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Grease Trap Contractor
2,555+ verified contractors across 50 US states and 11 Canadian provinces. Search free. Contact directly. No middleman.
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Built for Facility Managers Who Can't Afford Compliance Gaps
Every commercial kitchen in North America — restaurants, hotels, hospitals, school cafeterias — is legally required to manage fats, oils, and grease (FOG) before wastewater enters the municipal sewer. That means scheduling regular grease trap cleaning, typically every 30–90 days, with a licensed contractor who can issue a valid waste manifest. That manifest is your proof of compliance when the health department or local FOG inspector comes calling.
Finding a licensed grease trap cleaning contractor used to mean wading through aggregator sites that charge referral fees on both sides — a cost that gets baked into the price you pay, often as a 15–20% markup per service visit. Grease Trap Locator was built to cut that out. We index 2,555+ verified contractors across all 50 US states and 11 Canadian provinces. Every listing shows the real company name, direct phone and email, valid license number, and the service area they actually cover.
Not sure how often your trap legally needs cleaning, what interceptor size your kitchen requires, or what fines look like in your state? GTL's free FOG compliance tools and calculators cover all of it.
Find a Grease Trap Cleaning Contractor
Near You in Under 2 Minutes
Search
Enter your city, state, or zip. Instantly see licensed, verified grease trap contractors in your area — filtered for your municipality's FOG requirements.
Review
Check verified licenses, service area, and direct contact info on every listing. No paywalls. No hidden info. No middlemen between you and the contractor.
Contact Directly
Call or email the contractor directly. GTL never charges referral fees or routes your inquiry through a call center. Direct access, every time.
Licensed Grease Trap Contractors Near You
View All →Verified listings — direct contact, no referral fees
Every listing below has been verified against state licensing records. The Verified badge confirms a valid waste transport permit — meaning they can legally pump, haul, and issue the manifest your FOG program requires.
What Restaurant & Facility Managers Say
From single-location restaurants to multi-state food service groups
We manage FOG compliance across 14 locations in three states. Every time we enter a new market we need a local grease trap contractor who’s actually licensed and can issue a valid manifest. GTL cut that search from half a day of phone calls to about ten minutes. The Verified badge is the thing — our compliance officer now uses GTL listings as pre-screened when onboarding new service providers.
Health inspector gave us a violation notice at 6am on a Tuesday. I had a licensed contractor on-site by noon through GTL — someone I never would have found by googling. The manifest was issued same day. That’s the difference between a fine and a fix.
We switched all eight of our hotel kitchens to GTL-verified contractors after our previous vendor couldn’t provide valid waste manifests. The state regulation guides are something I share with every new properties manager we onboard.
The Numbers Behind FOG Compliance
What facility managers and restaurant operators need to know about grease trap regulations, fines, and service economics across North America.
Average FOG violation fine
Many US cities issue citations starting at $5,000 per incident, with repeat violations reaching $25,000–$75,000 plus mandatory remediation costs and potential permit suspension.
Municipal FOG enforcement dataOf sewer blockages caused by FOG
The EPA attributes roughly 85% of sanitary sewer overflows in commercial areas to fats, oils, and grease — making FOG the single largest cause of municipal sewer failures.
EPA / municipal water authority dataCapacity rule — the legal threshold
Most US FOG ordinances require cleaning when grease and solids reach 25% of the trap's total depth. Waiting until it's "full" is a compliance violation in virtually every jurisdiction.
Standard municipal FOG ordinance languageDays between cleanings (high-volume kitchens)
Full-service restaurants, hotel food service, and catering operations typically require cleaning every 30–90 days. Lower-volume kitchens often qualify for 90–180 day intervals.
FOG program guidelines, multiple jurisdictionsGTL contractor verification time
Every Verified listing is cross-checked against state licensing boards. The ~5 day window allows us to confirm a valid waste transport permit and manifest capability before the badge is granted.
GTL verification processGTL referral fee — for everyone
Lead aggregators charge contractors $50–$200 per referral, which gets passed to you as a service markup. GTL charges neither side. Contractors list free. Searches are free. Always.
GTL business modelEverything You Need
for FOG Compliance
Calculators, checklists, and planners built for facility managers and restaurant operators — the same people who use this directory to find their grease trap cleaning service. Once you find and verify a contractor, these tools help you manage compliance between service visits. No signup required.
Explore All 16 Tools →Sizing Calculator
Calculate required trap capacity based on fixture flow rates.
Cost Estimator
Regional market rates for pumping and cleaning services.
FOG Checklist
Daily, weekly, and monthly compliance maintenance procedures.
Schedule Planner
Automate service intervals based on kitchen output volume.
Find Grease Trap Contractors by State
GTL lists licensed grease trap cleaning contractors and FOG compliance services in all 50 US states and 11 Canadian provinces. Select your state below to browse verified local contractors in your area.
Grease Trap Contractor FAQ
How do I find a licensed grease trap contractor near me?
Use the search bar at the top of this page — enter your city, state, or zip code. GTL filters results by service area so every listing you see actually covers your location. Each profile shows direct contact info, license status, and the specific services offered. See how the search and verification process works →
How much does professional grease trap cleaning cost?
Under-sink (Type I) grease traps typically run $150–$350 per service. Large in-ground interceptors (1,000–2,500 gallon) average $300–$900+ depending on tank size, access difficulty, and regional disposal fees. Use GTL's free Grease Trap Cost Estimator for current market rate ranges in your state.
How often is grease trap cleaning required by law?
Most US municipal FOG ordinances follow the 25% rule: clean when accumulated grease and solids reach 25% of the trap's total depth. High-volume kitchens hit this every 30–90 days; lower-volume operations like coffee shops run 90–180 days. GTL's FOG Compliance Checklist helps you track frequency against your jurisdiction's requirements.
Do grease trap contractors need to be licensed?
Yes — in virtually every US state and Canadian province. Pumping and hauling grease trap waste requires a state-issued waste transport permit, and each service must be documented with a signed manifest. An unlicensed contractor can't issue a compliant manifest. Every GTL Verified listing has been checked against state licensing records.
Grease Trap Cleaning Frequency by Kitchen Type
Use this table as a starting point. Your local FOG ordinance may specify a different minimum — always confirm with your municipal water authority or FOG program coordinator.
| Kitchen Type | Meals / Day | Typical Frequency | Trap Size | Volume |
|---|---|---|---|---|
| Full-service restaurant | 200–400+ | Every 30 days | 750–1,500 gal interceptor | High |
| Hotel / catering kitchen | 500+ | Every 30 days | 1,500–2,500 gal interceptor | High |
| Fast food / QSR | 300–600 | Every 30–45 days | 750–1,500 gal interceptor | High |
| Casual dining / bar kitchen | 100–250 | Every 45–60 days | 500–1,000 gal interceptor | Medium |
| School / institutional cafeteria | 200–500 | Every 30–60 days | 500–1,500 gal interceptor | Medium |
| Coffee shop / bakery | 50–150 | Every 60–90 days | 50–250 gal under-sink | Medium |
| Deli / sandwich shop | 50–100 | Every 90 days | 50–150 gal under-sink | Low |
| Convenience store / grab-and-go | 25–75 | Every 90–180 days | 30–100 gal under-sink | Low |
Frequencies follow the 25% capacity rule standard. Actual intervals depend on trap size, menu type, regional disposal fees, and local ordinance minimums.