Well, well...lots to be said I see from experience and replies about your question regarding a "Commissary" in florida.
Here's a few other points to consider:
1) Make certain you offer the "Commissary" the ability to be named "Additionally Insured" for the duration of your license (if you choose to get one) A commissary holds the same responsibility and liability for your operation as you do
2) Florida is a "ServSafe" state www.servsafe.com
you'll need this certification to get a full time permit, but not a temp permit. (so I understand..)
3) Though one county in a state issues a DOH permit, it does not mean acceptability in other counties. NY for example has a multitude of counties, each requiring you to have their county DOH permit. Some charge for each event, some for the season. Some offer reciprocation (free) if you already have another counties permit. Not all do this, it seems that even if it is a State Permit, the counties rule...kind of an excise tax.
4). The DOH is simply insuring the best possible way to at least have some form of responsibility for proper sanitation and food handling. Also, "deeper pockets" to go after should the need arise.
5) My familiarity with DOH requirements is extensive as I've worked many states..I won't work Florida. I too have pride in my sanitation and am ill at ease with others who scrape by with a bucket of bleached water as a hand washing system (if that!) Even personal pride should overcome "slide-by" techniques...Damn folks, you've got a hell of a risk out there in warm weather with bacteria and salmonella...Treat everything professionally, show the public that you care about them and they'll keep returning. The public isn't dumb. Many customers will turn away from an unkempt facility that looks (and smells) dirty.
6) To PACEFLCHICK, glad you feel the way you do, I wish more did. You hit the nail square. I too have a trailer unit, and three additional tent units. ALL have sinks and running hot water plus all the other goodies the DOH requires. It's necessary, so why fight it and try to "cheap-out". It only costs you aggravation down the road.
7) Temp Permits (not requiring a commissary) are subject to playing Russian-roulette at ever event. You go, you set up, you get ready to serve, and in walks an inspector and shuts you down. No thanks, I want the "full Monty"...no risk of being shut down (Full Permit / Mobile Food Vendor or Mobile Kitchen)
8) Now go out there and have fun...I might even stop by in Titusville when this old "Snowbird" takes a southern vacation. Keep your gloves on!
Rob Wyman , CEC aka: RobInNY
NYS DOH Sanitarian (temporary assistant-events only)
ServSafe Manager/Instructor certified
NYS DOH Certified/Permitted (under 5 different permits)
VT,CT, RI, Ma.,NH,NJ, Me.,Pa, Fl, and Ga. permitted "mobile food vendor"
Wyman Concession and Catering. LLC (Florida Corporation)
Offices: Flagler Beach, Fla. / Salem, NY
PS: Any one that needs ANY free neighborly advice with the concession business, be it start up "economy style", to who is the best insurer (Colleen Dailey / Nationwide Insurance/John P. Stone Agency/Albany, NY/ DelayC@nationwide.com
518 453 9188 $450/yr
. total $$2mm / $4mm aggregate w/additionally insured rider, all 50 states and Canada.) CALL ME
518 854 9731 or Email me: email@example.com
Who knows?, we may be able to assist each other! It's all free.
Go enjoy the events folks, keep it professional in every aspect and build your business.
OK, enough of the verbal diareah....