763 ATLANTI BLVD COMM21-0010 COAB Permit Form with ConditionsOWNER:ADDRESS:CITY:STATE:ZIP:
412 BOARDWALK P O BOX 33046 ATLANTIC BEACH FL 32233
COMPANY:ADDRESS:CITY:STATE:ZIP:
OAKWELL COMPANIES LLC 2301 PARK AVE APT 406 ORANGE PARK FL 32073
TYPE OF
CONSTRUCTION:
REAL ESTATE
NUMBER:ZONING:BUILDING USE
GROUP:SUBDIVISION:
177653 0000 SECTION LAND
JOB ADDRESS:PERMIT TYPE:DESCRIPTION: VALUE OF WORK:
763 ATLANTIC BLVD Unit C COMMERCIAL ALTERATION
COMMERCIAL
INTERIOR REMODEL - JERSEY
MIKE SUB SHOP $100000.00
LIST OF CONDITIONS
Roll off container company must be on City approved list . Container cannot be placed on City right-of-way.
1 PUBLIC WORKS ROLL OFF CONTAINER INFORMATIONAL
Notes:
Roll off container company must be on City approved list. Approved list can be obtained at the Building Department at City Hall. Roll off container
cannot be placed on City right-of-way.
2 PUBLIC WORKS CONSTRUCTION SITE MANAGEMENT INFORMATIONAL
Notes:
Provide construction site management plan, including location of silt fence, dumpster, portable toilet. Right-of-Way Permit is required if using right-of-
way for construction parking.
NOTICE: In addition to the requirements of this permit, there may be additional restrictions applicable to this property
that may be found in the public records of this county, and there may be additional permits required from other
governmental entities such as water management districts, state agencies, or federal agencies.
WARNING TO OWNER: YOUR FAILURE TO RECORD A NOTICE OF COMMENCEMENT MAY RESULT IN
YOUR PAYING TWICE FOR IMPROVEMENTS TO YOUR PROPERTY. A NOTICE OF COMMENCEMENT
MUST BE RECORDED AND POSTED ON THE JOB SITE BEFORE THE FIRST INSPECTION. IF YOU
INTEND TO OBTAIN FINANCING, CONSULT WITH YOUR LENDER OR AN ATTORNEY BEFORE
RECORDING YOUR NOTICE OF COMMENCEMENT.
MUST CALL INSPECTION PHONE LINE (904) 247-5814 BY 4 PM FOR NEXT DAY INSPECTION.
ALL WORK MUST CONFORM TO THE CURRENT 6TH EDITION (2017) OF THE FLORIDA BUILDING
CODE, NEC, IPMC, AND CITY OF ATLANTIC BEACH CODE OF ORDINANCES .
ALL CONDITIONS OF PERMIT APPLY, PLEASE READ CAREFULLY.
1 of 2Issued Date: 8/12/2021
PERMIT NUMBER
COMM21-0010
ISSUED: 8/12/2021
EXPIRES: 2/8/2022
COMMERCIAL PERMIT
CITY OF ATLANTIC BEACH
800 SEMINOLE ROAD
ATLANTIC BEACH, FL 32233
FEES
DESCRIPTION ACCOUNT QUANTITY PAID AMOUNT
BLDG 2ND PLAN REVIEW FEE 455-0000-322-1006 0 $50.00
BUILDING PERMIT 455-0000-322-1000 0 $480.00
BUILDING PLAN CHECK 455-0000-322-1001 0 $240.00
FIRE DEPARTMENT FEE 45500002080800 0 $150.00
STATE DBPR SURCHARGE 455-0000-208-0700 0 $11.55
STATE DCA SURCHARGE 455-0000-208-0600 0 $7.70
TOTAL: $939.25
3 BUILDING BUILDING OFFICIAL NOTES INFORMATIONAL
Notes:
BUILDING OFFICIAL NOTES
Attached Permit and Inspection Notes are conditions of this permit.
This project is an Alteration Level 3 and all provisions of FBC-EB Chapter 9 apply.
4 BUILDING BUILDING OFFICIAL NOTES INFORMATIONAL
Notes:
BUILDING OFFICIAL NOTES
The mechanical pages of this permit, including HVAC, kitchen hoods, and Energy Sheets are not yet approved. Please submit new pages and documents
before any above-slab rough inspections. Builder proceeds at his/her own risk.
5 BUILDING BUILDING OFFICIAL NOTES INFORMATIONAL
Notes:
BUILDING OFFICIAL NOTES
This space has never been used as an enclosed space. Roof insulation must be verified, per FBC-EC, C103.2.1, and building drain and sewer must be
internally examined to verify slope, size, and condition, per FBC-P 703.4.
6 BUILDING BUILDING OFFICIAL NOTES INFORMATIONAL
Notes:
BUILDING OFFICIAL NOTES
The final building air Test and Balance Report must be provided before CO Inspection, per FBC-EC, C408.2.2.
7 BUILDING BUILDING OFFICIAL NOTES INFORMATIONAL
Notes:
BUILDING OFFICIAL NOTES
The Local Business License will be required, before the CO Inspection.
2 of 2Issued Date: 8/12/2021
PERMIT NUMBER
COMM21-0010
ISSUED: 8/12/2021
EXPIRES: 2/8/2022
COMMERCIAL PERMIT
CITY OF ATLANTIC BEACH
800 SEMINOLE ROAD
ATLANTIC BEACH, FL 32233
RECEIVED
Revision Request/Correction to Comments eyToniGindlespergerat3:46pm,Jul29, 2021
HIGHLIGHTED IN
City of Atlantic Beach Building Department GRAY IS REQUIRED.
800 Seminole Rd, Atlantic Beach, FL 32233
Phone: (904) 247-5826 Email: Building-Dept@coab.us PERMIT#: COMM21-0010
Revision to Issued Permit OR II Corrections to Comments Date:7/6/2021
Project Address: 763 ATLANTIC BLVD. SUITE C ATLANTIC BEACH, FL 32233
Contractor/Contact Name: OAKWELL COMPANIES, LLC
Contact Phone: 9045891598 Email: KATHLEEN@OAKWELLCOMPANIES.COM
Description of Proposed Revision/Corrections:
REMOVED OUTDOOR COOLER. REPLACED WITH INDOOR COOLER.
I KATHLEEN LAND affirm the revision/correction to comments is inclusive of the proposed changes.
printed name)
Will proposed revision/corrections add additional square footage to original submittal?
No Yes (additional s.f.to be added:
Will proposed revision/corrections add additional increase in building value to original submittal?
WiNo *yes (additional increase in building value: $ Contractor must sign if increase in valuation)
Signature of Contractor/Agent:
Office Use Only)
u
Approved C Denied E Not Applicable to Department Permit Fee Due$ `S 67 •Ov
Revision/Plan Review Comments A-L4 L+-t`z Cr'i '`o"T• G—
Department Review Required:
Building
Planning&Zoning Reviewed By
Tree Administrator
Public Works
Public Utilities 8 f ( z
Public Safety Date
Fire Services Updated 10/17/18
Final Plumbing
Final Electrical
Final HVAC
CC Final
Final Building*
Swimming Pool Steel
Swimming Pool Safety
Electrical Grounding & Bonding
Swimming Pool Final (Bldg)
Swimming Pool Final (PW)
Formed Columns/ Beams*
Masonry Cell Fill
Structural Steel*
OTHER:
OTHER:
OTHER:
OTHER:
OTHER:
Power Pole
Silt Fence
Piers/ Stem Walls
Underground Plumbing
Underground Electric
Foundation/ Footing
Slab**
Retaining Wall Footing
Driveway
Sewer (Building Dept)
Sewer Tap (Utilities Dept)
Rough Electric*
Rough Plumbing/ Top Out*
Rough Mechanical*
House Wrap
Wall Sheathing
Roof Sheathing
Tie-down Framing Connections
Rough Framing
Roofing In Progress
Window/Door In-Progress
Insulation Ceiling
Insulation Wall
Exterior Lath
Stucco Scratch Coat
Exterior Siding In-Progress
Brick Flashing & Ties
Early Power
Gas Rough
Gas Final*
* When all rough electric, plumbing, mechanical are complete but before any work is
covered up.
* When all gas piping is complete and wallboard is installed but before gas is
attached to any appliance. All outlets must be capped and pipe pressurized at a
minimum of 15 lbs.
* For new living space: When all construction work including electrical, plumbing,
mechanical, exterior finish, grading, required paving and landscaping is complete
and the building is ready for occupancy, but before being occupied
Additional inspections may apply to your project if your project
contains these elements:
INSPECTIONS REQUIRED FOR BUILDING PERMITS
To verify compliance with building codes, inspections of the work authorized are required at various points of the construction.
The following inspections are typically required for residential projects:
Date: Initial: Date: Initial:
_____________________________________________________
Permit Type
____________________________________________________
Permit No.
__________________________________________________________
Job Address
____________________________________________________
Contractor
POST THIS CARD WITH PERMITS AND PERMIT
DOCUMENTATION IN FRONT OF BUILDING
Construction Hours per City Code: 7am—7pm Weekdays; 9am—7pm Weekends
Building Department Public Works/Utilities Fire Department
Phone: 904-247-5826 Phone: 904-247-5834 Phone: 904-630-4789
Fax: 904-247-5845 Fax: 904-247-5843 Fax: 904-630-4203
* When forms and reinforcing steel, anchor bolts, sleeves and inserts, and all
electrical, plumbing and mechanical work is in place, but before concrete is poured.
* When all structural steel members are in place and all connections are complete,
but before such work is covered or concealed.
** FORM BOARD ELEVATION CERTIFICATE MUST BE ON-SITE FOR SLAB INSPECTION
1
IMPORTANT
PERMIT AND INSPECTION NOTES
BUILDING.
1. The City Sea Turtle Protection Ordinance applies where land either has frontage on Beach Avenue, the
Cloister Condominium, or is located eastward of Seminole Road from 20th Street northward to the City Limits.
2. No fill dirt can be delivered without prior approval from Public Works. Per COAB, 24-68.
3. The bottom of all foundation footings must be minimum 12 inches below existing grade, per COAB, 24-68
and FBC-B, Section 403.1.4. Site conditions may require footings to be deeper or higher above finished grade.
Please review COAB Bulletin 1-16 to ensure minimum Finished Floor Elevation (FFE).
4. Fill dirt inside foundation walls must be compacted in 8-inch lifts, per FBC-R506.2.1. Please submit
compaction tests, from a third-party testing agency, for every 16 inches of fill or fraction thereof.
5. At Final Inspection, a 6-inch clearance between exterior wall coverings and final grade (top of sod or mulch)
will be required, per FBC-R318.7. Please plan FFE and lot grading accordingly.
6. Where questionable soils are found, during inspection, soil and compaction tests may be required, per FBC-
R401.
7. Please provide a form-board or stem wall elevation form, from a licensed surveyor, for slab inspection.
8. Please review COAB Bulletin 2-18 to determine if a survey with setbacks and dimensions to property lines is
required for slab inspection.
9. The placement and protection of steel reinforcement (Rebar) must comply with FBC-R606 (Masonry) and
R608 (Concrete), including required Standard Hooks at top and bottom of vertical rebar.
10. Inspections:
a. In-Progress Inspections are required for Exterior Siding and Window and Door Inspections and
should be scheduled for the first day of work.
b. A Scratch-Coat Inspection is required for stucco work. If you intend to apply a double-up, brown-
coat, please call the Building Department to schedule a same-day Scratch-Coat Inspection.
c. All roofing projects require an In-Progress Inspection, Residential and Commercial.
d. The roof must be complete and the building dried in before scheduling rough trades inspections.
11. The joint tape for ZIP Board products is considered the dry-in or House Wrap for the building and must be
inspected before covering over. All holes and penetrations in the sheathing and overdriven nails must be
sealed.
12. Please post the building permit documents in a conspicuous location, before start of construction,
including the Building Permit, Notice Of Commencement (NOC), and Construction Site Management Plan. The
Police Department may review the management plan for compliance and parking.
13. Blocking any sidewalk or street is prohibited without prior approval from the Police Department and City
Manager.
2
14. All work must match the approved plans. All changes to the approved plans must be re-submitted for plan
review and approved before it can be inspected. Building inspectors are not authorized to approve changes to
the approved plans in the field. (See Mechanical)
15. Where excavation is required for new construction, the provisions of FBC-B, Section 3307 will apply,
including a 10-Day prior notice to adjoining property owners and protection of adjoining properties. Where
the excavation exceeds 24 inches, temporary retaining walls must designed by the Engineer Of Record (EOR)
and installed during or immediately after excavation.
16. Stairs and hand rails (FBC-R311), and guard systems (FBC-R312), as hazardous locations, must meet Code
exactly, including graspable handrails.
17. Safety glazing must be installed in hazardous locations, per FBC-R308.4 or FBC-B, Chapter 24. The
permanent identification mark must be visible after installation and read “Tempered”, “CPSC 16 CFR 1201”, or
ANSI Z97.1”.
EXISTING BUILDINGS – REMODELS, RENOVATIONS, ADDITIONS, CHANGE OF OCCUPANCY.
1. Existing buildings are reviewed and permitted under the Florida Building Code-Existing Buildings (FBC-
EB). The applicant must specify the method of compliance, per FBC-EB 301.1, and include that
information on the plans, with the Design Criteria and Code Analysis.
The requirements for the method specified will be found in the corresponding FBC-EB Chapter.
2. When damaged, decayed, deteriorated, faulty, or unsafe, construction, materials, or equipment are
discovered during construction, that condition must be corrected and approved before proceeding.
3. When it is discovered during construction that the Compliance Method is not correct, or the project
has expanded into another Compliance Method, revised plans will be required to update the Permit.
No inspections will be conducted until the approved revisions are on site.
4. Any wall opened by removing interior or exterior wall coverings is considered a Work Area, and current
provisions for Energy Conservation, including weatherproofing and insulation will apply.
5. Building inspectors are not authorized to approve changes to the approved plans in the field.
ROOFING.
a. The roof sheathing for all new construction must remain uncovered until the Roof Sheathing
Inspection is approved.
b. All roofing projects require an In-Progress Inspection.
c. Sheathing installation and replacement guidelines per APA.
d. Underlayment must conform to FBC-R Table 905.1.1
e. Shingles must conform to ASTM D3161 G or H, or ASTM D7158 F
3
ELECTRICAL.
1. Electrical work must comply with the provisions of the 2014 NEC.
2. Anti-Oxidant Compound is required on all exterior aluminum wiring connections, unless the Listing
Approval Documents for the conductors and the termination points, at each end, specifically allow
connection without the compound. (Three documents will be required)
PLUMBING.
1. Water supply and drain pipes must be insulated outside of conditioned areas, per FBC-R, P2603.5.
2. Where the entire sanitary drainage system is replaced, the existing building drain and building sewer
must be internally examined to verify proper size and slope and that piping is not broken or obstructed,
per FBC-R, P2502.1.
3. COAB requires an additional sewer cleanout near the sewer tap with a T-1 concrete box for protection.
4. Water service piping must be properly supported and covered by a minimum of 12 inches of soil, per
FBC-R, P2604.3.
MECHANICAL.
1. All equipment and duct work must match the approved plans and Energy Sheets.
The Manual S is the approved duct plan, and the as-built duct work must match the approved plans, or
a revised Manual S or equivalent must be submitted for review. An equivalent must include duct and
trunk layout and sizes, available static pressure, actual air flow, and total effective length, signed by the
Mechanical Contractor with State License Number.
FUEL GAS.
1. Fuel gas systems from the regulator to the appliances must comply with the FBC-Gas.
2. LP gas storage systems and outside piping must comply with NFPA 58.
3. All underground gas piping and tubing must be buried with 12-inches of cover.
4. CSST gas piping must comply with the manufacturer’s installation instructions and terms of approval.
01/23/20, 02/13/20, 7/20/20
Ron DeSantis, Governor Julie I. Brown, Secretary
Phone: 850.487.1395
Division of Hotels & Restaurants Plan Review Office 2601 Blair Stone Road Tallahassee, FL 32399-1011
www.MyFloridaLicense.com License Efficiently. Regulate Fairly.
MARCH 5, 2021 ARE YOU READY FOR YOUR INSPECTION? EMAIL: DHR.DISTRICT5@MYFLORIDALICENSE.COM With your file number
File #. 333948
AUQUA SUBMARINE LLC 763 ATLANTIC BLVD ATLANTIC BEACH, FL 32233 Re: Division of Hotels and Restaurants Plan Review License Type: 2010 PERMANENT FOOD SERVICE Application No. 1309213 D517 Log No. HQ-21-5514 Dear Plan Review Applicant: Congratulations on your decision to operate a restaurant in Florida! I have approved the public food service establishment plans for JERSEY MIKE'S, 1525A THE GREENS WAY, JACKSONVILLE BEACH, FL 32250, as of 03/05/2021, with the following condition(s): 1) HANDWASH SINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES AND MAY NOT BE BLOCKED BY STORAGE RACKS OR TABLES. Please have the above information or proof of compliance with the conditions ready for the inspector at your opening inspection. The conditions listed above are required to pass your opening inspection. Please include the file number and log number listed above on any documents submitted. Your plans are only approved as submitted to us and with the above conditions. Changes in proposed operational procedures may require additional equipment and certain changes may require a new plan review. If you decide to change the menu, equipment or operation, please notify us immediately. Your plan approval is valid for one year from the date of this letter, so you must license the proposed establishment before then. If your plan approval expires after a year, you may have to complete the plan review process again. If you are no longer in charge of this project, please forward this letter to the correct person or company. When the construction is complete, please email Dhr.district5@myfloridalicense.com to request contact from
an inspector to schedule an opening inspection. Be ready to provide the file number located at the top of this letter. Please allow 1-2 days for the inspector to contact you to schedule the inspection. Good luck with your enterprise! Sincerely,
Robert Ivers, Plan Review Manager Robert.Ivers@myfloridalicense.com 850.414.7421
By Toni Gindlesperger at 9:50 am, Mar 12, 2021
DBPR Form HR 5021-011 Page 1 of 3 Revised 2013 April 04
Division of Hotels and Restaurants
www.MyFloridaLicense.com/dbpr/hr
LOG NUMBER
HQ 21 5514
FILE NUMBER
333948
PLAN REVIEW SPECIFICATION WORKSHEET
Establishment must meet all standards of Chapter 509, Part I, Florida Statutes, and Chapter 61C-1&4, Florida Administrative Code
1 Establishment Name: JERSEY MIKE'S
2 Review Type Current License Number: PENDING INSPECTION
New/Conversion Previous License Number and/or Name (if applicable):
Remodel
Closed at least one year Previous Licensing Agency: Department of Agriculture and Consumer Services
Department of Health Division of Hotels & Restaurants Change Owner with Remodel
WORKSHEET CODE KEY: S = Satisfactory NA = Not applicable U = Unsatisfactory – a plan cannot be approved with an item marked in this manner C = Caution – item is operationally based or cannot be determined by review and will be verified during onsite inspection
3 Construction Finishes
Floor Wall Cove Base Ceiling
Food Preparation QUARRY TILE FRP QUARRY TILE VCT
Food Storage QUARRY TILE FRP QUARRY TILE VCT
Dishwash Area QUARRY TILE FRP QUARRY TILE VCT
Bathrooms QUARRY TILE FRP QUARRY TILE ACT
Dry Storage QUARRY TILE FRP QUARRY TILE VCT
Bar NA NA NA NA
Note: Finishes in areas of moisture must be smooth, nonabsorbent and easily cleanable; Studs, joists or rafters may not be exposed in areas of moisture; Curved and sealed cove bases are required at floor/wall junctures.
Sinks and Warewashing
4 S Manual washing, rinsing and sanitizing facilities provided: 3-compartment sink 4-compartment sink Location(s): Kitchen Bar Dishwash area Other
5 NA Mechanical washing, rinsing and sanitizing facilities provided: Dishmachine Glasswasher
Dishmachine/glasswasher sanitizing method: Chemical Hot Final Rinse
6 S Drainboards or shelving/table equivalent provided at each end of dishwashing facilities
7 S Handwash sink(s) provided/accessible in food prep and food dispensing area(s)
8 S Handwash sink provided/accessible in dishwashing area(s)
9 Total number of handwash sinks shown 2
10 Food prep sink(s): 1-compartment 2-compartment 3-compartment Number shown: 1
Comments:
DBPR Form HR 5021-011 Page 2 of 3 Revised 2013 April 04
Fire Safety
11 C Hood automatic fire suppression shown over cooking equipment (grease laden vapors) PER AHJ
12 C Portable extinguisher(s) shown PER AHJ
13 Public exit access does not go through kitchen / storage rooms / bathrooms / other high hazard areas Yes No
14 Number of exits: Public: Employee: Total:
15 Square footage of establishment: 930
16 Building fire sprinkler system installed Yes No
Equipment and Storage
17 S Ice machine installed in enclosed area with outer openings protected
18 C Displayed / exposed food effectively protected
19 S Food preparation area protected from environmental contamination
20 NA Running water dipper well installed for bulk ice cream service or equivalent handling
21 S Equipment installed for cold holding potentially hazardous (time/temperature control for safety) food
22 S Equipment installed for hot holding potentially hazardous (time/temperature control for safety) food
23 C Dry storage area designated
24 C Maintenance and cleaning equipment storage area designated
25 C Employee personal article storage designated
Plumbing and Bathrooms
26 C Plumbing system installed
27 S Mop/service sink; can wash - shown Location(s): CENTER WALL
28 S Water heating device Location: ABOVE MOP SINK
29 Establishment type: Stand alone Mall (strip/enclosed) Incidental Lodging associated Theme park/entertainment complex
30 S Public bathroom installed Type/Location Shown: Bathroom for each sex Unisex only Public bathroom(s) on same level Public bathrooms within 300 feet on same level
31 S Public bathroom(s) accessible to customers without going through food preparation, food storage or warewashing areas
32 S Employee bathroom(s) provided Same as customer bathroom(s) Separate from customer bathroom(s)
Water Supply
33 S Type of supply: Municipal Onsite Well Other Public well permit number:
34 Provider name: CITY OF ATLANTIC BEACH
35 Written approval/verification via: Copy of bill Approval form Provider letter Permit
Electronic account document Verbal Other
Wastewater Disposal
36 S Type of system: Municipal Septic Tank Package Plant Other
37 Provider name: CITY OF ATLANTIC BEACH
38 Written approval/verification via: Copy of bill Approval form Provider letter Permit
Electronic account document Verbal Other
39 Septic tank system Permit number: Restrictions (see provisos)
Tank size: gallons Drainfield: square feet Grease trap: gallons
40 Seating capacity per plan: Inside seating Outside seating Total: 8
Projected number of seats contingent upon approval from local Authority Having Jurisdiction
Comments:
DBPR Form HR 5021-011 Page 3 of 3 Revised 2013 April 04
Plan Results
41 Plans approved without provisos 43 Plans denied (see provisos)
42 Plans approved with provisos (see provisos below)
Provisos: 1) HANDWASH SINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES AND MAY NOT BE BLOCKED BY STORAGE RACKS OR TABLES.
Variance approved VW# Date: Plans approved without provisos
Plans approved with noted provisos (see provisos above)
The following general provisos apply to all public food service establishments. ALL ITEMS WILL BE VERIFIED BY AN INSPECTOR AT THE TIME OF INSPECTION.
Water / Backflow Prevention
44 Hot and cold water supplied to all sinks where required (e.g., three-compartment, handwash, mop/service sinks)
45 If allowed by the local Authority Having Jurisdiction, warewashing sinks and machines may have a direct connection
Lighting
46 Light fixtures shielded / coated / covered where food is stored / prepared / displayed or where single-service items are open / exposed
47 Illumination – 50 foot-candles in food preparation areas; 20 foot-candles in self-service areas, inside reach-in or under-counter refrigerators, handwashing and warewashing areas, equipment and utensil storage, toilet rooms; 10 foot-candles in walk-in refrigerators and freezers, dry food storage areas
Equipment Installation and Operation
48 Waste container (dumpster), grease receptacle, compactor, recycle bins on nonabsorbent surfaces (pad)
49 Local exhaust ventilation installed over cooking units releasing steam / grease laden vapors / smoke
50 Bathrooms ventilated / provided with windows; doors self-closing; doors / stalls constructed to insure privacy
51 Equipment, mop/service sink/can wash/compactor area properly drained to sanitary sewer; refrigeration waste piping discharges indirectly into floor drain or other approved receptor; Laundry facilities protected
52 Dishmachines have visual detergent and sanitizer delivery system or incorporate visual / audible alarm to signal if detergent and sanitizer are not delivered to the proper cycles
53 All hose fittings protected by backflow device; back siphonage/backflow protection if no air gap/break
54 Doors to exterior self-closing unless emergency exit
Fire Safety Information (Requirements and Compliance by Local fire Authority Having Jurisdiction)
55 No mesh filters in hood with automatic fire suppression systems installed
56 All gas appliances have a nationally recognized testing laboratory seal such as AGA or UL
57 Class K and other portable fire extinguisher installed as required by NFPA 10 and/or local fire authority
58 Automatic sprinkler and fire alarm systems required for occupancies greater than 300
59 Exit doors open outward for occupancy greater than 49
60 Physical separation or vertical splash guard installed between fryer(s) and open flames of adjacent cooking equipment. Check with local fire authority for installment requirements
Plan Reviewer: DUKE IVERS Date: 03/05/2021
Plans Returned via: Mail Email Shipping
Division of Hotels and Restaurants
www.MyFloridaLicense.com/dbpr/hr
FIXED PUBLIC FOOD SERVICE
OPENING/LICENSING INSPECTION CHECKLIST
Please read all documents that are returned to you when your plans are approved. The Plan Review Specification
Worksheet and the approval letter will list all items that you must complete before your establishment is ready for
inspection and licensing. If you make any changes to the approved plans during the construction permitting process or
during the build-out, you must immediately notify the Plan Reviewer. If you have alcohol beverage papers, they can be
signed in the local district office once your plans are approved.
Immediately after we received your plans, you were sent a letter advising you to mail your completed Application for
Public Food Service License and correct license fee to Tallahassee. If you have not already done so, please attach a
copy of the plan approval letter and send in your license application and fee at this time. Your application for license and
license fee must be processed before an inspection can be scheduled.
When construction is complete and your establishment has received all approvals for a Certificate of Occupancy from the
local municipality (if applicable), you are ready for an inspection. If you have not already been contacted by your
inspector, call the Customer Contact Center at 850.487.1395 to request an "Opening Inspection". You will be asked for
your name, contact phone number, establishment name and address, and the plan review file number.
Do not call to schedule an opening inspection unless you are absolutely ready. If all required items are
complete, your inspection and licensing can proceed more quickly. Have the following at the time of inspection:
_____ Your copy of the division approved and stamped drawing (blue print) and specification worksheet
_____ Three-compartment sink installed and working properly. Drainboards provided (or equivalent shelving installed).
_____ All hot and cold holding units working correctly and provided with thermometers; stem thermometer, properly
scaled (0 - 220°F) available to measure food temperature
_____ Portable and/or hood fire extinguishers provided with a current, valid tag; properly sized/mounted.
_____ Dumpster/grease barrel located on a nonabsorbent surface; drain plugs installed; tight-fitting lids.
_____ LP-gas/natural gas tanks properly installed and protected (if applicable); CO2 and helium tanks secured in place.
_____ Soap/paper towels/handwashing signs at handwash sinks; hot/cold water provided/functioning at all sinks.
_____ Consumer Advisory provided (serving raw/undercooked animal foods); oyster warning sign (serving raw shellfish)
_____ No bare hand contact with ready-to-eat food without an approved Alternative Operating Procedure.
_____ Backflow devices (vacuum breaker) installed on all threaded faucets; no utility lines installed horizontally on floor.
_____ Lights installed and functioning; light shields installed; no extension cords used.
_____ Chemical test kit provided (for manual sanitizing or wiping cloth containers), if applicable
_____ All floors, walls and ceilings smooth, nonabsorbent and easily cleanable; weather stripping installed (as
necessary) around exterior doors; all raw wood sealed
_____ Exterior/bathroom doors self-closing; covered waste container in women’s restroom
_____ Choking poster/information provided in area visible to employees
DBPR Form HR 5024-017 2011 June 30
Division of Hotels and Restaurants
1940 North Monroe Street
Tallahassee FL 32399-1011
Phone: 850-487-1395
FAX: 850-488-1514
http://www.MyFloridaLicense.com/dbpr/hr
Consumer Advisory
Any establishment that offers raw or un-
dercooked animal foods must provide a
consumer advisory. The advisory may be
in the form of brochures, menu adviso-
ries, table tents, placards or other effec-
tive written means.
Common foods offered raw or under-
cooked which require a consumer ad-
visory include hamburgers, steak, sushi
and eggs. It is especially important to
provide a consumer advisory when raw
or undercooked animal foods are used as
ingredients in other foods (e.g., raw eggs
in Caesar salad or homemade mayon-
naise).
Typical advisory language is a statement
such as “Consuming raw or undercooked
meats, poultry, seafood or eggs may in-
crease your risk of foodborne illness,
especially if you have certain medical
conditions.” Complete requirements
are included in Chapter 3-603.11, 2001
Food Code, at: http://www.cfsan.fda.
gov/~dms/fc01-3.html#3-6.
Shellfish Consumer Advisory
Any establishment that offers raw or
undercooked shellfish must provide a
consumer advisory. Unlike the general
raw animal food consumer advisory,
you must specifically word this advisory
per the requirements of Section 64D-
3.040(8), Florida Administrative Code.
You may download a shellfish warning
sign in English or Spanish at our Web site
under Forms/Signs and Charts. This advi-
sory may also be in the form of brochures,
menu advisories, table tents, placards or
other effective written means. If you also
offer other animal foods raw or under-
cooked, you may add the notice concern-
ing these foods to the end of the shellfish
advisory.
Parasite Destruction
Fish (other than Molluscan shellfish or
exempt tuna species) that is offered raw,
undercooked, or raw- or partially cooked-
marinated must be frozen to the required
times and temperatures prior to service.
Common examples of fish in this cate-
gory include salmon, squid, octopus and
mackerel. Operators must provide proof
that the required freezing has occurred.
Often a statement about freezing will be
present on the delivery invoice from the
supplier. The freezing times and temper-
atures required are:
P Frozen and stored at a temperature
of -4°F or below for seven days in a
freezer; or
P Frozen at -31°F or below until solid
and stored at -31°F for 15 hours.
DBPR Form HR 5030-097 2010 May
DiviSion of HotelS AnD ReStAuRAntS
Safe Restaurant operations
important information About Protecting Your
Customers and operating Safely and legally
SAFE RESTAURANT OPERATIONS
Hand Washing - the right way
Keeping hands clean is one of the most
important ways to prevent the spread
of infection and illness to others. Hand
washing is simple and effective if done
properly. The basic rule for food service
employees is to wash hands before en-
gaging in food preparation and when-
ever necessary - especially:
P After touching bare human body
parts other than clean hands or clean,
exposed portions of the arms
P After using the bathroom;
P After caring for or handling service or
aquatic animals;
P After coughing, sneezing, using a
handkerchief or disposable tissues,
using tobacco, eating or drinking;
P After handling soiled equipment or
utensils;
P During food preparation as often as
necessary to remove soil and con-
tamination and to prevent cross con-
tamination when changing tasks;
P When switching between working
with raw food and working with
ready-to-eat food;
P Before donning gloves for working
with food; and
P After engaging in other activities that
contaminate the hands.
time as a Public Health Control
If necessary, disease-causing organisms
can be controlled by time, rather than
temperature, in a working supply of po-
tentially hazardous food. In order to have
potentially hazardous food out from un-
der temperature control, a written plan
must be available for review by the in-
spector. This plan must cover the items
food Manager Certification
At least one certified manager is required
for every public food service establish-
ment. Each manager has 30 days from the
date of hire to become properly certified
and must recertify every five years. The
accredited examination programs are:
PPrometric
PNational Restaurant Association
Education Foundation/Florida
Restaurant and Lodging Association
ServSafe®
PNational Registry of Food Safety
Professionals.
food Service employee
training
Florida requires training on proper food
handling and hygienic practices for all
food service employees who are respon-
sible for the storage, preparation, dis-
play or service of food. Employees must
receive training within 60 days of hire
and be recertified every three years. The
Division-contracted food safety training
provider is the Florida Restaurant & Lodg-
ing Association (FRLA). Training can also
be provided by an approved in-house
program or by utilizing a third-party pro-
vider.
Because only Division-approved training
programs are accepted as meeting the
training requirement, all approved train-
ing programs are listed on the Division’s
Web site at: http://www.myflorida.com/
dbpr/hr/food-lodging/employee-train-
ing.html.
Additional information on both manager
certification and food worker training
may be found at: http://www.myflorida.
com/dbpr/hr/FoodandLodging.html.
below to ensure the food is maintained
in a safe manner.
For an easy to complete guide, please
visit http://www.myflorida.com/dbpr/hr/
forms/hr-publications.html.
PIdentification of specific food items
the plan pertains to (e.g., pizza by the
slice).
PLocation the identified foods will be
held under time control (e.g., display
cabinet).
PPoint at which time control will begin
(e.g., when pizza is removed from
oven).
PStatement that time control is limited
to a maximum of four hours.
PIdentified food items must be clearly
marked to indicate the specific time
the four-hour time limit expires (e.g.,
2 p.m.).
PUnmarked food, or foods that are
beyond the four-hour limit, must
be discarded. The food may not be
returned to temperature control once
time control has begun.
PAll potentially hazardous foods must
be handled correctly prior to being
removed from temperature control.
Alternative operating
Procedures
Food employees may not have bare hand
contact with ready-to-eat food unless the
operator has submitted a written Alter-
native Operating Procedure (AOP) to his
or her inspector for review and approv-
al. For an easy-to-complete AOP guide
and additional information, please visit
http://www.myflorida.com/dbpr/hr/in-
formation/aop.html.
T he Florida Department of Business and Professional Regulation’s
Division of Hotels and Restaurants licenses, inspects and regulates
public lodging and food service
establishments in Florida under
Chapter 509, Florida Statutes. The mission of
the Division is to protect the health and safety
of the public by providing the industry with
quality inspections and fair regulation.
Last fiscal year, the Division conducted more
than 140,000 public food service and lodging
establishment inspections and cited more
than 850,000 violations of sanitary standards
in public food service and lodging establishments. The following is important
information about protecting your customers and operating safely and legally.
DIVISION OF HO TE LS AND R ESTAURA NTS
Food Manager Certification
Florida law requires food managers to complete training and pass a
certification exam within 30 days of employment. Private entities provide the
training and testing. Food manager certification must be completed through
one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food manager certification upon request, including but not limited to when the
division inspects the establishment.
DBPR Form HR 5030-080 2017 April
DIVISION OF HO TE LS AND R ESTAURA NTS
Food Manager Certification
Florida law requires food managers to complete training and pass a
certification exam within 30 days of employment. Private entities provide the
training and testing. Food manager certification must be completed through one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food
manager certification upon request, including but not limited to when the
division inspects the establishment.
Accredited Examination Providers
Prometric Services 866.776.6387 www.prometric.com
National Restaurant Association Educational Foundation 800.765.2122 www.nraef.org
National Registry of Food Safety Professionals 800.446.0257 www.nrfsp.com
360training.com (Learn2Serve) 888.360.8764 www.360training.com
AboveTraining/StateFoodSafety 801.494.1416 www.statefoodsafety.com
More information is available on the division website at:
http://www.myfloridalicense.com/dbpr/hr/food-
lodging/ManagerCertification.html
DBPR Form HR 5030-080 2017 April
DIVISION OF HO TE LS AND R ESTAURA NTS
Food Manager Certification
Florida law requires food managers to complete training and pass a
certification exam within 30 days of employment. Private entities provide the training and testing. Food manager certification must be completed through
one of the accredited examination programs listed below. Florida law requires
all public food service establishments to provide the division with proof of food
manager certification upon request, including but not limited to when the
division inspects the establishment.
Accredited Examination Providers
Prometric Services 866.776.6387 www.prometric.com
National Restaurant Association Educational Foundation
800.765.2122 www.nraef.org
National Registry of Food Safety Professionals 800.446.0257 www.nrfsp.com
360training.com (Learn2Serve) 888.360.8764 www.360training.com
AboveTraining/StateFoodSafety 801.494.1416 www.statefoodsafety.com
More information is available on the division website at:
http://www.myfloridalicense.com/dbpr/hr/food-
lodging/ManagerCertification.html
DBPR Form HR 5030-080 2017 April
Accredited Examination Providers
Prometric Services 866.776.6387 www.prometric.com
National Restaurant Association Educational Foundation 800.765.2122 www.nraef.org
National Registry of Food Safety Professionals 800.446.0257 www.nrfsp.com
360training.com (Learn2Serve) 888.360.8764 www.360training.com
AboveTraining/StateFoodSafety 801.494.1416 www.statefoodsafety.com
More information is available on the division website at:
http://www.myfloridalicense.com/dbpr/hr/food- lodging/ManagerCertification.html
DBPR Form HR 5030-039 2013 July 11
State of Florida
Department of Business and Professional Regulation
Division of Hotels and Restaurants
www.MyFloridaLicense.com/dbpr/hr
EMPLOYEE HEALTH RESPONSIBILITIES
Some illnesses can be easily passed from an ill food worker to a customer through food. These
illnesses are called foodborne illnesses. In order to reduce the risk of foodborne illness for customers
and co-workers, employees and managers must be held to strict standards regarding their health.
Employees (and applicants offered employment) in a public food service establishment must report the
illnesses / symptoms listed in the charts below when they occur along with the date that symptoms
began (or date of diagnosis) to the manager or person in charge. In addition, employees must report if
they have been exposed to the illnesses within the timeframes specified in the “Monitor Closely” chart
below.
This reporting requirement is in compliance with the Americans with Disabilities Act of 1990 (ADA).
Under the ADA, the Centers for Disease Control and Prevention (CDC) is required to publish a list of
infectious and communicable diseases. The ADA has special rules for food workers who have
diseases on the CDC list that can be passed along through food.
Managers and those in charge of a public food service establishment are required to monitor the health
of their employees in order to help prevent foodborne illnesses from being spread to customers.
Managers must know the proper actions to take once notified of an employee illness / symptom or
when recognizing symptoms through routine employee monitoring.
REPORT TO THE HEALTH DEPARTMENT
If an employee is jaundiced or diagnosed with one of the following illnesses, notify the State
Department of Health or local County Health Department.
Hepatitis A
Shigella
Norovirus
Salmonella Typhi (typhoid fever)
Shiga toxin-producing E. coli
Jaundice
*EXCLUDE = NOT PRESENT
If an employee exhibits the following symptoms or is diagnosed with the following illnesses, exclude
the employee. The employee may not work at the food service establishment in any capacity until
the employee provides a doctor’s note clearing them to work as a food employee and/or approval is
granted from the Department of Health. Employees with diarrhea or vomiting may not return to work
until they have not experienced these symptoms for at least 24 hours (48 hours is recommended).
Employees with a chronic, noninfectious condition (such as Crohn’s disease, irritable bowel
syndrome or ulcerative colitis) may provide a doctor’s note stating symptoms are caused by such
illness and be allowed to return to work.
*If your establishment serves a Highly Susceptible Population (elderly, children,
immunocompromised, etc.), please contact the Department of Health for further guidance as there
may be more stringent requirements due to the vulnerability of those served.
Hepatitis A
Salmonella Typhi (typhoid fever)
Vomiting
Diarrhea
Jaundice (if appeared within the last 7 days)
DBPR Form HR 5030-039 2013 July 11
*RESTRICT = LIMIT DUTIES
If an employee exhibits the following symptoms or is diagnosed with the following illnesses, restrict
the employee. This means the employee may not work with food; clean equipment, utensils, or
linens; or unwrapped single-service items until the employee provides a doctor’s note clearing them
to work as a food employee and/or approval is granted from the Department of Health.
*If your establishment serves a Highly Susceptible Population (elderly, children,
immunocompromised, etc.), please contact the Department of Health for further guidance as there
may be more stringent requirements due to the vulnerability of those served.
Norovirus
Shigella
Sore throat with fever
Shiga toxin-producing E. coli
Lesion containing pus or an open/draining infected wound on the hand or wrist (unless
the lesion or wound is covered by an impermeable cover and a single-use glove)
Lesion containing pus or an open/draining infected wound on an exposed portion of
the arm (unless the lesion or wound is covered by an impermeable cover)
Lesion containing pus or an open/draining infected wound on any other exposed
portion of the body (unless the lesion or wound is covered by a dry, tight-fitting cover)
MONITOR CLOSELY
For the following illnesses, monitor the employee if they have been exposed to the illness within the
timeframe specified. If the employee develops symptoms or is diagnosed with the illness, follow the
exclusions and/or restrictions listed above.
Exposure includes attending or working in a location where there is a confirmed foodborne outbreak,
living in the same house as a person who attends or works in a location where there is a confirmed
foodborne outbreak, or living in the same house as a person diagnosed with one of the following
illnesses.
Norovirus within the past 48 hours
Shiga toxin-producing E. coli within the past 3 days
Shigella within the past 3 days
Salmonella Typhi (typhoid fever) within the past 14 days
Hepatitis A within the past 30 days
Approximately 48 million people suffer from foodborne illness in the United States each year. Of those
ill, 128,000 will be hospitalized and 3,000 will die. Do your part – report illnesses and encourage others
to do the same.
The information in this handout is based upon the 2009 Food and Drug Administration Food Code.
INDUSTRY BULLETIN
for Florida’s Food Service & Lodging Industries
SUBJECT: ADOPTION OF 2017 FDA FOOD CODE Bulletin 2019-02 November 14, 2019
Effective November 1, 2019, the Division of Hotels and Restaurants has adopted the 2017 Food and
Drug Administration (FDA) Food Code, which establishes practical, science-based guidance and
enforceable provisions for reducing risk factors known to cause or contribute to foodborne illness.
There are some major changes food service operators licensed by the Division should carefully review to
ensure they are in compliance. These changes include:
Additional duties assigned to the person in charge:
Ensuring food deliveries made during non-operating hours are from approved sources and
stored properly.
Ensuring employees are monitoring time/temperature control for safety (TCS) foods during
hot and cold holding to ensure proper temperatures are maintained.
Informing food employees in a verifiable manner of their responsibility to report information
about their health and activities as they relate to foodborne illness.
Maintaining and implementing written procedures required by the Food Code.
Salmonella (nontyphoidal) was added as one of the reportable diagnoses along with guidelines for
restrictions, exclusions and reinstatement of affected employees.
Written procedures will be required for the clean-up of vomiting and diarrheal events.
Establishments must obtain approval from the division before offering for sale or service
mushrooms picked in the wild.
New guidelines for refilling food containers returned by customers to the establishment:
The container must be designed and constructed for reuse.
The container must be provided to the consumer by the establishment for the purpose of
being returned for reuse.
The returned container must be visually inspected by a food employee to ensure it is in
good condition.
The container must be cleaned and sanitized in the establishment before it is reused.
Cooking parameter changed from 155°F for 15 seconds to 155°F for 17 seconds for ratites,
mechanically tenderized and injected meats; comminuted fish, meat, game animals commercially
raised for human consumption and raw eggs that are not broken and prepared in response to a
consumer’s order.
Cooking parameter changed from 165°F or above for 15 seconds to 165°F or above for less than
1 second (instantaneous) for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed
pasta, stuffed ratites, and stuffing containing fish, meat, poultry, or ratites.
Whole meat roasts can be cooked in equipment other than an oven.
Reduced oxygen packaged fish with a label indicating that it is to be kept frozen until time of use
must be removed from the reduced oxygen environment prior to thawing under refrigeration or;
prior to or immediately after thawing if the thawing is done submerged under cold (70°F or below)
running water.
An irreversible registering temperature indicator must be readily accessible for measuring the
utensil surface temperature when using a hot water sanitizing ware washing machine.
Food contact surfaces exposed to fish must be cleaned before contacting raw meat and poultry.
Additional information on adoption of the Food Code is available on the Division’s website at
http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Operators may also call the Call Center at
850.487.1395 or visit the local District Office. Locate your District Office at
http://www.myfloridalicense.com/DBPR/hotels-restaurants/division-offices/.
FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION
Ron DeSantis, Governor Division of Hotels and Restaurants Halsey Beshears, Secretary
www.MyFloridaLicense.com/DBPR/hotels-restaurants/ ▬ Phone: 850.487.1395