Authority
Portland's fire code follows the commercial cooking exhaust inspection table that ranges from monthly for solid-fuel and high-volume cooking to annually for low-volume systems.
Hood Cleaning
Fire Inspection
Authority Guidance
Fire AHJ-owned compliance workflow
Rule holder: Portland Fire & Rescue Fire Safety Inspection Program
This page serves Portland operators, but the actual hood-system workflow is governed by Portland Fire & Rescue Fire Safety Inspection Program. The city URL is an entry surface; the authority route is the canonical source-backed path.
Proof on site
Keep kitchen exhaust cleaning reports and any fire-system inspection paperwork available for Portland Fire & Rescue.
Likely fail trigger
Missing tags or reports weakens the fire-inspection story immediately.
Next action
Keep the latest hood-system report on site.
Authority summary
Authority Summary
Portland's cited fire documents support hood-system paperwork and scheduled system attention. They should not be collapsed into a single generic claim about all cleaning intervals.
Primary source
Portland Fire Code inspection frequency policy
Portland's inspection-frequency policy follows the commercial cooking exhaust schedule that ranges from monthly for solid-fuel and high-volume operations to annually for low-volume systems.
Primary source
Small Business Fire Safety
Portland tells restaurants and commercial kitchens that Type I hoods are required for grease-laden vapors, that the hood provides an extinguishing system, and that routine inspections review fire-safety items and records.
What Portland publishes
Local Hood-System Requirements
Monthly
High-volume operations
Portland's fire code follows the commercial cooking exhaust inspection table that ranges from monthly for solid-fuel and high-volume cooking to annually for low-volume systems.
Quarterly
High-volume operations
Portland Fire & Rescue treats hood cleaning as part of the kitchen exhaust fire-safety record burden, not a generic janitorial task.
Semi-Annual
Moderate volume
Portland expects fixed kitchen hood extinguishing systems to be inspected every six months and tagged current when inspectors review the site.
Keep on site
Required Cleaning Tags
Green Tag
Keep kitchen exhaust cleaning reports and any fire-system inspection paperwork available for Portland Fire & Rescue.
Yellow Tag
Type I hoods in Portland need an automatic fire-extinguishing system with current inspection tagging and service documentation.
Red Tag
Missing tags or reports weakens the fire-inspection story immediately.
fact_check
Post-Service Reports
Type I hoods in Portland need an automatic fire-extinguishing system with current inspection tagging and service documentation.
warning Common Inspection Fails
Missing tags or reports weakens the fire-inspection story immediately.
Inspectors flag this when the hood, duct, or report trail is not inspection-ready.
Portland's published schedule distinguishes hood-system service from general inspection prep.
Inspectors flag this when the hood, duct, or report trail is not inspection-ready.
Suppression work and hood cleaning should not be treated as the same record.
Inspectors flag this when the hood, duct, or report trail is not inspection-ready.
Cleaner routing
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Check hood cleaner coverageInspection-ready proof
Keep these records visible
verified
Keep kitchen exhaust cleaning reports and any fire-system inspection paperwork available for Portland Fire & Rescue.
Required to be staged before the inspector asks.
verified
Type I hoods in Portland need an automatic fire-extinguishing system with current inspection tagging and service documentation.
Required to be staged before the inspector asks.
verified
Retain the kitchen exhaust report sheet, hood cleaning records, and suppression inspection paperwork with the site's fire-safety records.
Required to be staged before the inspector asks.
Verified Partners
SP
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Source stack
Authority-backed sources
Last verified: 2026-04-07
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Portland's inspection-frequency policy follows the commercial cooking exhaust schedule that ranges from monthly for solid-fuel and high-volume operations to annually for low-volume systems.
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Portland tells restaurants and commercial kitchens that Type I hoods are required for grease-laden vapors, that the hood provides an extinguishing system, and that routine inspections review fire-safety items and records.
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Portland's ITM program requires inspection, testing, and maintenance for fixed fire-extinguishing systems, including six-month inspections for kitchen hood systems.