Florida Health Department Inspections

Think about using a RV Resort with a licensed cafe or restaurant on property.

alan,
the info you got is correct.
rootsman idea is a good one.
also, if it is possible, go for an "mfd" rating rather than catering. a mobile food dispensary rating will let you cook anything at anytime anywhere whereas a catering rating requires that all food be cooked in your commissary kitchen. at that point all you need your commisary for is greywater dump and potable water refill.
hope it helps some
jack

Jack,
Thanks for the info....Why would one need a commissary for preparing foods if you get licensed as mfd? Just red tape? What a lot of BS to go through. Thanks
Alan

alan,
like your friend said it is just the rules.
peg called the inspector yesterday to get us scheduled for an inspection and she was told i will call you when it is required. neat part is the inspection according to him on the last one must be done in july. and yes i am running a hard copy of this post just in case.
but i think it also was like your friend told you. by requiring that you be at your comissary kitchen it makes you easy to trace.
since you are self contained maybe your friend can advise you of a place to list. since you will be only dumping greywater (and if you can believe this it can go into a service sink!!!!) and refilling your tank with potable maybe someone might like say 25 bucks a month
hope it helps you
and yes it is a hassel
jack

I am on the short list for purchasing a mobil kitchen also so what I am hearing is you get licensed as a mobil food dispensing but you will also need a actual commisary kitchen address to store and prepare food to pass inspection.

Is this correct?

Not quite. You can not store or prepare food at home. Food must be prepared in a licensed kitchen; your MFDV qualifies as such, so you do not usually need a commissary kitchen to prepare food.

Assuming you have enough space, food and other items can be stored on your trailer. Typically you may need a storage unit (physically separate from any living quarters) to store stuff not used on a daily basis, i.e., pots, pans, chafers, can goods (not 100% sure this is legal) or store stuff at the commissary for an additional fee.

You will be required to report to the commissary at least once per week or daily if your sanitizing sink is not large enough to totally submerge your largest pot/pan etc.

that's the nice thing about aluminum disposable pans it gets you around that particular problem. just be sure to let your inspector see that.
we got pop inspected at the farmers market and had no problems whatsoever passing as all pans were the disposables and no where in the rig were any stainless steel pans.
there was one funny thing in this. the look on the inspectors face when looking under my sink. she came up with the weirdest look on her face and said "you polish the floors under the sink??!!" told her yes and if you come by the storage place on sunday you will see that all my diamond plate flooring is just like that.
scored major brownie points with that one
jack

Jack. What do you use to cover the pans in the hot wells? Foil, foil lids?

Yeah!!!! Finally found a commissary only 5 minutes away. Using them for my food commissary and fresh water. Gonna use a local septic tank company for waste water on a call by call basis. Now the wait to get the license. I can see light at the end of the tunnel....but it is still a little dim...more to follow. Thanks to all!!!
Alan

Why won't the commissary handle your waste water? It's not like its sewage or anything.

rootsman i just use another pan turned upside down.

alan way to go dude!!!!!!! fun ain't it??!!!
jack

a few key words are mop wash facility. Thats what the inspector always say to me..A place for the mops to clean and dry.....