NFPA Advocates NFPA Advocates

When Grease Becomes Fuel: The Hanes Mall Fire That Shut Down TGI Friday's

Mon Sep 08 2025

How accumulated grease in ductwork turned into 4-foot flames shooting from the roof. A two-alarm wake-up call about NFPA 96 cleaning schedules.

Winston-Salem, NC (October 16, 2019) – At 1:45 a.m., what should have been routine cleaning at the Hanes Mall TGI Friday’s turned into a two-alarm emergency. More than 50 firefighters rushed to battle flames shooting 4 feet from the roof above the restaurant.

The cause? Grease accumulation in the kitchen’s exhaust ductwork that overheated and ignited. While the mall’s sprinkler system helped contain the blaze and prevented injuries, the damage was described as “extensive,” forcing an indefinite closure.

The Grease Buildup Disaster

For a busy chain restaurant, this incident reveals a stark truth: grease buildup in hoods and ducts is literally fuel for fire. The investigation pinpointed accumulated grease as the culprit – a preventable hazard that NFPA 96 specifically addresses.

What Went Wrong

The 4-foot flames shooting from the roof tell the story of a fire that had plenty of fuel to burn. In a high-volume kitchen like TGI Friday’s, grease vapors constantly travel through the exhaust system. Without proper removal, these deposits accumulate on:

The NFPA 96 Prevention Plan

This fire was entirely preventable with proper adherence to NFPA 96 standards:

1. Professional Cleaning Schedule
High-volume operations like TGI Friday’s typically require quarterly or even monthly professional hood cleanings. The standard requires cleaning “before surfaces become heavily contaminated with grease.”

2. Proper Grease Filtration
All exhaust air must pass through listed grease removal devices. Baffle filters should be steel construction and regularly maintained.

3. Complete System Access
The entire exhaust path – from hood to roof – must be accessible for thorough cleaning and inspection.

The Real Cost of “Out of Sight, Out of Mind”

While this fire ended without injuries, consider the total impact:

All of this could have been prevented with a $500-1000 professional cleaning.

Key Takeaways for Operators

  1. Visual Inspection Isn’t Enough: You can’t see inside your ducts from the kitchen
  2. High-Volume = High-Risk: Busy restaurants need more frequent cleaning
  3. Professional Service Matters: DIY cleaning misses critical areas
  4. Documentation is Key: Keep cleaning records for insurance and inspections

Don’t Let This Be Your Story

The Hanes Mall fire serves as a perfect case study in how preventable grease fires can devastate operations. The flames shooting from the roof weren’t just dramatic – they were a direct result of accumulated fuel that should never have been there.

Remember: Grease removal devices, regular cleaning, and system accessibility aren’t suggestions – they’re your first line of defense against turning a routine service night into a two-alarm emergency.

← Previous: Introduction to Kitchen Disasters

Next in Series: Third Time’s the Charm: Why 131 Main Never Reopened →

In our next post, discover how repeated vent fires at an upscale Charlotte restaurant led to permanent closure. What happens when fire becomes a pattern, not just an incident.