Portland Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Portland. 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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No State Sales Tax — OregonN/A (no sales tax)Oregon
Oregon has no general state or local sales tax, so restaurants do not need a sales-tax/seller's permit — but income and business taxes still apply.
Full On-Premises Sales License — Oregon (OLCC)Annual renewalOregon
Oregon restaurants serving liquor need an OLCC Full On-Premises license (with a local government endorsement) and must offer at least five different meals.
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 Service License & Plan Review — Multnomah CountyAnnualMultnomah County
Portland restaurants need a Multnomah County Environmental Health food service license, obtained through plan review before construction and a pre-opening inspection.
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.
Business License Tax Registration — City of Portland (Revenue Division)AnnualPortland
Businesses in Portland/Multnomah County must register with the City Revenue Division within 60 days for the Portland Business License Tax and county/Metro business taxes.
Building Permit — City of Portland (Permitting & Development)One-time (per build-out/remodel)Portland
Portland restaurant build-outs require commercial permits from Portland Permitting & Development before construction.
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.
Certificate of Occupancy — City of PortlandOne-time (per space/change of use)Portland
Portland issues a new Certificate of Occupancy after building permits are finalized; a change of use or occupancy (e.g., to a restaurant, or 50+ seats) requires one.
Grease Interceptor — City of Portland (BES "Cut Through the FOG")One-time device (see ongoing service)Portland
Portland food service establishments must connect kitchen fixtures to a grease interceptor on new construction, remodel, or change of ownership/occupancy.
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.
FOG / Grease Interceptor Maintenance Reports — Portland (BES)City-set (commonly 25% rule); report within 14 daysPortland
Portland grease interceptors are cleaned per the City-set frequency (commonly at 25% full), and maintenance reports must reach BES within 14 days of each cleaning.
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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