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, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), 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.
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.