Frequently Asked Questions

Q: Do I have to have a permit to open a restaurant?
A: Yes, in most cases. However, there are some exceptions.  Call for details.

Q: How do I apply for a permit?
A: New facility: Once the physical structure has been determined to be adequate, the owner completes the application and pays the required application fee. Applications are provided by the inspector at the pre-operation inspection.
Change of ownership of existing facility: Contact the Health Department for procedure.

Q: How long does the plan review process take?
A: Generally about a week is adequate for the entire process.

Q: Do I have to submit architectural plans?
A: No.  However, all submitted plans must be to scale with the scale clearly noted on the plan.

Q: Are permits transferable from one owner to another?
A: No.

Q: Are permits transferable from one location to another (same owner)?
A: No.

Q: How often are food establishments inspected?
A: Frequency of routine inspections is based on the establishments risk assessment. Category 1 establishments are inspected 3 times per year. Category 2 establishments are inspected one to two times per year, and Category 3 establishments at least once a year. The terms Category 1, 2, 3 describe operational features of the establishment rather than the likelihood of unsafe food practices. All routine inspections are unannounced.

ALERT!

APPOINTMENT ONLY

SERVICES ARE BY APPOINTMENT ONLY UNTIL FURTHER NOTICE.

FOR SERVICES PLEASE CALL 815-758-6673.

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