Health department plan review for restaurant kitchens

When you need plan review

Most US states base their retail food rules on the FDA Food Code. Under the model code, you submit plans and specifications to the regulatory authority and get approval before you build a food establishment, convert an existing building into one, or (if the authority asks) remodel or change the type of operation. (FDA Food Code 2026, §8-201.11; your state enforces the edition it has adopted, which may be older)

What goes in the plans

The model code lists: your intended menu; the expected volume of food stored, prepared and sold; the proposed layout, mechanical schematics, construction materials and finish schedules; and the equipment types, manufacturers, model numbers, locations, dimensions, capacities and installation specs. (§8-201.12)

On the drawing, reviewers look for

• Handwashing sinks placed for convenient use in prep, dispensing and warewashing areas, and in or next to toilets (§5-204.11)
• Raw and ready-to-eat food kept apart (§3-302.11)
• Enough cold and hot holding capacity (§4-301.11), with TCS food at 41°F (5°C) or below, or 135°F (57°C) or above (§3-501.16)
• Smooth, easily cleanable floors, walls and ceilings, and coved floor-wall junctures (§6-201.11, §6-201.13)
• Lighting: 50 foot-candles (540 lux) where staff work with food or knives and slicers; 20 fc at handwashing, warewashing and toilets; 10 fc in walk-ins and dry storage (§6-303.11)
• Chemicals stored apart from, and never above, food and clean equipment (§7-201.11)
• Covered refuse storage of enough capacity (§5-501.16, §5-501.113)

Your equipment schedule

Plan reviewers expect model numbers for each piece of equipment (§8-201.12(D)). Many health departments ask for equipment that meets ANSI food equipment standards (often NSF/ANSI-listed); check your county's requirements. FDA keeps a fact sheet of American National Standards for food equipment.

Hoods and grease

Hoods are covered by the mechanical code and NFPA 96 your area adopts, and grease interceptors by the local plumbing code. See Commercial kitchen hood requirements (US).

It varies by state and county

• California: the California Retail Food Code is the state's own law, not an FDA Food Code adoption. Plans drawn to scale must be approved by the local environmental health agency before construction; the agency has 20 working days to decide (Health & Safety Code §114380).
• Texas: the Texas Food Establishment Rules adopt the 2017 Food Code (not 2026); plans "may be required" by your city or county health department, or by DSHS in areas without one (25 TAC §228.241).
• Florida: DBPR's rules adopt the 2017 Food Code. Restaurants are licensed by the DBPR Division of Hotels and Restaurants, not the health department. Plan review is required for new, converted, remodeled, or reopened-after-18-months establishments: a scale floor plan with equipment labeled, plus a sample menu.
• New York: the local health department may require plans under State Sanitary Code §14-1.191; in New York City, the Department of Health may require them under Health Code §81.05.
• Illinois: the Illinois Food Code incorporates the 2022 Food Code (77 Ill. Adm. Code 750); plan review is run by your local health department. Chicago uses CDPH's Food Establishment Plan Review Application.
• Editions: FDA released the 2026 Food Code on 17 Sep 2026. The section numbers in this guide are the same in the 2022 and 2026 editions, but your state enforces the edition it has adopted.