Division of Hotels and Restaurants

Fire Safety FAQ

Q: When is a restaurant required to install an automatic hood fire suppression system?

A: An automatic hood fire suppression system is required when cooking equipment is used in processes that produce smoke or grease laden vapors. This system must include an exhaust system with a hood, grease removal devices, duct system, and a fire extinguishing system.

Q: Is a Mobile Food Dispensing Vehicle (MFDV) required to have a portable fire extinguisher?

A: Yes. An MFDV is required to have at least a 10BC-rated portable fire extinguisher if LP gas is used. Installing one extinguisher rated 2A10BC which also meets minimum requirements for Class A fires can satisfy this requirement. If the MFDV releases grease laden vapors during the cooking process, a separate additional 40 BC portable fire extinguisher is required as well.

Q: How many exits are required in a restaurant that has seating?

A: The Life Safety Code, 1997 edition, requires one exit for 0 – 49 seats or occupants. Two remote exits are required when the number of seats or occupants exceeds 49. Three remote exits are required when the number of seats or occupants exceeds 300. For occupancy loads greater than 300, contact the Customer Contact Center at 850.487.1395 or your local fire authority for more information.

Q: Are battery-powered smoke detectors approved for installation in new public lodging establishments?

A: No. Public lodging establishments licensed after October 1, 1983 must install electrically powered smoke detectors.

Q: Where in a room should smoke detectors be installed?

A: Smoke detectors should be installed on the wall so that the top of the detector is not less than 4 inches but not more than 12 inches from the ceiling.

Q: Smoke detectors should be installed in which rooms?

A: Smoke detectors are required to be installed within each sleeping room of public lodging establishments classified as Resort Dwellings, Rooming Houses, Motels, Hotels, and Apartments.

Q: If an automatic hood fire suppression system is installed in my restaurant, is any other fire safety equipment necessary?

A: Yes. You must install a separate portable fire extinguisher with a minimum rating of 40BC. A 2A40BC cannot be substituted for the required 40BC extinguisher, as it does not contain the same chemical compound necessary to extinguish a hot grease fire. A "K" class extinguisher may be used, but is not required at this time. If a "K" Class portable extinguisher is installed, a sign must be posted next to the extinguisher indicating that it not be used until after the suppression system has activated.

Q: Why are automatic sprinkler systems recommended in so many areas around the state?

A: Automatic sprinkler systems have an exceptional record in preserving lives. According to the National Fire Protection Association (N.F.P.A.), no multiple fatality (more than two deaths) has ever occurred in an establishment properly equipped with an automatic sprinkler system.

Q: Who is responsible for maintaining the fire protection equipment located at a licensed establishment?

A: The license holder is responsible for properly maintaining all fire protection equipment.

Q: Are carbon dioxide (CO2 ) portable fire extinguishers approved for use in public food service establishments?

A: No. The use of carbon dioxide (CO2 ) portable fire extinguishers is not approved for the protection of grease producing cooking equipment. In addition, this type of extinguisher is heavy and not easily maneuvered by workers and does not form a lasting protective surface to keep the fire suppressed, which may allow re-ignition.