Each row is the verification state of one aspect for New York City, 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.
All five boroughs of New York City are regulated by the NYC Department of Health and Mental Hygiene (DOHMH) under the NYC Health Code (Title 24 of the Rules of the City of New York), Article 81 — Food Preparation and Food Establishments. NYC food service establishments are not licensed under the New York State Sanitary Code (10 NYCRR Part 14) or by county health departments — the city runs its own permitting, plan review and inspection through DOHMH.
New builds and remodels require DOHMH plan review and a pre-opening inspection; submit your equipment layout early — sink count, hood and hot-water sizing are the usual sticking points.
Each borough is coextensive with a New York State county, but all are permitted and inspected by NYC DOHMH under the NYC Health Code — not the county health department.
Full-term permits capped for decades. Supervisory license required first; individuals only, not companies. Supervisory license holder must be on site whenever vending - $1,000 penalty + closure if absent. Restricted area permit is the side door: private property with owner permission, regular MFV license only. Local Law 54 of 2026 adds 11,000 permits; 2,200 supervisory licenses/yr for 5 yrs from 2026-07-01.
This applies to mobile food vending (carts and trucks) — a different track from the brick-and-mortar food-service-establishment permit above. Confirm current permit and supervisory-license availability with NYC DOHMH.
Full-term permits are capped and administered by NYC DOHMH — confirm current permit and supervisory-licence availability with the department.