New York requirements
Checked against the published sources below on October 2, 2026. Re-verify before you rely on it.
Fire codes are amended, re-adopted and changed locally, often without notice. This page is a summary of public documents, not a confirmation from your fire authority and not legal advice. Confirm the requirements that apply to your property with your local Authority Having Jurisdiction. HoodStamp makes no warranty that this information is complete, current or applicable to your situation and accepts no liability for any decision or action taken on the basis of it.
Code in force
2025 Fire Code of New York State, derived from the 2024 International Fire Code, in effect since December 31, 2025. New York City has its own Fire Code, enforced by FDNY.
Outside New York City, kitchens follow the 2025 Fire Code of New York State, part of the 2025 Uniform Code adopted by the Department of State. Between October 1 and December 30, 2025 either the 2020 or the 2025 code could be followed; since December 31, 2025 the 2025 edition applies.
Inspection schedule (Section 606.3.3.1)
The 2025 Fire Code of New York State sets inspection intervals by type of cooking: every month for solid fuel-burning appliances; every 3 months for high-volume operations such as 24-hour cooking, charbroiling or wok cooking; every 12 months for low-volume operations such as places of religious worship, seasonal businesses and senior centers; every 6 months for all other cooking operations.
Cleaning (Section 606.3.3.2)
When an inspection finds grease accumulation, the hoods, grease-removal devices, fans, ducts and other parts of the system have to be cleaned in accordance with ANSI/IKECA C10.
Records (Section 606.3.3.3)
Records of each inspection state the individual and company that performed it, a description of the inspection and when it took place. Records of each cleaning state the individual and company that performed it and when.
Service tag (Section 606.3.3.3.1)
After an inspection, a tag showing the service provider's name, address, telephone number and the date of service has to be placed in a conspicuous location.
New York City: FDNY rules
FDNY states that commercial cooking exhaust systems in New York City must be cleaned by a holder of a W-64 or P-64 Certificate of Fitness employed by an FDNY-approved servicing company, and that systems in restaurants, hospitals, hotels, schools, cafeterias and other food-service locations must be inspected and cleaned at least once every three months.
Local layer
In New York City, check FDNY's requirements for your premises. Elsewhere, local code enforcement officials administer the Uniform Code; ask yours which documentation they expect at inspection.
NFPA 96 baseline
NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) is the nationally adopted standard for kitchen exhaust cleaning. Every HoodStamp certificate references it.
Cleaning frequency by cooking volume
Solid fuel: monthly. High-volume cooking (24/7 operations, wok, char-broil): quarterly. Moderate volume: semi-annually. Low volume (seasonal, church, day camp): annually. Your local AHJ may require more frequent service.
Cleaning to bare metal
The entire exhaust system — hoods, filters, plenum, ducts, exhaust fan, and rooftop grease containment — should be cleaned to bare metal where accessible. Areas that cannot be cleaned to bare metal must be documented.
Documentation required
After each cleaning, the servicing contractor must provide a written report identifying the date, areas that were and were not cleaned, and any deficiencies. HoodStamp’s certificate template covers each of these fields.
Access panels & inspection points
NFPA 96 requires access panels at each change of direction and at 12-ft intervals along horizontal ducts. Missing access is a common finding — call it out under Deficiencies on the certificate.
This page is a starting point, not legal advice. Always verify current requirements with your local Authority Having Jurisdiction (fire marshal or fire prevention office).