Commercial kitchens and food service onlyPumping, line service and recordsScheduled around service hours
Grease trap work is commercial plumbing on an operator's schedule, not a homeowner service. The Southern Nevada Health District requires the interceptor to sit outside the food establishment wherever possible.
Figures above are published third party data, not company claims. Sources: Southern Nevada Health District, Clark County Water Reclamation District, Clark County Comprehensive Planning, HomeAdvisor cost guides.
Grease trap service keeps fats, oils and grease from a commercial kitchen out of the sewer system. It covers pumping the interceptor, cleaning the internal components, servicing the drain line between the kitchen and the trap, and keeping records. Commercial interceptor work is quoted by size and pumping frequency. Call (725) 337-3692.
This page covers grease trap services across the Las Vegas Valley. If you are not sure this is the right service, start from the full plumbing services list.
Grease problems surface in the worst possible moment, which is mid service with a full dining room. The warning signs usually appear days earlier in the dish pit and the floor drains.
This page is written for the person responsible for the kitchen, not for a homeowner. If you manage a restaurant, a bar kitchen, a bakery or a commissary, read the list below. These are the patterns that mean the trap or the line needs attention.
If your business prepares food and discharges to a sewer, you almost certainly have an interceptor somewhere. Often nobody on the current staff knows where it is.
It is also the right page if you have inherited a space and cannot document when the trap was last serviced. Establishing that baseline matters before an inspection does it for you.
If your kitchen is a residential one, this is not your service, however much grease has gone down that sink.
A kitchen sink in a house is a residential drain problem, and that is covered on clogged Drain Repair in Clark County, NV or drain Cleaning in the Las Vegas Valley.
If your problem is a blocked line rather than the interceptor itself, cleaning the line is the work. The method is explained on hydro Jetting for Las Vegas homes.
If the building's main sewer lateral is damaged rather than dirty, that is structural work on sewer Line Repair and Replacement in the Las Vegas Valley.
Broader commercial plumbing beyond the grease system is handled on commercial Plumbing in Las Vegas.
There is more to it than emptying a tank. A complete visit deals with the vessel, the internal components, the line feeding it and the record you will need when someone official asks.
| What is included | What that means |
|---|---|
| Locating the interceptor | On many leased spaces nobody knows where the unit is, so the first visit often starts by finding and uncovering it. |
| Full pump out | The contents are removed completely rather than skimmed, because leaving the bottom layer defeats the point of the service. |
| Scraping walls and baffles | Hardened grease clings to the sides and to the internal baffles, and it has to be removed by hand rather than suction alone. |
| Inspecting components | Baffles, tees and lids are checked, since a broken baffle lets grease pass straight through a tank that looks serviced. |
| Line service to the trap | The drain run between the kitchen fixtures and the interceptor collects grease independently and often needs its own cleaning. |
| Lid and gasket check | A lid that no longer seals is both an odor source and a safety issue where staff and deliveries cross the area. |
| Documentation | You get a record of the date, the unit and the work performed, which is the paperwork that matters at inspection time. |
Kitchens run on schedules and paperwork, so these commitments are about both.
The scheduling is as important as the work, because a kitchen cannot trade during it.
You give the type of operation, the covers, the fixtures feeding the trap and where the unit sits if you know. You will be asked for the address, the symptom and what hours the kitchen is closed.
On the phoneYou confirm the site address, which matters more than it sounds. Every Paradise address is mailed as Las Vegas, so a Strip area restaurant is often under unincorporated Clark County rather than the city.
Before schedulingYou approve the price and pick a window outside service. The work is scheduled around your kitchen rather than the other way round.
Before any work startsYou keep staff clear of the work area while the unit is opened, emptied and scraped. Where the feeding line is loaded, it is cleaned as part of the same visit.
During the visitYou receive documentation of the service and a recommendation on frequency based on what actually came out. The interval should follow observed loading, not a generic schedule.
At completionThe price is final once the interceptor is located and its size is confirmed. Capacity and access are what a commercial quote is built on.
Commercial interceptor work is priced by the size of the unit and the frequency of service, so no single published national range means much. That is stated here rather than dressed up with a number that would not apply to your kitchen.
Some related work does have a published market range, such as jetting the line that feeds the trap. Those ranges appear below, with the guide they came from named beside them.
A commercial estimate starts with the unit. Someone confirms the capacity and the access, and whether it is an under sink unit or an in ground gravity interceptor. How heavily it has loaded since the last service is the other half of the answer.
From there the visit is quoted as a scope with a price, agreed before any work begins. Recurring service is priced off observed loading after the first visit rather than guessed at from the start.
| Job | Typical Las Vegas range | What moves the number |
|---|---|---|
| Grease trap service | quoted by size | Commercial grease interceptor work is priced by interceptor size and pumping frequency, so no national range is meaningful. |
| Hydro jetting | $350 to $600 | Average about $475. Minor jobs run from $100 and severe blockages to $2,000. Las Vegas contractors commonly publish $300 to $800. |
| Drain cleaning | $147 to $352 | National average about $246. A main sewer line clog runs higher, about $100 to $800, and Las Vegas contractors commonly publish $250 to $500 for a main line. |
| Sewer camera inspection | $100 to $500 | That is the range when it is run as part of diagnosing a sewer problem. A standalone full survey runs higher. |
| Service call or diagnostic fee | $75 to $150 | The broader trade range runs about $50 to $200. Emergency and after hours dispatch is higher, commonly $150 to $350 or more. |
Every figure in this table is a published Las Vegas or national market range from the source named beside it. It is not a quote and it is not this company's price list. Your number comes from the on site estimate. Sources: <a href="https://www.housecallpro.com/resources/marketing/how-to/how-to-price-plumbing-jobs/" rel="nofollow noopener" target="_blank">Housecall Pro 2026 Plumbing Price Guide</a>, <a href="https://www.homeadvisor.com/cost/plumbing/" rel="nofollow noopener" target="_blank">HomeAdvisor cost guides, 2026</a>.
Scheduled pumping is a routine operating cost, while a grease backup during service costs a closed kitchen plus the cleanup.
For the drain work around an interceptor, the published trade service call sits at about $75 to $150. The Housecall Pro 2026 Plumbing Price Guide gives a wider range of roughly $50 to $200. Jetting the feeding line is published at $350 to $600.
No verified credit policy for a commercial trip fee is published here, because none has been confirmed. The fee and its treatment are agreed on the call before a visit goes in the book.
Ranges last reviewed September 2026.
Operators tend to think of the interceptor as the whole system. It is one part of it, and two other parts cause most of the failures that close a kitchen mid service.
The Clark County Water Reclamation District serves more than 240,000 accounts across more than 2,200 miles of pipeline. What leaves your building becomes part of that system.
Grease leaves the sinks hot and liquid, then cools as it travels. It solidifies on the walls of the drain line long before it reaches the interceptor. Pumping the tank on schedule while ignoring that run is the most common reason a kitchen still backs up.
A cable cuts a channel through hardened grease and leaves the coating behind. High pressure water scours the full circumference of the pipe wall, which is why commercial kitchen lines are commonly jetted rather than cabled. Published market ranges for jetting run $350 to $600.
The commercial building and the jetting nozzle above illustrate where kitchen grease actually causes trouble. Photographs of real interceptor visits go up once an operator approves them.
Because the failure mode is sudden and expensive. A trap that has never been serviced does not degrade in a way you notice at the pass. It backs up during a busy service.
There is also the record. An inspector asking when the interceptor was last pumped is a much easier conversation when you can hand over dated documentation.
Handling and disposing of grease waste is a regulated matter. The disposal side is where an informal approach creates a problem rather than solving one.
There is also the practical issue that a partial removal loads back up quickly. Scraping the walls and baffles is the part most often skipped when it is done in house.
It might be, depending on how and when the space was approved. The Southern Nevada Health District requires the grease trap or interceptor to sit outside the food establishment wherever possible.
The rule is specific about never placing it where food is prepared or where utensils are washed and stored. If yours sits in one of those areas, raise it before a plan review or a remodel makes it unavoidable.
It depends on the unit size and how fast your kitchen loads it. That is why a first visit is worth treating as a measurement rather than a routine.
Setting the interval from what came out is more accurate than copying a schedule from another restaurant. A fryer heavy operation and a bakery on the same street can need very different frequencies.
Realistically, no. Opening an interceptor near a working kitchen creates odor and a wet work area that has no place around food service.
The work gets scheduled outside service hours, and that window is agreed with you before booking. After hours labor is priced higher across the trade, which is part of the quote you approve.
Routine cleaning and pumping are maintenance, and Clark County Code 22.02.195 exempts clearing stoppages and repairing leaks in pipes, valves or fixtures from permitting.
Installing or relocating an interceptor is a different matter and involves plan review. For an unincorporated address, including most of the Strip corridor, the department is Clark County Building and Fire Prevention at 4701 West Russell Road.
We cover grease trap services in every part of the valley listed below. Each area page names the office that issues the plumbing permit there and who owns the sewer line at the curb, because both genuinely differ from one city to the next.
Say it is about this when you call and you skip the sorting.
We are a service area business. We come to you, so there is no counter to visit and no street address on this page. The number above is the fastest way in.
About a minute of detail changes what we can tell you on the call.
The right interval depends on the interceptor size and how fast your kitchen fills it. The honest answer comes from measuring your own unit rather than copying a rule of thumb. A high volume fryer kitchen can need service many times more often than a low grease concept.
A practical approach is to service the unit, note how loaded it was against how long it had been, and set the schedule from that. Reviewing it again after a menu change keeps it accurate.
In everyday use the terms overlap, but they usually describe different equipment. A grease trap generally means a smaller hydromechanical unit installed under or near a sink inside the building. An interceptor generally means a larger in ground tank outside the building serving the whole kitchen.
The size difference drives everything else: capacity, pumping frequency, access, and how disruptive the service visit is. The Southern Nevada Health District requires the unit outside the food establishment wherever possible.
The tank fills with accumulated fats, oils and solids until it can no longer separate anything. Grease then passes straight through into the sewer lateral and starts coating that pipe instead. An inexpensive maintenance item then becomes a blocked building drain for the whole property.
The other consequences are operational. Odor reaches the dining room, floor drains back up during service, and a missing service record becomes a problem when an inspector asks about it.
The Southern Nevada Health District reviews food establishment plans. It requires the grease trap or interceptor to sit outside the food establishment wherever that is possible. It may never be placed where food is prepared or where utensils are washed and stored.
That rule shapes remodels and new builds more than it shapes existing kitchens. If you are planning a change to your layout, settle the interceptor location early in the plan review rather than late.
Because the blockage is usually in the drain line rather than in the tank. Grease leaves the sinks hot and solidifies as it cools along the pipe run. The line between the fixtures and the interceptor can be nearly closed while the tank looks recently serviced.
That line normally needs cleaning on its own, and high pressure water is the usual method. Jetting scours the whole pipe wall instead of cutting a channel through the grease.
Keeping dated documentation of every service is straightforward and worth doing regardless of what any given inspector asks for. It establishes a pattern of maintenance, and it tells you whether your interval is actually right for the kitchen. Keep the records where a manager can find them.
Check the requirements that apply to your establishment with the health district and your sewer authority. Obligations differ by jurisdiction and by the size of the unit.
Hot water only moves the problem further down the line. Grease stays liquid while it is warm and travels along the pipe. It then cools and hardens on the wall somewhere past the point you were worried about. Detergent makes no difference to that.
The reliable approach is to keep fats out of the drain at the source. Scrape plates, pour cooking oil into a collection container, and wipe pans before washing. That does more for the line than any dishwashing habit.
In the Clark County Water Reclamation District service area the building's sewer lateral belongs to the property owner. It runs from the building to the main in the street, and cleaning, repair and replacement all fall to the owner. For a leased space, how that responsibility passes to a tenant is a matter of the lease.
It is worth reading that clause before a backup rather than during one. The district itself operates more than 2,200 miles of pipeline serving more than 240,000 accounts, and its responsibility starts at the main.
Describe what is happening and we will tell you what it usually takes to fix.