There is no safe national cleaning interval for every restaurant. The right answer depends on how quickly fats, oils and solids accumulate, your device type and the rules that apply to the property.
Start with your local rule
Dallas requires a complete pump-out at least every 90 days or earlier if the 25% threshold is reached. Tampa requires grease traps to be opened, inspected, cleaned and maintained at least weekly, with separate conditions for outdoor interceptors.
Miami-Dade FOG permits and associated maintenance/reporting requirements differ from those in Dallas. Always read the permit and the city or county program rather than copying another restaurant’s schedule.
Measure what is accumulating
Record the grease and solids depth during inspection when this can be done safely by a trained person. Compare measurements across service visits to see whether buildup is accelerating.
A busy fried-food restaurant with multiple fryers may produce a different FOG load from a coffee shop with light food preparation even when the traps have similar capacity.
Recheck after operational changes
Review the schedule after adding menu items, extending opening hours, increasing covers, changing dishwashers or noticing slow drains.
Avoid treating enzymes or additives as substitutes for proper pumping. Ask your wastewater authority before using any chemical treatment.
Build a repeatable record
Keep dates, observations, service manifests, contractor identity, issues and the next review date in one place.
Use the Frequency Planner on this website to estimate a starting inspection interval; it is not a legal compliance determination.
A practical next step
Use the relevant planner, compare service requirements with your facility records, and obtain a written quote before authorizing work. Keep the municipal source and your own permit conditions alongside contractor documentation.