Each row is the verification state of one aspect for California, taken from the data we hold. A check does not mean every local amendment or county fee was individually reviewed.
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.
Controlling code: California Retail Food Code (CalCode) — Cal. Health & Safety Code §113700 et seq. (Div. 104, Part 7), enforced by county/city environmental health departments. The FDA Food Code is the national model this is based on — adopted and amended by the state — not itself the enforceable law here.
Licensing authority: County / city environmental health departments enforcing CalCode (California Retail Food Code). Regime: Fully local.
CalCode (California Retail Food Code, Health & Safety Code Div. 104 Part 7, sections 113700-114437) sets uniform statewide standards; counties permit and inspect. An LA County permit does not authorise operation in San Diego County. Some counties hold reciprocity agreements for TEMPORARY EVENT permits only. Statewide commissary requirement; residential kitchens explicitly prohibited. MFF risk tiers: Type 2 limited prep, Type 3 full cooking. LA County runs a rigorous plan check requiring full architectural schematics, enforces a 24-hour daily commissary return, and expects a water heater supplying 100F to the hand sink and 110F to the 3-compartment sink concurrently. Fees cited around $700-1,200/yr in LA County plus plan check.
Mobile/food-truck reciprocity: NONE - permit required in each county of operation
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
Permit fees, plan review and local requirements are set by your county/city health department (the AHJ) — confirm the current specifics with them.
Food-permit basics, inspection grading and your local health-department contact, county by county. Fees and plan review are set locally — find yours below.