Food Establishment Plan Review in Nashville, Tennessee (2026)
Without Food Establishment Plan Review approval from the Nashville Metropolitan Health Department, your construction or renovation cannot proceed — lenders won't fund, landlords won't sign off, and inspectors won't issue your operating permit. This requirement (also called a pre-opening plan submittal or construction plan review) verifies that your kitchen layout, equipment, and utilities meet Tennessee food safety codes before you build.
- 18 fields — ApronPrep auto-fills 15
- $0 government filing fees — no charge from Metro Health
- Timeline varies — typically 2–4 weeks depending on plan complexity and resubmission requests
Most applicants complete this in under 15 minutes with ApronPrep, which auto-fills 15 of 18 fields.
Analyzed from Food Establishment Plan Review
83% from one compliance interview
Manual entry or document upload required
Why You Need a Food Establishment Plan Review
Nashville's Food Establishment Plan Review is required before you receive an operating permit from the Metro Public Health Department (MPHD). The legal basis sits at two levels: Tennessee's state sanitary code — administered locally by MPHD under the authority of the Tennessee Department of Health — and Nashville's local health regulations, which require that any new food establishment, change of ownership, or significant remodel submit construction and equipment plans for review before any work begins. The purpose is to verify that your facility layout, equipment specifications, ventilation, plumbing, and food-storage design all meet the Tennessee Food Service Establishment Act requirements before you invest in a build-out that would fail inspection. Submitting a complete plan review application is not optional — it is the gating step that unlocks your Certificate of Occupancy review and your operating permit.
Operating without a completed and approved plan review exposes your business to serious regulatory and financial consequences. MPHD inspectors have the authority to act immediately if a facility opens without approval, and the downstream effects extend well beyond a government fine:
- Permit suspension or revocation — MPHD can pull your operating permit, forcing an immediate closure with no guaranteed timeline for reinstatement
- Closure orders — inspectors can issue a cease-and-desist order requiring you to stop all food service operations on the spot
- Fines — civil penalties can be assessed per violation; contact MPHD to confirm current fine schedules, as amounts are not published in a single fixed schedule
- Mandatory re-inspection fees — each follow-up visit required after a failed or missing plan review may carry an additional government filing fee (government filing fees — contact MPHD for current amounts)
- Public posting of violations — Nashville posts inspection results publicly, which can damage your reputation before you serve a single customer
- Insurance and lease risk — most commercial landlords and general liability insurers require proof of an approved plan review before coverage activates or before a lease is considered fully executed; a missing approval can freeze your opening date or void coverage
Not legal advice — verify current requirements and penalty amounts directly with Metro Public Health Department.
Legal code: State food code (locally administered), local health regulations, state sanitary code
Recent update: As of 2025, Metro Public Health Department has expanded its online pre-submittal consultation option for plan review applications, allowing applicants to request a preliminary scope review before submitting a full package — contact MPHD directly to confirm current availability and any associated government filing fees.
Who Needs a Food Establishment Plan Review?
| Type | Required | Notes |
|---|---|---|
| Restaurant (Full-Service) | Required | Under Tennessee Department of Health Rule 0080-04-01 and Metro Nashville's food establishment ordinance, any new or extensively remodeled full-service restaurant must submit plans to the Metro Public Health Department for review before construction begins. |
| Bar / Nightclub | Required | Bars and nightclubs that prepare or handle any food — including garnishes, appetizers, or packaged snacks opened on-site — are classified as food establishments under Tennessee Rule 0080-04-01 and must complete a plan review before opening. |
| Food Truck | Required | Mobile food units in Nashville require a separate Mobile Food Unit plan review through Metro Public Health; while the form differs from a fixed-establishment plan review, the plan review requirement itself still applies before a mobile permit is issued. |
| Coffee Shop / Café | Required | Coffee shops and cafés that brew, prepare, or handle any potentially hazardous food or beverages are classified as food establishments under Tennessee Rule 0080-04-01 and must submit construction or remodel plans to Metro Public Health before opening. |
See which restaurant types need this requirement — and which don't.
See Full Requirements →Field-by-Field Guide (18 Fields)
15 of 18 auto-filledFood Establishment Name
textEnter the exact legal name of your food establishment as it will appear on your Metro Public Health Department permit — this must match your business registration documents and any signage submitted with your floor plans.
COMMON MISTAKE: Entering a DBA (trade name) instead of the registered legal entity name, or abbreviating words (e.g., 'Rest.' instead of 'Restaurant') — reviewers cross-check this against Tennessee Secretary of State filings, and any mismatch triggers a correction request.
Business Entity Type
textEnter your registered business entity classification exactly as filed with the Tennessee Secretary of State — accepted values include 'Sole Proprietorship,' 'LLC,' 'Corporation,' 'Partnership,' or 'Non-Profit Corporation.'
COMMON MISTAKE: Writing a informal descriptor like 'small business' or 'family owned' instead of the formal legal entity type — reviewers require a recognized entity classification to assign liability and ownership records correctly.
Owner/Operator Contact Information
textEnter the full legal name, daytime phone number, mailing address, and email address of the owner or designated responsible operator — Metro Public Health uses this contact for all review correspondence and inspection scheduling.
COMMON MISTAKE: Providing a manager's or attorney's contact instead of the permit holder's direct information, which delays official notices and can cause you to miss response deadlines during the review cycle.
Facility Address
textEnter the complete physical street address of the food establishment — include suite or unit number if applicable — exactly as it appears in the Metro Nashville property records or your executed lease; do not use a P.O. Box.
COMMON MISTAKE: Entering a corporate headquarters address, home address, or mailing address rather than the actual physical location of the food establishment — the Health Department will verify this against parcel data and will reject applications where the address does not match an inspectable premises.
Type of Food Service Establishment
textSelect or enter the specific establishment classification that matches your operation — Metro Public Health recognizes categories such as 'Full-Service Restaurant,' 'Limited Food Service,' 'Mobile Food Unit,' 'Caterer,' 'Retail Food Store,' or 'Pushcart' — this classification directly determines which plan review checklist and fee tier applies to your application.
COMMON MISTAKE: Choosing a broad or incorrect category (e.g., listing a catering operation as a 'Full-Service Restaurant') — the wrong classification causes the reviewer to apply the wrong code requirements to your submitted plans, resulting in correction notices that add weeks to your timeline.
Seating Capacity
textEnter the total number of seats available to customers in your dining area as shown on your submitted floor plan — this number must be consistent with your fire marshal occupancy load and the seating count drawn on your scaled floor plan documents.
COMMON MISTAKE: Entering a projected or desired seating count that does not match the actual seat count shown on the floor plan drawing submitted with the application — discrepancies between the written number and the plan drawing trigger an automatic correction request.
Proposed Hours of Operation
textList your proposed opening and closing times for each day of the week you plan to operate — use a consistent format such as 'Monday–Friday: 7:00 AM–10:00 PM; Saturday–Sunday: 8:00 AM–11:00 PM' — reviewers use this to assess staffing adequacy and overnight food storage risk.
COMMON MISTAKE: Writing vague entries like 'varies' or '24/7' without specifying daily schedules — Metro Public Health reviewers require definite hours to evaluate temperature control and cleaning interval compliance under Tennessee Food Safety Regulations.
Number of Employees
textEnter the anticipated total number of employees who will work in the food establishment during a single peak shift — include kitchen, front-of-house, and any food handlers; this figure informs the reviewer's assessment of handwashing station and toilet facility requirements under Tennessee Department of Health rules.
COMMON MISTAKE: Listing total staff across all shifts rather than the peak simultaneous headcount — overstating this number can trigger requirements for additional restroom or handwashing fixtures that your floor plan may not accommodate, causing a plan revision.
Description of Food Service Operations
textWrite a concise narrative (typically 3–5 sentences) describing how food will be received, stored, prepared, cooked, held, and served at your establishment — include whether you will use a HACCP plan, conduct specialized processes (e.g., sous vide, smoking, curing), or offer catering or off-site service.
COMMON MISTAKE: Submitting a one-line description like 'we serve food to customers' without addressing the full food handling flow — reviewers need enough operational detail to verify that your equipment layout and food safety controls match your described process; vague descriptions are the leading cause of supplemental information requests.
Menu Items and Food Categories
textList all major food categories and representative menu items you plan to serve — group them by category (e.g., 'Raw proteins: chicken, beef, fish; Ready-to-eat items: salads, sandwiches; Desserts: baked goods') — this list determines whether specialized equipment, separate prep surfaces, or additional temperature controls are required.
COMMON MISTAKE: Submitting a generic category list (e.g., 'various food items') rather than specific items, or omitting high-risk foods like raw shellfish, sushi, or unpasteurized products that trigger additional regulatory scrutiny and variance requirements under Tennessee Food Safety Regulations.
ApronPrep auto-fills 15 of 18 fields from a single compliance interview — no re-typing, no guessing what the government expects.
Top 5 Food Establishment Plan Review Mistakes
1. Submitting Floor Plans That Don't Match the Three-Compartment Sink Layout
The most common rejection trigger in Nashville plan reviews is a floor plan that shows a three-compartment sink but doesn't dimension each compartment to meet the minimum size required under Tennessee Department of Health Rule 0080-04-01. Reviewers will flag this immediately, and you'll be asked to resubmit corrected drawings — adding 2–4 weeks to your timeline. To avoid this, confirm each sink compartment measures at least 12"×12"×10" deep and label those dimensions explicitly on your submitted plan, not just in your verbal notes.
2. Missing or Incomplete Equipment Specification Sheets
Submitting a floor plan without NSF-certified equipment cut sheets for every piece of food-contact equipment — refrigerators, prep tables, slicers, steam tables — is the second most frequent cause of revision requests from Metro Public Health. For example, listing "reach-in cooler" on your equipment schedule without attaching the manufacturer spec sheet showing NSF certification is not sufficient. Pull cut sheets from the manufacturer's website or your equipment supplier before you submit; reviewers will not approve plans based on brand names alone.
3. Failing to Show a Compliant Handwashing Sink in Every Required Location
Nashville's plan reviewers enforce Tennessee Food Safety Regulation requirements for dedicated handwashing sinks — meaning a sink used for food prep cannot double as a handwashing sink, and each handwashing sink must be accessible within a specific distance of food prep and cooking areas. A common mistake is placing a single handwashing sink near the back prep area and assuming it covers the front-of-house service zone. This results in a mandatory plan revision and can delay your pre-opening inspection by 3–6 weeks; show a dedicated handwashing sink for each distinct work area on your floor plan.
Skip the Paperwork on Your Food Establishment Plan Review
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Food Establishment Plan Review by City in Tennessee
| City | Fee Range | Timeline |
|---|---|---|
| Knoxville | ||
| Memphis | ||
| Nashville |
Timeline: Varies
Contact the Metro Public Health Department Food Protection and Public Facilities Division
Call the Food Protection and Public Facilities Division at (615) 862-5831 or visit their office at 311 23rd Avenue North, Nashville, TN 37203 to confirm current application requirements and submission procedures. This step prevents you from submitting an outdated application format — requirements are updated annually.
Obtain the food establishment plan review application form
Request the official Plan Review Application Form from the Metro Health Department — available on their website or by mail. Download and print it, or request an electronic version to reduce submission delays. Keep a copy for your records once submitted.
Prepare site plans and equipment specifications according to health codes
Create scaled floor plans showing food prep areas, storage, restrooms, and handwashing stations, and compile detailed equipment specifications (manufacturer, model, capacity, NSF certification status). These documents must comply with Tennessee Department of Health Food Code § 3-201.13 and Metro Code § 7.56. This is the most common delay point — incomplete or non-compliant plans add 2–4 weeks to review time.
Where to Apply
Applications are handled by your local board of health in each city. Select your city below for authority details, fees, and processing timeline.
Other Requirements You'll Need
This is one of 13 requirements for opening a restaurant in Tennessee.
ADA Compliance Self-Certification
federal
Alarm System Permit/Registration
local
Alcohol Server Training Certification
state
Annual Report Filing
state
See all co-required forms and how they connect to your compliance dossier.
See All RequirementsProcessing time varies depending on plan complexity and completeness of your submission, per the Metropolitan Nashville Planning Department. Most initial reviews take 2–4 weeks; resubmissions after required corrections can add 1–2 additional weeks. Contact the Nashville Planning Department (615-862-5750) to confirm current timelines for your specific project type.
There are no separate government filing fees for the food establishment plan review process in Nashville—the review is included as part of your Building Permit application. However, you may incur costs for plan preparation, third-party reviews (HVAC, plumbing), or consultant fees. Contact the Nashville Planning Department to confirm whether your specific project requires additional paid reviews. Not legal advice — verify current fees with the Planning Department.
No—a food establishment plan review is location-specific and cannot be transferred to a new address. If you relocate your restaurant, you must submit a new plan review application for the new property, including updated floor plans and equipment specifications. This process typically requires a new Building Permit and full compliance review for the new location.
Food establishment plan reviews do not renew on a schedule—they are one-time approvals tied to your specific location and facility design. If you significantly modify your kitchen layout, equipment, or operational flow, Nashville-Davidson Health Department may require a supplemental plan review. Contact the Planning Department if you plan renovations or major changes to your food preparation areas.
During plan review, the Nashville-Davidson Health Department and Planning Department verify that your layout complies with food safety codes, building codes, and zoning requirements. Inspectors check equipment placement, food storage separation, handwashing stations, ventilation, and utility infrastructure. If deficiencies are found, you'll receive a written rejection notice with specific corrections required—plan for 1–2 resubmission cycles if changes are needed.
You typically need a Building Permit and City Business License/Registration before or concurrent with plan review submission. The plan review is usually a prerequisite for your Certificate of Occupancy. Contact the Planning Department to confirm the exact sequence for your project type.
Contact the Nashville-Davidson Planning Department (615-862-5750) or the Health Department for specific revision guidance—rejection notices include the contact person and required corrections. Most resubmissions are processed within 1–2 weeks once corrections are made. ApronPrep recommends keeping copies of all rejection notices and marked-up plans for your records.
About This Data
This guide is generated from ApronPrep's compliance dossier system, which uses 53 parallel AI authority experts to discover requirements, then downloads actual forms and generates field-level intelligence for each one.
For Tennessee specifically, we have analyzed compliance dossiers for 3 cities (Knoxville, Memphis, Nashville), generating Rich FILs (Form Intelligence Layers) with 18 form fields analyzed for this requirement. Fee data is sourced from actual county department fee schedules, not estimates.
Our data is verified against official government sources and updated when regulatory changes are detected. If you find an error, please report it — accuracy is our core commitment.
Sources
- State food code (locally administered), local health regulations, state sanitary code
- Knoxville — Board of Health / Health Department
- Nashville — Board of Health / Health Department
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