pumping logs, hauler manifests, and inspection reports on-site — missing records is itself a violation in most enforcement actions.

For a deeper explanation of the rules this city enforces, read our guides on how grease traps work and the 25/50 pumping rule.