Grease Trap/Interceptor Permit in Seattle, Washington (2026)
Without a valid Grease Trap/Interceptor Permit from the Seattle Department of Construction & Inspections (SDCI), your restaurant faces shutdown orders and daily fines for violating Washington State plumbing codes. This Grease Trap/Interceptor Permit—also called a grease interceptor installation approval or FOG (fats, oils, greases) device permit—certifies that your grease trap meets Seattle's sizing and maintenance standards. Key facts:
- 26 fields — ApronPrep auto-fills 22
- $0 government filing fee — no permit cost charged by SDCI
- Timeline varies by inspection availability and equipment specifications
Analyzed from Grease Trap/Interceptor Permit
85% from one compliance interview
Manual entry or document upload required
Why You Need a Grease Trap/Interceptor Permit
The Grease Trap/Interceptor Permit is a mandatory requirement in Seattle, enforced by Seattle Public Utilities (SPU) under the authority of the Seattle Municipal Code (SMC) Title 22, "Engineering," and Title cm, "Sewer Use and Drainage." These regulations establish strict limits on fats, oils, and grease (FOG) discharge into the municipal sewer system to prevent blockages and overflows. The permit ensures your restaurant's plumbing and pretreatment equipment meet specific design and installation standards outlined in SPU's "Standard Specifications" and the Washington State Plumbing Code. Without this permit, you cannot obtain final approval for your water and sewer connection from SPU, which is a prerequisite for receiving a Certificate of Occupancy from the Seattle Department of Construction and Inspections (SDCI).
Operating without this permit or in violation of its conditions triggers immediate enforcement actions from SPU. Common consequences include:
- Daily fines and administrative penalties as stipulated in SMC Title 22 for non-compliance with sewer use regulations.
- Cease-and-desist orders and service disconnection – SPU can order an immediate halt to operations and physically disconnect your sewer line until compliance is achieved, effectively shutting down your restaurant.
- Required remediation costs – You may be held financially responsible for cleaning public sewer blockages caused by your grease discharge, which can run into thousands of dollars.
- Insurance and lease implications – Many commercial property insurance policies and leases require proof of all operating permits; violations can void coverage or constitute a lease default.
Legal code: Local sewer use regulations, water connection requirements, road/sidewalk ordinances, grease discharge limits
Recent update: As of 2026, Seattle Public Utilities has updated its grease interceptor sizing calculations and inspection protocols to align with new regional water quality standards, requiring more detailed site plans and equipment specifications in the application.
Who Needs a Grease Trap/Interceptor Permit?
| Type | Required | Notes |
|---|---|---|
| Restaurant (Full-Service) | Required | Required per Seattle Municipal Code (SMC) 21.36.080 for any facility that prepares food, generates fats, oils, and grease (FOG), and discharges to the city sewer. |
| Bar / Nightclub | Required | Required if the establishment has a full kitchen or food prep area that generates FOG, as defined by Seattle Public Utilities (SPU) FOG Control Program guidelines. |
| Food Truck | Required | Required if the truck is equipped with a sink or any plumbing that discharges graywater containing FOG, as it is a mobile food preparation unit per SMC 21.36.080. |
| Coffee Shop / Café | Not Required | Typically exempt if only serving pre-packaged food and beverages without on-site cooking, food prep, or dishwashing that generates FOG; contact SPU for a definitive ruling. |
See which restaurant types need this requirement — and which don't.
See Full Requirements →Field-by-Field Guide (26 Fields)
22 of 26 auto-filledLegal Business Name
textEnter the exact legal name of your business as registered with the Washington Secretary of State or your local business license office, matching your Articles of Incorporation or LLC filing.
COMMON MISTAKE: Submitting a 'doing business as' (DBA) name instead of the registered legal entity name, which is a common cause of administrative rejection.
Type of Food Service Establishment
textEnter the specific classification of your establishment (e.g., 'full-service restaurant,' 'cafeteria,' 'bakery with fryers,' 'commercial kitchen'), as this determines FOG (Fats, Oils, and Grease) calculation standards.
COMMON MISTAKE: Using generic terms like 'restaurant' instead of the city's defined establishment types (e.g., Standard, High-FOG Producer, Low-FOG Producer), which triggers a request for clarification.
Primary Contact Name
textEnter the full name of the person authorized to correspond with Seattle Public Utilities (SPU) regarding this permit, typically the owner or a designated manager.
Contact Phone Number
textProvide a direct, monitored business phone number for the primary contact, formatted as (XXX) XXX-XXXX.
COMMON MISTAKE: Providing a personal cell number that is frequently unavailable, causing delays if SPU needs immediate clarification.
Contact Email Address
textProvide a valid, regularly monitored business email address where SPU will send all official correspondence, permit status updates, and inspection notices.
Facility Address
textEnter the complete physical street address of the food service facility where the grease trap/interceptor will be installed, including suite or unit number.
COMMON MISTAKE: Providing a mailing address, P.O. Box, or corporate office address instead of the physical kitchen location, which invalidates the application for inspection purposes.
Kitchen Operations Description
textDescribe your kitchen's primary food preparation activities in detail, including cooking methods (e.g., deep frying, grilling), types of food served, and hours of operation.
COMMON MISTAKE: Providing vague descriptions (e.g., 'we cook food') instead of specific processes that generate FOG, forcing SPU to request a revised submission and delaying review by weeks.
Peak Daily Meal Volume
textEnter the estimated maximum number of meals served in a single day during your busiest season, which SPU uses with your business type to calculate required grease interceptor capacity.
COMMON MISTAKE: Underestimating peak volume to try to get a smaller, cheaper interceptor, which leads to an undersized system that fails inspection and requires a costly re-permitting process.
Estimated Monthly FOG Volume
textProvide your best estimate, in gallons per month, of fats, oils, and grease (FOG) discharged from kitchen drains, often calculated from fryer oil usage and grease capture data.
COMMON MISTAKE: Leaving blank or entering '0,' which SPU interprets as non-compliance with required estimation, resulting in an automatic hold on the application.
Current Waste Disposal Method
textDescribe how FOG and food scraps are currently handled (e.g., 'collected in under-sink grease pots,' 'disposed via third-party renderer,' 'poured down drain'), required for existing facilities applying for a new interceptor.
ApronPrep auto-fills 22 of 26 fields from a single compliance interview — no re-typing, no guessing what the government expects.
Top 5 Grease Trap/Interceptor Permit Mistakes
1. Incorrectly Sizing the Interceptor
Estimating grease trap size based on total plumbing fixture count alone, without the specific fixture unit (FU) calculations for kitchen equipment required by the Seattle Plumbing Code (§ 1104.5). Submitting a plan for a 20-gpm unit when a 50-gpm is needed causes automatic rejection. Avoid this by hiring a licensed plumber or engineer to perform the official sizing calculation using the Seattle Public Utilities (SPU) methodology before you apply.
2. Submitting Generic or Incomplete Plumbing Plans
Providing a basic floor plan instead of a detailed plumbing schematic that shows the exact routing from all grease-producing fixtures (sinks, dishwashers, prep sinks) to the proposed interceptor location. Missing details like pipe diameters, slopes, and cleanout locations add 2–3 weeks for review comments. Submit a stamped drawing from a design professional that labels all FOG-generating equipment and includes an isometric diagram of the drainage system.
3. Misrepresenting the Menu or Service Type
Listing a 'coffee shop' menu when the operation will have a panini press or a 'bakery' that plans to do heavy frying. Seattle SPU categorizes establishments by FOG discharge potential, and an incorrect classification leads to an undersized trap permit and potential compliance violations. Be explicit in your application about all cooking methods (frying, grilling, baking with fats) and average weekly grease volumes, as inspectors cross-reference with your food permit application.
Skip the Paperwork on Your Grease Trap/Interceptor Permit
ApronPrep auto-fills 22 of 26 fields from one compliance interview.
No credit card required
Grease Trap/Interceptor Permit by City in Washington
| City | Fee Range | Timeline |
|---|---|---|
| Seattle | ||
| Spokane | ||
| Tacoma |
Timeline: Varies
Contact Seattle Public Utilities to inquire about grease trap permit requirements
Call Seattle Public Utilities' Wastewater Permits desk at (206) 684-5830 or email through their online portal to confirm whether your establishment type (fast casual, pizza, Chinese, etc.) requires a grease trap. Have your restaurant's address and business type ready — SPU staff will tell you if you're a Tier 1 (low grease) or Tier 2 (high grease) establishment, which determines permit complexity.
Determine if your establishment requires a grease trap/interceptor
Most food service establishments in Seattle require a grease trap or interceptor, but the size and type depend on your menu and waste volume. SPU's determination letter will specify whether you need a passive grease trap (underground or under-sink) or an automatic grease removal device (AGRD). Get this determination in writing from SPU before ordering equipment — incorrect sizing is the #1 cause of permit delays.
Complete the permit application form
Fill out SPU's Grease Control Permit Application (available on Seattle.gov/utilities/permits or by request from SPU). You'll need your business license number, restaurant address, equipment manufacturer name/model, and installation location details (typically 8–12 fields). ApronPrep auto-fills your business information from your initial setup — most applicants complete the form in under 10 minutes.
Where to Apply
Applications are handled by your local department of public works (dpw) in each city. Select your city below for authority details, fees, and processing timeline.
Other Requirements You'll Need
This is one of 13 requirements for opening a restaurant in Washington.
ADA Compliance Self-Certification
federal
Alarm System Permit/Registration
local
Annual Report Filing
state
Application for Employer Identification Number
federal
See all co-required forms and how they connect to your compliance dossier.
See All RequirementsProcessing timelines vary depending on whether your installation requires inspection and plan review, per the Seattle Department of Construction & Inspections (SDCI) application guide. Standard permits typically process within 5–10 business days after submission, though complex installations or those requiring modifications may extend to 2–3 weeks. Contact SDCI directly at (206) 386-1218 to confirm the current timeline for your specific installation type.
Seattle does not charge a separate filing fee for grease trap/interceptor permits—the cost is included as part of your City Business License/Registration or Food Service Establishment Permit fees, per the Seattle Department of Revenue fee schedule. However, you may incur additional costs for required inspections, plan reviews, or equipment installation performed by licensed contractors. Contact SDCI or the Department of Revenue to confirm all applicable fees. Not legal advice—verify current fee structure with the city.
No—grease trap/interceptor permits are location-specific and cannot be transferred. If you relocate your restaurant, you must apply for a new permit at the new address, per Seattle municipal code requirements. The new application will require updated site plans, proof of the interceptor installation, and approval from SDCI. Plan 5–10 business days for processing of the new permit application.
Grease trap/interceptor permits in Seattle are typically tied to your annual City Business License/Registration and must be renewed annually, per SDCI guidelines. Renewal is due each year on or before the anniversary of your original permit issuance. You will also need to maintain proof of regular cleaning and pumping services, as required by the Seattle-King County Health Department. Contact SDCI at (206) 386-1218 to confirm your specific renewal due date.
During the inspection, an SDCI inspector will verify that your grease trap or interceptor is properly installed, correctly sized for your kitchen's flow, and compliant with Seattle plumbing and sanitary sewer codes, per the department's inspection protocol. The inspector will check connections to your drainage system, ensure the unit is accessible for pumping, and confirm labeling and signage. If deficiencies are found, you will receive a written correction notice with a deadline (typically 5–10 business days) to remedy the issues before final approval.
You must maintain a log of all cleaning and pumping services, including dates, contractor name, and service details, per Seattle-King County Health Department requirements. Most health inspections will request this documentation to verify compliance. Retention requirements typically span 2–3 years, though SDCI may request older records during compliance audits. Keep receipts from your pumping contractor on file and available for inspection.
Yes—if you are installing a new grease trap or interceptor, you will need a Building Permit in addition to the grease trap permit, per SDCI requirements. The Building Permit covers the structural and plumbing modifications required for the installation. Coordinate both permit applications to avoid delays; typically you will apply for the Building Permit first, then submit the grease trap permit once the installation work is complete and ready for final inspection.
About This Data
This guide is generated from ApronPrep's compliance dossier system, which uses 53 parallel AI authority experts to discover requirements, then downloads actual forms and generates field-level intelligence for each one.
For Washington specifically, we have analyzed compliance dossiers for 3 cities (Seattle, Spokane, Tacoma), generating Rich FILs (Form Intelligence Layers) with 26 form fields analyzed for this requirement. Fee data is sourced from actual county department fee schedules, not estimates.
Our data is verified against official government sources and updated when regulatory changes are detected. If you find an error, please report it — accuracy is our core commitment.
Sources
- Local sewer use regulations, water connection requirements, road/sidewalk ordinances, grease discharge limits
- Seattle — Department of Public Works (DPW)
- Spokane — Department of Public Works (DPW)
- Tacoma — Department of Public Works (DPW)
This Form Is One of 60+ Requirements.
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