Regulations for Dummies

The LA FOG Program Explained: What the City Actually Requires From Your Restaurant

Most restaurant owners have heard of it. Few know exactly what it says. Here is the whole thing, in plain English.

LA Restaurant Services · Field Technician Notes

What the FOG Program actually is

The City of Los Angeles Bureau of Sanitation FOG (Fats, Oils, and Grease) Control Programis a regulatory framework — backed by the city municipal code — that applies to every Food Service Establishment (FSE) that discharges into the city sewer system. It exists because FOG from commercial kitchens is the number one cause of sanitary sewer overflows (SSOs) in Los Angeles.

The program is administered by the LA Sanitation and Environment (LASAN) branch of the Bureau of Sanitation. They have enforcement authority separate from LACDPH health inspectors — meaning you can be fully compliant on a health inspection and still face an FOG enforcement action from LASAN for inadequate grease management. Both agencies can cite you. Both can fine you.

The program also operates in coordination with the LA Regional Water Quality Control Board, which oversees water pollution standards. An SSO caused by your FOG discharge can involve all three agencies.

Best Management Practices — what that term means

The FOG Program uses the term Best Management Practices (BMPs) to describe the specific operational and equipment requirements it places on FSEs. Meeting BMPs is not optional — they are the compliance standard. Here is each one, and what it means in practice:

Install and maintain a properly sized interceptor

The interceptor must be sized based on your kitchen fixture units and cooking equipment load. Sizing is calculated during the permitting process and must be approved by the Bureau of Sanitation before occupancy. An undersized interceptor does not meet BMP — even if it is technically present.

Service the interceptor before reaching 25% capacity

This is the core maintenance requirement. The combined depth of the FOG layer and bottom sludge must not exceed 25% of the total liquid capacity. You are responsible for scheduling service proactively — waiting until it overflows is not a defense. For guidance on how often to schedule service based on your kitchen type and Los Angeles seasonal factors, see our <Link to="/restaurant-grease-trap-cleaning-frequency-los-angeles" className="text-amber-700 hover:text-amber-800 font-semibold transition-colors">grease trap frequency guide</Link>.

Use a licensed waste hauler and keep the manifest

Every service must be performed by a California-licensed waste hauler. The waste manifest — documenting the hauler, the volume removed, and the disposal facility — must be retained for three years and produced on demand during any inspection or audit.

Train kitchen staff on FOG reduction practices

BMPs include operational practices, not just equipment. Staff must be trained to scrape plates before washing, not pour grease down drains, and use dry cleanup methods for spills before washing. Documented staff training can be requested during a compliance audit.

Never discharge grease directly to the drain

Intentional grease dumping — pouring fryer oil down a drain, flushing grease with hot water to force it through — is a direct violation. It bypasses the interceptor entirely and is one of the fastest ways to trigger enforcement action.

How enforcement escalates

LASAN uses a progressive enforcement model. It does not start with the maximum penalty — but it does reach it if violations are not corrected. Here is how the escalation sequence typically works:

Notice of Violation

Written notice issued after an inspection finding. Gives you a corrective action deadline — typically 30 days.

Re-inspection

Inspector returns to verify corrections. If violations persist, the case escalates to formal enforcement.

Administrative Citation

Civil penalty issued — $500 per day per violation is the standard starting rate for active non-compliance.

Compliance Order

Formal legal order requiring specific corrective actions on a defined timeline. Failure to comply can trigger permit suspension.

Permit Suspension or Revocation

In cases of repeated or egregious violations, LA Sanitation can suspend your discharge permit — effectively forcing your kitchen offline.

Does the FOG Program apply to my kitchen?

If your operation is within the City of Los Angeles boundaries, prepares or serves food, and discharges to a city-owned sewer line — yes, it applies. This includes restaurants, food trucks operating out of a commissary connected to city sewer, ghost kitchens, school cafeterias, hospital kitchens, hotel dining operations, and catering commissaries.

If you are in unincorporated LA County (outside city limits), the applicable program is run by the Los Angeles County Sanitation Districts rather than the city Bureau of Sanitation — but the requirements are substantially similar. When in doubt, contact the sanitation district that serves your address.

Quick AnswerReviewed by LA Restaurant ServicesUpdated April 2, 2026

The LA FOG Program requires approved interceptors, routine maintenance under the 25% rule, licensed hauling, and retained documentation for inspection and audit.

Need service support now? Compare grease trap cleaning and grease interceptor pumping options before requesting service.

Common questions

Who enforces the FOG Program in Los Angeles?

LA Sanitation and Environment oversees city-level FOG compliance, with additional coordination from county and water quality authorities.

What records must be retained under FOG rules?

Maintain service manifests and related records for at least three years and provide them upon request.

What happens if violations are ignored?

Enforcement can escalate from notices to daily penalties, compliance orders, and potential permit impacts.

Get Instant Estimate Call Dispatch Send Us a Message

Get fully FOG-compliant today

We handle interceptor service, licensed disposal, and the documentation the city requires.

Get My Estimate