Inspection coming? We'll get your kitchen compliant fast. (713) 912-2151 →

Houston restaurant hood cleaning — certified, fire-code compliant.

Certified crew, a dated NFPA 96 certificate every visit, and scheduled service that keeps you inspection-ready. No compliance gaps, no surprises.

The short answer

Texas Hood Cleaning Co. provides certified, NFPA 96-compliant restaurant hood and kitchen-exhaust cleaning across Greater Houston, TX. Every visit covers the full exhaust system and leaves a dated compliance certificate for your fire inspector and insurer. Licensed, insured, certified crews with after-hours scheduling — call (713) 912-2151 for a free quote.

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Certified technicians Licensed & insured After-hours service
NFPA 96
Cleaned to code
Same
Certificate on-site
Greater
Houston served
Compliance snapshotWhat every visit gives you
Full exhaust cleaned to code✓
Dated NFPA 96 certificate✓
Before & after photos✓
Service sticker on your hood✓
Miss your schedule?FIRE + INSURANCE RISK
We keep you on the right side of the fire marshal.
What you get

Everything to stay compliant — handled

We deal with the grease and the paperwork so you can focus on the food.

Full exhaust cleaning

Hood, filters, ductwork and roof fan cleaned bare-metal to code — removing the grease that fuels kitchen fires.

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Compliance certificate

A dated NFPA 96 certificate and service sticker every visit — exactly what your inspector and insurer require.

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Set-and-forget schedule

Monthly, quarterly or semi-annual — matched to your kitchen so you never fall out of compliance.

The full system

What we actually clean

A compliant cleaning isn't a wipe-down of the visible hood. Grease-laden vapor travels the whole exhaust system — and NFPA 96 requires every part of it cleaned to bare metal where accessible. Here's the system we clean, top to roof.

1

The hood & canopy

The stainless capture area over your cook line. We degrease the interior plenum and every visible surface — not just the front the customer sees.

Where grease first collects
2

Baffle filters

The metal filters that trap grease before it enters the duct. We pull, degrease, and reset them — or swap in clean filters so the system draws properly.

First line of defense
3

Ductwork & risers

The horizontal and vertical run carrying vapor from the hood to the roof. Grease collects along its whole length — this is the hidden part cheap cleanings skip, and the part a duct fire runs through.

The part that gets missed
4

Rooftop exhaust fan

The high point where grease pools and can drip onto the roof. We tilt the fan, clean the housing and blades to bare metal, and set it back — most owners don't realize this is included, and it has to be.

Included in every cleaning
5

Access & cleanout panels

The inspection ports along the duct that let the system be cleaned and checked. We clean at each access point and make sure panels are present and functional — inspectors look for these.

What the inspector checks
If a quote only covers the hood and skips the duct run and rooftop fan, it isn't an NFPA 96 cleaning — and it won't hold up at inspection.
On-site

Our process, step by step

We work after hours so your line is ready to cook when you open. Here's exactly what a certified crew does on a visit.

1

After-hours arrival

We schedule around your service — nights or early mornings — so cleaning never costs you a shift or a covered table.

2

Protect the kitchen

Before any degreaser comes out, we mask and cover the cook line, equipment, and floors so your kitchen is left exactly as we found it — clean and dry.

3

Hood & filters

We pull and degrease the baffle filters and clean the hood interior and plenum to bare metal where accessible.

4

Ductwork & risers

We clean the full duct run through the access panels — the horizontal and vertical grease path most cleanings never touch.

5

Rooftop exhaust fan

Up on the roof, we clean the fan housing and blades to bare metal and reset it — closing out the whole system, not just the parts you can see.

6

Certify & document

You get a dated NFPA 96 compliance certificate, before-and-after photos, and a service sticker on the hood — everything your inspector and insurer want to see.

Set by code

How often your kitchen needs it

NFPA 96 sets cleaning frequency by how hard you cook. We'll confirm which fits — and put it on autopilot.

Monthly
High-volume · 24-hour · wok · charbroil
Solid-fuel & heavy-grease kitchens
Busy bars & late-night spots
Highest fire-code priority
Quarterly
Moderate-volume kitchens
Most sit-down restaurants
Cafés & diners
The most common schedule
Semi-annual
Low-volume · seasonal
Churches & day-camps
Seasonal & light-use kitchens
Twice a year to stay clear
Simple

How it works

Three steps, and you're compliant.

1

Tell us about your kitchen

A few quick details — how many hoods and how busy you cook. Takes under a minute.

2

Get a straightforward price

Flat, honest pricing for your setup and schedule. No games, no surprise add-ons.

3

We clean & certify

Certified crew handles it after hours — you get the certificate for your file and your inspector.

Why it matters

The real stakes of a dirty hood

This isn't paperwork for its own sake. A greasy exhaust system is a genuine hazard — and the consequences of ignoring it hit your kitchen, your license, and your coverage.

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Grease is the #1 cause of kitchen fires

Every time you cook, grease-laden vapor coats the inside of your hood, ducts, and fan. Left to build, that grease becomes fuel running through your ceiling and roof — and a duct fire spreads fast and hot. Regular cleaning removes the fuel before it can ignite.

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A failed inspection can close your doors

The exhaust system is one of the first things a fire marshal checks. A heavy grease hazard can mean a citation, a re-inspection fee, or an order to stop cooking until it's corrected — a shutdown during a rush is far more costly than the cleaning would have been.

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Skipped cleanings can void an insurance claim

Many commercial kitchen policies require documented NFPA 96 cleaning to keep coverage in force. If a grease fire starts and you can't show a current cleaning history, your insurer may reduce or deny the claim on failure-to-maintain grounds.

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NFPA 96 is the code inspectors enforce

NFPA 96 is the national standard for commercial kitchen exhaust, adopted through Texas fire codes. It sets your cleaning frequency and requires the full system cleaned to bare metal — it's the rulebook your local marshal is working from.

The good news: consistent, documented cleaning is one of the few fire-risk factors fully within your control. Stay on schedule and none of the above is ever a worry.
Why it's not optional

Skip it and it costs you

Fire code requires commercial kitchen exhaust to be cleaned on a schedule. Miss it and you're risking your inspection, your insurance, and a real fire.

  • ✓ Pass your fire-marshal inspection the first time
  • ✓ Keep your insurance valid — no compliance gaps
  • ✓ Cut the #1 cause of kitchen fires: grease buildup
  • ✓ Protect your building, your crew, and your doors staying open
NFPA 96

The national standard for commercial kitchen exhaust. Frequency is set by how hard your kitchen cooks:

High-volume / 24-hr / wok / charMonthly
Moderate-volume kitchensQuarterly
Low-volume / seasonalSemi-annual
Certified & insured

What "certified & insured" means for you

These aren't badges for our website — they're the protection you're paying for. Here's what each one actually does for your restaurant.

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A dated compliance certificate

Every visit ends with a certificate showing the date, the system serviced, and who did the work. That single document answers the fire marshal's first question — "when was this last cleaned?" — before it's even asked, and it's the record your insurer wants on file.

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Work done by certified, insured crews

Cleaning is performed by certified technicians who clean to the NFPA 96 standard and carry their own insurance. That means the crew on your roof and in your kitchen is qualified to do the job right and covered while they do it — no liability landing on you.

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A paper trail that protects you

Kept together, your dated certificates build an unbroken cleaning history. That's your evidence at inspection, at renewal, and — if it ever comes to it — after a fire, when the adjuster's first request is your hood-cleaning records.

Honest note: we're a Houston hood-cleaning company that connects you with vetted, certified, insured crews and stands behind the work and the paperwork. You get the certificate either way.
Multi-location

For restaurant groups & property managers

Running several kitchens — a chain, a franchise group, a food hall, or a portfolio of managed properties? Chasing a different cleaner per location is a headache. We make the whole book one relationship.

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One vendor across every location

The same standard, scope, and NFPA 96 compliance at every kitchen you're responsible for — whether they're across Houston or across the suburbs. No juggling a dozen local outfits.

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Consolidated scheduling & certificates

Every location on the right frequency, tracked in one place, with certificates collected and organized so you can produce compliance for any site on demand — for inspectors, insurers, or ownership.

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One point of contact

One number, one invoice arrangement, one person who knows your account — instead of a folder of vendors. Add or drop locations with a single call.

Set up a multi-location account → ☏ Call (713) 912-2151
Good to know

Questions we hear a lot

How often do I need my hood cleaned?

NFPA 96 sets it by cooking volume — monthly for high-volume, 24-hour, wok or charbroil kitchens; quarterly for moderate; semi-annual for low-volume. We'll tell you exactly which applies to yours.

Do I get proof for my inspector?

Yes. Every visit leaves a dated NFPA 96 compliance certificate and a service sticker on your hood — exactly what the fire marshal and your insurer want to see.

What does the cleaning cover?

The full exhaust system — hood, filters, ductwork, and the exhaust fan on the roof — cleaned to bare metal where code requires it.

Will it disrupt service?

No. We work after hours or before you open, so your kitchen is ready to cook when you are.

Are you certified and insured?

Yes — certified technicians, licensed and insured, cleaning to the NFPA 96 standard.

Free · no obligation

Get your quote

1
Tell us about your kitchenA few quick details — under a minute.
2
We send an honest priceFlat pricing for your setup and schedule.
3
We clean & certifyCertified crew — you get the certificate.

Prefer to talk? Call (713) 912-2151.

Request a quote

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Services & service areas

Hood cleaning across Greater Houston

Our services
Restaurant Hood Cleaning Commercial Kitchen Exhaust Cleaning Food Truck Hood Cleaning Ghost Kitchen & Commissary Bar & Grill Hood Cleaning Bakery & Pizza Oven Exhaust Grease Trap Cleaning Rooftop Exhaust Fan Cleaning Hood Filter Exchange Apartment & HOA Amenity Kitchen
Service areas
See all cities we serve across Greater Houston →
Free guides
How often do I need my hood cleaned? What happens if you fail a fire inspection Hood cleaning cost in Houston NFPA 96 explained Does my insurance require hood cleaning? Monthly vs quarterly vs semi-annual