Denver Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Denver. Includes city, county, state, and nationwide requirements.
25 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→13→14→
Sales Tax License — Colorado (DOR)One-time (plus renewals per DOR)Colorado
Colorado restaurants must obtain a state sales tax license from the Department of Revenue (home-rule cities like Denver also require their own).
Certified Food Protection Manager — ColoradoCertificate ~every 5 yearsColorado
Colorado retail food establishments must have a Certified Food Protection Manager under the state Retail Food Establishment Rules.
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).
Retail Liquor License (State) — ColoradoAnnual (state license)Colorado
Serving alcohol in Colorado requires a state license from the Liquor Enforcement Division, paired with the local license.
Business Licensing (Excise & Licenses) — DenverPer license termDenver
Denver restaurants are licensed through the Department of Excise and Licenses; the Retail Food License is the core operating license.
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.
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.
Retail Food Establishment License — DenverAnnualDenver
Denver restaurants need a Retail Food Establishment License issued by Excise & Licenses after DDPHE plan review and inspection.
Sales & Use Tax License (Home Rule) — DenverOne-time (plus local filings)Denver
Denver is a home-rule city and requires its own sales/use tax license and filings, separate from the state.
Zoning Permit — DenverOne-time (or on change of use)Denver
Confirm your Denver site's zoning permits a restaurant; a zoning use/construction permit may be required.
Building Permit — DenverOne-time (per build-out/remodel)Denver
Denver restaurant build-outs require a Community Planning & Development building permit before work begins.
Certificate of Occupancy — DenverOne-time (per space/change of use)Denver
Denver issues a Certificate of Occupancy once all permitted work and inspections are complete.
Retail Liquor License (Local) — DenverAnnual (local license)Denver
Denver restaurants serving alcohol need a local Hotel & Restaurant liquor license from Excise & Licenses, paired with the state license.
Grease Interceptor & Permit — Denver (DOTI)One-time device/permit (see ongoing service)Denver
Denver restaurants must install a permitted grease interceptor; discharging FOG to the sewer is prohibited.
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.
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.
FOG / Grease Interceptor Service Records — DenverGravity 25% / hydromechanical 80% (30–90 days)Denver
Denver requires gravity interceptors pumped before FOG/solids reach 25%, and hydromechanical units before 80% (typically every 30–90 days).
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 →