Division of Hotels and Restaurants

Temporary Food Service Events FAQ

All information on this page is current and was last reviewed by the division on November 12, 2009.

1. Q: What is considered a temporary food service event?

A: Any event of 30 days or less in duration where food is prepared, served or sold to the general public and which is advertised and recognized as a temporary event by the community.

 

2. Q: Who is responsible for notifying the Division about a temporary food service event?

A: The organizer/sponsor of the event is responsible for notifying the Division of the temporary food service event.

 

3. Q: Who needs a temporary food service event license?

A: Anyone who serves food to the public at a temporary food service event needs a license unless excluded by Florida Statutes.

 

4. Q: What conditions listed in the Florida Statutes may exclude an operator from needing a temporary food service event license?

A: The location where the event is held, the specific food served, or the operator of the unit/structure can cause a unit/structure to be excluded by Florida Statutes.

 

5. Q: If I hold a current public food service establishment license, do I need a temporary food service event license also?

A: At temporary events of 1-3 days, licensed public food service establishment operators may operate one temporary food service event unit/structure under each regular food service license held. An operator with only one regular food service license who wishes to operate more than one temporary food service unit at a temporary event must obtain a temporary food service event license for each additional unit.

 

6. Q: If I hold a current Department of Agriculture and Consumer Services license, do I need a temporary food service event license also?

A: At temporary events of 1-3 days, licensed Department of Agriculture and Consumer Services firm operators may operate one temporary food service event unit/structure under each regular food service license held – just like Division licensed operators. An operator with only one regular food service license who wishes to operate more than one temporary food service unit at a temporary event must obtain a temporary food service event license for each additional unit.

7. Q: If I am only giving food away, do I need a Temporary Food Service Event License?

A: Yes.  The Division regulates the service of food at temporary food service events.

 

8. Q: If I am selling food for my church or school, do I need a temporary food service event license?

A: If the temporary food service event is located on the premises of the church or school, it will be permitted by the Department of Health, not the Division of Hotels and Restaurants.  If the temporary food service event unit/structure is operated by a church or a school at an event located elsewhere, no temporary food service event license is required by the Division because nonprofit civic and fraternal organizations (such as Boy Scouts and Veterans of Foreign Wars, etc.) are excluded from the Division’s regulation.

 

9. Q: What documentation is required to show that I am a nonprofit organization?

A: You may provide a 501C-3 IRS (Internal Revenue Service) document, a letter from the Chamber of Commerce or a similar document showing you are a nonprofit organization.

 

10. Q: If I am donating a percentage of my sales to a nonprofit group (like my church or school), do I need a temporary food service event license?

A: Yes, unless you are donating 100% of the proceeds to the nonprofit group.

 

11. Q: How do I get a Temporary Food Service Event Vendor License?

A: The event coordinator must notify the Division when and where the temporary food service event will occur to enable the division to license temporary food service event units. Inspectors will conduct an inspection at the event once the participating units/structures are in place.  If the unit/structure meets all minimum requirements, the inspector will provide an application for you to complete.  The inspector will collect the completed application and the temporary food service event license fee and issue a receipt for a license.

 

12. Q: How much does a Temporary Food Service Event Vendor License cost?

A: The temporary food service event fee is based upon the length of the event.  For events of 1-3 days, the fee is $91.00.  For events of 4-30 days, the fee is $105.00.  An annual temporary food service event license is also available for a fee of $1,000.00. 

 

13. Q: What is an Annual Temporary Food Service Event Vendor License?

A: An Annual Temporary Food Service Event Vendor License allows an operator to operate for one year at an unlimited number of temporary food service events. However, the license limits food service to temporary events and does not allow any food service to take place outside of temporary events.

 

14. Q: Are there any special terms for the Annual Temporary Food Service Event Vendor License?

A: Yes.  The license is good for one (1) year from the open date on the receipt and the operator must maintain the original receipt – not a copy – on the unit/structure each time it operates at a temporary food service event. 

15. Q: When does a temporary food service event license expire?

A: A temporary food service event license expires at the end of the event.  Annual temporary event licenses expire one year from the date issued.

16. Q: Do I need any other licenses to participate at a temporary food service event?

A: Additional licenses may be required by the city and/or county in which you operate.

 

17. Q: If I have more than one booth, how many temporary food service event licenses do I need?

A: Generally, each separate location must have its own license.  However, a vendor serving a single nonpotentially hazardous food (e.g., churros) may be issued one group license.  All grouped units must serve the same food that does not require additional preparation or handling.  All qualifying units must be inspected in a single location.

 

18. Q: Once I am set up at the temporary food service event, do I have to wait until I am inspected and receive a license to start cooking or serving food? 

A: You should wait to be inspected and licensed before you begin serving food.  However, units/structures often begin serving before inspectors reach their units/structures.  If the unit/structure does not meet minimum standards when it is inspected, it may be required to cease operating until the problem is fixed.

19. Q:  What type of structure is required to operate as a Temporary Food Service vendor?

A:  Vendors can operate from a variety of different structures including fully enclosed trailers of different shapes and sizes, open air hot dog carts, and tent tops and canopies.

 

20. Q: What kind of food can I serve at a temporary food service event?

A: You may serve any type of food as long as it is obtained from an approved source and you have the necessary equipment to safely prepare and store the food.

 

21. Q: Where can I set up my unit/structure for the temporary food service event?

A: The Division does not regulate where you may set up.  Check with the organizer/sponsor of the event, city and/or county for local requirements.

 

22. Q: What kind of equipment do I need on my unit/structure; to meet the minimum temporary food service event licensing requirements?

A: The minimum equipment required depends upon the type of food prepared and served.  Potentially hazardous food must be held at the proper temperatures – either cold (41ºF or colder) or hot (135ºF or hotter).  Handwashing facilities and supplies must be present in the unit/structure.  Warewashing facilities must be available to wash and sanitize equipment and utensils.  

 

23. Q: Do I have to use a tent?

A: Not necessarily.  All unpackaged food, food equipment and warewashing equipment must have some type of overhead protection.

 

24. Q: Can I make food at home and sell it from my unit/structure?

A: No.  Food may not be stored or prepared at a private residence.

 

25. Q: Do I need to complete any special training or obtain any certifications in order to serve food?

A: No.  Employee food handler training and food manager certification is not required for a temporary food service event license.

 

26. Q: Must I place my grills and fryers under a tent?

A: Yes, unless the local fire authority prohibits this type of cooking equipment from being under the tent due to the fire hazard presented.  If not located under the tent, the food must be protected at all times by covers, lids or other effective means.

 

27. Q: Can I share equipment with another vendor?

A: Some equipment, like warewashing facilities, may be shared.  Other equipment, like handwashing facilities, must be present for each location. 

 

28. Q: How far away from my food must the customers be kept to prevent cross contamination?

A: Because sneezes can travel over 100 feet per second and cover a distance up to 12 feet, distance alone is not a good way to protect food from cross contamination. 

 

29. Q: Am I required to install a sneezeguard to protect my food?

A: All food must be adequately protected from cross contamination (such as touching, sneezing and coughing).  Sneezeguards can provide adequate food protection, but only if installed in a manner where they intercept the direct line from a customer’s mouth to the food being prepared or displayed.  Since there are no specific installation height or size measurements for a sneezeguard, remember the purpose of a sneezeguard and adjust it accordingly. 

 

30. Q: Where can I find more information about temporary events?

A: The division has posted an informative brochure on our website.