Charlotte County FOG & Grease Rules

Key requirements

Sizing and installation: Use properly sized indoor grease traps or outdoor interceptors [E02, E03]
Cleaning/pump-out frequency: Keep traps and interceptors clean [E01]
Permits: Building & Construction Services (Plumbing Permits) [E04]
Penalties: Non-compliance with FOG regulations can result in serious legal and regulatory repercussions. Businesses that fail to meet these standards may face fines, penalties, and potential legal action [E05, E06, E08]
Best management practices: Wipe pots, pans and work areas of grease before washing [E09]
Best management practices: Dispose of food waste into the garbage and keep a mesh strainer in the sink to collect smaller scraps [E10]
Best management practices: Clean mats inside or over a utility sink that holds a grease trap [E11]
Best management practices: Scrape all plates directly into the trash [E12]
Best management practices: Avoid the Garbage Disposal: Garbage disposals cannot break down grease, making them highly susceptible to clogs when oily foods are pushed through [E13]
Best management practices: Pour liquid fats, grease and oils into a container (i.e. an empty jar, can, or plastic tub). Let it solidify, seal the container and throw it in the trash [E14]
Best management practices: Use a paper towel to wipe residual grease and oily sauces off pots, pans and plates before washing [E15]
Best management practices: Collect used oil and store for recycling [E07]