Hazardous Waste Disposal for Restaurants

Comprehensive Hazardous Waste Management Services for Restaurants, Food Service & Hospitality Operations Nationwide

Restaurants and food service operations generate hazardous waste from kitchen operations, cleaning and sanitation, equipment maintenance, and facility management. From cleaning chemicals and grease trap waste to equipment fluids and pest control materials, proper disposal is required for regulatory compliance, food safety, and operational excellence. Hazardous Waste Disposal provides expert waste management services tailored to the restaurant and food service industry.

Call (800) 582-4833 for restaurant waste disposal services or email info@hazardouswastedisposal.com

Understanding Restaurant Hazardous Waste

Restaurants and food service operations must maintain the highest standards of cleanliness and sanitation while managing various chemicals and waste materials. Proper waste management protects staff, ensures food safety compliance, meets health department requirements, and supports sustainable operations.

Why Restaurant Waste Management Matters:

• EPA RCRA hazardous waste regulations

• Health department requirements

• Food safety regulations (FDA Food Code)

• Worker health and safety (OSHA)

• Environmental compliance

• Grease trap and interceptor regulations

• Storm water and discharge permits

• Fire safety (oil-soaked materials)

• Insurance requirements

• Corporate sustainability goals

• Customer expectations

• Brand reputation

• Green certifications (LEED, Green Restaurant, etc.)

Common Restaurant Waste Streams:

• Cleaning and sanitizing chemicals

• Degreasers and oven cleaners

• Floor cleaners and strippers

• Grease trap waste and cleaning chemicals

• Hood and exhaust system cleaning waste

• Equipment maintenance waste (oils, fuels)

• Pest control products

• Paint and facility maintenance materials

• Cooking oil (used - separate recycling programs)

• Universal waste (lamps, batteries)

• Refrigeration system waste

• Propane tanks and fuel canisters

• Aerosol products

Types of Restaurant Operations We Serve

Full-Service Restaurants

Casual and fine dining:

• Family restaurants

• Casual dining chains

• Fine dining establishments

• Ethnic restaurants

• Steakhouses

• Seafood restaurants

Waste generated:

• Kitchen cleaning chemicals

• Degreasers and sanitizers

• Floor care products

• Grease trap waste

• Hood cleaning waste

• Equipment maintenance

• Pest control materials

• Facility maintenance waste

Typical volumes:

• Small restaurant: 50-200 gallons/year

• Medium restaurant: 200-500 gallons/year

• Large restaurant: 500-2,000 gallons/year

Fast Food & Quick Service

High-volume operations:

• Fast food chains

• Quick service restaurants (QSR)

• Drive-through operations

• Counter service

Waste characteristics:

• High volumes of cleaning chemicals

• Frequent equipment cleaning

• Grease management critical

• Multiple locations often

Fast Casual Restaurants

Modern service format:

• Higher quality than fast food

• Counter service with table delivery

• Fresh preparation

• Growing segment

Waste similar to full-service:

• Cleaning chemicals

• Equipment maintenance

• Grease management

• Pest control

Cafeterias & Institutional Food Service

Large-scale food service:

• Hospital cafeterias

• School cafeterias

• Corporate dining

• University food service

• Military dining facilities

Waste generated:

• Large volumes of cleaning chemicals

• Industrial dishwashing chemicals

• Floor care products

• Equipment maintenance

• Grease trap waste

Catering Operations

Off-site food service:

• Full-service catering

• Mobile catering

• Event catering

• Corporate catering

Waste generated:

• Cleaning and sanitizing chemicals

• Vehicle and equipment maintenance

• Portable equipment waste

• Facility maintenance

Bars & Nightclubs

Beverage-focused operations:

• Bars and taverns

• Nightclubs

• Cocktail lounges

• Brewpubs

Waste generated:

• Glass and bar cleaning chemicals

• Floor care products

• Refrigeration maintenance

• Pest control

• Equipment waste

Hotels & Resorts

Hospitality food service:

• Hotel restaurants

• Room service operations

• Banquet facilities

• Resort dining

Waste generated:

• Kitchen chemicals

• Laundry chemicals (if on-site)

• Pool chemicals (resort)

• Multiple food service locations

• Facility maintenance

• High volumes

Bakeries & Specialty Food

Food production facilities:

• Commercial bakeries

• Pastry shops

• Specialty food producers

• Food manufacturing

Waste generated:

• Equipment cleaning chemicals

• Sanitizers

• Equipment maintenance

• Facility cleaning

• Pest control

Food Trucks & Mobile Food Service

Mobile operations:

• Food trucks

• Mobile vendors

• Pop-up restaurants

• Catering trucks

Waste generated:

• Cleaning chemicals

• Propane tanks

• Vehicle maintenance waste

• Portable equipment

• Generator waste

Common Restaurant Waste Materials

Cleaning & Sanitizing Chemicals

Kitchen sanitation:

Sanitizers:

• Quaternary ammonium compounds (quats)

• Chlorine-based (bleach solutions)

• Iodine-based sanitizers

• Peroxide-based products

• Required for food contact surfaces

Degreasers:

• Heavy-duty kitchen degreasers

• Alkaline cleaners (high pH)

• Oven and grill cleaners

• Hood and filter cleaners

• Range cleaners

Dishwashing Chemicals:

• Warewashing detergents

• Rinse aids

• Descalers and deliming agents

• Machine maintenance chemicals

General Cleaners:

• All-purpose cleaners

• Glass cleaners

• Stainless steel cleaners

• Bathroom cleaners

• Multi-surface cleaners

Becomes waste:

• Expired products

• Discontinued products

• Damaged containers

• Wrong products ordered

• Overstock from promotions

• Reformulations

Characteristics:

• Many are corrosive (high or low pH)

• Some ignitable (alcohol-based)

• Proper disposal required

• Cannot pour down drain (concentrated)

Floor Care Products

Floor maintenance:

Strippers:

• Floor finish strippers (very alkaline, pH 13-14)

• Heavy-duty strippers

• Corrosive (D002)

Finishes and Sealers:

• Floor finishes

• Sealers

• Waxes

• Often flammable when liquid

Cleaners:

• Neutral floor cleaners

• Degreasing floor cleaners

• Mop water (dilute - usually not hazardous)

Becomes waste:

• Old strippers and finishes

• Partial containers

• Expired products

Grease Trap & Interceptor Waste

Grease management:

Grease Trap Cleaning:

• Grease trap pumping (not our service - see note)

• Grease trap cleaning chemicals

• Enzyme and bacterial products

• Solids and FOG (fats, oils, grease)

Note: We do not pump grease traps (that's a pumping service), but we can dispose of chemicals used for grease management.

Grease Interceptor Maintenance:

• Maintenance chemicals

• Odor control products

• Biological treatments

Hood and Duct Cleaning:

• Hood cleaning chemicals (very alkaline)

• Exhaust system cleaning waste

• Filter cleaning chemicals

Professional hood cleaning services generate significant waste

Equipment Maintenance Waste

Kitchen equipment:

Refrigeration & HVAC:

• Refrigerants (EPA Section 608 regulated - specialized)

• Compressor oils

• Coil cleaners

• System maintenance chemicals

Cooking Equipment:

• Equipment oils (fryers, griddles)

• Lubricants

• Equipment cleaners

• Maintenance chemicals

Other Equipment:

• Ice machine cleaners

• Coffee equipment cleaners

• Soda fountain cleaners

• Generator maintenance (if applicable)

Facility Maintenance:

• HVAC maintenance waste

• Plumbing chemicals

• Boiler chemicals (if applicable)

Pest Control Materials

From pest management:

• Insecticides (if self-applied)

• Rodenticides (baits and stations)

• Fly control products

• Expired pest control products

• Usually professional service (see Pest Control page)

Most restaurants use professional pest control:

• Pest control company handles disposal

• Restaurant may have some products

Paint & Facility Maintenance

Building maintenance:

• Interior and exterior paint

• Primers and sealers

• Stains and varnishes

• Paint thinners and solvents

• Caulks and sealants

• Adhesives

• Rust preventers

Cooking Oil (Used)

Note on used cooking oil:

• Used cooking oil is NOT hazardous waste

• Separate recycling programs available

• Biodiesel production

• Animal feed production

• Many collection services available

• We do not handle used cooking oil recycling

However, cooking oil contaminated with cleaning chemicals may need disposal

Propane Tanks & Fuel Canisters

Fuel sources:

• Propane cylinders (various sizes)

• Butane canisters

• Fuel cells

• Sterno and gel fuels

Management:

• Empty cylinders (purged) - scrap metal

• Partially full - hazardous waste

• Exchange programs often available

Universal Waste

Throughout restaurant:

• Fluorescent and LED lamps (dining areas, kitchens)

• Exit sign lamps

• Batteries (equipment, emergency lighting)

• Mercury devices (old thermostats)

• Electronics (POS systems, computers)

Aerosol Products

Various uses:

• Cooking sprays (food products - not hazardous)

• Cleaning product aerosols

• Lubricant aerosols

• Specialty aerosols

• Expired or damaged cans

Empty aerosols usually not hazardous

Contaminated Materials

From operations:

• Oily rags and towels

• Cleaning materials

• Absorbents from spills

• Contaminated PPE

• Shop materials

Fire hazard:

• Oil-soaked rags can spontaneously ignite

• Proper storage required

• Regular disposal important

Restaurant Waste Regulations

EPA RCRA (Hazardous Waste)

Federal regulations:

• Hazardous waste identification

• Generator status determination

• Accumulation time limits

• Proper storage and labeling

• Manifesting and record keeping

Generator status:

• Most restaurants are VSQG (<100 kg/month)

• Large operations or chains may be SQG

• Rarely LQG

• Requirements vary by status

VSQG requirements:

• Simpler than larger generators

• 1,000 kg maximum accumulation

• Still must use licensed disposal

• Basic labeling required

Clean Water Act

Wastewater regulations:

• Cannot discharge hazardous waste to sewer

• Grease trap/interceptor requirements

• Pretreatment requirements (some jurisdictions)

• FOG (fats, oils, grease) management programs

• Storm water management

Local sewer authority rules:

• Often more restrictive than federal

• Grease management mandates

• Inspection programs

• Fines for non-compliance

FDA Food Code

Food safety requirements:

• Proper chemical storage (away from food)

• Chemical labeling requirements

• Secondary container labeling

• SDS availability

• Employee training

• Prevent contamination

OSHA Regulations

Worker safety:

• Hazard Communication Standard

• Safety Data Sheets (SDS) required

• Employee training on chemicals

• Personal protective equipment (PPE)

• Proper chemical storage

• Emergency procedures

State and Local Health Departments

Health inspections:

• Chemical storage and labeling

• Proper sanitation

• Waste management

• Grease trap maintenance

• Compliance inspections

• Violations and fines

Fire Codes

Fire safety:

• Flammable liquid storage limits

• Proper storage cabinets

• Aerosol storage

• Oily rag management (fire hazard)

• Ventilation requirements

Environmental Health

Additional regulations:

• Vector control (rodents, insects)

• Proper waste disposal

• Recycling requirements (some jurisdictions)

• Sustainability mandates (some cities)

Green Certifications

If pursuing:

• LEED certification

• Green Restaurant Association

• Sustainable restaurant certifications

• Proper waste management required

• Documentation and reporting

Our Restaurant Waste Services

Cleaning Chemical Disposal

Kitchen and facility chemicals:

• Sanitizers and disinfectants

• Degreasers and oven cleaners

• Floor care products (strippers, finishes)

• General cleaning chemicals

• Dishwashing chemicals

• Expired and discontinued products

• Overstock disposal

Grease Management Chemical Disposal

Note: We don't pump grease traps, but we dispose of:

• Grease trap treatment chemicals

• Hood cleaning chemicals

• Enzyme and bacterial products

• Equipment cleaning chemicals

Equipment Maintenance Waste

Kitchen equipment:

• Refrigeration system waste

• Equipment oils and lubricants

• Maintenance chemicals

• Coil cleaners

• Ice machine cleaners

Facility Maintenance Waste

Building maintenance:

• Paint and coatings

• Solvents and thinners

• HVAC maintenance waste

• Plumbing chemicals

• Repair and maintenance materials

Universal Waste Programs

Restaurant-wide:

• Lamp recycling (dining areas, kitchens)

• Battery collection and recycling

• Electronics disposal

• Mercury device disposal

• Simplified compliance

Propane Tank Disposal

Fuel containers:

• Partially full propane cylinders

• Damaged tanks

• Various sizes

• DOT-compliant disposal

Contaminated Materials

Operations waste:

• Oily rags and towels

• Cleaning materials

• Absorbents

• Fire-safe collection

• Regular disposal

Multi-Location Service

For restaurant chains:

• Coordinated service across locations

• Consistent procedures

• Consolidated billing

• Single point of contact

• National coverage

Emergency Response

24/7 emergency services:

• Chemical spills

• Container failures

• Facility incidents

• Rapid response

• Minimize downtime

Restaurant Closure Support

Complete cleanout:

• Closing location disposal

• Complete chemical inventory

• Equipment decommissioning

• Facility cleanup

• Remodel support

Training & Consultation

Staff support:

• Chemical storage and handling

• Waste management procedures

• Regulatory compliance

• Cost reduction strategies

• Sustainability programs

Restaurant Waste Disposal Costs

Restaurant industry pricing:

• Hospitality industry rates

• Volume discounts

• Multi-location pricing

• Chain pricing programs

• Budget-friendly options

Typical Pricing:

Cleaning Chemicals:

• Degreasers: $2-$8 per gallon

• Sanitizers: $2-$6 per gallon

• Floor strippers: $3-$10 per gallon

• General cleaners: $2-$6 per gallon

Floor Care Products:

• Strippers (corrosive): $3-$10 per gallon

• Finishes: $2-$8 per gallon

Equipment Maintenance:

• Refrigerant disposal: Specialized pricing

• Equipment oils: $3-$8 per gallon

• Maintenance chemicals: $2-$8 per gallon

Paint & Coatings:

• Paint: $3-$10 per gallon

• Solvents: $5-$15 per gallon

Propane Tanks:

• Small cylinders: $10-$30 each

• Larger tanks: $30-$100 each

Universal Waste:

• Fluorescent lamps: $0.15-$0.50 per linear foot

• Batteries: Varies by type

Contaminated Materials:

• Oily rags: $150-$500 per drum

Service Costs:

Regular Pickups:

• Annual service (small restaurant): $500-$2,000/year

• Semi-annual (medium restaurant): $1,000-$3,000/year

• Quarterly (large restaurant): $2,000-$6,000/year

Multi-Location Programs:

• Per location per year: Varies by location size

• Volume discounts for chains

Annual Restaurant Costs:

Small Independent Restaurant:

• Annual total: $1,000-$3,000

Medium Restaurant:

• Annual total: $3,000-$8,000

Large Restaurant:

• Annual total: $8,000-$20,000

Restaurant Chain (10 locations):

• Annual total: $20,000-$80,000

Hotel Food Service:

• Annual total: $10,000-$40,000

Call (800) 582-4833 for restaurant-specific pricing

Waste Minimization for Restaurants

Green Purchasing

Choose less hazardous products:

• Environmentally preferable cleaners

• Reduced toxicity products

• Concentrated products (less waste)

• Green Seal certified

• Safer Choice (EPA) labeled

• Biodegradable options

Proper Product Selection

Buy appropriate products:

• Right product for the task

• Don't over-purchase

• Appropriate container sizes

• Use products completely

• Check expiration dates

Use Dilution Control Systems

Automatic dilution:

• Dilution control dispensers

• Prevents waste from over-concentrating

• Reduces chemical use

• More consistent results

• Safety benefit (less handling of concentrates)

Proper Staff Training

Train all employees:

• Correct dilution ratios

• Proper use procedures

• When to use what product

• Reduces waste from misuse

• Safety training

Inventory Management

Control chemical inventory:

• Track what you have

• Use oldest products first (FIFO)

• Don't over-order

• Coordinate purchasing

• Reduces expired products

Switch to Reusable Products

Reduce single-use:

• Reusable mop heads vs. disposable

• Microfiber cloths

• Reusable cleaning pads

• Reduces contaminated waste

Proper Storage

Extend product life:

• Proper temperature

• Keep containers closed

• Organized storage

• Prevents deterioration

• Prevents spills

Grease Management

Prevent grease accumulation:

• Proper food handling (scraping)

• Grease traps maintained

• Regular pumping schedule

• Enzyme treatments

• Reduces grease disposal needs

Sustainable Practices

Overall reduction:

• Water conservation

• Energy efficiency

• Recycling programs

• Composting (food waste)

• Reduces overall waste

Common Restaurant Scenarios

Medium Full-Service Restaurant

A 150-seat restaurant generates cleaning chemicals, floor care products, equipment maintenance waste, and facility maintenance materials. We provide annual or semi-annual pickup.

Annual waste: 150-300 gallons
Annual cost: $2,000-$6,000

Small Independent Restaurant

A 50-seat restaurant generates limited cleaning chemicals and maintenance waste. We provide annual pickup.

Annual waste: 50-100 gallons
Annual cost: $1,000-$3,000

Fast Food Chain Location

A quick-service restaurant generates cleaning chemicals, grease management chemicals, and equipment maintenance waste. We provide semi-annual service.

Semi-annual waste: 100-200 gallons
Semi-annual cost: $1,500-$4,000

Restaurant Chain (10 Locations)

A regional restaurant chain with 10 locations needs consistent waste disposal at all sites. We provide annual service to all locations with consolidated billing.

Annual total: All locations
Annual cost: $25,000-$70,000

Hotel with Multiple Restaurants

A hotel with 3 restaurants, banquet facilities, and room service generates significant volumes of cleaning chemicals, equipment waste, and facility maintenance materials. We provide quarterly pickup.

Quarterly waste: 200-400 gallons
Quarterly cost: $3,000-$8,000

Restaurant Closure/Remodel

A restaurant is closing for remodeling and needs disposal of all cleaning chemicals, equipment fluids, and maintenance materials. We provide complete cleanout.

Total cleanout: 200-500 gallons
Project cost: $3,000-$10,000

Chemical Spill Emergency

A kitchen chemical spill requires immediate cleanup and disposal. We provide emergency response with rapid arrival and proper cleanup.

Emergency response: Varies
Project cost: $500-$3,000

Why Restaurants Choose Us

Hospitality Industry Experience

Over 30 years serving restaurants and food service operations. We understand hospitality.

Flexible Scheduling

Work around restaurant schedules. Evening and early morning service available. Minimal disruption.

Multi-Location Expertise

Coordinated service for restaurant chains. Consistent procedures across all locations.

Competitive Pricing

Cost-effective service for restaurant budgets. Volume discounts for chains.

Complete Service

All waste types. From cleaning chemicals to equipment maintenance.

Regulatory Compliance

Ensure health department and environmental compliance. Proper documentation.

Emergency Response

24/7 availability for restaurant emergencies. Rapid response to minimize downtime.

Sustainability Support

Help achieve green certification goals. Support sustainable operations.

Professional Service

Understand food safety requirements. Respectful of operations and customers.

Best Practices for Restaurant Waste

Chemical Storage

• Dedicated storage area away from food

• Organized by product type

• Proper labeling (primary and secondary containers)

• Keep containers closed

• Secondary containment for liquids

• FIFO inventory rotation

• SDS binder accessible

Proper Labeling

• All containers labeled

• Secondary containers must be labeled

• Include hazard warnings

• Follow FDA Food Code

• Health department requirements

Staff Training

• All staff handling chemicals

• Proper use and dilution

• Storage requirements

• Emergency procedures

• Spill response

• When to call for help

Spill Prevention

• Careful handling

• Proper storage

• Don't overfill containers

• Clean spills immediately

• Spill kit available

• Emergency procedures posted

Waste Segregation

• Keep different waste types separate

• Don't mix chemicals

• Proper containers for each type

• Clear labeling

• Reduces disposal costs

Regular Disposal

• Don't let waste accumulate

• Fire hazard from oily materials

• Regular schedule prevents issues

• Prevents storage problems

Health Department Compliance

• Proper chemical storage

• Labeling requirements

• Maintain SDS

• Follow all regulations

• Be inspection-ready

Fire Safety

• Oily rags in fire-safe containers

• Empty daily or keep wet

• Flammable storage limits

• Proper ventilation

• Follow fire codes

Environmental Compliance

• Never pour chemicals down drain

• Grease trap maintenance

• Storm water protection

• Proper waste disposal

• Follow all regulations

Getting Started

Initial Assessment

We'll evaluate:

• Restaurant type and size

• Current waste streams

• Quantities generated

• Storage situation

• Number of locations (if chain)

• Current disposal practices

Service Setup

We provide:

• Appropriate containers

• Proper labels

• Service schedules

• Multiple location coordination

• Emergency contact information

• Documentation for health department

Ongoing Partnership

We work with you:

• General managers

• Kitchen managers

• Maintenance staff

• Facilities managers

• Corporate environmental staff

• Multiple locations

Get Started with Restaurant Waste Services

Call (800) 582-4833 or email info@hazardouswastedisposal.com

What to have ready:

• Restaurant name and type

• Number of seats/size

• Number of locations (if chain)

• Types of waste generated

• Approximate quantities

• Current disposal practices

• Desired service frequency

We'll provide:

• Free consultation and assessment

• Customized service plan

• Hospitality industry pricing

• Container recommendations

• Multi-location coordination (if applicable)

• Written proposal

• Service agreement

• Emergency contact information

Services available:

• Cleaning chemical disposal

• Grease management chemical disposal

• Equipment maintenance waste

• Facility maintenance waste

• Universal waste programs

• Propane tank disposal

• Contaminated materials disposal

• Multi-location service

• Emergency response

• Restaurant closure support

• Training and consultation

• Sustainability program support

• Chain pricing programs

Serving restaurants and food service operations nationwide, since 1992 - comprehensive waste management services that support food safety, regulatory compliance, and sustainable hospitality operations

We understand restaurant operations - let us provide professional waste management services that keep you compliant with health departments, protect your staff, and support your commitment to food safety and sustainability