During 2010-2014, an estimated average of 7,410 structure fires in eating and drinking establishments were reported to U.S. fire departments each year. These fires resulted in associated annual losses of:
Three civilian deaths
110 civilian injuries
$165 million in property damage
Cooking equipment was the leading cause of fires in these properties, accounting for three out of five fires (61%) and 38% of direct property damage. Electrical distribution and lighting equipment was responsible for 9% of fires, but 21% of direct property damage, while heating equipment was responsible for 9% of fires and 9% of direct property damage. Smoking materials caused 7% of fires and 7% of direct property damage. Four percent of fires had an intentional cause, but these fires caused 10% of direct property damage.
Deep fryers were involved in one of five fires (21%) and ranges or cooktops were involved in 14% of fires.
Two-thirds (68%) of fires in eating and drinking establishments were small and did not spread beyond the object of origin.
Cooking materials were the item first ignited in 43% of the fires in eating and drinking establishments.
Failure to clean was a factor in 22% of the fires in these properties.
Source: Structure Fires in Eating and Drinking Establishments, Richard Campbell
Research, Data and Analytics Division, email@example.com