New Orleans Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in New Orleans. 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 Sales Tax Registration — LouisianaOngoing (per filing schedule)Louisiana
Louisiana restaurants must register with the Department of Revenue for a state sales tax account before making taxable sales (no state fee).
Retail Food Establishment Permit & Plan Review — Louisiana (LDH/OPH)AnnualLouisiana
Louisiana restaurants need a retail food permit from the Dept of Health, Office of Public Health, after plan review and a pre-opening inspection.
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).
State Alcoholic Beverage Permit — Louisiana (ATC)Annual renewalLouisiana
Louisiana restaurants serving alcohol need a state permit from the Office of Alcohol & Tobacco Control; a separate local (city/parish) permit is also required.
Occupational License — City of New OrleansAnnualNew Orleans
Nearly all New Orleans businesses need an occupational license from the City Bureau of Revenue; the fee is based on gross receipts.
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.
Local Sales Tax Registration — City of New OrleansOngoing (per filing schedule)New Orleans
New Orleans restaurants must register for local sales tax with the City Bureau of Revenue — separate from, and in addition to, the state permit.
Alcoholic Beverage Outlet (ABO) Permit — City of New OrleansAnnual renewalNew Orleans
Serving alcohol in Orleans Parish requires a local ABO permit from the City Bureau of Revenue, in addition to the state ATC permit.
Building Permit — City of New Orleans (Safety and Permits)One-time (per build-out/remodel)New Orleans
New Orleans restaurant build-outs require a building permit from Safety and Permits, with review by City Planning and (in historic districts) HDLC/VCC.
Certificate of Occupancy — City of New OrleansOne-time (per space/change of use)New Orleans
A New Orleans Certificate of Occupancy certifies the space is approved for the restaurant use under zoning and building codes.
Grease Trap / Interceptor Discharge Permit — New Orleans (SWBNO)One-time device + discharge permit (see ongoing service)New Orleans
New Orleans restaurants need a grease trap/interceptor discharge permit from the Sewerage & Water Board and must install a compliant device.
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.
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.
FOG / Grease Service Records — New OrleansRegular (25% rule; verify interval on permit)New Orleans
New Orleans grease traps/interceptors must be cleaned regularly and kept in effective operating condition, with service records retained.
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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