Commercial kitchens need semiannual hood suppression inspections, annual extinguisher service, and monthly visual checks — all documented, all reportable, all trackable. Fire Inspect Hub handles every inspection a restaurant needs, in one platform.
Restaurants are among the most inspection-intensive commercial clients in fire protection. NFPA 96 hood suppression semiannually, NFPA 10 extinguisher inspections annually, and monthly visual checks on suppression systems — per location. Without a system, that's a scheduling and documentation nightmare. Fire Inspect Hub turns it into a manageable workflow — the same one behind our commercial kitchen inspection tools. Comparing platforms first? See the fire inspection software comparison.
NFPA 96 requires hood suppression inspections every six months. With a client base of 20 restaurants, that's 40 hood inspections per year on top of everything else. Without automated scheduling, something gets missed.
NFPA 96 requires grease buildup inspection every 3 months for high-volume cooking operations, every 6 months for moderate, and annually for low. Your inspectors need to know which category each kitchen falls into.
A restaurant owner knows how to run a kitchen, not how to read an NFPA report. A clear compliance status and a portal they can log into tells them what they need to know without a phone call.
The items most likely to cause a suppression failure are invisible until something goes wrong. A structured NFPA 96 checklist ensures your inspectors verify every fusible link, every nozzle cap, every agent level.
A restaurant that fails a fire suppression inspection can face action from multiple agencies simultaneously. Your documentation needs to be complete and defensible across all of them.
Three inspection types. One platform. Complete documentation for every restaurant client.
Full 6-section checklist covering hood construction, grease duct, suppression system components, fusible links, nozzles, agent levels, manual pull station, fuel shutoff interlock, and Class K extinguisher. NFPA 96 (2021) code references on every item.
Annual inspection and monthly visual checks. Class K extinguisher specifically — placement within 30 feet of cooking equipment, signage, accessibility. Service history tracked per unit.
Quick suppression system ready condition check — armed status, nozzle caps, indicator lights. Documented per unit. Satisfies NFPA 96 monthly inspection requirement.
All 6 sections of the NFPA 96 (2021) inspection built in.
Set cooking volume category per kitchen — high, moderate, or low.
Dashboard shows every restaurant client's next hood inspection due date.
Field notes become professional deficiency descriptions with NFPA 96 code references.
Restaurant owners log in and see their own compliance status, inspection history, and PDF reports.
Chain restaurants and franchise operators get a portal that shows all their locations in one view.
"We service 35 restaurant locations. Tracking semiannual hood inspections, annual extinguisher service, and monthly checks across all of them used to require a dedicated spreadsheet and a lot of memory. Now it's all in the dashboard."— Fire protection company owner, restaurant and hospitality portfolio
Try it free. NFPA 96 hood suppression, NFPA 10 extinguishers, and monthly visual checks — all covered.
Servicing a restaurant chain or franchise group? Talk to us about multi-location support →