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Free NFPA kitchen hood inspection checklist

Free NFPA 96 kitchen hood inspection checklist (PDF). Covers hood, ductwork, grease filters, exhaust fan and fire suppression per NFPA 96. Download free.

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Updated 26 Oct 2026

NFPA Kitchen Hood Inspection Checklist

Commercial cooking exhaust system inspection per NFPA 96 requirements.

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0 of 34 checks

Hood & Plenum

1Hood exterior: no dents, damage or missing fasteners
2Hood interior surfaces: clean, no excessive grease accumulation
3Plenum area: free of grease deposits and combustible debris
4Hood seams and joints: sealed, no gaps allowing grease migration
5Drip trays / grease gutters: clean, draining correctly to collection vessel

Grease Removal Devices

6Baffle filters: clean, properly seated, no warping or damage
7Filter removal and reinstallation: smooth, all latches secure
8Grease cups / collection containers: emptied, cleaned, reinstalled
9UV or water-wash system (if fitted): operational, lamps replaced per schedule

Exhaust Ductwork

10Duct access panels: present, sealed, no gaps or missing screws
11Duct interior (visible sections): clean, no heavy grease buildup
12Duct joints and seams: no leaks or separation
13Duct supports and hangers: secure, no sagging or displacement
14Duct clearance from combustibles: maintained per NFPA 96

Exhaust Fan

15Upblast fan: operational, blades clean, no excessive vibration
16Fan hinge kit: functional, allows cleaning access to duct connection
17Fan belt (if applicable): tension correct, no cracks or glazing
18Grease containment around fan base: clean, no overflow
19Rooftop grease containment or drip guard: in place, no buildup

Fire Suppression System

20Suppression system service tag: current, next service date visible
21Fusible links: in place, not painted over or corroded
22Nozzle caps: in place, nozzles aimed at correct appliances
23Agent cylinder: pressure gauge in green / charged range
24Manual pull station: accessible, clearly labelled, unobstructed
25Automatic gas shut-off valve: connected, functional

Cooking Equipment & Clearances

26Cooking appliances positioned correctly under hood capture area
27Appliance-to-hood clearance: meets NFPA 96 minimum distance
28Solid fuel cooking equipment: additional protections in place (if applicable)
29Make-up air system: balanced, not interfering with hood capture

Documentation & Compliance

30Previous inspection report: reviewed, outstanding items addressed
31Cleaning contractor certificate on file: current
32NFPA 96 cleaning frequency: matches cooking volume classification
33Building management or AHJ notified of any deficiencies found
34Inspection sticker or tag: updated with date and inspector details

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Jarrod Milford

Jarrod Milford

Co-Founder & Commercial Director

Updated 26 October 2026
Also see:Compliance and inspections →Best inspection software →MapTrack vs SafetyCulture →

Short answer

A kitchen hood inspection checklist records the condition of a commercial cooking exhaust system: hood and plenum, grease filters, ductwork, exhaust fan, fire-extinguishing system, fusible links, access panels and grease containment. NFPA 96 clause 12.4 sets grease-buildup inspection by cooking type and volume, from monthly for solid fuel to annually for low volume. The extinguishing system is maintained at least every 6 months under clause 12.2.1.

Checked against NFPA 96, 2027 edition on by the MapTrack templates team. How we check templates

Key takeaways

  • The MapTrack NFPA kitchen hood inspection checklist contains 34 checks across 7 sections. Sections covered: Hood & Plenum, Grease Removal Devices, Exhaust Ductwork, Exhaust Fan, Fire Suppression System, Cooking Equipment & Clearances, Documentation & Compliance.
  • NFPA 96 Table 12.4: monthly for solid fuel cooking, quarterly for high volume, semiannually for moderate volume, annually for low volume.
  • When an inspection finds grease deposits, the contaminated parts are cleaned by trained, qualified people holding a certification the authority having jurisdiction accepts (12.6.1).
  • Metal-alloy fusible links are replaced at least every six months (12.2.4); bulb sprinklers and other link types are examined and cleaned or replaced annually.
  • Check which NFPA 96 edition your authority having jurisdiction enforces; clause numbers here come from NFPA's 2027 revision documents, so confirm them in your edition.
  • Record the inspector, the date of the last cleaning and every deficiency with a follow-up date on the same record.

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What is an NFPA kitchen hood inspection checklist?

A kitchen hood inspection checklist is a structured document used to record the systematic inspection, testing and maintenance of commercial kitchen hood ventilation systems in accordance with NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It is also called a hood inspection form or an NFPA 96 inspection checklist. The checklist covers the hood and plenum interior, grease filters and extractors, ductwork from the hood collar to the point of termination, exhaust fan operation and belt condition, fire suppression system nozzles, agent levels and fusible links, access panels, grease containment devices and the general cleanliness of all components. Each item is assessed against the requirements of NFPA 96 and the results are recorded as pass, fail or requires action, along with the date, inspector name and any corrective actions needed.

Commercial cooking operations generate grease-laden vapors that accumulate on hoods, ducts and exhaust components. This grease buildup is a significant fire hazard, and NFPA statistics show that in eating and drinking establishments, most fires start in the kitchen and involve cooking equipment. NFPA 96 provides broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection and maintenance of commercial cooking equipment. Regular documented inspections are essential to verify that grease accumulation has not reached unsafe levels, that the fire suppression system is armed and functional, that airflow is adequate and that all access panels and containment devices are in place. Without a structured inspection program, grease fires can start in hidden ductwork where they are difficult to detect and suppress, putting kitchen staff, building occupants and emergency responders at serious risk.

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Benefits of using this NFPA kitchen hood inspection checklist

  • Fire hazard reduction: identify and address grease accumulation in hoods, plenums and ductwork before it reaches levels that can ignite and sustain a fire.
  • NFPA 96 compliance: document that inspections are conducted at the frequencies and to the standards required by NFPA 96, satisfying the authority having jurisdiction and your insurer.
  • Suppression system readiness: verify that the kitchen fire suppression system nozzles are unobstructed, the extinguishing agent is at the correct level, and fusible links are intact and properly rated.
  • Insurance protection: many commercial property insurers require documented NFPA 96 compliance as a condition of coverage, and claims may be denied if inspection records are missing or incomplete.
  • Airflow performance: confirm that grease filters, extractors and exhaust fans are clean and operating correctly, maintaining proper capture velocity and kitchen air quality.
  • Accountability and audit trail: create a dated, signed record of every inspection, linking findings to corrective actions and providing evidence for health department reviews, fire marshal inspections and insurance audits.

Benefits of digitising forms in MapTrack

When you digitise kitchen hood system checklists in MapTrack, you get:

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  • File every completed form against the asset, location or person it covers.
  • Download any completed form as a PDF, with failed answers listed at the top.
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  • Build conditional logic (show or hide questions based on answers).
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  • Set who can view, fill in or edit forms with user roles.
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  • Assign audits and send reminder emails to the people doing them.
  • Keep every audit, inspection and sign-off against the asset or site it covers.
  • Track corrective actions as work orders from finding to close-out, with each change in the activity log.

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What to include in an NFPA kitchen hood inspection checklist

This NFPA kitchen hood inspection checklist covers 9 key areas:

  • Facility and inspection details: facility name and address, kitchen location within the building, inspector name and certification (e.g. IKECA), date of inspection, date of last cleaning, next scheduled inspection date.
  • Hood and plenum interior: visual inspection for grease accumulation on hood canopy, plenum chamber and baffle areas, checking that deposits do not exceed acceptable levels.
  • Grease filters and extractors: condition of removable grease filters or extraction units, checking for damage, warping, missing filters, excessive grease loading, proper seating and gasket integrity.
  • Ductwork condition: inspection of ductwork from the hood collar to the point of termination, including horizontal runs, vertical risers, elbows and transitions, checking for grease buildup, damage, open joints or missing access panels.
  • Exhaust fan operation: fan runs and produces adequate airflow, belts are in good condition and properly tensioned, bearings are lubricated, fan blades and housing are free of excessive grease, hinged fan or upblast unit tips for cleaning access.
  • Fire suppression system: nozzle caps are in place and nozzles are aimed at protected appliances, extinguishing agent cylinder pressure or weight is within range, fusible links are present and undamaged, manual pull station is accessible and labeled, system service tag is current.
  • Grease containment: grease cups, troughs and drip pans under the hood and at ductwork termination are in place, not overflowing, and draining correctly.
  • Access panels: all required access panels are present, properly sealed when closed and openable for cleaning and inspection of concealed duct sections.
  • General observations and corrective actions: space for noting any deficiencies, grease depth measurements, photos of problem areas and a record of corrective actions taken or scheduled.

How to use this NFPA kitchen hood inspection checklist

  1. Record the facility details, kitchen location, inspector name and credentials, date of inspection and date of last professional cleaning.: Confirm the inspector holds relevant certification, such as IKECA (International Kitchen Exhaust Cleaning Association) certification for exhaust inspection and cleaning, and that anyone servicing the suppression system is a certified person your authority having jurisdiction accepts. Record whether the kitchen has been cleaned since the last inspection and verify the cleaning certificate of performance is on file.
  2. Inspect the hood canopy and plenum interior for grease accumulation. Open access panels and visually assess grease depth on all interior surfaces.: Grease deposits should not be present in quantities that could contribute to a fire. NFPA 96 requires the contaminated portions to be cleaned when an inspection finds grease deposits, so record where you find them. If heavy buildup keeps appearing between inspections, inspect more often. Document the condition with photos.
  3. Remove and inspect grease filters or extraction units. Check for damage, warping, missing sections and excessive grease loading.: Filters must be in place during cooking operations and seated correctly so that grease-laden vapors cannot bypass the filter bank. Replace any filter that is warped, torn or has deteriorated mesh. Verify that the filter type matches the hood manufacturer specifications.
  4. Inspect accessible ductwork sections from the hood collar through to the termination point. Check for grease buildup, physical damage, open joints and missing access panels.: Open each access panel and visually inspect the duct interior. Look for grease accumulation in horizontal runs, elbows and areas of low airflow velocity where deposits tend to accumulate. Confirm all duct joints are tight, sealed and free of grease leaks. Record any sections that require cleaning.
  5. Test the exhaust fan for proper operation. Verify airflow, check belt condition and tension, inspect fan blades and housing for grease buildup.: Start the exhaust fan and confirm adequate capture velocity at the hood face using a smoke pencil or anemometer if available. Inspect belt-driven fans for belt wear, cracking, glazing and proper tension. Verify that upblast fan units hinge open for cleaning access. Check that the fan housing, blades and discharge area are free of excessive grease that could impede operation or create a fire path.
  6. Inspect the fire suppression system including nozzle alignment, agent level, fusible links, manual pull station and service tag.: Confirm that each nozzle cap is in place and the nozzle is aimed at the cooking appliance it protects. Check the extinguishing agent cylinder gauge or weigh the cylinder to confirm it is within the acceptable range. Verify fusible links are present, undamaged and rated for the correct temperature. Confirm the manual pull station is accessible, clearly labeled and not obstructed. NFPA 96 requires the fire-extinguishing system to be maintained by properly trained, qualified and certified people acceptable to the authority having jurisdiction.
  7. Check grease containment devices including cups, troughs, drip pans and rooftop grease containment at the duct termination.: Verify that all grease collection receptacles are in place, not overflowing and draining properly. Rooftop grease containment must prevent grease from reaching the roof surface, which can damage roofing materials and create a fire hazard. Empty and clean grease cups and troughs as needed during the inspection.
  8. Record all findings, note any deficiencies or corrective actions, sign and date the completed checklist and file the record.: Document each item as pass, fail or requires action. For any deficiency, record the corrective action taken on site or the scheduled follow-up, including target completion date and responsible party. Provide a copy of the completed checklist to the facility manager. File the original with previous inspection records to maintain a continuous compliance history.

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How often should you complete this checklist?

NFPA 96 sets how often the exhaust system is inspected for grease buildup, by the type and volume of cooking: monthly for systems serving solid fuel cooking, quarterly for high-volume cooking such as 24-hour cooking, charbroiling and wok cooking, semiannually for moderate-volume cooking, and annually for low-volume cooking such as churches, day camps, seasonal businesses and senior centers. When an inspection finds grease contamination, the contaminated sections must be cleaned. An NFPA blog on restaurant fire protection says hoods in most restaurants are typically inspected semiannually.

The fire-extinguishing system must be maintained at least every six months by properly trained, qualified and certified people acceptable to the authority having jurisdiction, and fusible links on fire damper assemblies replaced at least semiannually. Check which edition of NFPA 96 your authority having jurisdiction has adopted, as section numbers can differ between editions.

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Frequently asked questions

An NFPA 96 kitchen hood inspection checklist is a document used to record the systematic inspection, testing and assessment of a commercial kitchen exhaust ventilation system. It covers the hood canopy and plenum, grease filters and extractors, ductwork, exhaust fan, fire suppression system, grease containment devices and access panels. Each component is evaluated against the requirements of NFPA 96 and the results are recorded as pass, fail or requires action, with corrective actions documented for any deficiency found.

NFPA 96 sets how often the exhaust system is inspected for grease buildup by the type and volume of cooking: monthly for systems serving solid fuel cooking, quarterly for high-volume cooking, semiannually for moderate-volume cooking and annually for low-volume cooking. Cleaning follows when an inspection finds grease deposits. Separately, the fire-extinguishing system must be maintained at least every six months by properly trained, qualified and certified people acceptable to the authority having jurisdiction. Check which edition of NFPA 96 your authority has adopted.

NFPA 96 requires the fire-extinguishing system to be maintained at least every six months by properly trained, qualified and certified people acceptable to the authority having jurisdiction. It uses the same trained, qualified and certified wording for the people who inspect the exhaust system for grease buildup and who clean contaminated sections, and it requires fusible links to be replaced by a certified person acceptable to that authority. Ask your fire marshal or authority having jurisdiction which certifications it accepts for each job before you book the work.

When an inspection finds it contaminated with grease. NFPA 96 sets how often the system is inspected for grease buildup, and the standard's text, as quoted in NFPA's 2026 revision papers, says that if, upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions must be cleaned by properly trained, qualified and certified people acceptable to the authority having jurisdiction. An NFPA blog on restaurant fire protection puts it the same way: when that inspection finds grease buildup, the hood and exhaust system must be cleaned.

Yes. Digital kitchen hood inspection using a tablet or phone lets you complete the NFPA 96 checklist on site, attach photos of grease conditions and deficiencies, record pass or fail for each component, and store the record against the kitchen asset. MapTrack supports commercial kitchen equipment tracking with automated inspection reminders, digital forms and a complete audit trail. This replaces paper checklists and ensures inspection records are always accessible for fire marshal reviews and insurance audits. Book a demo to see how it works.

NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. NFPA describes it as providing broad-based preventive and operative fire safety requirements for the design, installation, operation, inspection and maintenance of commercial cooking equipment. NFPA's product page now sells the 2027 edition, so check which edition your fire marshal or authority having jurisdiction has adopted before relying on section numbers from an older edition.

At least every six months under NFPA 96. The standard's text, as quoted in NFPA's 2026 revision papers, requires fusible links on fire damper assemblies to be replaced at least semiannually, or more often if needed, by a certified person acceptable to the authority having jurisdiction. An NFPA blog on restaurant fire protection adds that metal alloy fusible links and metal alloy automatic sprinklers are replaced at the same six-month interval at which the fire-extinguishing system is maintained and its actuation and control components are tested.

Yes. NFPA says it makes its codes and standards available online to the public for free as part of its commitment to public safety, and all you need is an NFPA account. On the standard's page you choose the edition year, select View Free Access and accept the terms to read it online. NFPA still sells its codes and standards, and says most of the money it needs to fund its standards process comes from those sales.

Applicable regulatory standards

This template is a starting point. Check the current requirements that apply to your equipment, work and location. The template alone does not establish compliance.

  • Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

    Edition: NFPA 96, 2027 edition

    Grease-buildup inspection intervals, cleaning when contaminated, six-monthly system maintenance and fusible link replacement.

    • 12.4: Inspection of the whole exhaust system for grease buildup, at intervals set by cooking type and volume in Table 12.4.
    • 12.6.1: Cleaning of exhaust system parts found on inspection to be contaminated with grease deposits, by trained, qualified and certified persons acceptable to the authority.
    • 12.2.1: Maintenance of fire-extinguishing systems, and of listed hoods with a fire-extinguishing water system, at least every 6 months by trained, qualified and certified persons acceptable to the authority.
    • 12.2.4: Metal-alloy fusible links and metal-alloy automatic sprinklers used as extinguishing-system detection replaced at least every six months; other link types are examined annually under 12.2.7.
    • 12.3.3.1: Fusible links on fire damper assemblies replaced at least every six months, or more often if needed.

    National Fire Protection Association (NFPA)Sold by the publisher

Each source was read at its publisher and the page checked on 26 October 2026. The publisher's current text is the authority.

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  <p style="font-size:12px;font-weight:700;letter-spacing:0.05em;text-transform:uppercase;color:#071D49;margin:0;">Free template</p>
  <p style="font-size:18px;font-weight:700;color:#071D49;margin:6px 0 0;">NFPA Kitchen Hood Inspection Checklist</p>
  <ul style="margin:12px 0 0;padding-left:18px;color:#374151;font-size:14px;line-height:1.6;">
    <li style="margin:4px 0;">Facility and inspection details: facility name and address, kitchen location within the building, inspector name and certification (e.g. IKECA), date of inspection, date of last cleaning, next scheduled inspection date.</li>
    <li style="margin:4px 0;">Hood and plenum interior: visual inspection for grease accumulation on hood canopy, plenum chamber and baffle areas, checking that deposits do not exceed acceptable levels.</li>
    <li style="margin:4px 0;">Grease filters and extractors: condition of removable grease filters or extraction units, checking for damage, warping, missing filters, excessive grease loading, proper seating and gasket integrity.</li>
    <li style="margin:4px 0;">Ductwork condition: inspection of ductwork from the hood collar to the point of termination, including horizontal runs, vertical risers, elbows and transitions, checking for grease buildup, damage, open joints or missing access panels.</li>
    <li style="margin:4px 0;">Exhaust fan operation: fan runs and produces adequate airflow, belts are in good condition and properly tensioned, bearings are lubricated, fan blades and housing are free of excessive grease, hinged fan or upblast unit tips for cleaning access.</li>
    <li style="margin:4px 0;">Fire suppression system: nozzle caps are in place and nozzles are aimed at protected appliances, extinguishing agent cylinder pressure or weight is within range, fusible links are present and undamaged, manual pull station is accessible and labeled, system service tag is current.</li>
  </ul>
  <p style="font-size:13px;color:#6B7280;margin:14px 0 0;padding-top:12px;border-top:1px solid #E5E7EB;">Free <a href="https://www.maptrack.com/templates/nfpa-kitchen-hood-inspection-checklist" style="color:#071D49;font-weight:600;text-decoration:none;">NFPA Kitchen Hood Inspection Checklist</a> by MapTrack</p>
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The MapTrack NFPA kitchen hood inspection checklist contains 34 checks across 7 sections.

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