Sarasota County is committed to providing safe, cost-effective wastewater service to commercial and residential customers within our service area. We are equally dedicated to operating our wastewater system in an environmentally responsible manner.

As of Jan. 1, 2020, all regulated businesses are required to operate effective grease traps and interceptors and to pay program fees to support initiatives such as grease trap/interceptor inspections. The goal is to prevent sanitary sewer blockages and overflows that adversely impact public health and the environment.

FOG is an acronym for fats, oils and grease. Food establishments generate cooking oil, grease and food waste that can block wastewater sewer systems and cause them to overflow. Overflowing sewage endangers the environment and public health, and it financially burdens businesses and residents. FOG can also damage equipment that is vital to the proper operation of Sarasota County’s wastewater system.

The most common sources of FOG are:

• Meats, food scraps and baked goods.
• Sauces, gravy and salad dressings.
• Dairy products (milk, cream, yogurt and cheese).
• Fats, lard, cooking oil, shortening, butter and margarine.

These requirements apply only to facilities located within the service area of the Sarasota County sewer system that:

• Prepare or package food or beverages for sale or consumption on- or off-site, except for private residences.
• Are described as food courts, food manufacturers, food packagers, factories, restaurants, grocery stores, convenience stores, bakeries, cafeterias, lounges, hospitals, correctional facilities, hotels, nursing homes, assisted living facilities, churches or schools.

Regulated facility requirement

All regulated establishments must complete and submit a grease management facility survey prior to commencing discharge to the county’s sewer system.

Facilities pay a monthly fee, which is included in their water and sewer bill.

Regulated establishments must maintain written records of the maintenance activities for all grease removal devices. These records must be retained for a period of three years and available to county inspectors during an inspection. These records must include:

• Time and date of maintenance or cleaning.
• Name(s) of the individual or company that performed the maintenance.
• Details of any repairs required and dates of repair completion.
• Name of approved hauler.
• Volume hauled.
• Type of approved additives.
• Copies of either the licensed hauler's receipt or manifest.
• Any other relevant records.

Information about grease traps and interceptors

A grease trap is a device that is usually located inside the building or under the sink to collect, contain and remove food wastes and grease from the waste stream. The accumulated grease and other food waste must be pumped at least every 30 days to prevent FOG from reaching the sewer system.

A grease interceptor is a device that is usually located below ground outside of an establishment to collect, contain and remove food wastes and grease from the waste stream. The accumulated grease and other food waste must be pumped at least every 90 days to prevent FOG from reaching the sewer system.

Best management practices

• Implement a training program to educate employees on a regular basis.
• Post NO GREASE signs above sinks and on dishwashers to serve as a constant reminder for kitchen employees.
• Always use sink basket strainers to collect food wastes.
• Dry wipe pots, pans and dishware prior to dishwashing to reduce the amount of material going to grease traps and interceptors.
• Capture accumulated oil when cleaning work stoves and ventilation/exhaust hoods and dispose of as solid waste.
• Recycle food and solid waste as an alternate means of disposal.
• Empty yellow grease containers before they are full to avoid spilling.
• Never dump or wash anything into the stormwater system.
• Discourage the use of garbage disposals and/or food grinders. These devices put large quantities of solids into the sewer system.
• Recycle used cooking oil through an established, reputable recycling facility.
• Do not discharge caustics, acids or solvents into the wastewater collection system. They can have other harmful effects on the wastewater treatment system and can be hazardous to employees.
• Do not use any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters or additives without approval from the county.
• Have a spill prevention plan and review it with employees.

Sarasota County requires all licensed grease haulers to:

• Abide by code provisions and annual operating permit conditions.
• Obtain an annual permit from the FOG Program.
• Complete the grease hauler registration form.
• Pay a $200 annual operating fee (annual license is not transferable).
• Obtain the necessary permits/licenses from federal, state and local agencies.
• Use an approved facility for grease disposal.
• Submit quarterly reports detailing the pump-out activities from grease traps and interceptors within the county’s sewer service system that include the number of visits, total volume of material hauled, names, addresses, locations and disposal destination.
• Obtain approval to use any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters.

Approved Grease Hauler List

Residential information

How does this impact homeowners?

Our homes are connected by the underground network of sewer pipes that feed into the county’s sewer system. Collectively, what each of us puts down the drain can have significant impacts in how our sewer system operates. Together we can ensure the safe flow of sewage and protect our waters.

What can residents do to help?

Here are some tips you can put into use at home to protect our community and environment.

SCRAPE IT - Scrape food waste from your plates into the trash, not down the drain.

CONTAIN IT –Pour cooled FOG into old food containers like tin cans or glass jars. Never pour FOG down the drain.

TRASH IT – Wipe the FOG from pots and pans prior to washing them. Trash your wipes and cooled FOG containers when full.

Myth: Grease blockages can be cleared by pouring hot water down the drain.

Fact: Once grease goes into the drain and cools, it sticks to the pipes and can cause blockages.

Myth: Pouring dish soap down the drain helps to clear grease.

Fact: Soap loses its effectiveness, and the grease will solidify and stick to the pipes.

Myth: Pouring a little bit of grease down the drain won’t hurt.

Fact: Little amounts of grease add up and cause a BIG problem in our pipes.

DOCUMENTS

FOG Ordinance

Facility Survey

Haulers Application

FOG Best Management Practices Guide

FOG Utility Bill Insert

Contact us

Monday – Friday
8 a.m. to 5 p.m.
941-861-5000
941-861-0528 (fax)
FOGprogram@scgov.net

1001 Sarasota Center Blvd.
Sarasota, FL 34240
Closed weekends and most major holidays.