Hillsborough County Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Hillsborough County. Includes city, county, state, and nationwide requirements.
19 articles · Change location
Opening a Restaurant
Permits and approvals required before you open.
1→2→3→4→5→6→7→8→
Public Food Service Establishment License — Florida (DBPR)One-time to open (see renewal)Florida
Every Florida restaurant must hold a state Public Food Service Establishment license from DBPR before serving the public.
Local Business Tax Receipt — Hillsborough CountyAnnual (expires Sep 30)Hillsborough County
Tampa restaurants need a Hillsborough County Business Tax Receipt in addition to the City of Tampa receipt.
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).
Certified Food Manager — FloridaCertificate ~every 5 yearsFlorida
Florida restaurants must designate a Certified Food Manager and provide food-handler training for staff.
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.
Sales & Use Tax — Certificate of Registration — Florida (DOR)One-time registrationFlorida
Florida restaurants must register with the Department of Revenue and display a Certificate of Registration before selling taxable meals.
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.
Alcoholic Beverage License — Florida (ABT)Annual (state license)Florida
Serving alcohol in Florida requires a state Alcoholic Beverage license from DBPR ABT, plus local zoning approval.
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.
Food Service License — Renewal — Florida (DBPR)Per DBPR renewal cycleFlorida
The Florida DBPR food service license must be renewed on the state schedule, with recurring inspections.
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.
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.
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.
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.
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 →