Requirements & code

Commercial Kitchen Permits & Licenses

Compiled by Resultex Media Group·Updated August 2026·How we research & cite

Reviewed against primary sources — the cited state and local regulators and the adopted state/local code. This is educational information, not professional engineering, legal, or code advice; verify with a licensed professional and your local authority having jurisdiction (AHJ).

The permits and licenses to open a commercial kitchen: food establishment permit, plan review, business license, food-manager certification, fire and zoning — and the order to get them.

Educational, not legal advice. Codes vary by jurisdiction — always confirm with your local health department and building authority (AHJ).

FoodServiceNerd EditorialResearched from the FDA Food Code, manufacturer specs & industry sourcesUpdated Aug 2026

Opening a kitchen means stacking several approvals, usually in this order. Exactly who issues each one — and whether it's a state or county function — depends on where you are. See who licenses you by state →

The usual stack

1 · Plan review

Submit your equipment layout, menu and finishes before you build or remodel. The sink count, hood and hot-water sizing are the usual sticking points.

2 · Food establishment permit

The health-department permit to operate, issued after a pre-opening inspection.

3 · Business license

Local business/occupational license and, where applicable, a seller's/sales-tax permit.

4 · Food manager certification

A certified food protection manager (e.g. ServSafe) — required in most states; food-handler cards for staff.

5 · Fire & building

Fire inspection/permit (hood suppression, extinguishers), building/occupancy and any sign or zoning approvals.

Budgeting the build

Equipment for a new kitchen may qualify for the Section 179 deduction, and build-outs are a common use of SBA financing. See SBADecoded for the loan and tax side.

Frequently asked

What permits do I need to open a restaurant?

Typically a plan-review approval, a food establishment (health) permit, a local business license and seller's permit, a certified food protection manager, and fire/building sign-offs. The exact set and issuing agency vary by state and county.

What is plan review?

A pre-construction review where the health department checks your proposed equipment layout, menu and finishes against code before you build or remodel. Approval is usually required before a permit is issued and before you open.

Do I need a ServSafe certification?

Most states require at least one certified food protection manager on staff, and ServSafe is the most widely accepted program. Many jurisdictions also require food-handler cards for other employees. Confirm which credential your state accepts.

Who issues a commercial kitchen permit?

It depends on the state: some are state-issued, many are issued by the county or city health department, and a few use regional health districts. Check your state to see which authority licenses you.