San Antonio Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in San Antonio. 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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Food Establishment License & Plan Review — San Antonio Metro HealthAnnualSan Antonio
San Antonio restaurants need a Metropolitan Health District food establishment license; plan review is required first, and a Certificate of Occupancy must be provided before the permit issues.
Building Permit — City of San Antonio (Development Services)One-time (per build-out/remodel)San Antonio
San Antonio restaurant build-outs require building and trade permits from Development Services before work begins.
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 Occupancy — City of San AntonioOne-time (per space/change of use)San Antonio
A San Antonio Certificate of Occupancy from Development Services is required before a restaurant may open and is a prerequisite to the Metro Health food permit.
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.
Grease Interceptor — San Antonio (SAWS FOG Ordinance)One-time device (see ongoing service)San Antonio
San Antonio restaurants must install a grease interceptor under the SAWS Fats, Oils & Grease ordinance, with waste evacuated only to a permitted disposal facility.
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.
Sales & Use Tax Permit (Texas Comptroller) — HoustonTexas
Texas restaurants must obtain a Sales and Use Tax Permit from the Texas Comptroller before selling taxable items.
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.
Grease Interceptor Service Records — San Antonio (SAWS)At least every 90 days (within 2 days at 25% wetted height)San Antonio
San Antonio grease interceptors must be evacuated at least every 90 days — and within 2 working days whenever 25% of the wetted height is full — with disposal at a permitted facility.
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 Manager & Food Handler Certification (Texas DSHS) — HoustonHandler card every 2 yearsTexas
Texas requires a Certified Food Manager at restaurants and a Food Handler card for food employees within 30 days of hire.
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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