Each row is the verification state of one aspect for New York (excl. NYC), 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: New York State Sanitary Code — 10 NYCRR Part 14, Food Service Establishments (Subpart 14-1 for fixed establishments; Subpart 14-4 covers mobile units & pushcarts), enforced by county/district 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 / district health departments under the NYS Sanitary Code, 10 NYCRR Part 14 (Subpart 14-1). Regime: County-level.
Outside New York City, food service establishments are regulated by county (or district) health departments under the New York State Sanitary Code, 10 NYCRR Part 14 (Subpart 14-1 governs fixed food service establishments; Subpart 14-4 covers mobile units and pushcarts). Plan review and a pre-opening inspection are handled locally; permit fees and plan-review specifics are set by each county health department.
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.
The five NYC boroughs — Bronx, Kings (Brooklyn), New York (Manhattan), Queens and Richmond (Staten Island) — are not covered by this page. NYC operates under a separate regime: the NYC Health Code, enforced by the NYC Department of Health and Mental Hygiene (DOHMH), not the county health departments under the NYS Sanitary Code. If your kitchen is in one of the five boroughs, follow the NYC rules and permitting instead.
See the New York City requirements page → — DOHMH licensing, the NYC Health Code (Article 81) and the five boroughs.
Permit fees, plan-review timelines and county-specific requirements are set by your local county 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.