Installation
For new restaurants, tenant improvements, expanded kitchens, and properties installing a required interceptor for the first time.
South Florida Grease Trap Resource
Grease Trap Services for Restaurants and Commercial Kitchens
Genesis Prime Group helps food service properties move from grease trap uncertainty to a workable field plan: sizing, engineering coordination, permitting support, excavation, plumbing coordination, interceptor installation, surface restoration, and closeout.
What Genesis Handles
Grease trap work is not just a tank in the ground.
A commercial grease interceptor project can involve kitchen demand, DERM or local authority expectations, pipe routing, utility conflicts, traffic control, excavation, dewatering risk, concrete sawcutting, paving, health or building inspections, and the owner's need to keep the business moving. The right answer is usually not a single shortcut. It is a sequence that respects the property, the code path, and the operation.
Genesis Prime Group's value is the ability to help organize that sequence. Some scopes are self-performed by the Genesis field team, including construction management, excavation-related work, plumbing coordination, installation execution, backfill, concrete or pavement restoration, and owner closeout support where applicable. Some items are coordinated with the proper design professionals, utility stakeholders, inspectors, suppliers, or specialty subcontractors depending on the property and required permits.
Core Services
Routes for common grease trap projects.
Replacement
For undersized, damaged, inaccessible, failed, or non-compliant existing systems where continued operation is at risk.
Permitting Coordination
Support for municipal and County coordination, submittal planning, DERM or local review questions, and sequencing the grease trap work with the restaurant opening path.
Existing-System Evaluation
Field review of visible conditions, access, covers, piping, pump-out history, odor complaints, and operational concerns before committing to a lease or construction budget.
Technical Knowledge
Useful decisions before money is spent.
Good grease trap planning starts with the facility: menu, food preparation method, expected meals, flatware, dishwasher use, sink fixture load, pump frequency, available space, slope, invert elevations, and jurisdictional review. The calculator is not a permit approval tool, but it gives owners a structured first estimate using the same kind of questions that come up when a project moves toward design and permitting.
Explore the guides below for grease trap sizing, FOG factors, grease capacity versus flow rate, pump frequency, and permitting. For questions about interceptor type, sampling ports, or multiple interceptors, send your site information so the project can be reviewed against its intended use and local requirements.
Common Customer Questions
Questions to answer before a lease, buildout, or replacement. Start with the restaurant lease due diligence checklist when evaluating a space before signing.
Do I need a grease trap?
If your business handles, prepares, or processes food and can discharge fats, oils, or grease, the answer depends on your jurisdiction, use, fixtures, and sewer connection. In Miami-Dade, non-residential FOG generators are treated as regulated facilities and may require an approved FOG control device and operating permit.
Can I reuse an existing grease trap?
Maybe. Reuse depends on size, condition, location, access, past maintenance, fixture load, business type, records, and the approving authority. A lease should not assume reuse until the system has been reviewed.
How much does installation cost?
Cost is driven by tank size, depth, trench length, pavement or slab restoration, utility conflicts, permitting, inspections, access, and schedule constraints. A field review is usually needed for a responsible number.
Can multiple restaurants share an interceptor?
Shared systems can raise ownership, maintenance, sizing, access, sampling, and enforcement questions. They should be evaluated before a landlord or tenant relies on that approach.
Industries and Properties
Grease trap decisions change by business model.
Restaurants
Full-service restaurants usually need a closer look at seating, dishwashing, prep sinks, menu oil content, pump-out access, and whether the dining room volume matches the back-of-house equipment load.
Hotels
Hotel kitchens can combine restaurants, banquet operations, bars, breakfast service, laundry-adjacent utility areas, and active guest operations. The work plan has to consider downtime and guest-facing access.
Supermarkets and markets
Prepared food, meat, bakery, deli, and dish areas can create multiple FOG sources. Existing piping paths and future department changes should be reviewed before selecting an interceptor location.
Schools and cafeterias
School kitchens often have peak service windows and seasonal construction opportunities. Planning should account for inspections, access, and a schedule that avoids disrupting operations.
Coffee shops and bakeries
These businesses may look small but can still create FOG and solids through dairy, pastries, prep sinks, and washing. Existing tenant spaces should be reviewed before assuming a small trap is enough.
Commercial kitchens
Commissaries, shared kitchens, catering operations, and ghost kitchens may need a more technical review because multiple users and changing menus can alter FOG load over time.
Geographic Focus
Miami-Dade, Broward, and Monroe each need local judgment.
In Miami-Dade, grease trap planning can involve DERM, FOG operating permits, municipal Certificate of Use timing, and restaurant lease questions. Commercial kitchen projects in Broward also need coordination with local reviewers and a practical plan for site restoration. In Monroe County, tighter sites, access limitations, coastal conditions, and mobilization in the Keys can affect the construction scope.
Start with the Miami-Dade DERM guide for County-specific questions, or send your property address and project details so Genesis can discuss the applicable review and construction steps.
Planning Your Grease-Trap Project
Review the site before choosing the construction scope.
Whether you are opening a restaurant, replacing an existing grease trap, or evaluating a leased space, begin with the property conditions, intended kitchen use, and available records. Sizing, FOG factors, capacity, flow rate, sampling ports, and pump frequency may need review by the appropriate design professional or authority.
Use the installation guide for new construction, the replacement guide for existing-system concerns, and the Miami-Dade DERM guide for County requirements. The project case study shows installation work, and the calculator offers a preliminary sizing estimate to support your discussion with Genesis.
Preliminary Sizing
Estimate your grease-trap needs.
Use food type, meal volume, flatware, and pump frequency to explore a preliminary sizing recommendation. You can also contact Genesis directly with your address, plans, or photos.
Talk Through the Project
Send the address, photos, deadline, and any agency comments.
Genesis can review the commercial kitchen use, site constraints, likely construction path, and the next step toward sizing, permitting coordination, installation, or replacement.