Local permits & fees

New York City, NY Food Facility Permits & Fees

Restaurants and food trucks.

NYC Department of Health and Mental Hygiene (DOHMH) · department site →

Fees change often — always confirm the current amount with the department before you budget.

Confirm the authority for your exact address. Some cities run their own health division, and building, planning, fire, sewer/grease and business-license approvals are separate even when NYC Department of Health and Mental Hygiene (DOHMH) issues the health permit.

Last verified: 2026-08-17 — we re-confirmed the serving authority, its contact, and that the fees below match the current published schedule. Fee schedules may carry an earlier effective date (shown per fee); local ordinances & amendments aren’t individually reviewed, so confirm current rules with the authority having jurisdiction.See something out of date? Report an update →

Restaurant / food-facility permit

Food Service Establishment (FSE) Permit

280

$280 base permit (valid ~2 years); add $25 if serving frozen desserts; At least one supervisor must hold a Food Protection Certificate; Business may open 22 days after applying even without a pre-permit inspection

Plan review — not required

Fee not published online.

Turnaround: Pre-permit inspection scheduled around the 22-day mark

Plan-review details & forms →

Reach the department

Phone(212) 676-1600

Emailinfobfscs@health.nyc.gov

Office42-09 28th St, Long Island City, NY 11101

Websitewww.nyc.gov →

Plan reviewnyc-business.nyc.gov →

Inspection grading

Letter grade (A/B/C)

NYC DOHMH assigns A/B/C from inspection points (A 0-13, B 14-27, C 28+); a grade card is required in the window and results are posted online (ABC Eats).

Food truck / mobile permit

Mobile Food Vending Unit Permit (full-term) + Mobile Food Vending License

200

Full-term MFV unit permit ~$200 (2-yr); operator Mobile Food Vending License ~$50 (2-yr); REALITY: full-term permits are hard-capped and frozen since the early 1980s; decades-long waitlist; Local Law 18/2021 & LL54/2026 add permits gradually (target +12,780 by 2031); New 'supervisory license' tier created; supervisory license renewal is $438/2-yr (initial issuance free); Gray-market permit leases run ~$15k-$25k per 2-yr cycle

How to apply

New York City fees & payment information →Forms & applications →

Fees/payment and forms are on the department site; application steps vary by concept — see the checklist below.

Watch out for

One person on-site must hold a DOHMH Food Protection Certificate (Food Protection Course)
Letter-grade (A/B/C) inspection placarding is mandatory and must be posted

Other food-service permits in this jurisdiction

Category	Annual fee	Notes
caterer	—	Caterers operate under a Food Service Establishment Permit ($280 new); a valid FSE or Mobile Food Vending permit exempts an operator from needing a separate temporary permit at events
temporary/seasonal/special-event	$70	"Temporary Food Service Establishment Permit" to make/serve food at a temporary special event from booths, stands, kiosks, vehicles or carts; $70.00
food processing/wholesale	+$25 frozen dessert endorsement	FSE permit is $280; add $25 if making frozen desserts; NYC food manufacturers/processors are primarily regulated by NYS Dept of Agriculture & Markets, not DOHMH

Equipment your New York City plan review will check

Health-department plan review looks for specific, code-compliant fixtures. Compare spec-filtered options, then confirm counts and sizes with your local requirements. See the full list in what equipment a commercial kitchen requires.

Compartment sinks

3-bay wash / rinse / sanitize — sized to your menu

Hand sinks

required in prep, cook & warewashing areas

Grease traps / interceptors

sized by drainage fixture units

Reach-in refrigeration

cold-holding at 41°F or below

Work tables & surfaces

NSF-listed, non-absorbent

Hoods & ventilation

over cooking equipment; make-up air

Dishwashers

high-temp or chemical sanitizing

How to open: typical permitting sequence

This is a typical sequence — confirm the exact sequence with your authority having jurisdiction.

Confirm whether New York City or another local jurisdiction (city/district) handles your exact address.
Confirm zoning and permitted use.
Prepare your menu and scaled plans.
Include an equipment schedule with ANSI/NSF spec sheets.
Submit water-heater and hood documentation.
Pay plan-review fees.
Respond to plan-check corrections.
Obtain Environmental Health plan approval.
Obtain building, plumbing, mechanical and fire approvals.
Schedule rough-plumbing, pre-final and final health inspections.
Pay the operating-permit / application fees.
Receive approval before storing or preparing food.

Official plan-check requirements: plan-check guide →

Frequently asked questions

How much is a food permit in New York City?

280 These are annual health-permit fees, usually tiered by seating or size; confirm your exact category with the department.

Is plan review required in New York City?

Plan review is generally not required, but confirm with the department.

Do I need a commissary for a food truck in New York City?

In most cases, yes — most mobile units must operate from an approved commissary; confirm exemptions with the department. Full-term MFV unit permit ~$200 (2-yr); operator Mobile Food Vending License ~$50 (2-yr); REALITY: full-term permits are hard-capped and frozen since the early 1980s; decades-long waitlist; Local Law 18/2021 & LL54/2026 add permits gradually (target +12,780 by 2031); New 'supervisory license' tier created; supervisory license renewal is $438/2-yr (initial issuance free); Gray-market permit leases run ~$15k-$25k per 2-yr cycle

Who issues food permits in New York City?

Food permits here are issued by NYC Department of Health and Mental Hygiene (DOHMH). See the department site for current details.

Are city building and fire approvals separate?

Yes — building, plumbing, mechanical and fire approvals are always separate from the health permit and are often handled by different offices.

New York statewide rules

Who licenses you, reciprocity, and the state regime.

What equipment you need

Build a tailored equipment checklist for your concept.

Permits & plan review, explained

The stack of approvals before you open.

Sources: nyc-business.nyc.gov · nyc-business.nyc.gov · nyc-business.nyc.gov · www.nyc.gov · observed 2026-08-06