A kitchen hood inspection isn't just a formality — it's the documentation that proves your exhaust system is compliant with NFPA 96 and Kentucky fire code. Southern KY Hood Cleaning provides thorough written inspections that restaurant owners can present to fire marshals, health inspectors, and insurance adjusters with confidence.
When You Need a Hood Inspection
- Before opening a new restaurant or commercial kitchen in Bowling Green
- After purchasing an existing restaurant — verify the system's condition
- Before a scheduled fire marshal visit or health department inspection
- When your insurance carrier requests documentation of exhaust system maintenance
- After a kitchen fire or smoke event involving the exhaust system
- When you're unsure of your cleaning history or the last service date
- As part of a regular compliance program alongside scheduled cleanings
What Our Inspection Covers
Our hood inspection evaluates every component of your kitchen exhaust system against NFPA 96 requirements:
- Grease filter condition, type, and installation — are they the right filters and properly seated?
- Hood and plenum grease accumulation levels
- Ductwork condition and grease buildup throughout the accessible run
- Access panel presence and adequacy for cleaning
- Exhaust fan condition, grease buildup, and operational check
- Grease containment at the rooftop
- Fire suppression system components visible during inspection (we do not service suppression systems)
- Date of last cleaning and service sticker verification
- Recommended cleaning frequency based on cooking volume and fuel type
The Written Inspection Report
Every inspection includes a written report documenting our findings, including grease accumulation levels at each system component, any deficiencies found, the recommended cleaning frequency for your operation, and the date of inspection. The report is formatted to satisfy what fire marshals and insurance carriers typically want to see.
We also apply or update the NFPA 96-required service sticker to the hood, showing the date of the most recent inspection and cleaning.
Inspection for New Restaurant Owners
If you're buying an existing restaurant or leasing a space with a commercial kitchen in Bowling Green or Southern Kentucky, a hood inspection before you take possession is one of the smartest investments you can make. We've seen systems that looked fine from the outside but had years of grease buildup in the ductwork. Knowing the true condition of the exhaust system before you sign a lease gives you negotiating leverage and prevents expensive surprises after opening.
How long does a hood inspection take?
A standard single-hood inspection takes 45–90 minutes. We'll walk through findings with you before we leave so you understand exactly what we found and what, if anything, needs attention.
Do you clean during the inspection?
An inspection and a cleaning are separate services, though we can often combine them in the same visit. If the inspection reveals cleaning is needed — which is typical — we can schedule the cleaning for the same or next available visit.
Will the inspection report satisfy my fire marshal?
Our reports document system condition and grease levels in the format fire marshals are accustomed to reviewing. However, what satisfies a fire marshal ultimately depends on the specific requirements of your jurisdiction. If you have a scheduled inspection coming up, contact us and we'll make sure our documentation addresses what your local authority requires.
What if the inspection finds serious problems?
We'll clearly explain what we found and what the options are. In serious cases — heavy duct buildup, missing access panels, fan failure — we'll give you a priority cleaning quote so you can get into compliance as quickly as possible.