As of September 26, 2018, chapter 64th -1, Florida Administrative Code, “food hygiene” was revised.
You can find the update version using the following link: Chapter 64e-11, Florida administrative code
Food safety and sanitation program resources
Program forms and guidance documents:Training:Employee health:Other resources:
No state or federal regulatory agency license in your home food operations.
Opening of a food service company
If you open a food services, click on the applicable link below for the type of establishment you plan to open.
THE Department of Business and Professional Regulation (DBPR) Regulation restaurants, mobile food vehicles, caterersAnd Public food services events. You can reach their customer contact center by calling 850-487-1395, send an email Dhr.info@myfloridalice.com or file a complaint regarding a restaurant or other type of DBPR food installation online on: DBPR online complaints.
THE Department of Agriculture and Florida Consumer Services (Fdacs) is generally regulated Food operations of the whole sale, convenience stores, grocery stores, food processing operations, storage / food storage operations and non -alcoholic beverages operations (like juice or smoothies bars and cafes). You can reach FDACs by calling 850-245-5520, send an email Foodsafety@fdacs.govor file a complaint regarding a DACs installation or an online food product on: FDACCS online complaint.
DOH Food and Sanitation Program
The Ministry of Health (DOH) works with catering establishments as defined by Section 381.0072, Florida statutes To ensure that their products are not a source of disease of food origin. Generally this include food service operations located in institutional setings (such as schools, assisted living facilities, hospice, facilitates, adult day cares, in-paient drug, alcohol and mental health facilitities etc.), civic and fraternal organization, bars and lounges that Temperature Control (Potentially Hazardous) Non-Beverting Foods, and theaters that limit their food service to items Custmarily served at theaters (Such as Beverages, Pop-Corn, Hot-Dogs and Nachos). Codes and standards for food service establishments are in Chapter 64E-1, Administrative Code of Florida.
The DOH food hygiene inspection program is based on risks. This means that the installations that have a greater risk for the public fall sick by consuming their product are inspected more often than those who have a lower risk. The amount of risk is determined by risk factors. These risk factors include the types of food served, the amount of preparation required, the population that is served and the amount of food prepared. Taking these types of factors into account complies with the recommendation of the US Food and Drug Administration. In fact, Annex 5 of the 2013 version of the FDA model’s food code is devoted to carrying out risk -based inspections. High risks installations are inspected every quarter, which means 4 times a year (or 3 times for schools that close for summer holidays). Moderate risk facilities are inspected in semi -aning, which means twice a year. Low -risk facilities are inspected once a year.
Here are some examples::
| Types of food and food preparations | Number of inspections per year |
| A school that prepares their own food | 4 |
| A school that is preparing their own food, but is open for 9 months or less | 3 |
| A school that receives treated meals and does not keep the leftovers | 2 |
| A detention center that receives treated meals, does not keep any food overnight, and no dishwasher | 1 |
County contacts for food security and sanitation
The department maintains inspection data for establishments listed above.
Resources to open a food service business:
Code and statutes
Chapter 64E-1, Administrative Code of Florida
Section 381.0072, Florida statutes