Licenses to open a restaurant in texas

The license requires an adequate seating area for customers. Authorizes the sale of malt beverages for off-premise consumption. Authorizes the sale of distilled spirits, wine and malt beverages to consumers for off-premise consumption.

It includes authority for the package store to transport its inventory between its other licensed locations within the same county, to transport alcoholic beverage orders to its end-consumer customers certain limitations apply , and to conduct product tastings on the package store premises. Authorizes the sale of malt beverages and wine to consumers for off-premise consumption. It includes authority for the Q Permit holder to transport its inventory between its other licensed locations within the same county, to transport alcoholic beverage orders to its end-consumer customers certain limitations apply , and to conduct product tastings on the permitted premises.

Authorizes airlines, buses, boats, and trains to sell and serve distilled spirits, wine and malt beverages for onboard consumption. Authorizes certain organizations to sell, serve and auction alcoholic beverages at a temporary event. Authorizes the holder to take possession of and deliver distilled spirits and wine from the sender to a pre-determined recipient.

Authorizes the holder to conduct product tastings on behalf of manufacturing tier licensees and permittees. Authorizes warehouses and transfer companies to transport and deliver distilled spirits and wine on behalf of other regulated businesses inside the corporate limits of any city or town in Texas.

It authorizes a holder who is transporting alcoholic beverages into and around the state to temporarily hold the beverages in a regional forwarding center. City and county certifications are required. It authorizes a holder to brew, bottle, can, package, and label malt beverages. It authorizes the holder to sell the malt beverages it produces to ultimate consumers at the brewpub for on- or off-premise consumption. It allows the holder to be considered a restaurant as opposed to other business models and allows the holder to be exempt from posting a conduct surety bond.

If the holder has a WP at two or more water park locations, the holder may transport alcoholic beverages between the premises of all water parks for which the holder has a WP. Have a question? Check out our FAQs page to find quick answers to your questions. Find an answer. A School Cafeteria that is run by an Independent School District and requires 2 inspections per year can apply for an inspection by completing and returning the School Food Establishment Inspection Application.

PDF, KB. A non-profit organization requiring an inspection can apply for an inspection by completing and returning the Food Establishment Inspection Application. For further information please call Skip to content 3. Fees Fees for initial applications, renewals, and change of ownership are based on gross annual volume of food sales.

An initial inspection must be performed after payment and prior to permit issuance. Roadside Food Vendors A roadside food vendor is a person who operates a mobile retail food store from a temporary location adjacent to a public roadway or highway.

School Food Establishments A school food establishment is operated on a for-profit basis by a private contractor. Temporary Retail Food Establishments A temporary food establishment is a food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. With extremely limited exceptions, the Texas Department of State Health Services DSHS requires all food establishments to obtain a permit from the appropriate health authority.

This either will be a city or county health department, or, in those cases where there is no local authority responsible for issuing the permit, the DSHS itself. There are three types of food establishment permits: fixed establishment, mobile food unit, and temporary establishment.

Permits are issued for two-year terms. You will also be required to obtain a sales tax permit, a facilities permit, and have at least one on-duty employee who is a certified food manager.

The sales tax permit is obtained through application to the State. The facilities permit is generally obtained through your local building and zoning authority.

In order for a person to become a certified food manager, he or she must pass a DSHS-approved certified food manager examination, which can be taken as part of a certification training program, at a test site, or online.

The certification is valid for five years. In addition, if you intend to serve alcohol at your restaurant, you will need to obtain the proper liquor license. Licensing information is available online at the TABC's website; there you will find multiple categories of licenses.

Keep in mind that the liquor licensing process can be complicated and you may require outside legal assistance. If your restaurant will be serving large numbers of people you may have crowd control issues and, therefore, need to obtain a license or permit from a fire or police department.

Similarly, you probably will also need a permit or license from a local building department relating to adequacy of exits from the restaurant and related emergency issues. Because restaurants are all about people eating food, they are subject to significant regulations regarding food health and safety.

One version of the DSHS's field inspection manual for food service establishments runs approximately pages. Just a few of the many matters covered by the DSHS food establishment rules are:.

With the food establishment rules in mind, you can expect regular monitoring from your local health department or, if there is no local inspection authority, from the DSHS. Health inspection authorities generally have a lot of latitude regarding what they can inspect, and health department inspections can cover a wide array of items in your restaurant. As suggested by the DSHS regulations, inspections may cover not only the food itself, raw and prepared, but also refrigeration systems, cooking equipment, waste disposal, and many other areas.

Be aware that many local health authorities publish the results of their inspections online. There are particular risks associated with operating a restaurant, such as customers or employees slipping and falling on the premises, someone getting hurt from hot liquid or broken glass, or someone becoming seriously ill from the food itself.

These are on top of more generic business risks such as fire, theft, or other sources of property damage or personal injury.