Restaurants and food trucks.
Confirm the authority for your exact address. Some cities run their own health division, and building, planning, fire, sewer/grease and business-license approvals are separate even when Floyd County Health Department issues the health permit.
What the local foodservice landscape looks like — useful whether you’re opening here or sizing up the competition.
▼ 1.2% change in establishments since 2022 (167 → 165).
The average foodservice wage here is $70 above the Indiana average ($20,148); Indiana has about 13,400 food & drink establishments statewide.
Source: U.S. Census Bureau, County Business Patterns 2023 (NAICS 722, food services & drinking places) — establishments with paid employees. Some small-county payroll figures are withheld by Census for confidentiality.
Annual permit fee published only in a scanned (non-text) fee ordinance (FCO-2023-44) and legacy ordinances (Floyd County 2008-V, New Albany G-08-06, Greenville 2008-T-84, Georgetown 2008-G-0814)
Temporary food $20/day (max $100 for up to 14 consecutive days); Farmers Market $125/season
Fees/payment and forms are on the department site; application steps vary by concept — see the checklist below.
The government permit & plan-review fees below total roughly $100 for Floyd County:
That’s the paperwork only. Add buildout, equipment, deposits and licenses with the cost-to-open calculator. Fees change — confirm current amounts with the department.
Check the health-inspection history and violation scores for any food establishment in Floyd County and Indiana. Indiana's state Food Protection portal offers a public inspection search, though many of the 95 local health departments also maintain their own report databases.
Indiana inspection lookup →U.S. Census 2023 population; County Business Patterns 2022 (NAICS 722).
Under Indiana Plumbing Code (675 IAC 16, based on IPC), food establishments here must control fats, oils & grease (FOG) with a grease interceptor or trap, and typically register with the local sewer/wastewater authority. Grease interceptors are required under the Indiana Plumbing Code, with FOG limits set by the local sewer utility.
Size the interceptor with our grease-trap sizing calculator, compare units in the grease-trap catalog, and confirm the local FOG permit with Floyd County Health Department (contact above).
Hood fire suppression (Indiana Fire Code (675 IAC 22, based on IFC)): commercial cooking under a Type I hood needs a wet-chemical suppression system to NFPA 96, permitted and inspected by the local fire marshal. Commercial kitchen hood suppression follows NFPA 96 as adopted in the Indiana Fire Code and is inspected by the local fire authority. See do I need a hood? and the hood CFM calculator.
Backflow prevention: Restaurants must install a testable backflow preventer (typically an RPZ) that is tested annually and reported to the local water utility. A certified backflow assembly (often an RPZ) on the water service, tested annually, is standard — confirm with your water utility.
Health-department plan review looks for specific, code-compliant fixtures. Compare spec-filtered options, then confirm counts and sizes with your local requirements. See the full list in what equipment a commercial kitchen requires.
Permit costs and rules change at the county line — compare Floyd County with its neighbors.
This is a typical sequence — confirm the exact sequence with your authority having jurisdiction.