Pittsburgh Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Pittsburgh. 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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Sales, Use & Hotel Occupancy Tax License — Pennsylvania (DOR)Every 5 yearsPennsylvania
Pennsylvania restaurants must obtain a Sales, Use & Hotel Occupancy Tax License from the Department of Revenue via myPATH.
Food Facility Permit & Plan Review — Allegheny CountyAnnualAllegheny County
Pittsburgh restaurants need an Allegheny County Health Department food facility permit (with plan review and a food protection manager).
Business License & Registration — City of PittsburghPer license termPittsburgh
Pittsburgh restaurants register with the City (Finance) and obtain applicable business/trade licenses through PLI.
Restaurant Liquor License — Pennsylvania (PLCB)Annual (with tax clearance)Pennsylvania
Serving alcohol in Pennsylvania requires a Restaurant (R) liquor license from the PLCB, renewed annually with tax clearance.
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 Permit — City of PittsburghOne-time (per build-out/remodel)Pittsburgh
Pittsburgh restaurant build-outs require a PLI building permit (submitted via OneStopPGH) before work begins.
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.
Certificate of Occupancy — City of PittsburghOne-time (per space/change of use)Pittsburgh
A Pittsburgh Certificate of Occupancy certifies the space conforms with the Zoning and Building Codes for a restaurant use.
Grease Interceptor — Pittsburgh (PWSA / ALCOSAN)One-time device (see ongoing service)Pittsburgh
Pittsburgh restaurants must install a properly sized grease interceptor; ALCOSAN limits grease discharge to 200 ppm.
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.
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.
FOG / Grease Interceptor Service Records — Pittsburgh25% rule (commonly every 1–3 months)Pittsburgh
Pittsburgh grease interceptors are cleaned under the 25% rule — typically every 1–3 months — with a waste manifest kept per pump-out.
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.
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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