The Department of Environmental Health is currently enforcing the 2017 FDA Food Code, 2021 Texas Food Establishment Rules, and the City of Amarillo Municipal Code to evaluate compliance of food establishments within the Amarillo Public Health District.
- CONTACT INFORMATION
- ehealth@amarillo.gov
-
Food Establishments, Mosquito Control, Swimming Pools, Complaints:
806-378-9472 -
On-Site Sewage Facilities:
806-654-4771 -
In-Person:
Simms Municipal Building
Suite 104
808 S Buchanan St
Amarillo, TX 79101 -
Mailing Address:
Env. Health Dept.
P.O. Box 1971
Amarillo, TX 79101
Guide to Health Inspection Grades/Numbers
A health inspection grade/number reflects how well the establishment meets health standards during an inspection.
Grade |
Scoring Range |
| A | 100-90 |
| B | 89-80 |
| C | 79-70 |
| F | 69 or below considered failing and requires a re-inspection within 24 hours |
food establishment links and resources
Texas Food Establishment Rules (2021)
statutes & laws for retail food establishments
FDA Food Code (2017)
Amarillo Environmental Health Ordinance
Food Establishment Permit Submittal Checklist
Voluntary Construction Compliance Inspection Application
Food Establishment Application
Food Establishment Plan Review Guide
(Spanish) Food Establishment Permit Application
(Spanish) Food Establishment Plan Review Guide
Variance Request Form
Temporary food establishment Application
Food Establishment Printable Resources
Food Establishment FAQs
Do I need a food hygiene permit?
Yes, if you’re selling or giving away food to the public, or if you’re storing over 200 cubic square feet of pre-packaged, non-TCS (Time/Temperature Control for Safety) food. Cottage Food items are exempt.
Can I sell food from my home kitchen?
Only Cottage Food items can legally be sold from a residence. Visit the Cottage Food page to learn more.
Do I need a permit if my establishment/mobile food unit is outside Amarillo city limits?
Yes, the Amarillo Area Health District covers all areas in Randall and Potter Counties, so permits are required.
Does my child’s lemonade stand need a permit?
No, lemonade stands run by children under 18 are exempt from permitting for occasional sales.
What is an imminent health hazard, and should I close when one occurs?
An imminent health hazard is a significant threat to public health, such as fire, flood, power outages, sewage backups, or foodborne illness outbreaks. If one occurs, you must self-close and notify the regulatory authority. You will need to pay a re-inspection fee before reopening.
What are FOGs, and do I need a grease trap?
FOGs are Fats, Oils, and Greases. If your establishment produces FOGs, you need an underground grease interceptor unless the health department grants a variance.
How often should my grease trap be cleaned?
Grease traps should be cleaned every 3 months.
Where should my grease trap be located?
Grease traps must be installed underground, outside the building.
What is an air gap?
An air gap is a space between the water outlet and the flood level of a plumbing fixture, preventing contamination.
Can I operate a food establishment without water?
No, water is required to operate a food establishment.
Do I need to test my water if I own a water kiosk?
Yes, water must be tested before opening and every 90 days after. Test records must be kept for 2 years.
Do I need a fire suppression system at my food establishment?
Contact the Amarillo Fire Marshal’s Office for fire safety information.
Email: firemarshalreview@amarillo.gov | Phone: 806-378-4238
What is a catering permit for?
A catering permit allows your food establishment to serve food at events and avoid temporary permit fees.
How much does a food hygiene permit cost?
Permit fees vary. Refer to the Environmental Health Fee Schedule for a full list of related fees.
If my food establishment changes ownership, do I need a new permit?
Yes, permits are non-transferable. New owners must apply for a new permit before operating.
What sinks are required to get a food hygiene permit?
You need a 3-compartment sink, a service sink or curbed sink, and a hand sink. Hand sinks must be installed in food prep areas and every 25 feet.
How often will my food establishment be inspected?
Inspection frequency is based on risk categories:
- Risk 1: Once a year
- Risk 2: Twice a year (every 6 months)
- Risk 3: Three times a year (every 4 months)
- Risk 4: Four times a year (every 3 months)
Do I need a state food manufacturing license?
Yes, if you process or package food for wholesale or retail, repackage food, sell bottled water, or use private labeling, you need a Food Manufacturer license from the Texas DSHS.
Can animals be inside a food establishment?
No, only service dogs (restrained by their owners) are allowed. No other animals are permitted.
Who needs a certified food manager certificate?
All food establishments must have at least one certified food manager on-site at all times.
Who needs a food handler certificate?
All employees who handle food must have a food handler certification, unless they already have a certified food manager certificate.
What is a variance?
A variance is a request to modify or waive a requirement in the FDA Food Code, TFER, or Amarillo Municipal Code. The health officer will determine approval.
What is a HACCP plan, and when is one required?
A Hazard Analysis Critical Control Point (HACCP) plan outlines procedures for specialized food processes like sushi rice preparation, jerky dehydration, sous vide, or reduced oxygen packaging.
Can I sell raw milk?
No, raw milk cannot be sold.
Can I buy or sell locally grown produce?
Yes, but if you buy locally grown produce to sell in your restaurant, you must have full invoices with the seller’s name and contact information.
Are hair restraints required?
Yes, all staff must wear proper hair restraints such as hats, hairnets, or tightly pulled-back hair.
Do employees with beards need to wear beard guards?
Yes, workers with facial hair must wear beard guards.
What chemicals can be used to sanitize food contact surfaces?
Only chlorine (bleach), quaternary ammonium, or iodine are approved. Any other chemical must comply with EPA label instructions and be shown to achieve proper sanitation.
What chemicals can I use to treat for pests?
Only a certified pesticide applicator can treat pests. Household pesticides (e.g., Raid) are not allowed.
What is the temperature danger zone?
The temperature danger zone is between 41°F and 135°F, where bacteria grow rapidly. Food must be kept out of this range.
What is TCS food?
TCS stands for Time/Temperature Control for Safety. TCS foods, like milk, raw meat, and eggs, require temperature control to remain safe.