New York City Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in New York City. 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 (DOB) — New York CityNew York City
NYC restaurant build-outs require Department of Buildings work permits, filed by a licensed professional, before construction.
Certificate of Occupancy & Zoning — New York CityNew York City
A NYC Department of Buildings Certificate of Occupancy is required before a space may be legally used as a restaurant; new restaurant use often needs a new or amended CO.
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.
Food Service Establishment Permit (DOHMH) — New York CityNew York City
The NYC DOHMH Food Service Establishment Permit is the core operating permit for any restaurant in the five boroughs; you may open 22 days after applying.
Sales Tax Certificate of Authority — New YorkNew York
NYC restaurants must obtain a NY State Certificate of Authority to collect sales tax before opening; DOHMH requires it for the food permit.
FDNY Permits & Inspections — New York CityNew York City
FDNY permits and inspections apply to NYC restaurants, including place of assembly for larger occupancies and permits for cooking and suppression systems.
Grease Interceptor (DEP) — New York CityNew York City
NYC DEP requires food service establishments to install and maintain a properly sized grease interceptor, installed by a licensed plumber and filed with DOB/DEP.
Liquor License (NYS SLA) — New York CityNew York City
Serving alcohol in NYC requires a NY State Liquor Authority on-premises license, subject to the 200-foot and 500-foot rules and 30-day community board notification.
Sidewalk / Outdoor Dining License — New York CityNew York City
NYC restaurants offering outdoor or sidewalk dining need a separate city license, administered through the city outdoor dining program.
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 Protection Certificate — New York CityDoes not expireNew York City
NYC requires a supervisor with a Food Protection Certificate on site at all hours of operation; the certificate does not expire.
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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