All retail food operations need to be reviewed and licensed.
|"Brick and mortar" establishments, including catering kitchens, need to use this application. This application applies to new construction, new licensees, extensive remodels of existing facilities, changes of ownership, or change of use for an existing structure.|
|Use this application for pushcarts and food trucks.|
|This application applies to menu changes at existing facilities.|
|This application covers minor remodels and equipment changes in existing facilities.|
Submit plans at least 30 days prior to the start of construction or the intended date of opening for changes in ownership or use. After plans are approved and any needed work is complete, contact our office for a licensing inspection. At that time, state license fees are due.
NOTE: Our department does not accept plans larger than 11x17. If your plans are detailed and need to be larger for readability, you may provide electronic copies or section specific drawings in addition to the 11x17 layout.
What Does My Facility Need to Have?
Facility requirements depend on your menu and preparation process. Use our Basic Facility Guide to help you get started, keeping in mind that more or less may be required depending on your needs. If you have questions, contact us.
Other Types of Review
None of the above applications meeting your needs? Here are some other types of review available:
|Registered home-based operation that sells non-temperature-controlled items to the end consumer|
|Food served at events with non-permanent facilities (e.g. Out to Lunch, Farmers' Market)|
|Ice production, bagging, and distribution|
|Food produced and distributed to retailers