Clark County Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Clark County. Includes city, county, state, and nationwide requirements.
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Opening a Restaurant
Permits and approvals required before you open.
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State Business License — Nevada (Secretary of State)AnnualNevada
Nevada restaurants must hold a State Business License from the Secretary of State (via SilverFlume) before registering for tax permits.
Sales/Use Tax Permit — Nevada (Department of Taxation)Ongoing (per filing schedule)Nevada
Nevada restaurants need a Sales/Use Tax Permit from the Department of Taxation (My Nevada Tax) before making taxable sales.
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).
Food Establishment Permit & Plan Review — Southern Nevada Health DistrictAnnualClark County
Las Vegas-area restaurants need a Southern Nevada Health District permit, obtained through plan review and a passed pre-opening inspection.
Local Business License — Clark County / City of Las VegasAnnualClark County
Las Vegas-area restaurants need a LOCAL business license from either the City of Las Vegas or Clark County — determined by whether the site is incorporated or unincorporated.
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.
Liquor License — Clark County / City of Las VegasAnnual renewalClark County
Serving alcohol in the Las Vegas area requires a LOCAL liquor license from Clark County (Liquor & Gaming) or the City of Las Vegas; on-premise fees can start at $5,000.
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.
Building Permit — Clark County / City of Las VegasOne-time (per build-out/remodel)Clark County
Las Vegas-area restaurant build-outs require a building permit from Clark County Building & Fire Prevention or the City of Las Vegas, per jurisdiction.
Certificate of Occupancy — Clark County / City of Las VegasOne-time (per space/change of use)Clark County
A Certificate of Occupancy (Clark County Title 30 or City of Las Vegas) is required before a Las Vegas-area restaurant may be occupied.
Grease Interceptor — Clark County Water Reclamation District (CCWRD)One-time device + permit (see ongoing service)Clark County
Las Vegas-area restaurants must install a compliant grease interceptor and obtain a pretreatment permit from the Clark County Water Reclamation District.
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.
FOG / Grease Interceptor Service Records — Las Vegas (CCWRD)Per permit (25% rule + minimum; annual FOG inspection)Clark County
Clark County requires grease interceptors to be maintained on schedule with records retained; an annual FOG inspection applies.
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.
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.
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