Commercial Kitchen Permits: Restaurant & Food Service Build-Out Permits

By Keith Moehring, CMO of PermitPlace  |  Updated February 2026

Opening a restaurant, ghost kitchen, food truck commissary, or any commercial food preparation space means dealing with more permits than almost any other type of tenant improvement. Kitchen projects trigger reviews from agencies that never touch a standard office buildout: the health department wants to see your equipment layout and plumbing plan, the fire department needs to approve your hood suppression system, and the building department reviews everything from ventilation calculations to grease trap sizing.

This guide covers every permit you need, the specific code requirements plan checkers will flag, and the exact steps to get from kitchen design to approved permit. Permit Place has expedited commercial kitchen permits for national restaurant chains, independent operators, ghost kitchens, and food hall tenants in over 600 jurisdictions since 2003.

Commercial Kitchen Permit Requirements

Commercial kitchens sit at the intersection of food safety, fire safety, building codes, and environmental regulations. Every agency has its own set of rules, and they all must sign off before you can open.

Health Department Permits

The health department reviews your kitchen layout, equipment placement, and plumbing plan to verify compliance with local food safety codes (typically based on the FDA Food Code). Key items they check:

• 3-compartment sink sized for your largest cooking vessel, plus a separate handwashing sink in each food prep area
• Equipment spacing that allows cleaning behind and underneath every piece of equipment (most codes require 6 inches of clearance from walls)
• Food storage with a minimum of 6 inches off the floor, separate dry and cold storage, and FIFO (first in, first out) shelving layouts
• Grease trap or grease interceptor sized based on total kitchen fixture unit count and flow rate (typically 15 to 75 GPM capacity)
• Floor materials that are non-porous, slip-resistant, and coved at the wall junction for cleanability
• Employee restroom with handwashing station separate from the kitchen area
• Pest control provisions including self-closing doors, air curtains at exterior openings, and sealed penetrations

The health department plan review runs 2 to 4 weeks in most cities. Some jurisdictions, like Los Angeles County, require a pre-inspection consultation before you even submit plans.

Fire Department Permits

Fire department review is often the longest part of a commercial kitchen permit. The fire marshal reviews:

• Type I hood system for cooking equipment that produces grease-laden vapors (fryers, grills, broilers, woks, char-broilers). Type I hoods require listed grease filters, a dedicated exhaust duct running to the roof, and a UL 300 wet chemical fire suppression system (commonly called an ANSUL system after the leading manufacturer)
• Type II hood system for equipment that produces heat and steam but not grease (dishwashers, ovens, steam tables). Type II hoods use standard exhaust without fire suppression
• ANSUL or wet chemical suppression with nozzles positioned over each piece of cooking equipment under the Type I hood. The system must automatically shut off the gas supply and activate the exhaust fan on discharge
• K-class fire extinguisher within 30 feet of the cooking line, plus standard ABC extinguishers per the building’s fire protection plan
• Automatic gas shutoff that activates when the fire suppression system discharges
• Fire-rated exhaust ductwork enclosed in a fire-rated shaft from the hood to the roof penetration

Fire department plan review takes 3 to 6 weeks. Incomplete suppression drawings are the number one cause of kitchen permit delays.

Building Department Permits

The building department reviews structural, electrical, plumbing, and mechanical plans for the entire kitchen space. For commercial kitchens, they pay special attention to:

• Structural loading from heavy equipment like walk-in coolers, pizza ovens, and combi ovens (some exceed 2,000 lbs)
• Electrical panel capacity to handle kitchen equipment loads (a commercial kitchen can draw 200 to 400 amps depending on equipment)
• Plumbing including hot water heater sizing (commercial kitchens need 140F minimum at the dishwasher and 120F at handwashing sinks)
• Accessibility per ADA standards: service counters at 34 inches max height, at least one accessible route through the kitchen, and accessible employee facilities

Zoning Approval

Not every commercial space is zoned for restaurant use. Before signing a lease, verify the property’s zoning classification allows food service. Common zoning issues that kill kitchen projects:

• Use restrictions: Some commercial zones allow retail but not food service
• Parking requirements: Restaurants require more parking spaces per square foot than retail or office (typically 1 space per 100 sq ft of dining area vs. 1 per 250 sq ft for retail)
• Exhaust and odor setbacks: The exhaust outlet must be a minimum distance from neighboring buildings, property lines, and air intake vents (10 to 25 feet is typical)
• Noise restrictions: Rooftop exhaust fans in residential-adjacent zones may require sound attenuation
• Conditional use permits (CUP): Some locations require a public hearing and CUP approval before a restaurant can operate, adding 2 to 6 months

ADA Compliance

Commercial kitchens must meet ADA and local accessibility requirements. Key specifications:

• Customer service counters at 34 inches maximum height with at least 36 inches of clear width
• Accessible route through dining areas with 36-inch minimum clear width (44 inches preferred)
• Accessible restrooms meeting current ADA guidelines
• If the kitchen is in a new building or undergoing a change of occupancy, the entire space must meet current accessibility standards

Commercial Kitchen Layout & Design Code

Your kitchen layout is not just about workflow. Plan checkers review it for fire safety, accessibility, ventilation, and sanitation compliance. Here are the code requirements your design must satisfy.

Aisle Widths and Equipment Clearances

• Minimum aisle width: 36 inches clear between opposing equipment in single-cook stations. 44 inches minimum in two-cook pass-through aisles where staff work both sides simultaneously
• Equipment clearance from walls: 6 inches minimum from the back of equipment to the wall to allow cleaning and pest inspection
• Distance to exits: Maximum travel distance to an exit is 200 feet in a sprinklered building, 150 feet in an unsprinklered building (per IBC). Plan your kitchen so exit paths are never blocked by equipment
• Walk-in cooler/freezer door clearance: Doors must not swing into the required exit path. Self-closing doors are required on all walk-in units

Ventilation Requirements

Kitchen ventilation calculations are the most technical part of the permit application. Plan checkers verify these numbers carefully.

• Type I hood exhaust rate: Calculated in cubic feet per minute (CFM) based on hood length and cooking equipment type. Standard calculation: 100 CFM per linear foot for wall-mounted canopy hoods; 150 CFM per linear foot for island-style hoods. Heavy-duty cooking (charbroilers, woks) may require 200 to 400 CFM per linear foot
• Make-up air: Must replace 80% to 100% of exhausted air to maintain neutral or slightly negative pressure in the kitchen. Without adequate make-up air, doors slam, drafts pull conditioned air from the dining room, and the exhaust system underperforms
• Type II hood exhaust rate: Dishwashers, ovens, and steam equipment use Type II hoods calculated at 50 CFM per linear foot
• Exhaust duct specs: Minimum 16-gauge black steel for grease ducts, welded and liquid-tight seams, minimum 1/4 inch per foot slope back to the hood for grease drainage, and fire-rated enclosure from ceiling to roof
• Rooftop termination: Exhaust must discharge through a listed rooftop exhaust fan at least 10 feet from any air intake, operable window, or property line (distances vary by jurisdiction)

Fire Separation and Rated Assemblies

• Kitchen hood to combustible surfaces: Minimum 18-inch clearance from unprotected combustible materials above the cooking surface
• Exhaust duct enclosure: 1-hour fire-rated enclosure from the ceiling above the hood to the roof penetration. Some jurisdictions require 2-hour rating for ducts passing through multiple floors
• Grease duct access panels: Required every 12 feet of horizontal run and at every change in direction for inspection and cleaning

Plumbing Code Requirements

• Grease trap sizing: Interior point-of-use traps typically 15 to 50 GPM; exterior grease interceptors for larger kitchens sized at 50 to 100 GPM or by calculation based on total fixture units. Your jurisdiction determines which type is required
• Floor drains: Required in walk-in coolers, dishwashing areas, and under the cooking line. Drains must connect through the grease interceptor, not directly to the sanitary sewer
• Backflow prevention: Required on all commercial kitchen water supply connections. Reduced pressure zone (RPZ) assemblies are standard for food service
• Hot water capacity: The water heater must supply 140F water at the rate required by the dishwasher manufacturer plus simultaneous demand from handwashing sinks and the 3-compartment sink

Step-by-Step: Getting Your Commercial Kitchen Permitted

Follow this sequence to avoid backtracking and delays. Each step builds on the previous one.

1. Verify zoning and use. Confirm the property is zoned for food service use. Pull the current certificate of occupancy and check the allowed use classification. If the space was previously retail or office, you may need a change of use application or conditional use permit. Do this before signing the lease.
2. Hire a kitchen design consultant or architect. A designer experienced in commercial kitchens knows code requirements and can produce plans that pass review on the first round. Your plans need architectural drawings, mechanical (hood and ventilation) drawings, plumbing (grease trap, fixtures), electrical (equipment circuits, panel schedule), and fire suppression (ANSUL layout). Budget 3 to 6 weeks for design.
3. Submit health department plans. Many jurisdictions require health department plan review before (or at the same time as) the building permit. Prepare your equipment layout, plumbing schedule, finish schedule, and menu or food preparation description. Some cities like San Francisco require a pre-application meeting with the health inspector.
4. Submit building permit application with all trades. File the building permit and all trade permits (electrical, plumbing, mechanical, fire protection) on the same day. Parallel review saves weeks. Include Title 24 energy calculations if you are in California. Include structural calculations if equipment exceeds standard floor loading.
5. Fire suppression shop drawings. Your fire suppression contractor (the ANSUL installer) produces shop drawings showing nozzle locations, detection line routing, gas shutoff valve location, and system activation sequence. These are reviewed by the fire department separately from the building permit. Submit early because fire review is often the slowest track.
6. Respond to correction comments. First-round corrections are normal. Most commercial kitchen projects receive comments on hood calculations, grease trap sizing, fire suppression details, or ADA compliance. Have your design team address each comment within 48 hours. Backcheck review takes 5 to 15 business days depending on the city.
7. Pass inspections during construction. Schedule inspections at each milestone: rough plumbing (grease trap, drain lines), rough mechanical (ductwork, make-up air), rough electrical, fire suppression installation, framing, insulation, and equipment set. Failed inspections are the fastest way to blow a timeline. Have your general contractor pre-inspect before calling the city.
8. Final health inspection and certificate of occupancy. After construction, the health department conducts a final inspection of the completed kitchen. They check that equipment matches the approved plans, hot water reaches the required temperature, the 3-compartment sink is operational, and food storage meets code. Once the health department and building department both sign off, the city issues your certificate of occupancy. You can now open for business.

Permit Requirements by Kitchen Type

Not every commercial kitchen needs the same permits. A ghost kitchen has different requirements than a food truck commissary. Here is what each kitchen type typically needs.

Cost ranges include building permit, plan review, trade permits, health department, and fire department fees. They do not include design, construction, or expediting costs. Actual fees depend on your city, construction valuation, and project scope.

Common Commercial Kitchen Code Violations

These are the five violations we see most often on kitchen projects. Getting them right before submission saves at least one correction cycle (1 to 3 weeks).

Cities with Toughest Kitchen Permit Requirements

Some cities make commercial kitchen permitting harder than others. These five consistently have the longest timelines, the most agencies involved, and the most correction rounds for kitchen projects.

• Los Angeles, CA: Separate health, fire, building, and LADBS reviews. LA County health department requires a pre-plan consultation. Express plan check (double fees) still takes 15 business days. Standard review runs 30 to 60 days. Restaurant projects in LA average 10 to 16 weeks to permit.
• Houston, TX: No city zoning ordinance, but the health department and fire marshal are strict on kitchen exhaust and grease trap requirements. Houston’s lack of zoning means you skip that step, but fire and health reviews add up. Average 4 to 8 weeks for a full kitchen buildout permit.
• New York City, NY: DOB (Department of Buildings) and FDNY (Fire Department) run separate, slow review tracks. Kitchen exhaust ducts require special inspections. Typical kitchen permit timeline: 12 to 20 weeks. Expedited review is available through professional certification programs but requires a registered architect or engineer.
• Chicago, IL: Plan review runs 20 to 40 business days for initial review. The Chicago Fire Department conducts its own plan review for all Type I hood and ANSUL systems. Restaurant projects in Chicago frequently require 3 correction rounds. Budget 8 to 14 weeks.
• San Jose, CA: Plan review takes 8 to 12 weeks for standard commercial. Kitchen projects with fire suppression add fire department review time. Title 24 energy calculations required. Permit Place runs an Express Plan Check program in San Jose that cuts review to 2 to 3 days for qualifying projects.

Frequently Asked Questions