Division of Hotels and Restaurants

Public Food Service Forms and Publications

All information on this page is current and was last reviewed by the division on February 15, 2013.

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Food Service

Alternative Operating Procedure (AOP) Application - Word / Fill-in PDF

DBPR Form HR 5022-049, is a content guide for public food service establishment operators to use to apply for an alternative operating procedure for minimum bare hand contact provided in the US Food and Drug Administration Food Code, Section 3-301.11. This form is meant to be a guide for proper application of an AOP, but is not required. The division will accept an AOP application in another format as long as all pertinent information is provided. (October 15, 2009)

Alternative Operating Procedure Checklist - PDF

DBPR Form HR 5022-056, form used by Division of Hotels and Restaurants' inspectors to record compliance with alternative procedure for minimum bare hand contact provided in the US Food and Drug Administration Food Code, Section 3-301.11. (December 15, 2008)

Boil Water Notice Guidelines - PDF

This special bulletin was developed in cooperation with the Florida Department of Agriculture and Consumer Services and Florida Department of Health to provide procedures observed while a “BOIL WATER NOTICE” is in effect. (June 1, 2011)

Catering Brochure – PDF

DBPR Form HR 5030-037, Guide to Public Food Service Establishment Catering Establishments, a brochure explaining licensing requirements for caterers.

Commissary Notification - Word / Fill-in PDF

Form DBPR HR-7022. A commissary is a commercial establishment which provides required services to the mobile food dispensing vehicle. All mobile food dispensing vehicles that are not self-sufficient must use a commissary. At a minimum, the commissary provides for acquisition of potable water and the disposal of wastewater. The division is unable to approve plans for hot dog carts or mobile food dispensing vehicles that are not self-sufficient without this form. For more information regarding plan review, see our plan review index or our APPLY link.

Comments Sheet

DBPR Form HR 5022-042, has been retired and is no longer available. Comments are now part of DBPR Form HR 5022-015, Food Service Inspection Report.

Food Manager Certification - English PDF / Spanish PDF

DBPR Form HR 5030-080, cut-sheet used by Division of Hotels and Restaurants' inspectors to remind licensees of food manager requirement. (May 7, 2010)

Food Recovery Resource Guide - PDF

Florida Department of Agriculture and Consumer Services guide to organizations that have indicated their interest in participating in the Food Recovery Program, to provide surplus or excess canned or perishable food for the needy or collect and transport food to such organizations.

Food Service Inspection Report - PDF

DBPR Form HR 5022-015, sample of form used by the Division of Hotels and Restaurants to record inspections at public food service establishments. (Revised January 1, 2013)

Industry Guidelines for Preventing Contamination from Hands

DBPR Form HR 5030-090, brochure explaining methods for protection of ready-to-eat foods from hand contamination, provided by the Division of Hotels and Restaurants. We are updating this form. Please contact us if you have questions about preventing contamination from hands.

Licensing Forms

This page contains helpful information about plan review. To apply for a plan review using a paper application, please click this APPLY link.

New Operator's Training Guide - PDF

This guide was developed to provide new operators important information about operating a public food service establishment licensed by the Division of Hotels and Restaurants. (February 1, 2012)

Non-Continuous (Partial) Cooking Guide - English PDF

DBPR Form HR 5022-102, informational guide for operators using Non-Continuous Cooking. (January 29, 2013)

Non-Continuous (Partial) Cooking Application - Word / Fill-in PDF

DBPR Form HR 5022-101, is a content guide and sample application for public food service establishment operators to use in developing a written plan to use non-continuous cooking for raw animal foods as provided in the US Food and Drug Administration Food Code, Section 3-401.14. This form is meant to be guide for proper application of partial cooking, but is not required. The division will accept this in another format as long as all pertinent information is provided. (January 29, 2013)

Plan Review Requirements - PDF

DBPR Form HR 5030-082, cut-sheet used by Division of Hotels and Restaurants' inspectors to remind food service establishment licensees of the plan requirements when remodeling. (December 6, 2012)

Risk Factors and Food Code Interventions - English PDF / Spanish PDF

DBPR Forms HR 5022-089 (English) and 5022-289 (Spanish), a guide to important food preparation practices and behaviors that increase the chance of foodborne illness. (March 20, 2008)

Safe Handling of Gyros - PDF

DBPR Form HR 5022-098, a guide available to restaurants that serve gyros to ensure proper and safe preparation and handling. (July 20, 2009)

Safe Restaurant Operations Brochure - PDF

DBPR Form HR 5030-097, a brochure containing important information about protecting customers and operating a restaurant in a safe and legal way. (September 20, 2012)

Seating Change Evaluation – Word / Fill-in PDF

DBPR From HR 5021-103, a form to be completed by public food service establishments requesting an increase in seating capacity. Completion of this form by local authorities ensures that sewage and fire safety are evaluated before expanding operations. This is not a required form as the division will accept this in another format as long as all pertinent information is provided. (October 22, 2008)

Stop Sale Order - PDF

DBPR Form HR 5022-043, sample of the form used by the Division of Hotels and Restaurants to stop the sale of unsafe foods at public food service establishments. (September 7, 2012)

Temporary Food Service Event Brochure - English PDF / Spanish PDF

DBPR Forms HR 5030-034 and 5030-234 (Spanish version), informational guide for sponsors and vendors participating in temporary food service events in Florida. (February 15, 2013 - Spanish version February 21, 2011)

Thermometer Calibration Guide - English PDF / Spanish PDF

DBPR Forms HR 5030-062 (English) and 5030-065 (Spanish), informational guide for use and calibration of food thermometers. (October 7, 2011)

Time as a Public Health Control Guide - English PDF

DBPR Form HR 5022-100, informational guide for operators using Time as a Public Health Control. (January 29, 2013)

Time as a Public Health Control Application - Word / Fill-in PDF

DBPR Form HR 5022-090, is a content guide and sample application for public food service establishment operators to use in developing a written plan to apply time as a public health control for potentially hazardous foods as provided in the US Food and Drug Administration Food Code, Section 3-501.19. This form is meant to be guide for proper application of time alone, but is not required. The division will accept this in another format as long as all pertinent information is provided. (February 6, 2013)

Vibrio vulnificus and Raw Oysters: Are you at risk? - PDF

DBPR Form HR 5025-409, Division of Hotels and Restaurants' brochure concerning bacteria derived from raw oysters. (2012 October 22)

Licensing Inspection Checklists

Fixed Public Food Service Opening/Licensing Inspection Checklist - PDF

DBPR Form HR 5024-017, helpful checklist for operators of new establishments to ensure they are ready for opening inspection.

Fixed Public Food Service Remodel Inspection Checklist - PDF

DBPR Form HR 5024-018, helpful checklist for operators of remodeled establishments to ensure they are ready for inspection.

Mobile Food Dispensing Vehicle Opening/Licensing Inspection Checklist - PDF

DBPR Form HR 5024-027, helpful checklist for operators of mobile food dispensing vehicles to ensure they are ready for licensing inspection.

Hot Dog Cart Opening/Licensing Inspection Checklist - PDF

DBPR Form HR 5024-037, helpful checklist for operators of hot dog cart to ensure they are ready for licensing inspection.

Hazard Analysis Critical Control Point (HACCP)

HACCP Overview - PDF

DBPR Form HR 5024-062 is an annotated index of the HACCP collection. (January 31, 2002)

HACCP The Process Approach - PDF

This two page text from the US Food and Drug Administration, Center for Food Safety and Applied Nutrition, is an overview of the HACCP process.

Hazard Analysis Critical Control Points: Basic HACCP - PDF

DBPR Form HR 5025-754, Division of Hotels and Restaurants' brochure. (August 6, 1999)

Guide to Hazard Analysis Critical Control Points: Operational HACCP - PDF

DBPR Form HR 5030-030, Division of Hotels and Restaurants' brochure. (January 13, 2004)

Good Retail Practices - PDF

DBPR Form HR 5022-086, these activities are necessary for compliance with the FDA (Food and Drug Administration) Food Code and are necessary in order to develop a food safety system based upon HACCP (Hazard Analysis and Critical Control Point). (October 03, 2001)

HACCP Chart Instructions - PDF

DBPR Form HR 5122-085, instructions for completing HACCP Chart below (February 12, 2004)

HACCP Chart - English PDF / Spanish PDF

DBPR Forms HR 5022-085 (English) and 5022-285 (Spanish), chart available to establishment operators for recording food temperatures during various stages of operation. (April 23, 2012)

HACCP Plan Verification - PDF

DBPR Form HR 5022-082, sample of form used by the Division of Hotels and Restaurants to verify Hazard Analysis/Critical Control Points plans in public food service establishments. (September 19, 2001)