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What is a permanent food business?
A permanent food business operates at the same location for more than 21 consecutive days. Food business owners must submit plans for review before construction, remodeling, or changing ownership takes place.
In Seattle and King County, there are about 12,500 permanent food businesses that have permits, including:
- Restaurants
- Food and espresso carts
- Cafeterias
- Coffee shops
- Delis
- Donated Food Distributing Organization (DFDO)
- Commercial Commissary Kitchens
- Fresh food sections of grocery stores
- School kitchens
A successful plan review approval and pre-operational inspection are required prior to starting operations.
In Seattle and King County, there are about 12,500 permanent food businesses that have permits, including:
- Restaurants
- Food and espresso carts
- Cafeterias
- Coffee shops
- Delis
- Donated Food Distributing Organization (DFDO)
- Commercial Commissary Kitchens
- Fresh food sections of grocery stores
- School kitchens
A successful plan review approval and pre-operational inspection are required prior to starting operations.
How to get a new food business permit
See in-depth guidance for submitting your food plan review application and application to operate: How to Apply for a Permanent or Mobile Food Service Business Permit Online (1.8 MB)
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Review permanent food service plan guide and tip sheet
Review the Plan Review and Permitting Guide (2.6 MB) and Food Service Plan Submittal Tip Sheet (292 KB) if you are starting a permanent food business. This guide includes a checklist of items you will need to include in your final food service plan review. The checklist will make sure you cover every area of your business.
- View a sample plan drawing (536 KB)
- View kitchen equipment drawings (216 KB)
- General plumbing requirements for food businesses (208 KB)
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Submit plan review application in the Public Health Permit Center
Once you complete your final business plans, you will need to submit them for review along with the Plan Review Application through the Public Health Permit Center.
View instructions for submitting a permanent food plan review application online.
The following document needs to be printed, filled out, and uploaded to your online application. This can be included in your application in the Public Health Permit Center as in the step to include additional attachments/documents.
If you can't submit online, please complete and mail in the following documents:
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Monitor application and respond to questions
Monitor your email and your application in the Public Health Permit Center, responding to any questions or comments from your plan reviewer. Once the plans have been stamped and approved, the Plans Examiner will email the approval letter and supporting documents to you.
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Submit the application to operate and pay your operating fee in the Public Health Permit Center.
Using the information from your approval letter, apply for and submit an operating permit application and pay the operating fee in the Public Health Permit Center.
The operating permit fee is separate from the Plan Review fee that was initially paid when the equipment floor plans, equipment list, menu and documents were submitted.
If you prefer to complete a paper form, submit the "Application to Operate a Permanent Food Service Establishment (252 KB)" to the address indicated.
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Schedule a Pre-optional inspection
After the Application to Operate a Permanent Food Service form and fees have been submitted, contact the Plans Examiner to schedule the Pre-operational Inspection at least 1 week in advance before opening your business.
Submit your completed Pre-operational inspection checklist to your Plans Examiner.
- Download the Pre-operational inspection checklist (1.8 MB)
- 開業前最終檢查指南 (986 KB, 繁體中文 / Chinese, Traditional)
- 최종 사전 점검 안내서 (1.6 MB, 한국어 / Korean)
- Guía para la inspección preoperativa final (1.7 MB, Español / Spanish)
- Hướng dẫn Kiểm tra Lần cuối Trước khi Hoạt động (1.3 MB, Tiếng Việt / Vietnamese)
The food establishment operating permit will be approved and issued after a successful completion of a Pre-operational inspection. A Pre-operational inspection is required before starting operations. Opening without completing a Pre-operational inspection may result in closure of the business and fees, including 50% of the annual permit fee.
How to renew an existing food business permit
Use the Public Health Permit Center to request the below changes for existing permitted permanent food businesses:
- Change of:
- Business name (DBA). Note that operating permits are NOT transferrable to new ownership.
- Seating
- Equipment
- Request for variance from the food code
Please note that submitting a request does not guarantee approval
Paper forms, if preferred, can be completed and mailed.
Changes to plans after approval
If you need to make any changes, please contact your plan reviewer. After consultation with your plan reviewer, you will be able to submit a new plan and payment in the Public Health Permit Center.
Employee requirements
- Food Worker Card
All employees of a food business must get a Washington State Food Worker Card. You can take the class and test online or go to any of our in-person classes. - Meat cutter license
If you cut fresh beef, veal, lamb and/or pork, you will need to pass an exam to get a meat cutter license along with the food worker card exam. - MAST / alcohol server permits, Washington State Liquor and Cannabis Board
Anyone who serves, mixes, sells, or supervises the sale of alcohol at a business with a liquor license must take the Mandatory Alcohol Server Training (MAST).
What is a menu risk level?
The risk level of a menu determines the annual permit fee and rate of future inspections. There are 3 risk levels for menus. We base these on the types of food offered, and the complexity of food handling processes. You will receive a permit classification based on this.
Risk level 1:
This risk level is assigned to a permit that allows limited preparation steps of Time/Temperature Control for Safety (TCS) foods* includes sectioning of melons, scooping ice cream, heating of individually pre-packaged ready-to-eat foods for immediate service with limited opening of the package (venting only), and preparation of espresso and/or blended drinks and hot holding commercially prepared hot dogs.
It also includes cold holding of commercially pre-packaged ready-to-eat foods, such as sandwiches, without opening of the package (except for venting only).
Risk 1 does not include hot holding of food (except commercially prepared hot dogs).
Mobile cart operations with espresso are included in this risk category as are mobile trucks with frozen foods or meat.
These types of operations are inspected once a year.
Risk level 2:
This risk level is assigned to a permit that allows food processing steps such as receiving, storing, preparing, cold holding, and serving TCS foods.
It does not include hot holding of food. It includes limited preparation steps, such as baking bread, frying donuts, and grilling or toasting sandwiches for immediate service.
Examples of this type of operation include on-site baking, making smoothies with raw ingredients (fruit, eggs, etc.), cooking waffle cones or cake mixes. Grocery stores with pre-packaged raw meat, poultry, or seafood are also included.
These operations receive one routine inspection and one educational visit each year with the exception of National School Lunch Program schools which receive 2 routine inspections.
Risk level 3:
This risk level is assigned to a permit that allows operations with complex food preparation steps, including thawing, cutting, cooking, cooling, cold holding, reheating, hot holding, time as a control, approved HACCP and serving of TCS foods.
It includes all operations that provide cooking or hot holding of foods, including meat and seafood markets and mobile trucks.
These operations receive 2 routine inspections and 1 educational visit each year.
*Time/Temperature Control for Safety (TCS) foods include meat, poultry, cooked starches, sliced melons, sprouts, fresh herb and garlic-in-oil mixtures, dairy products, cut leafy greens, cut tomatoes, and cooked produce.