Grease Trap / Interceptor Violation in NYC
A DEP sewer-use violation for discharging fats, oils, and grease (FOG) without a properly sized, installed, and maintained grease interceptor — common in restaurants and food-service buildings.
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What It Means
NYC requires commercial grease-generating establishments — restaurants, cafeterias, butcher shops, fish markets, supermarket food-processing areas, delicatessens, and similar businesses — to install, operate, and maintain properly sized and designed grease interceptors (15 RCNY §19-11). DEP enforces the City’s sewer-use regulations and routinely sends inspectors to check that interceptors are correctly sized, properly installed, maintained, and operating effectively. DEP also requires that only licensed plumbers install grease interceptors, and food waste disposers are not allowed in commercial establishments.
Why You Got It
Common triggers: no interceptor at a grease-generating business; an undersized or improperly installed unit; an interceptor so poorly maintained it no longer separates grease; or FOG discharge that causes or contributes to sewer backups.
Consequences & Penalties
DEP may fine non-compliant businesses — the maximum penalty is currently $10,000 per day, per violation. Inspectors who find an undersized unit will order the owner or operator to install the proper unit based on the NYC Building Code and Sewer Use Regulations. Grease-related sewer backups also create liability toward the building and neighboring properties.
Information current as of 2026-07-11. Penalty amounts and deadlines change — confirm specifics against your violation notice or with a Licensed Master Plumber.
How to Clear It
- Confirm what the inspector cited: missing unit, undersized unit, improper installation, or lack of maintenance.
- Have a Licensed Master Plumber size the correct interceptor for the fixture load — sizing is the step DEP inspectors check first.
- Install the properly sized, code-approved interceptor under the required plumbing permit (installation must be performed by a licensed plumber).
- Set a cleaning schedule so accumulated grease and solids never exceed the unit’s rated capacity, and keep collection receipts from an approved grease hauler.
- Keep maintenance records available for DEP re-inspection.
Timeline
DEP orders compliance when a deficiency is found, and penalties can accrue per day until the condition is corrected — treat an inspection order as immediate. Interceptor sizing, permit filing, and installation typically drive the schedule.
Related Laws & Rules
- 15 RCNY §19-11
- NYC Sewer Use Regulations
- NYC Plumbing Code
Frequently Asked Questions
Does my restaurant need a grease trap in NYC?
If your business produces and disposes of fats, oils, or grease — restaurants, cafeterias, delis, butcher shops, fish markets, supermarket food-processing areas — the City requires a properly sized and maintained grease interceptor under 15 RCNY §19-11.
How much is a grease trap violation fine in NYC?
DEP enforces the sewer-use regulations and the maximum penalty for non-compliance is currently $10,000 per day, per violation. Installing and maintaining a correctly sized unit avoids that exposure.
Who is allowed to install a grease interceptor in NYC?
DEP requires that only licensed plumbers install grease interceptors, and the unit must be properly sized for the fixture load. A Licensed Master Plumber handles sizing, the permit, installation, and the documentation.
How often does a grease interceptor need to be cleaned?
As frequently as necessary to stay within its rated capacity — under the rules, accumulated fat, oil, grease, and solids may not exceed 25% of the liquid depth the unit was designed to hold. Grease should be collected by an approved rendering or recycling company.
Sources
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