Boston Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Boston. Includes city, county, state, and nationwide requirements.
23 articles · Change location
Opening a Restaurant
Permits and approvals required before you open.
1→2→3→4→5→6→7→8→9→10→11→12→
Sales Tax (Meals) Registration — Massachusetts (DOR)One-time registrationMassachusetts
Massachusetts restaurants must register with the Department of Revenue via MassTaxConnect to collect the sales tax on meals.
Raw Fish Parasite Destruction — Nationwide (FDA Food Code)As supplier changes
Fish served raw or undercooked must be frozen for parasite destruction, documented by a supplier freezing letter (some species are exempt).
Common Victualler License — BostonAnnual (renew by end of October)Boston
A Common Victualler License is the core operating license for a Boston restaurant and must be obtained before the food permit.
Food Service Permit — Boston (ISD Health)Annual (see renewal)Boston
Boston restaurants need a Food Service (Establishment) Permit from ISD Health, which requires the Common Victualler license and Certificate of Occupancy first.
Consumer Self-Service (Buffet / Salad Bar) — Nationwide (FDA Food Code)Written procedures (review as menu changes)
Buffets and salad bars require food shields, safe utensils/dispensing, and (if using time instead of temperature) written procedures.
Food Protection Manager & Allergen Awareness — BostonCertificate ~every 5 yearsBoston
Boston restaurants must have a certified Food Protection Manager and Allergen Awareness certification (per Massachusetts 105 CMR 590).
Specialized Processes — Variance & HACCP Plan — Nationwide (FDA Food Code)Before the process / as it changes
Specialized processes (ROP/sous vide, curing, smoking for preservation, acidification, sprouting) require a variance and a HACCP plan from your local health authority.
Zoning & Use of Premises — BostonOne-time (or on change of use)Boston
Confirm your Boston site's zoning permits a restaurant; a change of use or relief may require Zoning Board of Appeal review.
Building Permit — Boston (ISD)One-time (per build-out/remodel)Boston
Boston restaurant build-outs require an ISD building permit; a change of occupancy needs a long-form permit.
Certificate of Occupancy & Inspection — BostonOne-time (per space/change of use)Boston
Boston restaurants need a Certificate of Occupancy (with Fire Department input) and a Certificate of Inspection before the food permit.
Alcoholic Beverages License (Section 12) — BostonAnnual (city + state license)Boston
Serving alcohol in Boston requires a Section 12 on-premises license from the Boston Licensing Board, approved by the state ABCC.
Grease Trap / Interceptor — Boston (BWSC)One-time device (see ongoing service)Boston
Boston restaurants must install and maintain a properly sized grease trap or interceptor under Boston Water and Sewer Commission rules.
Ongoing Requirements
Recurring inspections, renewals, and records you must maintain.
Shellstock Tag Retention — Nationwide (FDA Food Code)Retain each tag 90 days
Restaurants serving molluscan shellfish must keep the shellstock identification tags for 90 days after the container is emptied.
Hood Cleaning — Quarterly RecordsQuarterly
Commercial kitchen hoods must be professionally cleaned every 1–3 months depending on cooking volume. Proof may be requested by fire marshals, insurers, and landlords.
Offsite Catering — Time/Temperature Records — Nationwide (FDA Food Code)Every offsite event
Catered/offsite events require time-and-temperature control during transport and holding, with logs kept; a local catering permit or endorsement may also apply.
Hood Suppression System — Semi-Annual InspectionEvery 6 months
Your fire suppression system must be inspected and certified every 6 months by a licensed contractor. This is one of the most frequently requested documents by fire marshals and insurers.
Fire Extinguisher — Annual InspectionAnnual
All portable fire extinguishers must be inspected annually by a licensed contractor and visually checked monthly by staff.
Pest Control — Monthly Service RecordsMonthly
Georgia requires licensed pest control services for food establishments. Monthly service is the industry standard and health inspectors will review your logs.
Insurance Certificate of Insurance (COI)Annual
A Certificate of Insurance proves your active coverage to landlords, vendors, lenders, and buyers. It must be updated annually and whenever coverage changes.
FOG / Grease Trap Service Records — Boston (BWSC)Traps monthly; interceptors quarterlyBoston
Boston requires grease traps cleaned when 25% full — at minimum monthly for point-of-use traps and quarterly for large interceptors.
HVAC / Refrigeration — Temperature Compliance & Service RecordsOngoing
Refrigeration must hold food at 41°F or below, and any refrigerant servicing must be done by EPA Section 608–certified technicians. Keep temperature logs and service records.
Waste / Sanitation — Refuse Storage & CollectionOngoing
Garbage and refuse must be stored in covered, cleanable containers and collected often enough to prevent pests and odors. Keep your commercial waste service records.
Equipment Maintenance — Good Repair & Service RecordsOngoing
Food equipment must be NSF-certified, kept in good repair, and able to wash, rinse, and sanitize correctly. Keep maintenance and ware-washing service records.
Track all of this automatically
SpoonSeal turns this guide into a live checklist for your restaurant — storing documents, tracking expirations, and reminding you before anything lapses.
Get started free →