Los Angeles restaurants, bars, food trucks, and institutional kitchens need a current NFPA 17A/96 six-month tag on the wet-chemical hood system. LAFD is the usual AHJ inside the city; other Southern California fire departments enforce the tag in their own jurisdictions. Hood cleaning does not certify discharge readiness.
California work of this type is commonly performed by C-16 Fire Protection contractors, often with a California State Fire Marshal certification. Some listings publish a CSLB number, an SFM number, or both; some publish neither. HoodInspect only shows what the company published. Verify those numbers with CSLB and the Office of the State Fire Marshal before you hire.
LA listings include Ansul, Pyro-Chem, Buckeye, and other UL 300 wet-chemical brands. Photograph the cylinder nameplate so the inspector knows which factory parts and fusible links to bring. Then schedule on the six-month cycle so the tag is current when LAFD walks the kitchen.
Who inspects kitchen fire suppression systems in California?
Los Angeles restaurants and food trucks hire C-16 Fire Protection contractors — often with a California State Fire Marshal certification — to inspect kitchen wet-chemical systems. HoodInspect lists LA inspectors who apply the NFPA 17A/96 six-month tag; hood cleaning does not certify discharge readiness. Verify any CSLB or SFM number the company publishes; LAFD is the usual AHJ in the city.
California cities
Read the six-month tag guide, how NFPA 17A vs NFPA 96 apply to kitchen suppression, and how to identify Ansul vs Kidde before you hire. Brand pages: Ansul, Kidde, Range Guard.
Other HoodInspect states: Texas, Georgia, Florida and New York.