Los Angeles Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Los Angeles. 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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Food Facility Plan Check — Los Angeles CountyOne-time (new build or major remodel)Los Angeles County
New and remodeled restaurants in the City of Los Angeles must pass Los Angeles County plan check before construction and final health approval.
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 Facility Permit & Pre-Opening Inspection — Los Angeles CountyOne-time to open (see annual renewal)Los Angeles County
Every restaurant operating in the City of Los Angeles must hold a Public Health Permit issued by LA County after a passing pre-opening inspection.
Business Tax Registration Certificate (BTRC) — Los AngelesOne-time to register (see annual renewal)Los Angeles
Any business operating in the City of Los Angeles — including restaurants — must register with the Office of Finance and obtain a BTRC.
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.
Zoning & Land-Use Clearance — Los AngelesOne-time (or on change of use)Los Angeles
Confirm your site's zoning allows a restaurant use in the City of Los Angeles before signing a lease or building out.
Seller's Permit (CDTFA) — San FranciscoCalifornia
California restaurants must hold a Seller's Permit from the CDTFA to collect sales tax on taxable meals; each location needs its own.
Building Permit (Tenant Improvement) — Los AngelesOne-time (per build-out/remodel)Los Angeles
Restaurant build-outs and remodels in the City of Los Angeles require LADBS building/trade permits before work begins.
Certificate of Occupancy — Los AngelesOne-time (per space/change of use)Los Angeles
LADBS issues a Certificate of Occupancy certifying the space is approved for restaurant use after all inspections pass.
Local Alcohol Approval (CUB / Restaurant Beverage Program) — Los AngelesOne-time (plus state license renewal)Los Angeles
Serving alcohol in the City of Los Angeles requires local land-use approval — a Conditional Use (CUB) or the streamlined Restaurant Beverage Program — in addition to the state ABC license.
Alcohol License (CA ABC) — San FranciscoCalifornia
Serving alcohol in San Francisco requires a California ABC license; a Type 41 (beer/wine) can be applied for directly, while a Type 47 (spirits) typically must be purchased from an existing holder.
Grease Interceptor & Industrial Wastewater Permit — Los AngelesOne-time permit (see ongoing FOG service)Los Angeles
City of Los Angeles restaurants that discharge grease must obtain an Industrial Wastewater Permit and install an approved gravity grease interceptor (LAMC 64.30).
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.
Food Facility Permit — Annual Renewal — Los Angeles CountyAnnualLos Angeles County
The LA County Public Health Permit for a food facility must be renewed annually, with recurring inspections by DPH Environmental Health.
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.
Business Tax Renewal — Los AngelesAnnualLos Angeles
City of Los Angeles businesses renew their business tax with the Office of Finance every year using their BTRC number.
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 Safety Certifications (Manager + Handler) — San FranciscoFood Handler Card every 3 yearsCalifornia
California requires at least one Certified Food Protection Manager per food facility, plus a California Food Handler Card for most other food workers.
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.
FOG / Grease Interceptor Service Records — Los AngelesPer interceptor schedule (often quarterly)Los Angeles
Keep grease-interceptor pump-out and maintenance records to satisfy LA Sanitation's FOG program and Industrial Wastewater Permit.
Hood Fire-Suppression Inspection (LAFD Regulation 4) — Los AngelesSemi-annual (LAFD Regulation 4)Los Angeles
In the City of Los Angeles, commercial kitchen hood fire-suppression systems must be inspected semi-annually under LAFD Chief's Regulation 4 — stricter than the standard NFPA cadence.
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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