Restaurant fire safety in Denver: kitchen suppression, extinguishers and patio heaters.

The kitchen: what Denver Fire’s checklist asks for

The commercial cooking section of Denver Fire’s inspection checklist is short and specific. The checklist is undated, so treat it as the clearest public view of what an inspector will ask a restaurant to show.

Suppression work is its own license category. Denver’s license application lists commercial kitchen hood extinguisher work separately from fire alarm, fire sprinkler and fire extinguisher work, so ask a kitchen provider which Denver license it holds. Hood cleaning appears on the checklist as its own record. Ask whether your suppression provider also cleans the hood or whether you need a separate cleaning vendor, so the two schedules do not drift apart.

The patio: heaters, propane and tents

Denver Fire’s letter to restaurant and bar owners says an annual flammable operational permit is required for businesses using outdoor portable heating appliances and fuel to heat patios during any part of the year. Many owners do not know about it.

• Portable heaters fueled by propane, natural gas or diesel need the permit, and so do propane fire pits and portable electric heaters.
• Using or storing propane cylinders also falls under the patio permit. Cylinders have to be secured from theft and from tipping over, and propane cage storage and vehicle crash protection may be required.
• Propane-powered portable heaters and fire pits cannot be used in enclosed spaces, including tents. The city’s page also prohibits mushroom heaters under any tent.
• The city’s page sets a maximum of one 420-pound cylinder or four 100-pound cylinders.
• The permit lasts 12 months. An inspector contacts the business to schedule a site plan inspection, and final approval is verified there.

The application goes through the city’s E-Permits portal under Flammable Operational Permits, describing the work as Patio/Temp Heating/LPG, with a site map showing heater and propane locations and the make and model of each heater. The city warns that applications sent through the Special Events category are withdrawn without processing.

The rest of the building is inspected like any commercial property

A restaurant inspection also covers the items every commercial building is asked about: fire alarm and sprinkler systems inspected annually, with the previous three years of alarm reports and the panel logbook on site, extinguishers with current tags, unobstructed exits, emergency lights and exit signs that light when tested, and 18 inches of clearance below sprinkler heads. The frequency guide lists the intervals, and the failed inspection guide explains what happens when something is flagged.

What the city charges

When a fire company inspects a commercial space, Denver’s annual fee is set by size: $75 for 2,000 square feet, $105 for 6,000 and $120 for 10,000. Larger restaurants and bars may fall under the assembly table instead, which starts at $165 for an occupant load of 300 to 500. Reinspections are $85 and then $165. The cost guide has the full tables and the factors behind a provider’s price.

Getting the kitchen serviced

Call (970) 591-1310 with the restaurant address, the suppression system manufacturer if you know it, the date of the last service tag and the hours the kitchen can be serviced. Denver Fire Safety coordinates a qualified kitchen suppression provider, who is named to you, with scope, timing and price, before you authorize work. The guide to choosing a company lists the license questions to ask.

Sources and limits

Written from Denver Fire Department’s inspection checklist, patio permit page and letter, fee schedule and license application as reviewed on October 27, 2026. The checklist is undated. The technical detail for hood systems comes from the NFPA standards the fire code references, and your provider confirms it for your kitchen.