Each row is the verification state of one aspect for Vermont, 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: Vermont Dept. of Health, Food & Lodging Program. Regime: State licensing, multi-agency clearance.
One state retail food licence covers restaurants, commercial catering, FOOD TRUCKS, push carts, retail bakeries, limited operation and seafood vending; a dedicated Mobile Unit and Push Cart Requirements checklist is published for inspection prep. UNUSUAL REQUIREMENT: WASTEWATER DOCUMENTATION - a wastewater permit or permit-exemption documentation is required in most cases, obtained from the Department of Environmental Conservation, NOT the health department. Operators must also clear the Department of Taxes for a tax account, the Department of Public Safety for fire safety, electrical and plumbing inspections, and a certified lab for private water source testing. Opening inspection must be passed before operating; the licence is emailed and must be PRINTED AND POSTED at the physical location. Helpline 802-863-7221.
Mobile/food-truck reciprocity: Not established - single state licence; confirm
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.