Division of Hotels and Restaurants

Restaurant Plan Review FAQ

Drawing a Plan

All information on this page is current and was last reviewed by the division on March 28, 2012.

General information on the division's regulatory authority is available in the Complaint FAQs.

For more information on plan reviews, please see our other Restaurant Plan Review FAQs:

• General Information
• Applications, Approvals and Denials
• Mobile Food Dispensing Vehicles. Hot Dog Carts and Commissaries
• Technical Requirements

1. Q: Do I need to have an architect draw my plans?

A: No. Plans do not have to be drawn by an architect, but they must be drawn to scale, easy to read, and must show the entire building or floor on which the food service is located.  The plan must show the location of the exits, restrooms, hot water heater, and all other equipment. Complete instructions on drawing plans and a guide to submitting a plan review are available in the instructions for completing the plan review application.

2. Q: What is the best way to draw a plan?  

A: Measure the perimeter of the building or food service. Decide your scale and draw the perimeter of the building or food service on a piece of paper. Graph paper is okay and makes drawing to scale easier. Draw all walls, doors, and equipment on the paper to show where they will be located on inspection day. More instructions are available in our plan review application packet and online for fixed establishments and mobile food vehicles.

3. Q: What equipment do I need to show on the plan for a fixed establishment?

A: The plan must show all required equipment inside and outside the building. The plan must show the location of the following types of equipment:

• All types of sinks, including hand washing, prep, mop, dump, and 3-compartment with drain boards
• Cold holding equipment such as refrigeration and freezers
• Hot holding or cooking equipment such as stoves, fryers, hot dog rollers, etc.
• Ice machines and ice bins
• Hood suppression systems, if applicable - Contact the local fire marshal for more information.
• Commercial dishwashers, if applicable
• Hot water heaters
• Storage areas, including dry storage, employee storage, and chemical storage
• Bathrooms
• Bars, if applicable
• Any other equipment or areas used for food storage, preparation, or service

4. Q: Does the plan for a fixed establishment need to show equipment which is outside?

A: The plan must show all equipment. If you will have equipment or service areas outside, such as a walk-in cooler, smoker room, storage building, outside bars, or patios with wait stations, we need to see this equipment on the plan as well.

5. Q: What equipment do I need to show on the plan for a mobile food dispensing vehicle (MFDV)?

A: The plan must show the location of all equipment required for a MFDV, including the following types of equipment, as applicable:

• The hand washing sink and 3-compartment sink with drain boards
• Cold holding equipment such as refrigeration and freezers
• Hot holding or cooking equipment such as stoves, fryers, hot dog rollers, etc.
• Ice machines and ice bins, if applicable
• Hood suppression systems, if applicable – Contact the local fire marshal in all areas in which you wish to operate for more information.
• Commercial dishwashers, if applicable
• Hot water heaters
• Storage areas, including dry storage, employee storage, and chemical storage
• Any other equipment or areas used for food storage, preparation, or service

More information on the technical requirements for a MFDV is available in the Technical Requirements FAQs.

6. Q: What equipment do I need to show on the plan for a hot dog cart?

A: The plan must show the location of all equipment required for a hot dog cart, including the following types of equipment, as applicable:

• The location of the handwashing sink
• Cold holding equipment, if applicable
• Hot holding equipment such as a steam table or a permanent grill that is vital to the cart

A hot dog cart may only serve reheated hot dogs, reheated pre-cooked, individually encased sausages, and prepackaged foods.  We will not approve plans for hot dog carts with fryers or a 3-compartment sink. All dishes must be washed at the approved commissary.  More information on the technical requirements for hot dog carts is available in the Technical Requirements FAQs.

7. Q: Why is a side view required with the plan for a mobile food dispensing vehicles (MFDV) and hot dog carts?

A: All MFDV and hot dog carts are required to go to their commissary regularly. A side view allows the plan reviewer to confirm that the unit will have the ability to remain mobile and visit its commissary.  Information on commissaries is available in the Mobile Food Dispensing Vehicles, Hot Dog Carts and Commissaries FAQs.

8. Q: Do I need to include details for my smoker room or smoker trailer on the plan?

A: Yes.  Smoker rooms and smoker trailers must meet specific requirements and must be approved through a plan review before they are used.

9. Q: What details for my smoker room do I need to show on the plan?

A: Smokers can only be used as part of a licensed public food service establishment to smoke meats in closed smokers within an approved smoker room.  Only long term cooking is allowed in smokers and smoker rooms.  Hamburgers and other food for individual service cannot be cooked or prepared in smoker rooms.  The plan must include the following details of the smoker room:

• Construction materials used – must meet the local fire marshal requirements and ceilings and floors must be smooth, and easily cleanable
• Screening around entire room with no less than 16 parts per inch (1/16 in. mesh)
• Solid 4-foot high walls
• Location of a door that can close when the trailer is entered.
• A smoke vent, if required by the local jurisidiction(s)

More information on the technical requirements for smoker rooms is available in the Technical Requirements FAQs.

10. Q: What details for my smoker trailer for my MFDV do I need to show on the plan?

A: Smokers can only be used with a licensed self-sufficient MFDV to smoke meats in closed smokers within an approved smoker trailer.  Only long term cooking is allowed in smokers and smoker trailers.  Hamburgers and other foods for individual service cannot be cooked or prepared in smoker trailers.  The plan must include the following details of the smoker trailer:

• Construction materials used – must meet the local fire marshal requirements and ceilings and floors must be smooth, and easily cleanable
• Smoker is installed in a vehicle-mounted smoker room
• Location of a door that can close when the trailer is entered.
• Trailer is fully enclosed or sealed
• Screening around entire trailer with no less than 16 parts per inch (1/16 in. mesh)
• A smoke vent, if required by the local jurisdictions(s)
• Proof that the trailer is mobile, such as a picture or side view drawing

More information on the technical requirements for smoker trailers is available in the Technical Requirements FAQs.

11. Q: Where can I find more information?

A: More information on the requirements for public food service establishments is available in the Food Code, the division's rules, and Florida Statutes. You can also contact the department's Customer Contact Center at 850.487.1395.