New Food Service Establishments

New food service establishments in Northern Kentucky are required to have approved construction plans, a food service permit and an inspection prior to opening.

Building or renovating

Food service establishments that are new or extensively altered must make arrangements to have plans reviewed prior to construction, alteration or use of the facility. Factors considered during this review include:

  • Separation of the proposed facility from private living quarters
  • Toilet and hand-washing facilities
  • Kitchen layout, including food preparation and dish washing areas
  • Connections for water and sewer service (either public utilities or private sewage disposal)
  • Location of food service equipment
  • Proper lighting, ventilation and grease control

Each submission must be accompanied by a completed Plan Application Form and the required plan review fee, which is $75 for establishments less than 5,000 square feet and $150 for those greater than 5,000 square feet. Three complete sets of plans and two additional sets of plumbing plans — all  full-size sheets — are needed.

Plan drawings can be submitted to Ted Talley, Environmental Health Manager, Northern Kentucky Health Department, 8001 Veterans Memorial Drive, Florence, KY 41042.

Final steps before opening

New establishments or those that have been renovated should follow these steps after plans have been reviewed or approved:

Two weeks prior to opening

Three to five days prior to opening

  • Schedule opening inspection. All construction must be completed with required agency approval, including plumbing, building inspector, fire marshal, etc.
  • Establishment must be free of construction material and debris.
  • All kitchen equipment must be installed and operating properly.
  • Establishment must be stocked and ready to operate.
  • No critical violations and only minimal non-critical violations must be found during the opening food inspection.

One to two days prior to opening

  • A follow-up inspection will occur, if needed. The inspector will verify correction of critical and non-critical violations.

More information

For more information on plan review or other steps required to open a new food service establishment or renovate an existing facility, please contact Ted Talley or call 859-363-2027.