Houston Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Houston. 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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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).
Building & Trade Permits — HoustonHouston
Houston restaurant build-outs require construction and trade permits through the Houston Permitting Center before work begins.
Certificate of Occupancy — Houston (no zoning)Houston
A City of Houston Certificate of Occupancy is required before any commercial or lease space may be occupied as a restaurant, or when the use changes.
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 Dealer's Permit (Houston Health Dept) — HoustonHouston
A City of Houston Food Dealer's Permit from the Houston Health Department is required to operate any food establishment within city limits, following a pre-opening inspection.
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.
Sales & Use Tax Permit (Texas Comptroller) — HoustonTexas
Texas restaurants must obtain a Sales and Use Tax Permit from the Texas Comptroller before selling taxable items.
Fire Marshal Permits & Inspections — HoustonHouston
The Houston Fire Marshal regulates fire-safety permits and inspections for restaurants, including suppression systems and any LP/propane use.
Grease Trap / Interceptor (Special Waste) — HoustonHouston
Houston restaurants with a grease trap or interceptor must register as a Special Waste generator and have the interceptor fully evacuated at least quarterly.
Alcohol Permit (TABC) — HoustonHouston
Serving alcohol in Houston requires a TABC permit applied through AIMS, plus a Food and Beverage Certificate for most restaurants and local sign-off.
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.
Food Manager & Food Handler Certification (Texas DSHS) — HoustonHandler card every 2 yearsTexas
Texas requires a Certified Food Manager at restaurants and a Food Handler card for food employees within 30 days of hire.
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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