“Verified” means we reviewed that state’s regulator, the adopted state food code, licensing authority and linked primary sources during the stated month — not every local amendment or county fee. “Requirements” means the framework is shown while that state’s regime detail is still being verified.
📊 Free data: see our 383-county food-service permit-cost dataset — restaurant, food-truck & plan-review fees, each sourced to the issuing health department. Download CSV/JSON.
Enter your ZIP code — we’ll identify your county and take you to your state’s health-department requirements.
These come from the FDA Food Code — a model code that nearly every state adopts and amends, with enforcement that varies by jurisdiction. Treat them as commonly required, not universal: your menu, your state’s adopted edition, and your local authority (AHJ) may impose different or additional requirements.
Labels flag how firm each item is — Common baseline core Food-Code expectation · Frequently required usual on plan review · Varies locally set by local/plumbing code · Verify with AHJ confirm the specifics locally. The finer details (drainboard count, which sanitation listings are accepted, interceptor sizing) are plan-review and plumbing-code matters that vary by jurisdiction; the notes below are FoodServiceNerd planning guidance, not a code citation.
Varies locally Also required in most kitchens: a mop/service sink, mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it — which apply, and their sizing, are set locally.
Read the commercial-kitchen guides → — what equipment you’re required to install, permits & licenses, the health-inspection checklist, electrical and hot-water code, NSF, cost to open, and more.