Seattle Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Seattle. 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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Land Use / Master Use Permit (SDCI) — SeattleSeattle
Seattle restaurant projects may need a Master Use Permit from SDCI to confirm land use before applying for a construction permit.
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).
Construction Permit (SDCI) — SeattleSeattle
Seattle restaurant build-outs require an SDCI construction permit, either a field-inspection permit for simple work or a full plan-review permit for complex projects.
Certificate of Occupancy & Fire Approval — SeattleSeattle
Before opening a Seattle restaurant, you must pass final SDCI inspections and Seattle Fire Marshal approval to occupy the space.
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.
Food Business Permit (Public Health – Seattle & King County) — SeattleKing County
Restaurants in Seattle and across King County are permitted by Public Health – Seattle & King County after a plan review and a passing pre-operational inspection.
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.
Washington State Business License (UBI) — SeattleWashington
Washington restaurants need a state Business License from the Department of Revenue, which issues a UBI; corporations and LLCs register with the Secretary of State first.
Seattle Business License Tax Certificate — SeattleSeattle
Most businesses operating in Seattle must hold a city Business License Tax Certificate, renewed annually, in addition to the Washington State business license.
Grease (FOG) Control (Seattle Public Utilities) — SeattleSeattle
Seattle food businesses with commercial kitchen plumbing must install and maintain a grease interceptor under Seattle Public Utilities rules, cleaned before it reaches 25% full.
Liquor License (WSLCB) & MAST — SeattleWashington
Serving alcohol in Seattle requires a Washington State Liquor and Cannabis Board license plus MAST permits for serving staff.
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 Worker Card & Manager Certification — SeattleEvery 2-3 yearsWashington
All Washington food workers must hold a Food Worker Card, and King County requires a Certified Food Protection Manager at permitted establishments.
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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