Risk Level (1-3) is assigned by menu/process complexity. Change of Ownership $250; Remodel/Menu Review/Pre-Op $150; Plan Approval with less than 3 weeks notice $200; Risk Level increase $100 per level.
Commissary is required (Commissary Use add-on $100). Concessions (Seasonal) are a distinct class at $200 / $300 / $400 by risk.
| Category | Annual fee | Notes |
|---|---|---|
| Caterer | By risk level: Risk 1 $200; Risk 2 $300; Risk 3 $400 per year (plan review $350) | BFHD Food Establishment Fee Schedule, effective 01/01/2024. |
| Commissary / central preparation kitchen | Commissary Kitchen $150/yr (plan review $250); Food Service from a Commissary Kitchen by risk $200 / $300 / $400; Commissary Use add-on $100; Commissary Exemption $150 | Multiple commissary-related line items. |
| Bakery / food processing | Additional Department (bakery, meat, produce, etc.) within a store, by risk: $200 / $300 / $400 (plan review $150) | Priced as an added department within a grocery/retail facility. |
| Bar / limited food service | Cocktail Lounge / Bar / Additional Kitchen by risk: $100 / $200 / $300 (plan review $300); Alcohol Service without Food $175 (plan review $250) | Bar with/without food handled as distinct lines. |
| Grocery / market with deli | Basic (store) by number of registers: 1-4 $200; 5-9 $300; 10+ $400 (plan review $300); with Food Service 0-20 seats add by risk $200 / $300 / $400 | Grocery priced by register count; deli/food-service and added departments are separate add-ons. |
| Temporary / seasonal event | Temporary Permit: Low Hazard $60; Moderate $90; High $120. Seasonal Temp $200 / $300 / $400; Seasonal Temp (Caterer) $100 / $150 / $200; additional event days $15/day | Qualified Operator at a temporary event $30 / $45 / $60 by hazard. |
| Pushcart / mobile vending | Mobile Unit (per unit) by risk: Risk 1 $200; Risk 2 $300; Risk 3 $400 (plan review $500); Concessions (Seasonal) $200 / $300 / $400 | Commissary required (Commissary Use add-on $100). |