Retail plumbing is not kitchen plumbing
A space that held a clothing store or office may have one restroom, a small water service and a sewer line that has never carried grease. A restaurant needs prep sinks, a three-compartment sink, handwashing sinks, a dish machine, floor sinks, a grease interceptor, more hot water and gas to cooking equipment. Every one of those has to connect to systems that were sized for something else.
In older downtown Fullerton buildings and older strip centers, the lateral may be cast iron or clay that has settled or taken in roots over the decades. Finding that out after the floor is finished is much harder than finding it before the lease is signed.
When to check what
- Before signing the lease
- Camera-inspect the sewer lateral, locate clean-outs, and ask the owner about interceptor history and shared lines.
- Early design
- Have a plumber review the equipment list against water service size, gas supply and drainage.
- Before final plans
- Check with the City of Fullerton about grease interceptor requirements, permits and any other agencies involved.
- During construction
- Schedule inspections for underground drainage before slab work is closed up.
- Before opening
- Test every fixture under load, confirm backflow devices are tested and start your grease log.
Plumbing items to cover in the lease negotiation
What drives build-out plumbing scope
| Factor | Why it matters |
|---|---|
| Distance from kitchen to lateral | Longer runs under slab mean more cutting and trenching. |
| Interceptor location | Outdoor units need site work; indoor units need floor space and access. |
| Condition of existing pipe | Old lines may need repair or replacement before a kitchen ties in. |
| Equipment list | More fixtures and hot-water demand can mean larger lines, meters and heaters. |
| Gas load | Added cooking equipment can exceed existing piping or meter capacity. |
| Permits and inspections | Timing of inspections affects the construction schedule. |
Questions for the plumber on a build-out
- What did the camera inspection show, and does the lateral need work first?
- Is the water service large enough for our fixture list?
- Where will the interceptor go, and how will it be pumped?
- Is the gas supply adequate for our equipment?
- Which inspections do we need, and when?
- Which parts of this scope depend on decisions by the landlord?
Common questions
Can we use the existing grease interceptor from a previous restaurant?
Possibly, if it is in good condition and meets current requirements for your use. Have it pumped and inspected, and check with the city before relying on it.
Who pays for plumbing upgrades in a build-out?
That is negotiated in the lease. Get camera footage and a plumber's scope before negotiating so both sides know what is involved.
Do we need a licensed plumber for a tenant improvement?
Plumbing and gas work in a build-out should be done by a licensed contractor. Confirm the CSLB license at cslb.ca.gov.
General information for Fullerton, not a quote or professional advice. In an emergency, call 911.