Yes. Maricopa County's restaurant plan review requires a mop or service sink within 300 feet, with hot or tempered water and a mixing faucet. In Scottsdale and Tempe, the mop sink typically has to drain to the grease interceptor, so location and drain routing matter as much as having one.
What the county wants at the mop sink
- Hot or tempered water, 100 to 110 degrees F.
- A mixing faucet or valve. The guide says all sinks, including mop and service sinks, need one.
- A location convenient and readily accessible, which is what the 300 feet measure is for.
Where the mop sink drains
This is where cities differ, and where mistakes get expensive.
- Scottsdale. The plumbing code amendment for IPC 1003.3.1 lists fixtures with grease-laden waste that must drain to the grease interceptor, and it names service and mop sinks, pot sinks, pre-rinse sinks, wok stations, kettle drains, hood wash units and dishwashers.
- Tempe. The city's FOG inspection list says three-compartment sinks, floor sinks, mop sinks, floor drains and dishwashers must be plumbed to the grease control device.
- Other cities. Rules vary by city and building official. Check with your city's plan reviewer before roughing in.
If a mop sink is connected to the wrong line, the fix usually means opening the floor. Mop water carries food scraps and grease from floor cleaning, and that is exactly what interceptors are there to catch. Also plan for the added load when sizing the interceptor.
Mop sink, floor sink or floor drain?
They aren't interchangeable. A floor sink is an indirect waste receptor for equipment. A floor drain handles spills. A mop sink is a service basin. We sort out the differences in floor sink vs floor drain vs mop sink. For the whole plan review list, see Maricopa County restaurant plan review plumbing.
HQ can walk a space and give you a free estimate on adding a mop sink and running its drain to the right place.