Orlando Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Orlando. Includes city, county, state, and nationwide requirements.
25 articles · Change location
Opening a Restaurant
Permits and approvals required before you open.
1→2→3→4→5→6→7→8→9→10→11→12→13→
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 — Orange County (FL)Annual (expires Sep 30)Orange County
Orlando restaurants need an Orange County Business Tax Receipt in addition to the City of Orlando receipt.
Business Tax Receipt — City of OrlandoAnnual (expires Sep 30)Orlando
Restaurants in the City of Orlando must obtain a City Business Tax Receipt (with a Certificate of Use) before the county 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).
Certificate of Use (Zoning) — City of OrlandoOne-time (or on change of use)Orlando
A City of Orlando Certificate of Use confirms your location is zoned for a restaurant and is required with the Business Tax Receipt.
Certified Food Manager — FloridaCertificate ~every 5 yearsFlorida
Florida restaurants must designate a Certified Food Manager and provide food-handler training for staff.
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.
Building Permit (Tenant Improvement) — City of OrlandoOne-time (per build-out/change of use)Orlando
Orlando restaurant build-outs and change-of-use conversions require a City building permit and plan review.
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.
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.
Certificate of Occupancy — City of OrlandoOne-time (per space/change of use)Orlando
Orlando issues a Certificate of Occupancy (new/change of use) or Certificate of Completion (renovation) at project close-out.
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.
Grease Interceptor & Grease Management Program — City of OrlandoOne-time device (see ongoing FOG service)Orlando
Orlando restaurants discharging grease must install an approved grease control device under the City Grease Management 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.
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.
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.
FOG / Grease Interceptor Service Records — City of OrlandoPer program (see source)Orlando
Orlando restaurants must maintain grease control devices and keep service records for the City Grease Management Program.
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 →