Division of Hotels and Restaurants

Restaurant Plan Review FAQ

Technical Requirements

All information on this page is current and was last reviewed by the division on July 24, 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
• Drawing a Plan
• Mobile Food Dispensing Vehicles, Hot Dog Carts and Commissaries

Skip to:

• Cove Base
• Floors, Walls and Ceilings
• Bathrooms, Sinks and Plumbing
• Water and Sewage Service
• Smoker Rooms, Smoker Trailers and Grills
• Fire Safety

Cove Base

1. Q: What is a cove base?

A: The term “cove base” comes from the Food Code and is a construction term for a curved baseboard installed where the floor and wall meet. The curved surface makes sweeping and moping easier, so debris does not accumulate in hard to clean areas. The Food Code requires cove base in all areas of the food service establishment.

2. Q: What kind of material can I use for the cove base?

A: Common cove base construction finishes are tile, sealed wood, plastic, rubber or vinyl. Cove base must be smooth, easy to clean, non-absorbent and durable.

3. Q: Is there a minimum height for cove base?

A: No. There is no set height for a cove base in the codes. However, the cove base must be tall enough to prevent debris from accumulating in hard to clean areas.

4. Q: What areas of my establishment must have cove base?

A: Cove base is required in food preparation, food and dry storage, bar, bathroom and dishwashing areas.

Floors, Walls and Ceilings

5. Q: Can my establishment have exposed beams, pipes, utility lines or electrical conduits?

A: Exposed beams, pipes, utility lines, or electrical conduits are not allowed in food preparation, food storage, bathroom and dishwashing areas. Floors, walls, and ceilings in food preparation, food storage, bar, bathroom and dishwashing areas must be smooth, easy to clean and nonabsorbent. Beams, pipes, utility lines and electrical conduits may not obstruct or prevent cleaning the floors, walls or ceilings.

6. Q: What are some acceptable construction materials or finishes for floors?

A: Floors in food preparation, food and dry storage, bar, bathroom and dishwashing areas must be smooth, easy to clean, and non-absorbent. Some acceptable construction finishes for floors in those areas includes tile, smooth sealed concrete, and sealed wood.

7. Q: Can I install carpet in my establishment?

A: Carpet is not allowed in food preparation, food and dry storage, bar, bathroom and dishwashing areas. However, you can install carpet that is easy to clean in the dining room or other areas not listed above.

8. Q: What are some acceptable construction materials or finishes for walls?

A: Walls in food preparation, food and dry storage, bar, bathroom and dishwashing areas must be smooth, easy to clean, and non-absorbent. Some acceptable construction finishes for walls in those areas includes tile, smooth sealed concrete, sealed wood, painted drywall, and FRP (fiberglass reinforced plastic) panels.

9. Q: What are some acceptable construction materials or finishes for ceilings?

A: Ceiling surfaces in food preparation, dry storage, food storage, ware washing, bar, and bathroom areas must be smooth, easy to clean and non-absorbent. Ceilings are often made of painted drywall. Some other acceptable construction materials for ceilings in those areas includes vinyl-coated tile, smooth sealed concrete, and sealed wood.

10. Q: Can I install a drop ceiling in my establishment?

A: You may install a drop ceiling with ceiling tiles that are smooth, easy to clean, and non-absorbent. Most vinyl coated, non-textured drop ceiling tiles are acceptable. Drop ceiling tiles may not have holes or pores because those tiles are absorbent and not easy to clean. Applicants are encouraged to be specific about ceiling tiles in the application (section 8 – construction finishes).

11. Q: Can I install acoustic ceiling tiles in my establishment?

A: Acoustic ceiling tiles have holes or pores in them and cannot be installed above the food preparation, bars, and dishwashing areas. The ceiling surface must be smooth, easy to clean, and nonabsorbent.

Bathrooms, Sinks and Plumbing

12. Q: I have a take-out only (non-seating, catering, etc.) fixed food service. Does my establishment need a bathroom?

A: Yes. Florida law requires each public food service establishment to maintain public bathroom facilities according to the Florida Building Code, which requires public food service establishments “serving food or drink on a take-out, carry-out or delivery basis only which provide no seating… to provide a minimum of one bathroom accessible to the public” (Building, Section 426.4.1.1). As part of the plan review, we will verify that your establishment has at least one bathroom available for public use. You should check with your local building code authority to find out how many bathrooms are required for your establishment.

13. Q: Can my guests travel through the kitchen or food preparation area to access the bathroom?

A: No. The public bathroom must be accessible without traveling through the kitchen or any food preparation or storage area.

14. Q: Do I need to provide a bathroom for my mobile food dispensing vehicle (MFDV)?

A: No. MFDV operators are not required to provide a bathroom.

15. Q: What types of sinks are required for my fixed food service establishment?

A: Every fixed food service establishment must have a mop sink and an approved number of hand-washing sinks. Most establishments also have a 3-compartment sink for dish washing. You should apply for plan review before you begin construction or plumbing installation.

16. Q: Where are hand-washing sinks required in my fixed food service establishment?

A:  The Food Code requires hand-washing sinks in every room in which food preparation or dish washing occurs. You should apply for plan review before you begin construction or plumbing installation.

17. Q: What types of sinks are required for my MFDV?

A: A MFDV must have hand-washing sinks in the food preparation and dish washing areas and a 3-compartment sink. The commissary may provide all other types of sinks necessary to operate the MFDV.

18. Q: What types of sinks are required for my hot dog cart?

A: Hot dog carts are only approved to have hand-washing sinks with hot and cold running water. The commissary must provide all other types of sinks necessary to operate the hot dog cart.

19. Q: What type of establishment needs a 3-compartment sink?

A: Every food service establishment must have either a 3-compartment sink or a properly functioning commercial dishwasher to operate legally. The division encourages every establishment to have a 3-compartment sink. However, we will approve plans having only a commercial dishwasher with either an audible alarm or visual verification indicating when it changes cycles from wash, to rinse, to sanitize. While a commercial dishwasher is acceptable, a 3-compartment sink is highly encouraged because it can be used for dish washing if the dishwasher ever failed to operate properly.

20. Q: What are the requirements for a 3-compartment sink?

A: A 3-compartment sink must be large enough to completely submerge the largest piece of equipment in each of the steps of dish cleaning – wash, rinse and sanitize – and have two drain boards mounted on both ends of the sink, or equivalent racks mounted above for the storage of dirty dishes and the air drying of clean.You must also install a backsplash guard to protect the wall surface and facilitate cleaning. In addition, you must have adequate storage space to air dry kitchenware.

21. Q: Can I use a 2-compartment sink for dish washing?

A: No. Proper dish washing requires three steps or cycles: wash, rinse and sanitize. An establishment must have a 3-compartment sink or a commercial dishwasher with a visual or audible cycle indicator.

22. Q: Can I use my 3-compartment sink for food preparation?

A: Yes, but the 3-compartment sink must be emptied, washed, rinsed and sanitized before using it for food preparation.

23. Q: Can I use my 3-compartment sink as a hand-washing sink?

A: No. A 3-compartment sink cannot be used for hand washing. Hand-washing sinks are required for hand washing.

24. Q: Why must I have a hand-washing sink within the immediate area of my 3-compartment sink?

A: The person washing the dishes must wash his hands before removing clean dishes from the sanitizing solution to avoid contaminating the clean dishes.

25. Q: Can I use my 3-compartment sink as a mop sink?

A: No. Each food service must have a mop sink properly plumbed to meet local code requirements. Contact your local building authority to find out the local plumbing code requirements.

26. Q: Can I use my mop sink for food preparation?

A: No. A mop sink may not be used for food preparation.

27. Q: Can I use my mop sink as a hand-washing sink?

A: No. Hand-washing sinks are for hand washing only.

28. Q: Does my food service establishment need a grease trap?

A: Local authorities regulate grease traps. Grease traps must meet all local plumbing codes and be located so they are easy to clean. You should contact your local building authority to find out the local plumbing code requirements for grease traps.

Water and Sewage Service

29. Q: Is a water bill for the food service or commissary address (license location address) acceptable proof of an approved water and sewage connection?

A: A recent water bill that lists both water and sewage service for the food service or commissary location address is acceptable proof of approved service.  

30. Q: The address on my water bill does not match the license location address for my establishment. What can I submit as proof of approved water service?

A: You may submit the Onsite Sewage (Septic) and Water Supply Evaluation form available in the plan review application packet. Alternatively, you can provide documents such as a contract for services, a letter from the utility provider, or other documents which demonstrate connection or proposal to connect to approved services. Please click our APPLY link for the form.

31. Q: My food service or commissary is on a master meter for water and/or sewage service and I do not receive a bill. What can I submit to provide proof of approved water and/or sewage service?

A: You may want to contact the person who pays the bill and get a copy of the bill to send with the application packet. You may also submit a completed Onsite Sewage (Septic) and Water Supply Evaluation form available in the plan review application packet.  Have your local water office or provider fill out the Onsite Sewage (Septic) and Water Supply Evaluation form and mark that the location is on a master meter. Applicants must provide proof of approved water and sewage service to their food service license location address. The division cannot approve a plan without proof of approved water and sewage service. Please click our APPLY link for the form.

32. Q: Can I submit a letter from my water and/or sewage service provider as acceptable proof of approved water or sewage service?

A: Yes. You may submit a letter from the municipal provider, on the provider’s letterhead, as proof of water and/or sewage service. The letter must include the address where the service is provided and specify if water, sewage or both services are provided.

33. Q: I have well water. What can I submit as proof of approved water service?

A: You must submit the Onsite Sewage (Septic) and Water Supply Evaluation form available in the plan review application packet if the well is permitted by the Department of Health.  Have your county health department or the Department of Environmental Protection complete the Onsite Sewage (Septic) and Water Supply Evaluation form or provide the Department of Environmental Protection permit number. The form must be marked “approved” to be accepted as proof of water service. Any comments on the form must be in compliance before the opening inspection. Please click our APPLY link for the form.

34. Q: I have a septic system. What can I submit as proof of approved sewage service?

A: You must submit the Onsite Sewage (Septic) and Water Supply Evaluation form available in the plan review application packet. Have your county health department or the Department of Environmental Protection complete the Onsite Sewage (Septic) and Water Supply Evaluation form. The form must be marked “approved” to be accepted as proof of sewage service. Any comments on the form must be in compliance before the opening inspection. Please click our APPLY link for the form.

Smoker Rooms, Smoker Trailers and Grills

35. Q: What are the minimum construction requirements for a smoker room?

A: Smokers can only be used in a smoker room that was approved through plan review and meets the following construction requirements:

• Constructed of materials that meet the requirements of the local fire marshal in all jurisdictions in which you will work.
• Solid floor and durable overhead protection (ceiling).
• Limited to bulk, closed, long-term cooking. No cooking for immediate service is allowed.
• Complies with your local jurisdiction(s) building and zoning laws. The smoker unit may not create an environmental nuisance. A smoke vent may be required by local jurisdictions.

A smoker room can only operate with an approved fixed food service establishment that provides the necessary food preparation, hand washing, and ware washing facilities. A smoker room may only be used for loading, basting and unloading food from the smoker. Outdoor food preparation or cooking is not allowed.

36. Q: What are the minimum construction requirements for a smoker trailer used with a mobile food dispensing vehicle (MFDV)?

A: Smokers can only be used with an approved self-sufficient MFDV and must be in an approved smoker trailer that was approved through plan review and meets the following construction requirements:

• Constructed of materials that meet the requirements of the local fire marshal in all jurisdictions in which you will work.
• Smoker is vehicle-mounted and only operates in conjuntion with the self-sufficient MFDV.
• Complies with your local jurisdiction(s) building and zoning laws. The smoker unit may not create an environmental nuisance. A smoke vent may be required by local jurisdictions.

A smoker trailer can only be used with an approved self-sufficient MFDV that provides the necessary food preparation, hand washing, and ware washing facilities. A smoker room can only be used for loading, basting, and unloading food from the smoker. Outdoor food preparation or cooking is not allowed.

37. Q: Can I cook on a grill or with a fryer in a smoker room or smoker trailer?

A: No. Grills and fryers are not approved for use in a smoker room or smoker trailer.

38. Q: Can I cook outdoors on a grill if it has a lid?

A: No. Outdoor cooking is not allowed. An outdoors grill is not approved for use at a restaurant or with a MFDV.

Fire Safety

39. Q: Does my food service need a hood suppression system?

A: Your local fire marshal has authority over all matters of fire and life safety, including hood suppression systems, the number and placement of fire extinguishers, number and placement of exits, and all other life safety issues. Contact information for your local fire marshal should be in your phone book.

40. Q: I know I do not need a hood suppression system. Do I still need to call the local fire marshal?

A: Yes. The fire marshal has authority over all matters of fire and life safety. The fire marshal can provide you with important information on building capacity and the number of seats allowed in your restaurant, the number and type of fire extinguishers required and other fire or life safety information necessary for operating a food service establishment in a public building.

41. Q: Why do I need to call the local fire marshal if I want to add seats to my restaurant?

A: The fire marshal must approve any increase in seating in a new or existing food service. The fire marshal has authority over all matters of fire and life safety. You must provide proof that you have permission from your local fire marshal and your sewer provider to increase your seating. You can provide proof with the division’s Seating Change Evaluation form or any other format that provides the required information. You should submit this proof with your plan review application.