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 Sanilac 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.
▲ 8.8% change in establishments since 2022 (68 → 74).
The average foodservice wage here is $3,853 below the Michigan average ($22,060); Michigan has about 19,760 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.
Fee amounts not published in accessible form; contact 810-648-4098 ext; 124
STFU/mobile application forms published, but fee amounts are in the non-retrievable EH Fee Schedule PDF
Fees/payment and forms are on the department site; application steps vary by concept — see the checklist below.
Check the health-inspection history and violation scores for any food establishment in Sanilac County and Michigan. MDARD's MiSafe portal lets the public search state food inspection reports, with reports available from April 2022 forward.
Michigan inspection lookup →U.S. Census 2023 population; County Business Patterns 2022 (NAICS 722).
Under Michigan Plumbing Code (based on 2021 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 Michigan Plumbing Code, with FOG limits set by the local wastewater utility.
Size the interceptor with our grease-trap sizing calculator, compare units in the grease-trap catalog, and confirm the local FOG permit with Sanilac County Health Department (contact above).
Hood fire suppression (Michigan Fire Code (based on 2021 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 Michigan Fire Code, enforced by the Bureau of Fire Services and local fire departments. 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 Sanilac County with its neighbors.
This is a typical sequence — confirm the exact sequence with your authority having jurisdiction.