Fixed Food Establishments

This program works with operators to ensure food safety within fixed food establishments.  These establishments undergo routine inspection to ensure they meet safety standards and employ staff that are properly trained and credentialed.  Types of fixed food establishments include restaurants, warehouses, convenience stores, food manufacturers, and food wholesalers.

Plan Review

A Food Enterprise Plan Review Applications is required for all new constructions and remodeled food establishments. This physical plan review ensures the facility is compliant with state and local health & safety codes.

Application Process

To submit a commercial plan review application, follow the steps below:

Step 1: Visit Commercial Plan Review | AustinTexas.gov or https://abc.austintexas.gov/index.

Step 2: Submit your application online.

Step 3: Once it's reviewed and approved, you will then be able to submit the Pre-Opening Inspection Application and the Operational Permit Application.

Food Enterprise Plan Review Application (PDF)

Plan Review Submission Options

Plans Required: One (1) Set

In-Person: 1520 Rutherford Ln, Bldg 1 Ste 205, Austin, TX 78754

By Mail: Environmental Health Services Division, PO BOX 142529, Austin, TX 78714

Email: ehsd.service@austintexas.gov

Online: Online submission available

Payment Information

Payment must accompany applications submitted by mail or in-person. For customers submitting via email, payment instructions will be emailed to you to make credit card payment over the phone for City of Austin and ILA jurisdictions.

 

• City of Austin and ILA Jurisdiction payment options: Cash, Check, Money Order, Visa, MasterCard, Discover, AMEX
• Unincorporated Travis County Jurisdiction payment options: Cash, Check, Money Order
• Make checks and money orders payable to: Austin Public Health
• DO NOT MAIL CASH PAYMENTS

The Plan Review fee may be refundable upon request within 180 days from date of payment.

Applicant Information, Plan Review Checklist, Food Preparation Review

This is the basic information required to submit a food enterprise plan review application. This is meant to help prepare the customer for application submission.

Establishment Information

• Establishment Name
• Physical Address - Street (include Suite/Unit) City State Zip Code
• Enterprise Type: □Service □ Retail □ Warehouse □ Institution □ Day Care □ Other
• Service Type: □ Caterer □ Seated □ Carry Out □ Mobile Vendor Commissary □ Other
• Meals Served: □ Breakfast □ Lunch □ Dinner
• Total Seating:
• Total Staff Count (Total Staff - Full & Part Time)
• Staff per Shift (Max Staff/Shift Count)
• Operating Floors (Floors Operated On)
• Total Staff (Full & Part Time)
• Max Staff/Shift Count
• Food Type(s) (List All Food Types Served)

Ownership Information

• Business Entity/Owner (Last Name, First Name or Corporation)
• Email Address (Email addresses will not be distributed - Internal use only)
• Phone Number (###) ### - ####

Applicant Information

• Applicant Name (Last Name First Name Middle Name)
• Email Address (Email addresses will not be distributed - Internal use only)
• Phone Number (###) ### - ####

Plan Information

• Submission Date (MM/DD/YYYY)
• Projected Start (MM/DD/YYYY)
• Projected Open (MM/DD/YYYY)
• Plan Designer (Contact Name)
• Phone Number (###) ### - ####
• Water Provider (Potable/Drinking Water)
• Wastewater: □ Municipal Sewer □ Approved Private Septic System (attach approval)
• Grease Trap: □ Provided □ Not Provided
• Location: _________________ Total Gallons: _____________
• Review Type: □ New □ Remodel
• Sq. Ft: Current Total / Remodel
• Food Permit # (if applicable)

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Plan Review Checklist

The following information is required for all plan submissions reviewed by the Environmental Health Services
Division (EHSD) - This list serves as a minimum requirement guide and is not all-inclusive.

The following items must be included on plans:

1. Plans must be drawn to scale and show the location of all equipment, plumbing, electrical services and
   mechanical ventilation for the food establishment. Plans are reviewed by different staff based on the jurisdiction
   of the establishment.
2. Site Plan Location of Building including location of any outside equipment including dumpsters, well, septic
   system, etc.
3. Manufacturer Specification Sheets for each piece of equipment (refrigeration, water heaters, warmers, self-
   service hot and cold holding units with sneeze guards, etc.) upon request only for Contracted Municipalities and
   Unincorporated Travis County.
4. Proposed menu (including seasonal, off site and banquet menus)
5. Equipment List

The plans must also include the following information (additional information may be required):

1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan, accurately drawn
   to a minimum scale of ¼” = 1 foot.
2. Show the location of all food equipment, fixtures, sinks, toilet facilities, etc. Each piece of equipment must be
   clearly labeled on the plan with its common name.
3. Provide room size, aisle space, space between and behind equipment and the placement of equipment on the
   floor plan.
4. Designate clearly on the plan all refrigeration equipment and hot hold equipment.
5. Designate auxiliary areas such as storage rooms, garbage rooms, toilets, cellars used for food storage or Food
   prep and employee break rooms (if provided). Storage area for employee personal items is required.
6. Designate materials used in each room including floors, walls and ceilings.
7. Plumbing: specify location of floor drains, floor sinks, water supply lines, overhead waste-water lines, hot water
   generating equipment with capacity and recovery rate, backflow prevention, & wastewater line connections.
8. Lighting: (1) At least 10-foot candles required in walk-in refrigeration units and dry storage areas (2) At least 20
   foot candles where food is provided for customer self-service such as buffets and salad bars or where fresh
   produce or packaged foods are sold, inside equipment such as reach-in and under-counter refrigerators, areas
   used for hand washing, ware washing, equipment and utensil storage and toilet rooms (3) At least 50 foot candles
   at surfaces where employees are working with food using utensils or equipment such as knives, slicers, grinders,
   or saws and where employee safety is a factor.
9. Ventilation of each room.
10. Location of mop sink or curbed cleaning facility with facilities for hanging wet mops.
11. Cabinets or area for storing toxic chemicals.

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Food Preparation Review

1. Delivery Frequency: ____________ Refrigerated Foods ____________ Frozen Foods ____________ Dry Goods

2. Provide information on the amount of storage space (in cubic feet) for the following foods:
   Refrigerated Storage: __________ Cubic feet __________ Walk-ins __________ Reach-ins __________
   Other
   Frozen Storage: __________ Cubic feet __________ Units
   Dry Storage: __________ Cubic feet __________ Rooms

   Your establishment may require more refrigeration or dry storage based on FDA calculations and
   guidelines.

3. Will raw meats, poultry or seafood be stored in the refrigerators/freezers with ready to eat foods?
   Explain how cross contamination will be prevented:
4. How will Dry Goods be stored off the floor?
5. Bulk ice machine available: □ Yes □ No
6. Hot water generator capacity (in gallons)
7. Mop sink (required for each facility) location

Helpful Phone Numbers

Health One Stop Shop: (512) 974-3325 | Austin City Information: 311 or (512) 974-200

Organization	Phone Number	Organization	Phone Number
Alcoholic Beverage Licenses (City Clerk)	(512) 974-2210	Plan Review, Food Enterprise	(512) 974-3325
Alcohol Beverage Commission	General: (512) 206-3333 App: (512) 451-0231	Automated Inspection Request Line	(512) 480-0623
Commercial Building Inspections	974-2380	LCRA On-site Sewage Facility Licenses	(512) 473-3216
Food Manager Certification	(512) 978-0313	Plan Review, Commercial Construction	(512) 974-2949 (512) 974-3469
Fire Marshal – Fire Code Inspections	(512) 974-0160	Environmental Health Services Division (Food Enterprise Operating Permit)	(512) 978-0300
Inspections – Building	(512) 974-2027	Texas Comptroller Office	(512) 463-4600
Industrial Wastewater	(512) 972-1060	Utility Customer Service	(512) 494-9400
Water & Wastewater Inspection Recorder	(512) 972-0002	Travis County On-site Sewage Facility Licenses	(512) 854-9383
Water & Wastewater	311 or (512) 972-0000

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Pre-Opening Inspection

This inspection is required to obtain a Certificate of Occupancy after a new or remodeled construction to ensure the approved plans were followed, or before the ownership of an establishment is transferred to another entity or individual.  The facility must pass this inspection before a permit can be issued.

Application Process

Applications must be submitted through our My Health Department Customer Portal: https://myhealthdepartment.com/aph

For additional information or assistance please contact our customer service representatives by phone, email, in-person.

• Phone: (512) 978-0300
• Email: ehsd.service@austintexas.gov
• Walk-in Location: 1520 Rutherford LN, NE corner of Rutherford LN @ Cameron RD, Building 1 East Entrance

Pre-Opening Inspection (PDF)

Payment Information

Mail or Walk-in Payments: Payment must accompany applications submitted by mail (Environmental Health Services Division, PO BOX 142529, Austin, TX 78714) or in person at the walk-in location (1520 Rutherford LN, Suite 205).

Email: For customers submitting via email (ehsd.service@austintexas.gov), payment instructions will be emailed to you to make credit card payment over the phone for City of Austin and ILA jurisdictions.

Online payments: For online payments, visit https://austinpay.healthinspections.us/index.cfm.

Payment Forms Accepted:

• City of Austin and ILA Jurisdiction: Cash, Check, Money Order, Visa, MasterCard, Discover, AMEX, On-line
• Unincorporated Travis County Jurisdiction: Cash, Check, Money Order
  • No Travis County Online payments accepted
• Make checks and money orders payable to: Austin Public Health

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Operational Permit Application

This approval is required to complete the permitting process. Once approved, the owner will receive a physical permit and permission to operate a Food Enterprise.

Establishments conducting new/remodel construction must undergo a building plan review prior to submitting an operational permit application. See Plan Review application for further details regarding plans.

Applying for a Permit

Applications can be submitted at the in-person location (1520 Rutherford LN) or via Customer Portal: https://myhealthdepartment.com/aph.  MAILED IN APPLICATIONS WILL NOT BE ACCEPTED. Applicants must submit all necessary paperwork and payments to Austin Public Health and receive approval before obtaining a permit.  

Applications must include:

1. A completed Operational Permit Application: Food Enterprise form
2. Ownership Documentation (see Ownership Documentation section)
3. A completed “Inspection Frequency Analysis” form

Approval is based on compliance with State & Local Health Ordinances; application does not guarantee a permit will be granted.

Fee Waivers for High-Quality Child Care Providers in Austin. (Word document, 70 KB).

Payment Information

For City of Austin and ILA jurisdictions, you will receive an email with your invoice, total amount due, and instructions on how to make payment.

• Payment Forms Accepted: City of Austin and ILA Jurisdiction: Cash, Check, Money Order, Visa, MasterCard, Discover, AMEX

For Travis County, fees will be determined based on an Inspection Frequency Analysis, and the customer will be notified of fee amount due.   Applicants will be instructed to submit payment via in-person or mail.  Due to the fee assessment process, Travis County applicants that choose to email their applications will see a delay in the process.

• Payment Forms Accepted: Unincorporated Travis County Jurisdiction: Cash, Check, Money Order

Make checks and money orders payable to: Austin Public Health

Fee Schedule available at www.austintexas.gov/ehsd

The Permit Application fee may be refundable upon request within 180 days from date of payment.

Applicant Information

This is the basic information required to submit a food enterprise operational permit application. This is meant to help prepare the customer for application submission. Note: Incomplete applications will not be processed and will be returned.

Establishment Information

• Establishment Name
• Employees - Total (Fulltime/Part-time/Self)
• Physical Address - Street (include Suite/Unit) City State Zip Code
• Mailing Address - Use the mailing address space to specify the address where you would like to receive Permits and Renewal Notifications.
• Hours (Days and Hours of Operation)
• Water Supply:  Public  Private Sewage:  Public  Private
• Potable Water Provider  Well  MUD
• Waste Water Disposal  Well  MUD
• Establishment Type (Refer to page 2 for definitions)
  • Retail Food:  Bakery  Bar  Bed & Breakfast  Boarding Home  Child Care  Church
     Concession Stand  Convenience Store  Hospital  Nursing Home  Restaurant
     School  State Facility  Supermarket  Other ___________________
  • Food Product:  Manufacturing  Food Warehouse  Other ___________________________

Ownership Information 

Note: All fields required. Print names as they appear on the Government Issued Photo ID(s)

• Business Entity/Owner
• Org Type:  Corporation  LLC  Partnership  Proprietorship
  • Note: Proof of ownership documentation required (see page 2).
• (Owner) Phone: (###) ### - ####
• (Owner) Email Address
• Responsible Party - Last Name First Name Middle Name MM/DD/YYYY
• Date of Birth: _______________
• Mailing Address - Street City State Zip Code
• Driver’s License: ______________ /_____
• Phone: _______________
• Email Address: _______________________

Ownership Documentation

Proprietorship: A date-stamped copy of the Certificate of Assumed Name

General Partnership: A copy of the fully executed Partnership Agreement to include the name of each member of the partnership and percentage ownership

Limited Partnership (LP): A date-stamped copy of the Certificate of Limited Partnership to include the name of each member of the partnership and percentage ownership

Limited Liability Company (LLC): Articles of Organization (Formation documents) to include the name and percentage ownership for each member and the name for the registered agent. Date stamped copy of the Certificate of Filing and Formation filed with the Texas Secretary of State

Corporation (Inc.): Articles of Incorporation (Formation documents) to include the name of each officer and the name for the director and the registered agent of the corporation or named person of responsibility. Date stamped copy of the Certificate of Filing and Formation filed with the Texas Secretary of State.

Terminology and Definitions

Business Entity/Owner: Any entity or individual(s) that maintains full or partial ownership control over a food enterprise. See ownership documentation requirements for further clarification.

Responsible Party: Any individual(s) who ensures the food establishment operations/practices are in accordance with all food codes and ordinances. This individual(s) also assumes legal responsibility in all cases of non-compliance.

Food Establishment: The physical location in which food is prepared or served.

Retail Food: An operation that offers food and/or beverages directly to a consumer for either on-premises or off-premises consumption. Establishment examples include, but are not limited to, restaurants, delis, bars, convenience stores and grocery stores.

Food Product: An operation that manufactures, packages, labels or stores food and/or beverages and does not vend directly to a consumer. These establishments solely wholesale their product to a third-party vendor for sale to the end-user.

Food Enterprise Application: Inspection Frequency Analysis

1. Is food served primarily to highly susceptible populations?
2. Are any specialized processing methods utilized, such as using additives to render food non-TCS, non-continuous
   cooking, reduced oxygen packaging, sous vide, cook-chill?
3. Are raw or undercooked meats (cook to order) or unpasteurized juices offered?
4. How would you describe your food service facility process? (check one)
   Process 1 - No cooking of raw or partially cooked food, only receiving, prepping, cold holding and service.
   • Examples include: Pre-packaged food items (packaged meats, milk, bacon, cookies, candy, etc.).
   • Storing, stocking or warehousing of receivables only.
   • Limited food handling or no food handling.
   • Beverage service only.
   • Hazardous foods always kept at 41°F or lower prior to service (sushi, cold-cut sandwiches, salads, scooped ice
   cream, processed fruit, etc.).
   Process 2 - Same-day-service involving receiving, prepping, cooking (one-time), hot or cold holding and service.
   • Examples include heated/reheated self-serve commercially processed foods (hot dogs, pizza, etc.).
   Process 3 - Full-service with cooking, cooling, hot/cold holding (> 24 hours), reheating and service.
   • Examples include foods requiring cooking from raw (soups, meats, fish, seafood, poultry, etc.).
5. Average number of customers per day? (Assume a “0” value for retail food stores with no customers served or
   wholesale/manufacturer establishments.)
    0 customers  1-150 customers  151-300 customers  >300 customers

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Definitions

Highly susceptible populations – Persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, preschool aged children, or older adults obtaining food at a healthcare or assisted living facility.

Food Manufacturer – To produce a food product or a component of a food and either package it for customer self-service or sell to another business that will serve to customers or resale.

Non-continuous cooking – The cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale/service.

Specialized Processing Method – A method of preparing certain foods that includes but is not limited to smoking food as a method of food preservation, curing food, using food additives to preserve and/or render food so that it is not a time/temperature control food for safety such as sushi rice, and packaging food using reduced oxygen packaging.

Wholesale – To sell something to another individual, company, store (i.e. grocery stores, convenience stores, restaurants, etc.) for the purpose of resale.

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Renewing a Permit

Food Enterprises that already have an operational permit must renew their permit on an annual basis.

Permit Renewal Process

Permits expire one (1) year from the date issued. Prior to expiration, the department will mail a renewal notice to the mailing address listed on the application. The renewal form must be completed and returned to the department along with a payment for the permit renewal fee. 

Did you not receive your renewal notice?

Establishments that do not receive a notice are still responsible for completing the renewal application and submitting a renewal payment.

For additional information or assistance please contact our customer service representatives by phone, email, in-person.

• Phone: (512) 978-0300
• Email: ehsd.service@austintexas.gov
• Walk-in Location: 1520 Rutherford LN, NE corner of Rutherford LN @ Cameron RD, Building 1 East Entrance

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Variance Request / HACCP Review

Use this application to request a variance, allowing your establishment to deviate from the approved standards, and/or submit a Hazard Analysis Critical Control Point (HACCP) plan showing how you will mitigate risks to food safety.

Plan Submission

Plan Submission: Submit a HACCP Plan and/or Variance Request along with any supporting documentation to the department. The department must review and approve all plans before the process/condition under review can be used or implemented. Failure to provide required supporting documentation may result in additional review fees.

Plan Modifications: Any modifications to an approved Variance Requests of HACCP Plan are subject to additional review fees and must undergo another review / approval by the department.

Variance Request / HACCP Review (PDF, 195 KB)

Documentation

Documentation for Variance Requests include but are not limited to:

• Cover letter containing the name and physical address of the facility or facilities in review.
• Applicable Food Enterprise TFER/Food Code, Pool/Spa/PWIFF TAC Chapter 265, or Special Event Code section number(s).
• Rationale statement of how the potential health hazard(s) addressed by the relevant code section(s) can be addressed by the proposed variance.

Applicant Information

This is the basic information required to submit a food enterprise operational permit application. This is meant to help prepare the customer for application submission. Note: Incomplete applications will not be processed and will be returned.

Establishment Information

• Establishment Name
• Request Type: ☐ Variance Request ☐ HACCP Review Establishment Type: ☐ Food Enterprise ☐ Pool/Spa ☐ Special Event (Check all that apply)
• Physical Address - Street City State Zip Code

Contact Information

• On Site Contact - Contact Person (Last name, First Name)
• Phone - (###) ###-####
• Email Address (Email addresses will not be distributed - Internal use only)

Payment Information

Mail or Walk-in Payments: Payment must accompany applications submitted by mail (Environmental Health Services Division, PO BOX 142529, Austin, TX 78714) or in person at the walk-in location (1520 Rutherford LN, Suite 205).

Email: For customers submitting via email (ehsd.service@austintexas.gov), payment instructions will be emailed to you to make credit card payment over the phone for City of Austin and ILA jurisdictions.

Payment Forms Accepted:

• Cash, Check, Money Order, Visa, MasterCard, Discover, AMEX
• Online payments: Visa, MasterCard, Discover, e-check
• Make checks and money orders payable to: Austin Public Health
• Credit cards not accepted for Travis County payments. Payment types are subject to change.

Review Fee Information

• HACCP (May include Variance) - $337.00 Per Review (1st resubmission gratis)
• Variance Request (W/O HACCP) - $337.00 Per Review (1st resubmission gratis)
  • *Not limited to Bee Cave, Lakeway, Manor, Rollingwood, Sunset Valley, Volente, Westlake Hills, Pflugerville*

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Central Preparation Facility Registration

Visit My Health Department Customer Portal to register a permitted facility as a Central Preparation Facility (CPF). This registration is only necessary if the establishment provides kitchen space for Mobile Food Vendors.

• My Health Department Customer Portal

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Food Protection Fees

View the fee schedule for Austin and Travis County effective October 1, 2025, for all permits and services.

Food Enterprise Operating Permit Fees

City of Austin and Inter-Local Fees

Food Service, Retail Food, Food Processing Plant or Warehouse. Operating Permit Fees are based on gross annual volume of food sales:

Gross Annual Volume of Food Sales	Permitting Fee
$0 - $49,999.99	$309
$50,000 - $149,999.99	$618
$150,000 or more	$927

Food Enterprise Operating Permit Fees for Child Care Facilities:

Permit Fee Type	Permitting Fee
Child Care Facility	$309
Qualified High-Quality Childcare Facility (COA Only)	$0

Unincorporated Travis County Fees

Food service, retail food. Fees are based on food safety risk level and number of employees:

Risk & Size Category*	Permitting Fee
Low Risk/Small - 1C	$250
Low Risk/Medium - 1B	$275
Low Risk/Large - 1A	$300
Medium Risk/Small - 2C	$275
Medium Risk/Medium - 2B	$300
Medium Risk/Large - 2A	$300
High Risk/Small - 3C	$275
High Risk/Medium - 3B	$300
High Risk/Large - 3C	$300

Explanation of risk and size categories:

Risk Categories	Size Categories
1 (low risk)	A (>50 employees)
2 (medium risk)	B (26-50 employees)
3 (high risk)	C (1-25 employees)

Food Enterprise Operating Permit Fees for Child Care Facilities:

Permit Fee Type	Permitting Fee
Child Care Facility	$309
Qualified High-Quality Childcare Facility	n/a

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Food Enterprise Plan Review Fees

City of Austin and Inter-Local Fees

Permit Fee Type	Permitting Fee
Event Health & Safety Review	$265
New Construction	$312
Remodel of Permitted Facility:
>10,000 sq. ft.	$312
2,500 - 10,000 sq. ft.	$266
<2,500 sq. ft.	$221

Unincorporated Travis County Fees

Permit Fee Type	Permitting Fee
Event Health & Safety Review	n/a
New Construction	$10
Remodel of Permitted Facility:
>10,000 sq. ft.	$10
2,500 - 10,000 sq. ft.	$10
<2,500 sq. ft.	$10

Food Enterprise Inspection Fees

City of Austin and Inter-Local Fees

Permit Fee Type	Permitting Fee
Pre-Opening Inspection	$178
Food Re-Inspection	$134
Food Inspection outside of normal work hours	$173
Central Preparation Facility Registration	$150
Permit Late Fee	$120
Variance Request/HACCP Review	$337

Unincorporated Travis County Fees

Permit Fee Type	Permitting Fee
Pre-Opening Inspection	n/a
Food Re-Inspection	n/a
Permit Late Fee	n/a
Variance Request/HACCP Review	n/a

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Resources for Operators

Guides

• How to Start a Food Business: View this guide if you are a prospective food enterprise operator.
• Food Establishment Inspection Report: View the form used to inspect a food establishment.
• Sample Floor Plan: View a physical kitchen floor plan example.
• Food Manager/Food Handler Requirements: Learn about the training and certification requirements for food enterprise personnel.
• Waste: Learn about waste and how to do your part to reduce it.
• Food Donation Facts: Learn about donating food for human consumption.
• Food Donation Guide: View the guidelines pertaining to food donation.

Frequently Asked Questions

• General FAQ: View frequently asked questions concerning fixed food establishments.
• Cottage Food Production: View information concerning cottage food industry.

Laws and Policies

• Federal Drug Administration: 2017 Food Code
• State Regulations: Texas Food Establishment Rules (TFER)
• State Regulations: Texas Food, Drug, and Cosmetic Act (Title 6, Chapter 431)
• State Regulations: Food Manufacturing and Food Warehouse Regulations
• Austin City Code: Food Code (Chapter 10-3)
• Austin City Code: Minors Access to Tobacco (Chapter 10-4)
• Austin City Code: Smoking in Public Places (Chapter 10-6)
• Austin City Code: Dogs Permitted in Outdoor Dining Areas (Ordinance No. 20151008-011)
• County Regulations:  Travis County Code, Chapter 247 -- Food Establishment Permits'

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Have Feedback?

Help us better serve our customers by providing feedback through our online survey.

To address a concern or request a second opinion regarding an inspection result or complaint, contact us at 512-978-0300 from 7:45 a.m. to 4:45 p.m. Monday - Friday.