Texas 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
No single statewide fire code for every kitchen: cities and larger counties adopt their own, usually an edition of the International Fire Code.
In Texas the fire code that applies to a restaurant depends on where it is. Cities adopt their own edition of the International Fire Code with local amendments, and Local Government Code Section 233.061 lets a county of more than 250,000 people, or a county next to one, adopt a fire code for its unincorporated area.
Cities choose their own edition
Austin, for example, adopted the 2024 International Fire Code with local amendments, effective July 10, 2025. Other cities may be on an earlier edition, so the first question for your fire marshal is which edition applies at your address.
Inspection schedule (Section 606.3.3.1), 2024 IFC
Where the 2024 International Fire Code applies, it 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), 2024 IFC
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), 2024 IFC
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), 2024 IFC
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.
Local layer
Counties outside city limits may have their own fire code under Local Government Code Section 233.061. Houston and Dallas each have a page in this library; their local overrides are still being checked.
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).