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Commercial Commissary Kitchen permit

As of, April 1, 2025, the Food Safety Program directly permits Commercial Commissary Kitchens in King County.

What are commissary kitchens?

Commissary kitchens are shared-use, licensed commercial kitchen spaces available for rent. Food businesses of all sizes and experience levels such as food trucks, caterers, and restaurants can take advantage of these spaces in King County.

What types of commissary kitchens need to get a permit?

Commercial Commissary Kitchens that need to get a permit include any food establishment whose primary business is to rent or lease kitchen facilities to clients that have their own permit to operate as a food establishment (e.g., caterers, mobile food units such as trucks/carts/trailers, temporary food vendors, etc.).

Please keep in mind: A Commercial Commissary Kitchen permit allows your establishment to host other food businesses. Any retail food business operating out of your facility must still have their own operating permit to produce/serve food.

What types of commissary kitchens do not need to get a permit?

The following establishments DO NOT need to obtain a commissary kitchen permit:

  • Permanent food establishments, such as restaurants, that are already permitted with Public Health, and which are acting as a commissary for other food businesses.
  • Facilities such as schools, non-profit organizations, places of worship, or community centers that may occasionally allow food businesses to use their approved facilities.

How to get a Commercial Commissary Kitchen permit

You will need to follow the steps for a permanent food service business permit. This will include:

  • Submitting final business plans along with a plan review application and permit fee.
  • Submitting a permit application after receiving approval on your business plans.
    • The permit allows you to operate and open your business to the public.
  • A preoperational inspection is required prior to starting operations.

Note that Commercial Commissary Kitchens receive at minimum one inspection per year, focusing on the commissary facilities and operational plans.

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