Arizona Health Department drain requirements for restaurants are more detailed and strictly enforced than many restaurant owners realize until a routine inspection identifies a problem. Something as simple as a backed-up floor drain, an improperly maintained grease interceptor, or evidence of wastewater accumulation can quickly become a compliance issue that affects daily operations, inspection scores, and ongoing permit status.
| Drainage Component | What Inspectors Expect | Potential Compliance Risk |
|---|---|---|
| Floor Drains | Proper drainage with no standing water | Sanitation and contamination concerns |
| Grease Interceptors | Proper maintenance and cleaning records | FOG violations and sewer issues |
| Kitchen Drain Lines | Free-flowing and functional | Wastewater backup risks |
| Mop Sinks and Utility Drains | Clean and operational | Cross-contamination concerns |
| Wastewater Disposal Systems | Proper discharge and maintenance | Public health violations |
| Outdoor Grease Areas | Clean and properly managed | Environmental compliance issues |
While specific enforcement may vary by jurisdiction, Arizona restaurant operators are generally expected to maintain drainage systems in a way that prevents wastewater accumulation, protects food preparation areas, and minimizes the introduction of fats, oils, and grease into municipal sewer systems.
At Arizona Drain Cleaning, we work with restaurants, commercial kitchens, food trucks, cafeterias, and hospitality facilities throughout Phoenix and the surrounding Valley that must maintain drainage systems in accordance with local and state health regulations. Many operators are surprised to learn that drain maintenance is not simply a plumbing concern; it is also a food safety and regulatory compliance issue that can directly impact business continuity.
This guide explains the drain-related requirements Arizona restaurant operators need to understand, including state food safety standards, grease management obligations, floor drain maintenance expectations, and the local FOG (Fats, Oils, and Grease) regulations enforced by municipalities throughout the state. Whether you operate a small café, a multi-location restaurant group, or a commercial food production facility, understanding these requirements can help prevent violations, avoid costly disruptions, and maintain compliance during health inspections.
The Regulatory Framework: Who Governs Restaurant Drain Compliance in Arizona
Before getting into the specific requirements, it is worth understanding the structure of who enforces what, because the answer is not a single agency and the requirements at each level add to, rather than replace, those above.
Arizona Department of Health Services and the Administrative Code Title 9
The foundation of food establishment regulation in Arizona is Arizona Administrative Code Title 9, Chapter 8, Article 1, which is administered by the Arizona Department of Health Services (ADHS). Section R9-8-105 of Arizona Administrative Code Title 9, Chapter 8, Article 1 specifically covers water, plumbing, and waste requirements for food establishments. This section incorporates by reference the FDA’s Model Food Code, which establishes the baseline standards for plumbing design, drain construction, and waste handling in all food service establishments operating in Arizona.
“The regulatory authority” under Arizona Administrative Code Title 9, Chapter 8, Article 1 means the department itself or a public health services district, local health department, department of environmental services, or department of environmental quality carrying out delegated functions, powers, and duties on behalf of the department. In practice, this means Maricopa County Environmental Services administers food establishment inspections for most of the Phoenix metro, and the Pima County Health Department administers them for Tucson and surrounding areas.
Maricopa County Environmental Health Code
The Maricopa County Environmental Health Code (MCEHC) adds local requirements on top of the state code. Per MCEHC Chapter I, Regulations 4 and 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. The MCEHC governs inspection procedures, permit classifications, enforcement actions, and the specific construction requirements that apply to food establishments opening or renovating in Maricopa County.
Municipal FOG Control Programs
At the municipal level, the City of Phoenix, the City of Tucson, the City of Mesa, the City of Chandler, Scottsdale, and other Arizona municipalities operate Fats, Oils, and Grease (FOG) Control Programs that govern grease interceptor installation, maintenance frequency, documentation requirements, and enforcement for any commercial food service establishment discharging wastewater into the municipal sewer system. These requirements stem from federal Clean Water Act provisions and are implemented through Arizona’s Aquifer Protection Permit program and individual municipal utility standards. Property owners and restaurant operators must ensure that grease, fats, and oils do not enter the municipal sewer system, where they can cause blockages, equipment damage, and environmental contamination. Compliance typically involves regular grease trap pumping, proper maintenance documentation, and adherence to local plumbing codes that specify trap sizing, installation, and inspection protocols.
The layered structure means that full compliance for an Arizona restaurant requires meeting all three levels: ADHS Title 9 standards, the applicable county environmental health code, and the municipal FOG program requirements for the city where the establishment operates. No single code section covers everything.
Arizona Restaurant Drain Requirements Under the Food Code
The FDA Model Food Code, incorporated into Arizona Administrative Code Title 9, Chapter 8, Article 1, contains several categories of drain-specific requirements that apply to every food establishment in the state.
Plumbing System Design Requirements
The Food Code requires that the plumbing system of a food establishment be designed and installed to meet the applicable plumbing code for the jurisdiction and be maintained in good repair. For Arizona, the applicable plumbing code is the International Plumbing Code (IPC) with Arizona amendments, administered by local building departments.
The critical drain design requirements include:
Indirect connections for all food equipment. Equipment drains from refrigeration units, ice machines, steam tables, and dishwashers must discharge through an air gap to a floor drain rather than being directly connected to the sewer system. This air gap prevents backflow from the drain system into food preparation equipment. An inspector finding direct connections where indirect connections are required will cite this as a priority violation.
Adequate floor drainage throughout kitchen areas. The Food Code requires that floors in food preparation areas, walk-in coolers, dishwashing areas, and any area subject to water or liquid waste be sloped to drain and provided with floor drains adequate to handle the volume of liquid generated in that space. Floor drains must be properly trapped with functioning p-traps to prevent sewer gas from entering the food preparation environment.
Handwashing sink drain compliance. Each handwashing sink must drain to the sanitary sewer through a properly trapped and vented drain connection. An inspector observing a handwashing sink that drains to a bucket, to the floor, or without a proper p-trap will document this as a violation.
Waste and Grease Handling in Drains
Under Section 5-4 of the FDA Model Food Code as incorporated into Arizona food establishment rules, liquid waste must be disposed of through a plumbing system that meets applicable codes. This includes specific requirements for how grease-laden wastewater from kitchen equipment is handled before it enters the municipal sewer system, which is where the grease interceptor requirements originate.
The core principle is that no food establishment may discharge grease, fats, oils, or other materials into the sanitary sewer system in quantities that may interfere with the operation of the sewer. This broad prohibition is what gives the FOG control programs their enforcement authority at the municipal level.
Floor Drain Maintenance Requirements
Floor drains throughout food service areas must be maintained in a cleanable condition, kept free of excessive organic matter buildup, and protected with removable covers or grates that can be cleaned. Arizona health inspectors regularly cite food establishments for buildup of food debris on floors, walls, and floor drains throughout the facility.
A floor drain that backs up during business hours because it has not been cleaned is both a sanitation violation and an operational emergency. Standing water in a food preparation area creates a contamination pathway and an immediate food safety risk that an inspector will classify as a priority foundation violation, the most serious category requiring immediate corrective action.
Grease Interceptor Requirements: The Most Regulated Drain Compliance Area for Arizona Restaurants
Grease interceptors (also called grease traps) are the drain compliance requirement most commonly associated with enforcement actions, fines, and permit issues for Arizona food service establishments. The requirements span installation, sizing, maintenance frequency, documentation, and disposal.
Who Must Have a Grease Interceptor in Arizona
Any food establishment that generates grease-laden wastewater from cooking operations must have a grease interceptor installed in the drain system before wastewater discharges to the municipal sewer. This applies to full-service restaurants, fast food operations, cafeterias, commercial kitchens, hotel food service operations, hospital kitchens, school cafeterias, catering facilities, and food trucks when connected to a commissary or discharge point.
A grease trap shall be installed whenever a three-compartment sink is required by Maricopa County. The three-compartment sink requirement applies to virtually all food service establishments that wash dishes or food equipment on-site, which means the grease interceptor requirement effectively applies to all cooking establishments in Maricopa County.
The Goodyear code, which reflects the requirements applied across most Maricopa County municipalities, specifies that the minimum size grease trap to be installed shall be rated no smaller than 50 gallons per minute with a 100-pound grease capacity, and a flow restriction valve shall be installed upstream of the grease trap and vented properly.
Grease Interceptor Sizing in Phoenix
The City of Phoenix Water Services Department administers the FOG pretreatment program and specifies how grease interceptors must be sized for commercial food service establishments. The sizing calculations reference the Uniform Plumbing Code fixture unit flow rates, with standard calculations based on 3 GPM per fixture unit flow rate unless engineering calculations substantiate an alternative.
For larger establishments with high grease volumes from multiple fryers, wok stations, or other high-fat cooking operations, the City of Phoenix sizing calculation can require interceptors with capacities of 1,500 to 2,000 gallons or more. Getting the sizing calculation right before construction or renovation prevents the costly situation of having an undersized interceptor that requires more frequent pumping than the operator planned for or fails compliance at the first FOG inspection.
Cleaning and Maintenance Frequency Requirements
This is the area most directly relevant to ongoing compliance and the area where violations most commonly occur. The frequency requirement varies by interceptor type, municipality, and establishment usage volume.
Under Phoenix City Code Section 28-15, interceptors must be maintained by the user in continuously effective operating condition at all times, which minimally requires periodic removal of all accumulated grease, lint, oil, sand, sludge, solids, wastewater, and other materials, thorough cleaning of the pretreatment device interior, and necessary repairs to internal structures. Users of gravity interceptors must fully pump out and clean the interceptor at a frequency such that the combined grease, lint, oil, sand, sludge, and solids accumulation does not exceed 25 percent of the total liquid volume capacity as measured at the static water level.
This 25-percent rule is the operative standard across most Arizona municipalities. Most municipalities in Arizona require grease trap cleaning when the trap reaches 25 percent capacity, known as the 25-percent rule. For high-volume commercial kitchens in Phoenix, this typically means cleaning every one to three months.
The City of Phoenix Pretreatment Program requires all food service establishments to install grease interceptors and maintain them on a regular schedule, typically every 90 days, though high-volume restaurants may need monthly service.
Under the City of Goodyear code, reflecting standards applied in municipalities across Maricopa County, all grease traps, oil, sand, and grease interceptors shall be pumped out or cleaned out completely at least once every 180 days, or more frequently as required by the city.
Most Arizona city codes require businesses to pump their interceptors every three to six months, depending on usage.
The practical implication is that a quarterly pumping schedule is the minimum for most Phoenix-area restaurants, with monthly service required for high-volume operations. During Arizona’s summer months from May through September, this frequency often needs to increase because of a climate-specific effect.
Why Phoenix Summer Heat Changes Grease Trap Compliance Dynamics
In the hot Phoenix climate, proper grease trap maintenance becomes even more essential as higher temperatures can accelerate the breakdown of trapped materials, potentially causing odor issues and system failures.
The Valley of the Sun’s extreme heat fundamentally changes grease trap dynamics. Summer temperatures exceeding 110 degrees Fahrenheit cause grease in exterior interceptors to remain liquid rather than solidifying, which can allow it to pass through traps and enter the sewer system before scheduled pump-outs. This means Phoenix restaurants often need more frequent cleaning during summer than the standard 90-day schedule.
For restaurants with outdoor or in-ground interceptors, this is a compliance risk that has no equivalent in northern climates. An interceptor that maintains 15-percent capacity through February may reach 25 percent in six weeks during July because the grease layer that would solidify and stay stratified in a cooler climate stays mobile and carries through to the outlet. Understanding this dynamic and scheduling more frequent pump-outs during peak summer months is the difference between compliance and a surprise violation during a summer inspection.
Grease Waste Manifest and Documentation Requirements
Most Arizona municipalities require a waste manifest documenting proper FOG disposal after each pump-out. Your grease trap service provider should issue this document.
The user shall keep records of all cleaning, repair, and maintenance for at least three years. Such records shall be readily available for inspection by the Director upon request at no expense to the city.
The documentation requirement is one of the most commonly overlooked compliance obligations. A restaurant owner who pumps their interceptor faithfully every 90 days but cannot produce the maintenance manifests from the past three years when an inspector asks for them is in the same compliance position as one who has not been pumping at all. The record is the proof. Without it, compliance cannot be demonstrated.
Maintenance manifests should include the date of service, the name and license number of the pumping company, the volume of material removed, and confirmation that waste was disposed of at an approved facility. The licensed pumping company is required to issue this documentation. If they do not, request it explicitly, because the obligation to maintain those records is yours, not theirs.
Maricopa County Restaurant Drain Code: How Health Inspectors Evaluate Drain Compliance
Arizona health inspectors at Maricopa County Environmental Services classify violations into priority, priority foundation, and core categories. Major violations that directly contribute to increasing the risk of foodborne illness require immediate corrective action. Minor violations relating to general maintenance and sanitation can be corrected prior to the next routine inspection.
Drain-related violations fall across all three categories depending on their nature and severity.
Priority Violations Related to Drains
A floor drain that is backing up during food service operations, a p-trap that is dry or missing and allowing sewer gas into the food preparation area, or grease-laden wastewater visibly draining onto the floor rather than into a functioning drain system are all conditions that would be classified as priority violations. Priority violations require immediate corrective action and trigger a re-inspection. Failure to correct a priority violation before the follow-up inspection results in escalating enforcement action.
Core Violations Related to Drains
Buildup of food debris on floors, walls, and floor drains throughout the facility is regularly cited as a core violation under cleaning frequency requirements. Core violations do not require immediate correction but must be addressed before the next routine inspection. Accumulated drain violations across multiple inspections create a compliance history that elevates the establishment’s inspection classification and increases inspection frequency.
What Inspectors Are Looking for in Kitchen Drain Areas
From the publicly available Maricopa County Environmental Services inspection reports, inspectors evaluate:
The condition of all floor drains, including whether they drain freely or pool, whether drain covers are intact and cleanable, and whether there is excessive organic matter accumulation in the drain channel. Inspectors note when water spills onto the floor when sinks are utilized and when drains are not properly sealed to ensure water drains into floor drains rather than onto the floor surface.
The condition of mop sinks and service sinks. A mop sink or service sink must be provided on the premises, and placement is specified relative to other kitchen equipment to prevent cross-contamination.
Grease accumulation around cooking equipment and in drain areas adjacent to fryers and grills. Inspectors observe and cite buildup of grease and food debris on sides of cooking equipment, oil hose connections, and drain areas in the kitchen, with cleaning recommended at a frequency that negates buildup.
The condition and accessibility of grease interceptor access covers for outdoor and in-floor interceptors. Interceptors must be accessible for inspection and cleaning, and covers that are buried, paved over, or otherwise inaccessible are a compliance finding.
Health Code Drain Cleaning Requirements for Arizona Restaurants: Practical Scheduling Framework
Translating the regulatory requirements above into a practical maintenance calendar helps restaurant operators stay ahead of inspections rather than responding to them.
Daily Drain Maintenance in Arizona Restaurants
Floor drains in food preparation areas, dish rooms, and mop sink areas should be cleaned daily during close-down procedures. Remove and clean drain covers. Clear any organic matter accumulation from the drain trap opening. This is not a regulatory-specific requirement so much as the practice that prevents the core violation citations from accumulating over time.
Ensure p-traps in floor drains are functional by confirming water seals are maintained. In Arizona’s extreme summer heat, floor drains in non-climate-controlled spaces like receiving areas or outdoor drain points can lose their water seal through evaporation faster than in most states. A quick pour of water into those drains during daily close-down takes under a minute and prevents the sewer gas condition that triggers priority violations.
Monthly Drain Maintenance in Arizona Commercial Kitchens
Conduct a kitchen drain line cleaning on all sink drains, floor drains connected to high-grease cooking areas, and dishwasher drain lines at least monthly. In a restaurant environment, grease accumulation in kitchen drain lines happens on a different timeline than in residential pipes because the volume and concentration of grease-laden wastewater is dramatically higher. A residential kitchen might need annual cleaning. A commercial kitchen serving 150 covers daily may need monthly drain line cleaning to prevent the buildup that creates both health code violations and drain failures during service.
Document each cleaning in your maintenance log with the date, the name of the service provider or employee who performed the work, and the specific drain lines addressed.
Quarterly Grease Interceptor Service
For most Phoenix metro restaurants on a typical meal volume, quarterly grease interceptor pumping meets the baseline compliance requirement under the 25-percent rule and the 90-day standard cited in the City of Phoenix Pretreatment Program guidance. A licensed grease trap service provider must perform this service and must issue a waste manifest for every pump-out. File those manifests in your maintenance records file, which must be retained for a minimum of three years.
Increase to monthly service during June through September for outdoor or in-ground interceptors, or for any establishment whose interceptor reaches 25-percent capacity faster than the 90-day baseline based on a capacity check between pump-outs.
Annual Sewer Camera Inspection of Kitchen Drain Lines
A sewer camera inspection of the main kitchen drain lateral and grease interceptor outlet line annually, or at minimum every two years, provides objective documentation of line condition and identifies scale accumulation, root intrusion, or any deformation that is affecting flow before it creates a service emergency or a compliance issue. In Arizona’s hard water environment, grease and mineral scale bond inside commercial kitchen drain lines more aggressively than in soft-water markets, and the combination creates partial blockages that slow drainage visibly before they produce a complete backup.
Fines and Consequences for Drain Non-Compliance in Arizona
Understanding the enforcement consequences helps frame the maintenance investment accurately.
Maricopa County Environmental Services Enforcement
Maricopa County uses a violation classification system where the severity of the enforcement response scales with the violation category. An “unacceptable” rating involving gross, unsanitary conditions necessitates the discontinuation of service, meaning the establishment is effectively closed until conditions are remedied and a re-inspection confirms compliance. A “needs improvement” rating for critical items that cannot be corrected immediately requires a follow-up inspection.
Civil penalties for significant violations in Maricopa County can range from several hundred to several thousand dollars per violation per inspection period. For establishments with repeat violations on the same items, penalty amounts increase. The public nature of Maricopa County inspection records, which are searchable online through the Environmental Services portal at envapp.maricopa.gov, means that a poor inspection record is visible to every potential customer who looks it up.
City of Phoenix FOG Program Enforcement
Under Phoenix City Code Section 28-15, users shall be responsible for reimbursing the city for any and all expenses, costs, and penalty fees and fines for the cleanup of any sanitary sewer overflow from the sewer system that results from the user’s failure to properly maintain their grease interceptor.
This reimbursement provision is particularly significant because a grease-related sewer overflow in Phoenix can involve emergency response by the city’s public works department and potential environmental remediation costs that far exceed the cost of interceptor maintenance. The liability for those costs falls on the food establishment whose discharges caused the overflow, not on the city that responded to it.
License Suspension and Permit Revocation
At the most serious level, Arizona food service establishments that demonstrate ongoing non-compliance with drain and sanitation requirements can have their operating permit suspended or revoked by the applicable health authority. A suspended permit means the restaurant must close until compliance is achieved and documented. A revoked permit requires a full re-application process to resume operation. Either outcome carries financial consequences that dwarf the cost of any maintenance schedule.
Restaurant Drain Compliance and Arizona’s Unique Climate Factors
Several Arizona-specific conditions affect how restaurant drain systems perform and how quickly compliance issues develop, and understanding them helps operators make more accurate maintenance decisions.
The Valley’s extreme summer heat affects grease interceptors as described above, but it also affects kitchen drain lines running through outdoor or partially exposed sections of a restaurant’s plumbing. Grease that congeals at 65 degrees stays mobile at 95 degrees, which means a drain line that maintains adequate flow through winter may develop a sudden grease dam failure in July when line temperatures are higher and flow resistance changes.
Arizona hard water creates a secondary buildup layer inside commercial kitchen drain lines that compounds grease accumulation. Calcium carbonate scale bonded to the pipe walls provides adhesion points for grease, and the combined scale-and-grease layer is denser and harder to clear than grease alone. This is why hydro jetting with a descaling nozzle rather than standard mechanical snaking is the more appropriate maintenance service for commercial kitchen drain lines in the Phoenix and Tucson markets.
Monsoon season creates surge pressure in the municipal sewer system that can overwhelm grease interceptors operating close to their capacity limit. A restaurant that allows its interceptor to reach 20-percent capacity before scheduling a pump-out has less margin against monsoon-season surges than one that maintains a schedule that keeps capacity below 15 percent. For more on how monsoon events affect drain systems across the Valley, our post on monsoon flooding and sewer backup liability in Arizona covers the broader context.
For restaurant operators in older Phoenix or Scottsdale commercial buildings, the drain lines connecting kitchen equipment to the grease interceptor and the main sewer lateral may be cast iron or clay pipe that has been accumulating hard water scale for decades. Our post on cast iron drain pipes in Arizona explains what the maintenance and inspection requirements look like for aging pipe systems in commercial contexts.
Frequently Asked Questions About Arizona Health Department Drain Requirements for Restaurants
What does Arizona health code require for restaurant drains?
Arizona health code, under Title 9, Chapter 8, Article 1 of the Arizona Administrative Code, requires that food establishment plumbing meet applicable plumbing code standards, be maintained in good repair, provide adequate floor drainage in all areas subject to liquid waste, use indirect connections with air gaps for equipment drains, maintain functioning p-traps to prevent sewer gas entry, and properly handle grease-laden wastewater through required grease interceptors. Floor drains must be kept free of excessive buildup and must drain freely. Additional requirements at the county and municipal level apply to grease interceptors, maintenance frequency, and documentation.
How often does a restaurant grease trap need to be cleaned in Arizona?
The City of Phoenix Pretreatment Program requires maintenance on a regular schedule, typically every 90 days, though high-volume restaurants may need monthly service. The operative compliance standard across most Arizona municipalities is the 25-percent rule: grease interceptors must be pumped before accumulated material reaches 25 percent of the total liquid volume capacity. For high-volume establishments, this may require monthly cleaning. For lower-volume operations, quarterly service typically satisfies the standard. During Phoenix’s summer months, more frequent service is often needed because heat keeps grease liquid and mobile rather than stratified.
What happens if a restaurant fails a drain inspection in Maricopa County?
Maricopa County Environmental Services uses a tiered violation system. Minor core violations relating to drain cleanliness must be corrected before the next routine inspection. Critical violations that cannot be corrected immediately require a follow-up inspection. An unacceptable rating for gross sanitary conditions results in the discontinuation of service until conditions are remedied. All inspection results are publicly searchable through the Maricopa County Environmental Services online portal.
Does Arizona require restaurants to keep grease trap maintenance records?
Yes. Most Arizona municipalities, including Phoenix, Goodyear, and others across Maricopa County, require food service establishments to maintain records of all grease interceptor cleaning, repair, and maintenance for a minimum of three years. These records must include the date of service, the service provider, and a waste manifest confirming proper FOG disposal. Records must be available for inspection by the relevant authority upon request.
What is the penalty for a grease-related sewer overflow caused by a Phoenix restaurant?
Under Phoenix City Code Section 28-15, the restaurant is responsible for reimbursing the city for all expenses, costs, and penalty fees associated with cleaning up a sanitary sewer overflow caused by the establishment’s failure to properly maintain its grease interceptor. This reimbursement obligation is in addition to any civil penalties assessed by the city and any health code violations cited as a result of the incident.
Can a restaurant use an under-sink grease trap instead of an outdoor interceptor in Arizona?
Both hydromechanical under-sink grease traps and larger gravity interceptors are used in Arizona food service establishments, and which type is required depends on the size and volume of the operation, the local municipal requirements, and the construction configuration of the facility. Under-sink traps are appropriate for lower-volume operations but require more frequent service, sometimes weekly or monthly, because their capacity is significantly smaller than a gravity interceptor. For establishments with above-ground grease traps using an indirect connection, only one sink basin can drain at a time, and employees must be trained accordingly. Confirm the appropriate type and sizing for your specific establishment with your local health department or a licensed plumber before installation.
How does Arizona’s hard water affect restaurant drain cleaning requirements?
Phoenix and Tucson metro water hardness of 12 to 20 grains per gallon creates a secondary mineral scale layer inside commercial kitchen drain lines that bonds to grease accumulation and hardens it into a denser, harder-to-clear material than grease alone. This means standard mechanical snaking is less effective for kitchen drain maintenance in Arizona than it is in soft-water markets, and hydro jetting with descaling capability is the more appropriate service for maintaining compliant, fully open drain lines. Arizona restaurant operators should expect to schedule more aggressive cleaning service than what they might have needed in a different state.
Keep Your Arizona Restaurant in Compliance Year-Round
Drain compliance in an Arizona food service establishment is not a once-a-year concern. It is a continuous maintenance discipline that requires quarterly grease interceptor service, regular kitchen drain cleaning, daily drain maintenance procedures, three years of documented maintenance records, and an understanding of how Arizona’s summer heat, hard water, and monsoon season make your drain system work harder than it would in most of the country.
Arizona Drain Cleaning provides commercial drain cleaning, kitchen drain hydro jetting, sewer camera inspection, and grease interceptor line clearing for food service establishments across the Phoenix metro, Scottsdale, Mesa, Tempe, Chandler, Gilbert, and surrounding communities.
Call Arizona Drain Cleaning at (602) 835-1451 to schedule commercial drain cleaning, discuss a maintenance program that keeps your establishment compliant year-round, or get a camera inspection of kitchen drain lines before your next health inspection. ROC-licensed, experienced with commercial food service plumbing, and available for urgent service when a drain issue cannot wait until morning.
