Each row is the verification state of one aspect for Louisiana, 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.
Licensing authority: Louisiana Dept. of Health (LDH), Office of Public Health, Bureau of Sanitarian Services. Regime: State-administered through parish sanitarians.
Administered centrally by LDH but delivered locally: you work with the licensed State Sanitarians in the PARISH where you plan to operate. Governed by Louisiana Administrative Code Title 51 Part XXIII, the Retail Food Code. HARD RULE: plans and specifications must be approved BEFORE construction or renovation begins (LAC Title 51 Pt XXIII Ch.3 s.307.A). The commissary Letter of Agreement must be updated and resubmitted ANNUALLY with permit renewal. Any change in operation after permitting requires notification to the LDH Environmental Office and may trigger a modified plan review. Plan layout must identify cooking equipment, hot and cold holding, handwashing, work tables, dishwashing, food and single-service storage, waste containers and customer service areas. RE-INSPECTION PENALTY: under Act 66 (from 2017-09-01) LDH may charge $150 where sanitary code violations are still uncorrected after the first re-inspection; re-inspection is triggered by five or more uncorrected non-critical violations or any uncorrected critical violation. New Orleans adds city requirements.
Mobile/food-truck reciprocity: LIKELY YES - a state LDH permit administered by parish; confirm cross-parish validity
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.
Confirm the current mobile/retail food licence class, fees, forms and inspection scheduling with the state agency before applying.
Food-permit basics, inspection grading and your local health-department contact, county by county. Fees and plan review are set locally — find yours below.