How much does the plan review cost?

It depends on the type of facility and risk category.   Mobile Food Establishment (MFE) reviews cost less than standard Retail Food Establishment (RFE) reviews, as they are smaller, have less equipment, and have smaller menus.    Low risk category 1 & 2 RFE reviews cost less than high risk category 3 & 4 reviews, as they are less complex and require less time to review.   Refer to the Food Service Fee Schedule to view the current plan review fees and other fees associated with food service.   

Warning! We charge a $200 expedited review fee if you submit your plan review application less than 30 days from intended open date.   Applications should be submitted at least 30 days prior to any construction/remodel or at least 30 days prior to the anticipated open date (if no construction/remodel) so we have sufficient time to review.  

Additionally, we charge a $50 hourly rate for reviews that exceed the base rate time (listed next to fees in applications).   If there are application deficiencies that require repeated follow up or gaps in information that require us to spend time researching, the review may go over the allotted base rate time.   Be sure your application is complete, legible, and accurate, and that all required documents are submitted with the application.   This will make the review process quicker, easier, and potentially less expensive.  

Show All Answers

1. When do I need a license?
2. What other agencies do I need to contact?
3. Where do I get a plan review application?
4. Why is plan review required?
5. What does the plan review application require?
6. What are the basic requirements for a commercial kitchen?
7. How much does the plan review cost?
8. Why is the plan review and license fee separate?
9. Are licenses transferable?
10. What do you look at during a preopening inspection?
11. How often are restaurants inspected by the Health Department?
12. Do I need food safety training? Do I need a food handler card?
13. Can I use my 3-compartment sink for handwashing? Do I need a 3-compartment sink if I have a dishwasher?
14. Why is commercial equipment required? Does it need to be NSF?
15. Do I need a grease interceptor?