Restaurant grease fires continue to be a major safety issue in Boston, even years after deadly incidents pushed the city to tighten regulations. While ordinances, inspections, and licensing requirements were designed to reduce risk, real-world fires show that rules alone do not prevent grease fires. What prevents fires is consistent, thorough exhaust system cleaning and owner awareness.
This article explains why grease fires are still happening in Boston, what past incidents reveal about exhaust system failures, how responsibility is shared between cleaning companies and restaurant owners, and what practical steps operators can take to reduce risk. It is written in simple, easy language, without technical jargon, and focuses on real outcomes rather than theory.
The Fire That Changed Boston’s Approach
More than a decade ago, the fatal Tai Ho restaurant fire forced Boston officials to take a closer look at kitchen exhaust safety. Investigators determined that grease buildup inside the exhaust system played a major role in how quickly the fire spread. The tragedy made it clear that grease hidden inside ducts and walls can turn a small cooking fire into a deadly event.
In response, Boston passed an ordinance requiring restaurant exhaust systems to be regularly cleaned and inspected by licensed and registered companies. The goal was simple: reduce grease buildup before it could ignite and spread fire beyond the kitchen.
The new rules created a framework for accountability, but they did not eliminate risk entirely.
What the Boston Ordinance Requires
Under Boston’s ordinance, restaurants must ensure that their vent and exhaust systems are cleaned and inspected on a regular basis. Only licensed and registered companies are allowed to perform this work. These companies are expected to identify problems, document conditions, and report deficiencies when systems are not properly maintained.
Fire officials rely on these reports to follow up and ensure corrections are made. On paper, the system is designed to catch problems early.
In practice, however, grease fires continue to occur.
Why Grease Fires Are Still Happening
Despite stronger regulations, grease remains one of the leading causes of restaurant fires. The reason is not a lack of rules. The problem is how grease behaves and how exhaust systems are actually maintained.
Grease does not build up evenly. It collects in hidden areas such as duct corners, wall cavities, elbows, and fan housings. These areas are often out of sight and, in some cases, out of reach. If they are not accessed and cleaned properly, grease continues to accumulate even when a system is “on a schedule.”
Over time, that grease becomes fuel waiting for a spark.
Real Boston Fires Show the Pattern
Several high-profile restaurant fires in Boston illustrate how grease buildup continues to pose a threat.
In Dorchester, grease ignited inside the walls at My Sister’s Crawfish, forcing the restaurant to shut down. The fire did not start in the dining area or kitchen floor. It spread through concealed spaces where grease had accumulated.
In South Boston, Tasty Burger suffered a fire that investigators also traced back to grease. According to the fire inspector’s report, the incident was the result of a grease fire within the exhaust system.
Earlier, celebrity chef Todd English’s restaurant Figs experienced a fire that inspectors said was caused by excessive grease buildup due to lack of proper cleaning. Even well-known, professionally managed restaurants are not immune when exhaust systems are not thoroughly maintained.
These incidents happened after the ordinance was in place, which shows that compliance on paper does not always equal safety in reality.
The Hidden Nature of Grease Fires
One reason grease fires are so dangerous is that they often start out of sight. Grease inside ducts and wall cavities can ignite without obvious warning signs. By the time smoke or flames are visible, the fire may already be spreading through the building structure.
This hidden spread is what makes exhaust system maintenance so critical. Fires that remain confined to a cooking appliance are far easier to control than fires that move into ducts and walls.
Once fire enters an exhaust system, suppression systems have limited ability to stop its progress.
Shared Responsibility Does Not Mean Shared Blame
Boston’s ordinance makes it clear that licensed cleaning companies have a duty to inspect systems and report deficiencies. However, responsibility does not end there.
Restaurant owners are still expected to ensure their systems are clean and compliant. If a fire occurs and investigators find grease buildup, the focus quickly turns to whether the system was properly maintained—not just whether a cleaning company was hired.
In many cases, owners assume that hiring a licensed company transfers all responsibility. In reality, it transfers tasks, not accountability.
Where Exhaust Systems Most Commonly Fail
| Area of Exhaust System | Why It’s a Problem | Fire Risk |
| Ductwork inside walls | Hidden from view | Fire spreads undetected |
| Duct elbows and turns | Grease pools | Rapid ignition |
| Fan housings | Hard to access | Roof fires |
| Areas beyond access doors | Often skipped | Heavy buildup |
These areas are frequently involved in post-fire investigations.
Why Inspections Matter as Much as Cleaning
Cleaning alone is not enough if it is not verified. Inspections are designed to confirm whether grease is actually being removed from all required areas.
When inspections are rushed or limited to visible sections, dangerous buildup can go unnoticed. This is why ordinances require both cleaning and inspection, not one or the other.
Owners who ask for inspection reports and visual documentation have a much clearer understanding of their risk level.
The Cost of Grease Fires Goes Beyond Repairs
When a grease fire shuts down a restaurant, the damage extends far beyond the physical building. Businesses often face weeks or months of lost revenue, employee displacement, and reputational harm.
Insurance claims can become complicated if maintenance records show gaps or inadequate cleaning. In some cases, coverage disputes arise over whether proper care was taken.
Preventive maintenance costs a fraction of what recovery from a fire requires.
Why Regulations Alone Are Not Enough
Boston’s ordinance improved oversight, but no regulation can guarantee safety without proper execution. Systems must be cleaned thoroughly, inspected honestly, and evaluated based on actual condition—not assumptions.
Fires at restaurants that were subject to the ordinance demonstrate that enforcement works only when combined with awareness and follow-through.
Practical Steps Restaurant Owners Can Take
Owners do not need to become exhaust experts, but they should stay informed. Asking for inspection results, reviewing documentation, and requesting visual proof of cleaning helps close the gap between compliance and safety.
Understanding where grease builds up and why it is dangerous makes it easier to recognize when something is wrong.
How Bryan Exhaust Helps Reduce Fire Risk
Bryan Exhaust works with restaurant owners to evaluate exhaust system condition, identify hidden grease accumulation, and address problem areas before they lead to fires or violations.
By focusing on real system condition rather than assumptions, we help owners reduce risk and maintain safer kitchens.
Final Thoughts
The fires at My Sister’s Crawfish, Tasty Burger, and Figs show that grease fires remain a real threat in Boston, even years after regulations were strengthened. These incidents are not failures of law, but reminders that grease buildup is persistent and dangerous.
Clean exhaust systems save lives, protect property, and keep restaurants open. Awareness, inspection, and proper maintenance are the most effective tools owners have to prevent the next fire.
