San Francisco Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in San Francisco. 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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Zoning & Land Use Approval — San FranciscoSan Francisco
Confirm your San Francisco location's Planning Code zoning allows restaurant use before signing a lease; some uses require Conditional Use authorization.
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 & Occupancy — San FranciscoSan Francisco
Most tenant improvements for a San Francisco restaurant require a building permit from the Department of Building Inspection, routed for Health Department 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.
Health Plan Check (SFDPH) — San FranciscoSan Francisco
Before opening a San Francisco food facility, SFDPH Environmental Health must complete a plan check of your construction plans, separate from building inspection fees.
Health Permit to Operate — San FranciscoSan Francisco
A San Francisco Permit to Operate from SFDPH Environmental Health is required to run any retail food facility; it follows a passing inspection and annual renewal.
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.
Business Registration Certificate — San FranciscoSan Francisco
Every business in San Francisco must obtain a Business Registration Certificate from the Office of the Treasurer & Tax Collector within 30 days of starting, before other City permits.
Seller's Permit (CDTFA) — San FranciscoCalifornia
California restaurants must hold a Seller's Permit from the CDTFA to collect sales tax on taxable meals; each location needs its own.
Fire Department Clearance & Place of Assembly — San FranciscoSan Francisco
San Francisco restaurants need Fire Department clearance, and a Place of Assembly permit if 50 or more people will gather.
Grease (FOG) Control — San FranciscoSan Francisco
San Francisco's FOG Control Ordinance requires food facilities that cook to install approved grease-capturing equipment and obtain a plumbing permit before installation.
Alcohol License (CA ABC) — San FranciscoCalifornia
Serving alcohol in San Francisco requires a California ABC license; a Type 41 (beer/wine) can be applied for directly, while a Type 47 (spirits) typically must be purchased from an existing holder.
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 Safety Certifications (Manager + Handler) — San FranciscoFood Handler Card every 3 yearsCalifornia
California requires at least one Certified Food Protection Manager per food facility, plus a California Food Handler Card for most other food workers.
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
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