DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 1 of 9
Form begins on page 7
Congratulations on your decision to consider a new business venture! As you explore this opportunity, the Department of
Business and Professional Regulation’s (DBPR) Division of Hotels and Restaurants (H&R) is ready to assist you through the
licensing and regulatory process.
Our responsibility is to work with the business community to achieve the highest levels of health and safety for all Floridians
and tens of millions of annual visitors. Toward that goal, we are a resource you can use to see that your new business
operates within the requirements of the law.
Plan reviewers will assist you in design and inspectors will provide educational support on site to help you meet the minimum
requirements for healthy and safe conditions and products.
This packet contains information regarding the legal requirements of operating your business. It is very important that you
familiarize yourself with this information before you begin operating. If you have questions, or need any clarification, please
contact the DBPR Customer Contact Center at 850.487.1395 Monday through Friday or go online to our website. Because
our knowledge and authority are in state government requirements, it is very important that you also contact local officials
regarding any city and county requirements for a new business.
Important note - An Online Account is required to self-print and maintain your license. We encourage you to create your
DBPR account now, start here http://www2.myfloridalicense.com/hotels-restaurants/. All food and lodging license applications
are available online. If you are opening a new public food service establishment and have chosen to use this form to submit
plan review separately from your license application, it must be linked to your account before applying for the license.
We wish you the best of luck and success in your venture.
GENERAL INSTRUCTIONS
To begin Florida's food service licensing process, the law requires the division to review unit plans for sanitation and
safety concerns. Plan review is required when the unit is:
• Newly built,
• Converted from another use,
• Remodeled or
• Re-opened after being closed at least 18 months.
Please see the ‘How to Draw a Floor Plan’ section to ensure you provide all the necessary information for plan review.
IMPORTANT INFORMATION
Before submitting for plan review, please review the following important information:
• Beverage License (if applicable) - Contact the Division of Alcoholic Beverages and Tobacco for an application and
information on the application process.
• Online Account - Each applicant for a public food service establishment and each licensee must create and
maintain a division online service account to manage their application or license. You may also apply online for any
public food service establishment license, instead of using this form. Visit our website:
http://www2.myfloridalicense.com/hotels-restaurants/.
• Correct Form (Type of Establishment) - This form is for fixed (permanent) public food service establishments only,
please use form DBPR HR-7006, Plan Review for Mobile Public Food Service Establishment if you are
attempting to submit plan review for a mobile food dispensing vehicle or temporary commercial kitchen. The form is
available on our website: http://www2.myfloridalicense.com/hotels-restaurants/licensing/mobilefood-guide/.
• Correct Form (License Application) - This form is for plan review submission only and does not include a license
application. If you would like to apply for your fixed (permanent) public food service establishment license and submit
plan review at the same time, please use form DBPR HR-7030, Application for Fixed Public Food Service
Establishment License with Plan Review, available on our website: http://www2.myfloridalicense.com/hotels-
restaurants/licensing/foodservice-guide/. If you are not ready to apply for your license yet, remember to submit a
license application later. We must receive and process your license application and fee before you can open your
business.
• Proposed menu - You will need to provide a menu or menu information on a separate document.
• Equipment specifications - You will need to provide equipment specifications if the proposed equipment is not
customary for food service operations.
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 2 of 9
PLANS
• A scaled drawing. (see How to Draw a Floor Plan)
• Label all areas of the building (e.g., bars, wait stations, seating, dining areas). Include a site plan (drawing of the
area surrounding your business) if your business is part of a larger structure.
• Identify all equipment (e.g., stoves, refrigerators, steam tables, prep tables). Plans must include a utility sink,
handwash sink(s) and a three-compartment sink or a commercial dishwasher.
• Identify all exits and mark the direction of door swing.
• Indicate all automatic fire suppression/ventilation hood system(s). (For reporting purposes)
• Indicate the dumpster location and the type of material it will be placed on, which is required to be non-
absorbent.
• Identify all storage areas including where cleaning equipment and supplies, dry goods and employee personal
items are stored.
After your plans are approved, we will send you a letter (by email if possible). This letter will instruct you to submit the license
application (this is a separate application packet and requires a fee). For fastest processing, apply online. If mailing, attach a
copy of the plan review letter to the application and make sure to include the fee.
It’s important that you construct the establishment as shown on your plans and meet all other local code requirements. When
you are ready, and construction is complete, the division will inspect the establishment to verify it has been constructed
according to the approved plans and any provisos. We will also confirm the establishment is ready to operate. Upon
satisfactory inspection, the inspector will provide a temporary license so you may obtain any other local authorizations or
licenses. You may schedule your inspection by request via our Customer Contact Center at 850.487.1395.
HOW TO DRAW A FLOOR PLAN
The completed drawing should be a good representation of how your establishment looks in real life or how you intend it to
look when it has been built. By following these instructions, you will be able to draw an accurate, scaled floor plan yourself.
A floor plan is a measured drawing that is an exact miniature representation of your establishment as seen from an overhead
view. The plan must be drawn “to scale”, which means that everything must be in the correct proportions. For example, if
the establishment is 40 feet long and 20 feet wide, then the length wall would be drawn twice as long as the width wall on
your paper. The same is true for all the interior walls, rooms, and equipment.
Begin by measuring the length and width of your establishment with a tape measure as well as the lengths and widths of all
interior rooms including kitchens, dining rooms, bars, store rooms, walk-in coolers, etc. Note: Write down all the
measurements taken on a piece of paper for future reference.
Next, measure the length and width of all sinks, tables, worktables, counter tops, and other equipment throughout the
establishment. Also measure the spaces between each piece of equipment so that you will be able to accurately position
each piece on your plan. You should now have all the measurements needed to complete the drawing. If your establishment
does not yet exist, or you have not yet decided upon the exact equipment, your measurements will be estimates.
Draw the plan on graph or quad paper. You may use any size grid, however the most common (and simple) graph paper in
office supply stores is labeled as ¼ inch grid. On this graph paper, each small square is ¼ inch long. The way to draw a
plan “to scale” is to make each ¼ inch square equal to an exact real-life distance. For example, if you make 1 foot equal to a
¼ inch square, then a table in your establishment that is 4 feet long and 3 feet wide is drawn to cover 4 squares across and 3
squares deep. Using the same ¼ inch=1 foot scale, if your establishment is 40 feet long and 20 feet wide, the wall would be
40 squares long and 20 squares wide on the graph paper. Remember to show all exit doors and how they swing.
Draw all interior rooms, walls, hallways, and doors according to your measurements. Add all the equipment, sinks, tables,
etc., positioned accurately on the plan. Identify each piece of equipment with a number. Create a list identifying to what
each number refers:
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 3 of 9
Example Equipment List
1. Ventilation fan
7. Work top refrigerator
13. Counter
2. Handwash sink
8. Four-burner stove
14. Cash register
3. Ice machine
9. Flat-top griddle
15. Table & chairs
4. Refrigerator / freezer
10. Fryer
16. Grease trap (outside)
5. Mop sink
11. Hood with suppression system
17. Dumpster (outside)
6. 3-compartment sink with
drainboards
12. Hot dog machine
18. Water Heater
INSTRUCTIONS FOR COMPLETING THE FORM
SECTION 1 – OFFICE USE ONLY
This is for division office use only. Please do not complete this section.
SECTION 2 – FOOD SERVICE LICENSE TYPE
Indicate the type of service that best describes your public food service establishment. (Required)
LICENSE DESCRIPTIONS
Seating (SEAT) – Permanent seating establishments are those fixed public food service establishments that provide and
maintain accommodations for consumption of food on the premises of the establishment or under the control of the
establishment. The operator of the establishment must provide the number of seats available to the public to the division prior
to licensing for fee calculation purposes. The division does not authorize the number of seats. For seating levels and changes
to seating, the applicant must obtain wastewater approvals from the Florida Department of Health, Florida Department of
Environmental Protection, or the local utility authority. The local authority having jurisdiction must approve fire safety issues
relating to seating levels.
No Seats (NOST) – Permanent non-seating establishments are those fixed public food service establishments for which the
sole service provided is intended as take-out or delivery, or do not otherwise provide accommodations for consumption of
food by guests on the premises of the establishment or under the control of the establishment. For the purposes of this
section, we classify establishments located at food courts and malls in this manner if the establishment does not have seating
within the premises of the establishment itself.
2 3 18
1
rest room 4 5
7 exit 16
14 11 2
17 1/2ft
10
exit 13 9
15 12 6 17
8
2 7
39ft
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 4 of 9
Culinary Education Program – (SEAT) Culinary Education Programs are a specialized food service license type for
programs that educate enrolled students in the culinary arts and offer, prepare, serve, or sell food to the general public for
consumption on the premises of the establishment or under the control of the establishment. To qualify the provider must be:
A State University or Florida College institution as defined in section 1000.21, FS, Career Center as defined in section
1001.44, FS, Charter Technical Career Center as defined in section 1002.34, FS, nonprofit independent college or university
as delineated in section 381.0072(2)(e), FS, or a nonpublic postsecondary educational facility licensed under Part III of
Chapter 1005, FS.
Culinary Education Program – (NOST) Culinary Education Programs are a specialized food service license type for
programs that educate enrolled students in the culinary arts and offer, prepare, serve, or sell food to the general public but do
not otherwise provide accommodations for consumption of food by guests on the premises of the establishment or under the
control of the establishment. To qualify the provider must be: A State University or Florida College institution as defined in
section 1000.21, FS, Career Center as defined in section 1001.44, FS, Charter Technical Career Center as defined in section
1002.34, FS, nonprofit independent college or university as delineated in section 381.0072(2)(e), FS, or a nonpublic
postsecondary educational facility licensed under Part III of Chapter 1005, FS.
Caterer (CATR) – Caterers are public food service establishments where food or drink is prepared for service elsewhere in
response to an agreed upon contract for a function or event. The term "caterer" does not include those establishments
licensed pursuant to Chapters 500 or 381, FS, or any other location where food is provided or displayed for sale by the
individual meal. A licensed public food service establishment that also provides catering services is not required to hold a
separate catering license from the division. Caterers must meet all applicable standards of a public food service
establishment as provided in Rules 61C-1.004, 61C-4.010, and 61C-4.023, FAC. Separate independent caterers utilizing the
equipment or premises of a licensed establishment are deemed operators as defined by subsection 509.013(2), FS, of such
public food service establishment and subject to all applicable requirements of law and rule.
Vending Machine (VEND) – Vending machines are any self-service devices licensed pursuant to Chapter 509, FS, which,
upon insertion of coin or token, or by other means, dispense unit servings of potentially hazardous food, either in bulk or
packaged, without the necessity of replenishing the device between each operation. All vending machine owners shall submit
the serial number of each vending machine to the division on the application for license. It is the responsibility of the vending
machine owner to maintain an accurate and current list of vending machine locations with the corresponding serial number.
This list shall be made available to the division upon request. The division shall coordinate with the vending machine owner
to schedule inspections with the assistance of the owner or its agent with the capability to open and demonstrate the
machine.
Theme Park Food Cart (PARK) – A specialized license type that operates within the confines of a theme park or
entertainment complex as an extension of or in association with a fixed public food service establishment.
SECTION 3 – PLAN REVIEW TYPE
Indicate the type of plan review requested that best describes your public food service establishment. (Required)
When reopening or remodeling an existing establishment, please provide the name of the previous owner and license
number at this location (if known). This information will help us process your plan review faster.
SECTION 4 – MAIN ADDRESS
Complete this information for the establishment owner as completely as possible. Incomplete information will result in your
plan review being delayed.
• Routing Name – if contact name is different than the owner, please indicate in the space provided.
• Street Address or Post Office Box, City, State, Zip Code, Florida County (if applicable), Country – address of record
for purpose of official communications from the department. (Required)
• Phone Number – primary contact number for questions or concerns about your submission. (Required)
• E-Mail Address – primary contact for communications about your submission. (Required)
SECTION 5 – ESTABLISHMENT LOCATION INFORMATION
Complete the establishment information as completely as possible. Incomplete information will result in your plan review
being delayed.
• Establishment Name (Doing Business As [DBA]) – the name of establishment. If the establishment is part of a chain,
please indicate a unique identifier (for example, Restaurant #103). (Required)
• Street Address, City, Zip Code, Florida County – address of the establishment. (Required)
• Phone Number – contact number for the establishment.
• E-Mail Address – contact for email communications to the establishment. (Required)
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 5 of 9
SECTION 6 – MAILING INFORMATION
Designate the address to be used for all mailing from the Division. If this information is the same as Section 4, please
indicate.
• Routing Name – if contact name is different than the owner, please indicate in the space provided.
• Street Address or Post Office Box, City, State, Zip Code, Florida County (if applicable), Country – address of record
for purpose of official communications from the department. (Required)
• Phone Number – primary contact number for questions or concerns about your submission. (Required)
• E-Mail Address – primary contact for communications about your submission. (Required)
SECTION 7 – ADDITIONAL INFORMATION
Please answer the lodging and building questions. (Required)
SECTION 8 – SUPPORTING DOCUMENTS
These are the additional documents that must be submitted for your plan review. (Required)
SECTION 9 – FACILITIES AND OPERATIONS
Please provide this information. (Required)
• Provide projected construction start and end dates. Approved plans are valid for 18 months. The division may grant
a one-time extension up to an additional six months if requested in writing before expiration of the initial approval.
• Indicate the maximum number of staff expected to work in the establishment at one time.
• Indicate number of building exits.
• Provide the square footage of the entire establishment.
• Indicate whether you will do dishwashing manually or mechanically, check all that apply. If done manually, a three-
compartment sink with drainboards at each end or equivalent shelving is required. If done mechanically, a
commercial dishwashing machine with gauges is required. Indicate the sanitization method to be used by the
dishwashing machine. Any dishwashing machine installed after January 1, 1998, must be equipped to indicate by
sight or sound when you need to add detergent and/or chemical sanitizer to the machine. Include the location of all
dishwashing equipment on the plans.
• Indicate the sanitization methods used for dishwashing, check all that apply.
• Indicate the number of each type of bathroom, handwash sink and food preparation sink installed.
• Identify the service/mop sink and water heater locations (i.e.: back dock, shop closet, etc.).
• Indicate the number and type of restrooms in the establishment. Customers may not go through food preparation,
food storage or dishwashing areas to reach the bathroom(s).
SECTION 10 – CONSTRUCTION FINISHES
Indicate the type of material that you will use in the areas indicated. All construction finishes must be smooth, easily
cleanable, and nonabsorbent. The area where wall meets floor (baseboards) must be curved and sealed for easy cleaning.
(Required)
SECTION 11 – FIRE SAFETY EQUIPMENT (FOR REPORTING PURPOSES)
Indicate the number of each type of portable fire extinguisher that you intend to install. Be sure to indicate the location of
each fire extinguisher on the plans. K Class portable fire extinguishers and automatic hood suppression systems are
required when grease-laden vapors or smoke are produced. If occupancy is over 300, a fire sprinkler system and fire alarm
system are also required. Please check the appropriate boxes to indicate whether you are installing automatic hood
suppression systems or fire sprinkler systems. Failing to meet minimum fire safety requirements will not result in your plans
being denied. We will notify you if the plans indicate a possible fire safety violation. This information will be reported to the
State Fire Marshal or local fire authority. (Required)
SECTION 12 – SIGNATURE
Please print your name and then sign and date the form before submitting. (Required)
If submitting by mail, please submit this form and supporting documents to:
Department of Business and Professional Regulation
Division of Hotels and Restaurants
2601 Blair Stone Road
Tallahassee, Florida 32399-1011
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 6 of 9
An Online Account is required to print and manage your license, visit our website:http://www2.myfloridalicense.com.
Approval of your plans means that your plans appear to meet the minimum requirements of the Division of Hotels and
Restaurants. You must ensure that you meet all other requirements that apply. Plan approval does not guarantee that the
division will approve the license application for the establishment. A separate LICENSE APPLICATION, payment of
LICENSE FEES, and an establishment INSPECTION are required prior to licensing.
NOTE: All public food service establishments are required to meet the sanitation and safety standards provided by law.
• All refrigeration must maintain potentially hazardous foods at 41°F or colder. You must install thermometers in the
warmest part of all refrigeration/freezer units. A probe-type thermometer that is scaled for its intended use is
required for employees to check food temperatures. Be sure all thermometers are calibrated and present at the time
of the opening inspection.
• If you intend to have bare hand contact with ready-to-eat food, you must first have an approved Alternative Operating
Procedure (AOP). Form DBPR HR 5022-049, Alternative Operating Procedure (AOP), incorporated by reference
in rule 61C-4.010(1), FAC, and available on the division’s website, explains the requirements. If you do not have an
approved AOP, food employees may not touch ready-to-eat foods with their bare hands. Employees in units without
an AOP must use utensils such as deli tissue, spatulas, tongs, single-use gloves or other dispensing equipment.
Form begins on next page
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 7 of 9
For Office Use Only
Log #
File #
Section 1 – Office Use Only
Date Received
Month
Day
Year
Initials
Section 2 – Food Service License Type
Choose the license type which best suits your public food service establishment:
Seating (2010/SEAT) – Enter # of Seats:
No Seats (2010/NOST)
Culinary Education Program: Seating (2023/SEAT) – Enter # of Seats:
Culinary Education Program: No Seats (2023/NOST)
Caterer (2013/CATR)
Vending Machine (2015/VEND) – Enter Serial #
Theme Park Cart (2012/PARK) – Enter # of Carts:
Note: The division does not authorize the number of seats. For seating levels and changes to seating, the applicant must obtain
wastewater approvals from the Florida Department of Health, Florida Department of Environmental Protection or the local utility
authority. The local authority having jurisdiction must approve fire safety issues relating to seating levels.
Section 3 – Plan Review Type
Please check the box that best describes your public food service establishment, (select one only):
New Establishment - New, never licensed, or closed for more than 18 months
Change of Ownership - Previously licensed within the last 18 months by Hotels & Restaurants
If Change of Ownership provide previous DBPR License number:
If Change of Ownership provide previous business name:
OFFICE USE: Plan Review 1030: 2010-SEAT, 2012, 2013, 2023-SEAT
Plan Review 1031: 2010-NOST, 2023-NOST
Remodel Plan Review 3027: All Types
Section 4 - Main Address (MA) – This will be designated as the “address of record” for the establishment
Routing Name (e.g., Management Company, contact name)
Street Address or Post Office Box
City
State
Zip Code (+4 optional)
Florida County (if applicable)
Country
Phone Number
E-Mail Address
Section 5 - Establishment Location Information (LL) – This is the physical location address
Provide the DBA name and location address of your establishment:
Establishment Name (DBA)
Street Address
City
Zip Code (+4 optional)
Florida County
Phone Number
E-Mail Address
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 8 of 9
Section 6 – Mailing Information (LM)
This address will be used by the Division for any mailings:
Choose one: Use below address for mailings Use Section 4 – Main Address for mailings
Routing Name (e.g., Management Company, contact name)
Street Address or Post Office Box
City
State
Zip Code (+4 optional)
Florida County (if applicable)
Country
Phone Number
E-Mail Address
Section 7 - Additional Information
Is this food service establishment associated with a public lodging establishment?
If yes, indicate the name and license number of the associated public lodging establishment below.
Yes
No
Name of Public Lodging Establishment
License Number of Public Lodging Establishment
Is this public food service establishment free standing (not within another structure, such as a hotel or mall)?
Yes
No
Section 8 – Supporting Documents
Attach the following documents:
• Scaled plan, for both new and remodeled establishments, showing all kitchen equipment, plumbing fixtures, bars, storage areas,
etc. You may submit as many sets of plans that you need stamped for local authorities.
• Proposed Menu (list of specific foods)
• Equipment Specifications (if proposed equipment is not customary for food service operations)
Section 9 – Facilities and Operations
Construction: Approved plans are valid for 18 months. Extensions must be requested prior to expiration.
Projected Start Date of Construction:
Projected Completion Date of Construction:
Staffing and Building:
Maximum Number of Staff per Shift:
Number of Exits:
Total Square Footage of the Establishment:
Dishwashing: Check all that apply
Manual (3-compartment sink with drainboards or equivalent shelving)
Mechanical (Dishmachine/Glass washer)
Sanitization Type(s):
Chemical Heat (Hot Final Rinse)
Sinks and Hot Water
Number of Bathrooms
# Handwash Sinks:
# Public Restrooms:
# Prep Sinks:
# Employee Restrooms:
# Mop Sinks:
# Unisex Restrooms:
Provide Mop Sink location:
# Total Restrooms:
Provide Water heater location:
Note: Customers may not go through food preparation, food storage or
dishwashing areas to reach the bathroom(s).
DBPR HR-7005, Plan Review for Fixed Public Food Service Establishment
2023 November 61C-1.002, FAC Page 9 of 9
Approval of your plans means that your plans appear to meet the minimum requirements of the Division of Hotels and Restaurants.
You must make sure that you meet all other requirements that may also apply.
A separate LICENSE APPLICATION, payment of LICENSE FEES
and an INSPECTION of your establishment and equipment is required prior to licensing.
*** Reminder: Create your Online Account to self-print and maintain your license. ***
Section 10 – Construction Finishes
Indicate the type of material used in the following areas (for example, quarry tile, FRP, stainless steel, etc.):
** Construction finishes must be smooth, easily cleanable, and nonabsorbent **
Floor
Wall
Cove Base (Baseboards)
Ceiling
Food Preparation
Food Storage
Dishwashing Area
Bathrooms
Dry Storage
Bar
No studs, joists or rafters may be exposed in areas of moisture. Where the wall meets the floor must be curved and sealed.
Section 11 – Fire Safety Equipment
Note: Show location of fire extinguishers on plans.
Types and number of each fire extinguisher:
Minimum 2A10BC
K Class
Automatic hood suppression system installed
YES
NO
Required when grease-laden vapors or smoke
are produced.
Sprinkler system installed
YES
NO
Required if occupancy is over 300.
Section 12 – Signature
Print Name
Signature
Date