3 Food Licenses and Permits Restaurants Need in Kentucky

When opening a restaurant in Kentucky, you’ll need to get a variety of food licenses, as well as the rest of your Kentucky restaurant licenses and permits. Three of the most important permits that let you sell food to your community include the food handlers license, food facility health permit, and seller’s permit.  

A Food Handlers License, also known as a Kentucky Food Handler Card, ensures that all employees are certified in the food preparation and handling procedures that prevent foodborne illness. A Food Facility Health Permit ensures that the restaurant space is set up with the equipment and processes that keep patrons and employees safe. Finally, a Seller’s Permit gets a restaurant registered to collect sales tax on their food and drinks.

Some licenses are administered by the state, and others are processed by the particular county where a business is set up, so requirements can vary from area to area. 

We’ll get into everything you need to know about these food permits for Kentucky restaurants.

Kentucky Food Licenses

Food Handlers License in Kentucky, also known as a Kentucky Food Handler Card

What is it and why do you need it?

A food service license, also known as an employee health permit, allows restaurants, vendors, or any other type of food business to safely sell and serve food onsite. These licenses ensure that every employee knows how to do their part to keep your diners safe from foodborne illness. They’re often referred to as ServSafe, after the company that administers most food handler’s tests, or as a Kentucky Food Handler Card.

How to get a food handler’s license in Kentucky

Every employee who prepares or serves food in Kentucky must get their Food Handler’s license within 30 days of being hired — chefs, cooks, servers, baristas, and bartenders, to name a few. Bussers and general managers may not be required to do so. 

And if managers have already gotten their Food Protection Manager Certification, they’re also exempt from getting a Kentucky Food Handler card. Some jurisdictions have their own food safety training programs and standards, so they’re exempt from requiring employees to get a Kentucky Food Handler card.

To get their food handler’s card, employees must pass a test about food safety and preparation with a grade of at least 70% (or higher in some jurisdictions).

How much does a food service license cost in Kentucky?

Kentucky state law requires that the test and license not cost more than $15, in order to make sure anyone working in a restaurant can afford to get certified.

Food Service License in Kentucky, also known as a Kentucky Food Facility Health Permit

What is it and why do you need it?

A food facility health permit, which in other areas is called a food service license, ensures that the space your restaurant occupies is up to the safety standards of your city or county. This permit helps businesses provide a safe work environment and a safe guest experience.

How to get a food facility health permit

Food facility health permits are administered by the city or county where a business is operating, so the process will differ from place to place. Every new restaurant will need some form of a health permit, even if you’re taking over from an existing restaurant, because safety comes down to a lot of owner-level decisions — it’s not just about the bones of the building. 

Depending on the situation (are you building a restaurant from scratch? Expanding an existing restaurant? Taking over and operating in an existing restaurant as-is?) you may need a food facility permit done through your county as well as a separate public health permit. 

Some areas allow for you to apply online, but these permits typically require restaurateurs to submit their detailed plans for the space for approval. Once approved, they also require in-person inspections to ensure your space and processes are up to code. Once your business passes the final inspection, you’ll get your permit to open.

Be sure to check with your local health department to find out exactly what types of facility health permits you’ll need for your type of business, in your jurisdiction.

What are the food facility health permit laws in Kentucky?

For a restaurateur to turn a space into a food-serving facility, or modify an existing food facility, they will need to obtain a permit through their local authority. 

How much does a food facility health permit cost?

The cost of a food facility health permit varies from county to county, so the costs vary. Here are a few examples of cost ranges for different counties. The cost of a permit for different types of operations also varies — a full-service bar may be different from a food truck. Some areas price the fee based on number of employees, while others price it based on number of seats and/or level of risk. 

Food Seller’s Permit, or Kentucky Seller’s Permit 

What is it and why do you need it?

All businesses looking to sell tangible goods subject to sales tax need to obtain a seller’s permit, including restaurants. Seller’s permits allow them to charge sales tax on their food.

How do you get a seller’s permit in Kentucky?

This permit is administered by the state, so restaurants can register for their seller’s permit online through the state governing body. 

What are the food seller laws in Kentucky?

Any food business will need a seller’s permit, as food items count as tangible goods sold, and they are subject to sales tax. 

How much does a food seller’s license cost in Kentucky?

Applying for a seller’s permit is free, but new restaurants should check with state officials to ensure that the specific state policy and charges are for food seller's license. 

Food Service Best Practices in a Restaurant: How Licenses and Requirements Enforce Standards and Improve the Food Experience

Maintaining strict food safety standards isn't just about regulatory compliance—it's a critical factor in driving profitability. Poor hygiene practices can quickly tarnish a restaurant's reputation, leading to a loss of customers and revenue. According to a Restaurant Online statistic:

• 66% of people are unwilling to revisit a restaurant after experiencing poor food hygiene, regardless of the quality of the food. This means that for every hygiene-related misstep, you risk losing over half of your potential returning customer base.

• 75% of customers would never return to a restaurant implicated in a food poisoning or hygiene incident unless it had completely changed ownership. This level of mistrust can be devastating for long-term sales, as it not only affects repeat customers but also deters new patrons due to word-of-mouth.

Owning a restaurant goes beyond offering delicious dishes; it involves maintaining rigorous standards for health, safety, and operational excellence. The various licenses and permits required for restaurant operation aren't just bureaucratic hurdles—they are vital in ensuring that best practices are followed, creating a safer, more enjoyable dining experience. Here's a deeper dive into how these licenses help uphold food service standards and enhance the quality of the food experience for guests.

1. Health and Sanitation Standards

• Enforcement through Licensing: Securing a food service license involves meeting stringent health department standards for sanitation. This includes ensuring clean workspaces, properly sanitized cooking tools, and correct handwashing protocols for staff. Regular health inspections are part of the process to verify ongoing compliance with these standards.

• Impact on Food Experience: When customers dine at your establishment, they expect not only flavorful dishes but also food that is safe to eat. Strict adherence to sanitation practices reduces the risk of foodborne illnesses, instilling confidence in your guests. An immaculate kitchen and spotless dining area reflect positively on your restaurant’s commitment to customer well-being, helping to foster long-term loyalty and repeat business.

2. Proper Food Storage and Handling

• Enforcement through Licensing: A key aspect of maintaining a food handler’s permit involves training employees in the proper storage, preparation, and handling of ingredients. This includes using color-coded cutting boards to prevent cross-contamination, storing raw meats separately from ready-to-eat foods, and keeping perishables at appropriate temperatures.

• Impact on Food Experience: Proper food handling techniques ensure that ingredients retain their freshness, flavor, and nutritional value. Safe food storage also prevents spoilage, which can negatively affect the taste and texture of dishes. When your customers consistently receive meals prepared with fresh, well-handled ingredients, their dining experience is significantly enhanced, making your restaurant a trusted choice.

3. Kitchen Safety and Equipment Maintenance

• Enforcement through Licensing: Food service licenses often require the restaurant’s kitchen to pass fire and safety inspections. This means ensuring that cooking equipment, ventilation systems, and fire extinguishers are in good working condition. Regular maintenance checks for ovens, fryers, refrigerators, and other kitchen machinery are also mandatory.

• Impact on Food Experience: A safe, efficiently run kitchen allows chefs to focus on the culinary aspect without disruptions caused by equipment malfunctions or safety concerns. This leads to more consistent service, faster ticket times, and higher-quality food. Additionally, when kitchen operations are smooth, it reflects in the overall guest experience, from the timing of meals to the confidence customers feel in the safety of their food.

4. Staff Training and Certification

• Enforcement through Licensing: Staff members are often required to complete food safety and hygiene training programs, such as those offered through ServSafe. These programs educate employees on everything from the correct cooking temperatures for different proteins to managing allergens in the kitchen and front-of-house.

• Impact on Food Experience: Well-trained staff ensure that food is prepared and served with care, minimizing risks like undercooking, contamination, and allergic reactions. When customers are confident that their food is handled by professionals who understand and respect dietary needs and safety protocols, they are more likely to have a positive, worry-free dining experience. This trust builds a strong reputation for your restaurant and encourages repeat visits.

5. Alcohol Service Compliance

• Enforcement through Licensing: Restaurants serving alcohol must obtain the appropriate liquor license and adhere to local laws regarding alcohol sales. This includes ensuring that staff is trained to recognize intoxicated patrons, understanding the legal drinking age, and following specific rules for selling alcohol in different areas.

• Impact on Food Experience: Proper alcohol service contributes to a balanced and enjoyable dining experience. Customers who enjoy wine or cocktails with their meal expect professionalism, whether it's advice on pairings or responsible service. Adhering to alcohol regulations not only keeps your guests safe but also ensures a refined atmosphere where patrons feel respected and cared for. Compliance here prevents incidents that could tarnish your restaurant’s reputation, leading to a more consistent, pleasant experience for everyone.

6. Waste Management and Environmental Compliance

• Enforcement through Licensing: Waste management permits ensure that restaurants dispose of trash, grease, and food waste properly, following local environmental regulations. This might involve contracts with waste management services to handle regular collection, as well as systems for recycling and composting where applicable.

• Impact on Food Experience: Cleanliness extends beyond the kitchen and dining room to the way a restaurant handles waste. Proper waste disposal not only maintains a clean and hygienic environment but also aligns with the growing consumer demand for environmentally responsible practices. Guests who notice sustainable operations, such as recycling programs or reduced food waste, often feel more positive about dining at your restaurant, knowing their experience contributes to a broader environmental effort.

7. Regular Inspections and Continuous Improvement

• Enforcement through Licensing: Regular health inspections ensure that restaurants maintain the highest standards of food safety and cleanliness over time, not just at the initial licensing stage. Inspectors provide feedback on areas for improvement, giving restaurant owners an opportunity to enhance operations.

• Impact on Food Experience: These inspections help maintain a culture of continuous improvement within your restaurant. Adapting to changing health standards and upgrading food safety protocols can result in more efficient service, better-quality food, and a safer environment for guests. Regular feedback from inspectors keeps the kitchen and staff sharp, ensuring that your restaurant stays on top of best practices, which translates into a superior customer experience.

Get ready to bring your food to your community

Opening a restaurant in Kentucky takes months of active work — in some cases, it can take over a year. Getting your Kentucky restaurant licenses and permits, including all your food-related permits, should be done at least 3-6 months before you plan to open. Since some permits are city- and county-based while others are administered by the state, processing times can vary widely. Talk to your peers in the industry and find out how long they waited for each stage of the process, and keep tabs on your local administrative offices, as ongoing staffing and COVID-related issues can cause delays.

Some permits will need to be secured before you can move on to the next one, so follow the state by state guidances to ensure you’re getting everything you need to open a restaurant that’s compliant with all local laws. 

Once you’re all done with your licenses, or at least while they’re all submitted and you’re waiting on processing and inspection timelines, you can continue figuring out two crucial steps of the restaurant opening process: securing funding and choosing your equipment and technology. 

There are about a dozen ways that you can go about securing restaurant funding, like alternative loans, crowdfunding, SBA loans, and brick-and-mortar bank loans — but all of them will require an iron-clad restaurant business plan. You should have your business plan done even before you work on your licenses and permits, but continue updating your business plan as you move through the opening process. For example, once your permits are in progress, update the section on permitting to reflect the status of your licenses and permits. 

And once you know how much money you’ll be working with, with what kinds of repayment terms, you can start thinking about how you’ll spend it: consider your staffing needs, decor, food and inventory costs, equipment needs, and, of course, the technology system that’ll tie it all together.