Health Code Cheat Sheet · Federal baseline

FDA Food Code Restaurant Equipment Requirements

This FDA Food Code equipment checklist is the baseline for every restaurant in the region. The equipment the FDA Food Code requires in every commercial kitchen: hand sinks, dishwashing, refrigeration, thermometers, plumbing, ventilation, lighting and staff certification. Missouri and every health department in the St. Louis area build on it.

Print this checklist

1. Handwashing sinks

• At least one hand sink, plus enough to be convenient in every food prep, food service and dishwashing area§5-203.11, §5-204.11
• A hand sink in or right next to every restroom§5-204.11
• Hot and cold water through a mixing faucet. The 2017 Food Code (used in St. Louis City and many Missouri counties) requires at least 100°F. The 2022 edition (Illinois) requires 85°F. Plan for 100°F and you’re covered everywhere§5-202.12
• Soap, paper towels (or an approved dryer), a trash can, and a “wash hands” sign at each hand sink§6-301.11, §6-301.12, §6-301.14
• Also, hand sinks are used only for handwashing: no dumping, no food prep, nothing stored in them§5-205.11

2. Dishwashing

• A three-compartment sink (wash, rinse, sanitize) with drainboards on both ends, or a commercial dish machine§4-301.12, §4-301.13
• In addition, sink compartments need to be big enough to fully submerge your largest pot or pan§4-301.12
• Dish machines need a readable data plate and a temperature gauge§4-204.113, §4-204.115
• Also, keep sanitizer test strips or a test kit on hand for the sanitizer you use§4-302.14
• Then you need enough drying rack or drainboard space to air-dry dishes§4-301.13, §4-901.11

3. Cleaning sink

• At least one mop/service sink or a curbed floor drain for dumping mop water§5-203.13

4. Refrigeration, hot holding and thermometers

• Enough refrigeration to keep cold food at 41°F or below§3-501.16, §4-301.11
• Similarly, enough hot-holding equipment to keep hot food at 135°F or above§3-501.16, §4-301.11
• A thermometer inside every refrigerator and freezer, placed where you can read it§4-204.112
• A probe (stem) thermometer accurate to ±2°F for checking food temperatures§4-203.11, §4-302.12
• As a result, you need cooling and reheating capacity that fits your menu (cook-chill items, soups, sauces)§4-301.11

5. Commercial, cleanable equipment

• Food-contact surfaces smooth, durable, non-toxic and easy to clean§4-101.11, §4-202.11
• Equipment certified to a sanitation standard (NSF/ANSI or ETL Sanitation) is accepted as meeting the rules. Most inspectors expect it§4-205.10
• Equipment raised at least 6 inches off the floor on legs, or sealed to the floor, so you can clean under it§4-402.11
• However, household refrigerators and home appliances usually will not pass

6. Plumbing

• Water heater sized for your busiest hour of hot water use§5-103.11
• Backflow protection on the water supply to equipment§5-202.13, §5-203.14
• Air gaps or indirect drains on equipment that holds food or ice (ice machines, prep sinks, steam tables)§5-402.11
• Also, a grease trap or interceptor installed where it can be reached for cleaning§5-402.12

7. Ventilation

• Hoods over cooking equipment that stop grease, smoke and condensation from building up§6-304.11, §4-204.11
• However, fire rules are separate from the health code. Commercial cooking hoods also have to meet NFPA 96 and usually need a UL 300 fire suppression system. Your fire marshal checks these

8. Lighting

• 50 foot-candles where staff work with food, knives, slicers or grinders§6-303.11
• 20 foot-candles at hand sinks, dish areas, restrooms, and inside reach-in coolers§6-303.11
• 10 foot-candles in walk-in coolers and dry storage§6-303.11
• Also, shielded or shatter-resistant bulbs over food and clean dishes§6-202.11

9. Building

• Smooth, durable, easy-to-clean floors, walls and ceilings in the kitchen§6-101.11, §6-201.11
• In addition, restrooms with self-closing doors§6-202.14
• Outside doors and windows closed, screened or protected against pests§6-202.15
• Covered, durable trash and recycling containers, including a dumpster with a lid§5-501.10 to §5-501.113
• Finally, a separate spot for chemicals, away from food and clean dishes§7-201.11

10. People

• At least one Certified Food Protection Manager (ServSafe or another accredited exam) on staff§2-102.12

Next step: check your local rules

Your local health department adopts the Food Code, sometimes an older or newer edition, and can add its own rules. Pick your area, or use the city finder:

Missouri

Start with the Missouri Food Code guide, then your city or county:

Illinois (Metro East)

Start with the Illinois Food Code guide, then your county:

Sources

• FDA Food Code
• FDA: State retail food codes by state
• Missouri DHSS Food Safety

Questions about FDA Food Code equipment?

Call your local health department before you buy equipment. Getting your list approved first costs nothing and can save you from buying something that won’t pass.

Last reviewed September 2026. This guide is general information to help you plan and ask better questions. It is not legal advice. Codes change and inspectors have final say, so confirm with your health department, building department, fire marshal, and sewer district before you buy or install equipment.