A semi-annual fire inspection in South Florida covers every portable extinguisher, the kitchen hood suppression system (if applicable), exit signs, emergency lights, and documentation review. A certified technician tags each device, replaces expired components, and issues a written report acceptable to Miami-Dade, Broward, and Monroe County fire officials.
Before the Technician Arrives
Gather previous inspection tags and reports, floor plans if available, and a list of any equipment moved or added since the last visit. Ensure kitchen equipment can be safely powered down for hood testing.
Notify staff so the technician has access to storage rooms, mechanical closets, and rooftop suppression tanks where applicable.
Portable Fire Extinguisher Check (NFPA 10)
Every extinguisher is weighed or gauge-verified, inspected for corrosion or damage, and confirmed to be the correct type and size for its location. Travel distance from any point to the nearest extinguisher must not exceed 75 feet for Class A hazards (30–50 ft for grease/K-Class in kitchens).
Signage and mounting height are verified. New tag issued with date, technician name, and license number.
Kitchen Hood Suppression System (NFPA 17A & 96)
Nozzles inspected and re-aimed if needed, fusible links replaced annually, cylinder pressure verified, and the manual pull station tested. Fuel and electrical shutoffs are actuated to confirm they trip on system discharge.
The technician verifies the appliance layout still matches the system's original design drawings. Layout changes without engineering review are the #1 finding in South Florida restaurant inspections.
Exit Signs and Emergency Lighting
Every unit is triggered into battery mode, timed for at least 30 seconds during routine service (90 minutes annually), and checked for correct illumination levels along the egress path.
Photoluminescent signs, where used, are verified for correct charge exposure and visibility.
Documentation Review
The technician reviews or creates the on-site fire safety binder: monthly test logs, inspection reports, service tags, and any prior fire marshal notices. Missing documentation is corrected before departure.
A digital copy of the report is emailed for records and available on demand for the fire marshal.
After the Inspection
You'll receive a written report listing pass items, any deficiencies, and recommended corrective actions with pricing. Deficiencies that create an imminent hazard are resolved same-day where possible.
Schedule the next semi-annual visit before the technician leaves — 6 months out. Setting the recurring appointment is the single easiest way to stay in compliance year over year.
Frequently Asked Questions
How long does a semi-annual inspection take?
A small retail space takes 30–45 minutes. A full restaurant with hood, dining room, and back-of-house extinguishers runs 90 minutes to 2 hours.
Do I need to close during the inspection?
No, but the kitchen hood test requires the cooking line to be powered down for approximately 20 minutes. Most restaurants schedule between meal services.
What if I fail an item?
The technician documents the deficiency and, in most cases, corrects it on the same visit — recharging, replacing, or swapping equipment from the service truck.
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