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Outdoor kitchen and bar seating under a timber-slat soffit with the canal beyond

Every week closed
is rent you pay
and revenue you never see.

A restaurant build-out is not a fit-out with a kitchen in it. Health, fire and building each review it separately, the equipment dictates the services, and the only date that matters is the one you can open on.

Start a Consultation See the Approach
  • Licensed, bonded & insured · CBC1265280
  • 104 municipalities across 3 counties
  • Design-build: permitting & construction in-house

Miami-Dade · Broward & Palm Beach Counties

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A-00Architectural
SHEET A-00 / CRAFTSMANSHIP INDEX · 12 FRAMES

Residential work — shown for build quality

Check out our built-in kitchen and bar work.

IMPORTANT: these are RESIDENTIAL Elbaz Construction projects — outdoor kitchens, bar counters and covered dining structures. They are shown for build quality and detailing only. None of them is a restaurant, a commercial build-out, or a food-service project. We do not publish photography of client commercial premises. Select any frame to open it full size.

G-01General
SHEET G-01 / RESTAURANT BUILD-OUT
01

The service, defined

Three authorities, one opening date.

A restaurant build-out converts a shell or an existing tenancy into an operating food-service space: kitchen and its ventilation, grease waste, gas, refrigeration, front of house, restrooms, accessibility, fire protection, and every inspection that stands between the finished room and a licence to serve.

It differs from other commercial fit-out in one structural way — three separate authorities review it. The building department reviews construction. The fire authority reviews suppression, egress and the hood. The health authority reviews finishes, hand-washing, refrigeration and food-contact surfaces. They do not coordinate with each other. Sequencing their requirements is most of the job.

Canal-front pool deck with teak loungers below a two-storey residence
REFRESIDENTIAL Elbaz project — canal-front pool deck. Shown for build quality; not a commercial or food-service project.

Three local realities set the programme. Electrical service capacity in older strip and street-front tenancies is frequently below what a modern kitchen draws, and a service upgrade runs on the utility’s schedule rather than yours. Grease interceptor sizing and location are set by the local authority and are the commonest late surprise on a build-out. And where the tenancy has outdoor seating — which in this climate is most of them — you are into a separate set of requirements for cover, egress and, near the coast, wind design on any structure you put over it.

What is included

Scope
Site and shell assessment, landlord and lease coordination, design and equipment coordination, permitting across building, fire and health, demolition, MEP, kitchen and hood systems, front of house, finishes, inspections and opening support
Delivered by
One licensed general contractor — CBC1265280
Region
Miami-Dade, Broward and Palm Beach counties
Reviewing authorities
Building department · fire authority · county health department · plus landlord and, where applicable, utility and grease-waste approvals
Critical path
Long-lead kitchen equipment · hood and make-up air · grease interceptor · electrical service capacity · health and fire inspections
A-01Architectural
SHEET A-01 / SCOPE OF WORKS · 13 ITEMS
02

Scope index

Everything a build-out actually contains.

Thirteen items across five phases. Items one to four happen before any construction and they are where opening dates are made or lost.

Timber-slat soffit and recessed lighting viewed from below at the built-in grill
REFRESIDENTIAL Elbaz project — built-in grill under a timber-slat soffit. Shown for detailing; not a commercial kitchen.
01 / Pre-construction

Shell and site assessment

What the tenancy actually gives you: electrical service capacity, water and waste positions, gas availability, structure above for hanging a hood, ceiling height, and whether the roof can take rooftop equipment. This survey decides whether the space is viable at your budget.

A-02Architectural
SHEET A-02 / CRAFTSMANSHIP REFERENCE · 09 FRAMES
CRAFTSMANSHIP REFERENCE

Built-In Kitchens and Bars

RESIDENTIAL Elbaz projects — shown for build quality, not as restaurants

We have no published photography of a completed restaurant build-out, and we are not going to present someone else’s work or a generated image as ours. What follows is genuine Elbaz Construction work on residential projects — built-in outdoor kitchens, bar counters with seating, and covered dining structures. It is here so you can judge the standard of the joinery, the services concealment and the covered structures. Every frame is residential. None is a restaurant.

Every frame above is a RESIDENTIAL Elbaz Construction project in South Florida, shown for build quality. None is a restaurant, a commercial build-out or a food-service facility.

A-03Architectural
SHEET A-03 / BUILD-OUT CHECKLIST
03

Specification

What a build-out has to satisfy

A checklist of the requirements a food-service build-out has to meet, not a record of a specific project. Actual requirements are set by your municipality, your fire authority, your county health department and your lease. Verify yours before committing to a space.

Building review
Construction, structure, occupancy classification, accessibility and means of egress
Fire review
Exhaust hood and suppression, egress capacity and lighting, alarm and extinguishing systems
Health review
Finish schedules for floors, walls and ceilings, hand-washing stations, food-contact surfaces, refrigeration and waste handling
Grease waste
Interceptor sizing, location and access, to the local authority’s requirements
Ventilation
Exhaust hood, duct routing to discharge, and make-up air balanced against it
Utilities
Electrical service capacity, gas availability and pressure, water supply and waste
Accessibility
Accessible route, restrooms, counters and seating to the requirements for your occupancy
Landlord requirements
Work letter scope, approvals, insurance, working hours, access and rent commencement
Opening approvals
Building final, fire approval and health approval, in the order your jurisdiction requires them
Bar seating at the outdoor kitchen with moored vessels on the canal behind
REFRESIDENTIAL Elbaz project — bar seating at a built-in counter. Shown for build quality; not a commercial project.
A-04Architectural
SHEET A-04 / MATERIAL AND DESIGN LANGUAGE
04

Design and material language

Five decisions that decide your opening date.

The choices that people make on price or on instinct early, and what each one costs in weeks later.

Raised spa beside wide timber-faced steps under a dark-fascia covered terrace
DETRESIDENTIAL Elbaz project — spa and covered terrace. Shown for build quality; not a commercial project.
Fin-clad structural columns and timber soffit seen across the pool deck
DETRESIDENTIAL Elbaz project — covered terrace with fin columns.
M-01

The space you sign for

Shell against existing restaurant

Judged on Elbaz residential built-in kitchen and bar work. Taking over a tenancy that was already food-service can save you the grease interceptor, the hood, the gas service and the electrical capacity — which is months, not just money.

Other options. A raw shell gives you a free hand and makes you buy every piece of that infrastructure. Either can be right; signing the lease before finding out which one you have is never right.

M-02

Electrical service

Existing capacity or an upgrade

Judged on Elbaz residential built-in kitchen and bar work. Confirming the available service against your equipment schedule before signing. It is a survey and a calculation, and it takes days.

Other options. Discovering you need a service upgrade after signing puts your opening on the utility’s programme, which no contractor controls and no amount of money accelerates reliably.

M-03

Hood and make-up air

Sized as a system

Judged on Elbaz residential built-in kitchen and bar work. Exhaust hood, duct route to discharge and make-up air designed together, with a structural route for the duct confirmed early.

Other options. Sizing the hood and forgetting the make-up air produces a kitchen that pulls air from the dining room, holds doors shut and never quite clears. Fixing it after ceilings close is expensive and disruptive.

M-04

Grease interceptor

Sized and located early

Judged on Elbaz residential built-in kitchen and bar work. Confirmed with the local authority during design, including where it goes and how it gets serviced.

Other options. This is the most common late surprise on a build-out. Discovering the required size will not fit where you assumed can mean excavation, a redesign of the drainage, or both — at the end of the programme.

M-05

Front-of-house finishes

Where the money shows

Judged on Elbaz residential built-in kitchen and bar work. Lighting, acoustics and surfaces, which is where the room’s character actually comes from — and acoustics is what customers feel and rarely name.

Other options. Spending the finish budget on decoration while under-specifying lighting and acoustics produces a room that photographs well and is unpleasant to sit in on a full night.

On what is shown. No image on this page is a restaurant, a commercial build-out, a food-service facility, or work by anyone other than Elbaz Construction. Every photograph is a RESIDENTIAL Elbaz project shown for build quality, and is captioned as such. The diagram below is an original illustrative drawing prepared for this page.

G-02General
SHEET G-02 / PROCESS · 10 STAGES
05

Process

Ten stages, in order.

The first two happen before you sign a lease, because that is the last point where the information is worth anything.

01
Site assessment

What the tenancy gives you — before signing, ideally.

02
Lease coordination

Work letter scope, approvals and rent commencement.

03
Equipment schedule

The kitchen list that drives every service.

04
Design

Kitchen workflow, front of house, restrooms and accessibility.

05
Permitting

Building, fire and health, sequenced deliberately.

06
Demolition and infrastructure

Strip out, then MEP, gas and grease waste.

07
Hood and suppression

Exhaust, duct, make-up air and suppression installed.

08
Kitchen construction

Health-compliant finishes, equipment set and connected.

09
Front of house

Bar, seating, lighting, acoustics and finishes.

10
Inspections and opening

Building, fire and health through to approval to open.

P-01Permitting
SHEET P-01 / THREE-AUTHORITY REVIEW BRIEF
06

Technical brief

Three reviews that do not talk to each other.

Building, fire and health each review your restaurant separately, each with their own requirements. The sequence you run them in is the difference between opening on time and paying rent on an empty room.

Dining set under a dark-framed canopy with a timber soffit and the canal beyond
PRESIDENTIAL Elbaz project — covered dining structure. Shown for build quality; not a commercial project.
Dark-framed cover with a timber soffit beside a pool on a canal lot
PRESIDENTIAL Elbaz project — covered terrace beside the pool.
B-01

Occupancy classification

How the space is classified drives egress, accessibility and construction requirements. A change of use from retail to food service triggers requirements the previous tenant never had to meet.

B-02

Accessibility

Accessible route, restrooms, counters and seating. It is a drawing-stage decision, and it is verified on site — a build-out that ignores it does not open.

B-03

Egress

Capacity, travel distance, door swings, hardware and emergency lighting, based on the occupant load you are designing for.

F-01

Hood and suppression

The exhaust hood over the cooking line and its fire suppression system are reviewed and inspected by the fire authority, separately from the building review.

F-02

Duct routing and discharge

Grease duct routing, clearances and discharge location are prescribed. Finding a compliant route through an existing building is a design problem to solve early.

F-03

Alarm and extinguishing

Detection, alarm and portable extinguishing to the requirements for your occupancy and your fire authority.

H-01

Finish schedule

Floors, walls and ceilings in food-preparation areas have to be smooth, cleanable and non-absorbent to the health authority’s standard. This is specified on the drawings, not chosen on site.

H-02

Hand-washing and sinks

Hand-wash stations where required, plus the sink configuration for warewashing and food preparation your operation needs.

H-03

Refrigeration and storage

Cold storage capacity, dry storage separation and how waste is handled and stored.

G-01

Grease interceptor

Sizing and location to the local authority’s requirement, with access for servicing. Confirm this during design, not during construction.

L-01

Landlord approvals

Work letter scope, drawing approval, insurance, hours, access, and rent commencement — which frequently starts before you can open.

L-02

Utility timelines

An electrical service upgrade or a new gas service runs on the utility’s schedule. Identify the need in week one or it becomes the last item on your programme.

Disclaimer. Requirements are set by your municipality, your fire authority, your county health department and your lease. Nothing here is a legal opinion or a substitute for confirming your own requirements. Licensing to operate a food-service establishment is separate from construction permitting and is obtained by the operator.

S-01Structural
SHEET S-01 / KITCHEN VENTILATION
07

Assembly

Why the hood is a system, not an appliance.

An original illustrative diagram prepared for this page. It shows the relationship between the cooking line, the exhaust hood, the duct to discharge and the make-up air that replaces what is extracted. It is not a design drawing and not from any project.

Illustrative diagram of a commercial kitchen ventilation systemDiagram showing a cooking line beneath an exhaust hood, a grease duct rising through the roof to a discharge fan, fire suppression above the cooking surface, and a make-up air supply introducing replacement air into the kitchen to balance what the hood extracts.010203040506Illustrative diagram — prepared for this page, not a design drawing

Key

01
Duct to discharge, through the roof
02
Exhaust hood over the cooking line
03
Fire suppression above the cooking surface
04
Cooking line
05
Make-up air supply
06
Structure above — the duct route has to be found in it
V-01

Air removed has to be replaced

A hood extracting a large volume creates negative pressure unless make-up air replaces it. The symptoms are doors that will not open, a kitchen that never clears and conditioned air pulled straight out of the dining room.

V-02

The duct route is a building problem

Grease duct has prescribed clearances and a required discharge location. In an existing building, finding a compliant route through structure is a design task that belongs at the start.

V-03

Suppression is reviewed separately

The fire authority reviews and inspects the suppression system over the cooking line on its own schedule, independent of the building inspection.

V-04

Make-up air is conditioned air

In this climate, replacement air is a real cooling load. Under-sizing the system to save capital cost shows up in every energy bill and in a dining room that never holds temperature on a full night.

Q-01Quality
SHEET Q-01 / PERFORMANCE AND QUALITY
08

Performance and quality

What we hold ourselves to.

No opening date, programme length, cost or capacity is claimed on this page, and no restaurant project is presented as ours. Those come from your space, your equipment schedule and your jurisdiction.

Stone-faced chimney volume and outdoor kitchen beside a tiled spa and pool
QRESIDENTIAL Elbaz project — stone-faced volume beside a built-in outdoor kitchen. Shown for build quality.
Covered terrace with slim dark posts, a white soffit and ceiling fans
QRESIDENTIAL Elbaz project — covered terrace with a white soffit.
Assessment before the lease
Service capacity, waste, gas and structure checked while you can still walk away.
Equipment schedule first
Services designed from the actual equipment list, not from an assumed one.
Three reviews sequenced
Building, fire and health run deliberately rather than discovered one at a time.
Long-lead items identified early
Utility upgrades, hood systems and equipment with real lead times flagged in week one.
Grease waste confirmed in design
Interceptor size and location agreed with the authority before construction, not after.
Ventilation balanced
Make-up air designed against the hood so the kitchen and the dining room both work.
Health finishes specified
Cleanable, non-absorbent surfaces drawn and scheduled rather than chosen on site.
Inspections driven, not awaited
Scheduled and prepared for, because on a build-out the calendar is the budget.
C-01Cost
SHEET C-01 / COST AND SCHEDULE VARIABLES · 13
09

Cost and timeline

The thirteen things a real number is built from.

We do not publish prices for build-outs. The range between a former restaurant with working infrastructure and a raw shell is enormous, and that difference is settled before construction starts. We price after the space is surveyed and the equipment schedule exists.

Outdoor kitchen and bar seating under a timber-slat soffit with the canal beyond
CRESIDENTIAL Elbaz project — built-in outdoor kitchen and bar. Shown for build quality.
Poolside pavilion with timber-slat soffit and dark split-face stone wall behind
CRESIDENTIAL Elbaz project — covered terrace with louvred screen.
#VariableWhy it moves the number
01Shell or former restaurantThe single largest variable. Existing infrastructure can remove months and a large share of the cost.
02Electrical serviceWhether the existing capacity serves your equipment, or a utility upgrade is required.
03Gas serviceAvailability, pressure and whether a new service or upgrade is needed.
04Grease interceptorSizing, location, excavation and drainage modification.
05Hood and make-up airHood, duct route, discharge, make-up air unit and suppression.
06Kitchen equipmentOwner-supplied or contractor-supplied, and how long the long-lead items take.
07RefrigerationWalk-in cold storage, reach-ins and the services they need.
08Health-compliant finishesFloors, walls and ceilings meeting the health authority’s standard in preparation areas.
09Front-of-house specificationBar, seating, lighting, acoustics and finishes — a wide range at identical area.
10Accessibility worksRestrooms, routes and fixtures where the existing space does not comply.
11Permits and reviewsBuilding, fire and health fees, reviews and inspections.
12Landlord requirementsInsurance, hours, access, protection and any work the lease puts on you.
13Programme lengthEvery week of construction is a week of rent before revenue, which belongs in the cost of the decision.
I-01Information
SHEET I-01 / QUESTION INDEX · 15
10

Question index

Straight answers about restaurant build-outs.

Fifteen questions on space selection, reviews, kitchen infrastructure, programme and cost. Requirements are set by your municipality, fire authority, health department and lease — verify yours.

01 / Space

Should I take a former restaurant or a raw shell?

A former restaurant with working grease interceptor, hood, gas service and adequate electrical capacity can save you months and a large share of the budget. A shell gives you a free hand and makes you buy all of it. The mistake is signing either before someone has surveyed what is actually there.

A-06Architectural
SHEET A-06 / CONSTRUCTION STUDY
Construction study

Four things worth looking at in the work above.

Outdoor kitchen and bar seating under a timber-slat soffit with the canal beyond
STUDYRESIDENTIAL Elbaz project — built-in outdoor kitchen and bar seating. Shown for build quality; not a restaurant.

Every frame referenced here is a RESIDENTIAL Elbaz Construction project, shown for build quality only. None is a restaurant or a commercial build-out.

Observations

01
Services disappear into the run
Gas, power and water reaching a built-in cooking line with nothing exposed. The same discipline is what a health inspector looks for on a commercial line, for different reasons.
02
The counter takes daily use
Bar counters built to be leaned on, spilled on and cleaned down. Substrate and edge detailing decide whether that surface survives its second year.
03
The covered structure is engineered
Canopies and soffits over seating are structures with wind loads, not decoration — which is exactly the standard outdoor dining has to be built to.
04
Lighting is layered
Task light at the working surface and separate ambient light over seating. A single level does not serve both, indoors or out.
G-03General
SHEET G-03 / DELIVERY AND CREDENTIALS
11

Credentials and delivery

Six verifiable reasons, and no badges.

Nothing here is an award or a membership we cannot substantiate, and nothing here claims restaurant projects we cannot show you. The licence number is public and checkable.

Covered terrace looking out along the canal past the outdoor kitchen counter
REFRESIDENTIAL Elbaz project — covered terrace past the outdoor kitchen counter. Shown for build quality.
01

Licensed general contractor

CBC1265280 — certified building contractor, bonded and insured, holding the permit rather than brokering the job.

02

Survey before you commit

We look at a tenancy before you sign it, because that is when the information is still worth something.

03

Programme built around opening

The schedule is driven by long-lead items and the review sequence, because rent runs whether you are open or not.

04

Built-in kitchen and bar experience

Genuine Elbaz work building cooking lines, bar counters and covered dining structures — shown on this page as residential projects, because that is what they are.

05

Honest about what we can show

We do not have published restaurant photography and we will not present anyone else’s work or a generated image as ours.

06

One contractor across three reviews

Building, fire and health coordinated by one party, so nothing falls between them.

I-02Information
SHEET I-02 / CLIENT RECORD
12

Google reviews

In their words, unedited.

Reviews are quoted verbatim from the Elbaz Construction Google Business Profile. They describe residential work and the company as a whole — none refers to a commercial or restaurant project.

★★★★★

“They are great at communicating and finding ways to streamline the work.”

Omri B · Google review

★★★★★

After I've been Looking for a good company to renovate my house, I found those guys! These people are super professional super honest super Fast !! Don't hesitate to Rent their service! They are number one!!

carmit cohen

★★★★★

Redid my whole bathroom and kitchen. Great service - Great quality - very quick - very professional !!

Adir Davidov

★★★★★

They renovated my whole house and the whole process was such a breeze. I highly recommend them!

Lee Morali

★★★★★

Amazing job Did a total renovation of my house with them

Elie Elancry

Project files

A dessert shop and a salon, built out.

Two real commercial interiors by Elbaz Construction: a dessert shop photographed from the customer side, and a nail salon and spa. The kitchen line is not shown; the counters, finishes and front-of-house work are.

2Projects shown
11Photos
1Site videos
PROJECT 01

Related interior: a nail salon floor and counter

A nail salon, not a restaurant, shown for its floor and counter finishes. A glossy marble-look porcelain floor runs past tufted gold-base chairs to a white counter and a polish wall. A smooth, joint-light floor of this type is the kind a dining room needs.

Scope of work

  • Porcelain tile laid across the full aisle
  • Marble-look finish continuing to the counter
  • White counter built along the route
  • Polish wall finished behind the stations
  • Seating placed on the finished floor
  • Clear aisle left through the room

Materials & finishes

Marble-look porcelainWhite counterGold-base chairsPolish shelvesPainted walls

What to look for in the photos

The low angle shows how few joints cross the floor. A room cleaned every night should have as few seams as the design allows.

Elbaz Construction project photo · 3 photos

PROJECT 02

A dessert shop with a black slat wall and neon

A counter-service dessert shop, photographed finished from the customer side. A black fluted slat wall carries menu screens, with recessed lights, an order kiosk and a pastry case beneath a drop ceiling. A neon sign and black subway tile mark the kitchen door. The photos do not show the kitchen line or any hood.

Scope of work

  • Black fluted slat wall behind the counter
  • Menu screen mounting with power and data
  • Recessed lights in a drop ceiling
  • Black subway tile wall near the kitchen
  • Kitchen swing door in the back wall
  • Counter, pastry case and kiosk on the plan
  • Neon sign with its own electrical feed

Materials & finishes

Black slat panelsBlack subway tileNeon signMenu screensRecessed LED lightsStainless refrigeratorDrop ceiling

What to look for in the photos

Look at the line between the black tile and the slat wall near the kitchen door. A food-service room has to switch from decorative to wipe-clean surfaces somewhere, and here it does so at the door.

Elbaz Construction project photo · 4 photos

In motion

A dessert shop, imagined.

This short clip is an AI illustration of the idea of a dessert shop interior. It shows the concept and is not footage of an Elbaz job.

Illustration: dessert shop walkthrough idea · AI illustration, not an Elbaz job

Budget and schedule

Where a restaurant budget goes.

A build-out spends most on the kitchen systems and the approvals that gate them. These typical shares and the typical sequence assume a lease-signed shell.

Where a typical restaurant build-out budget goes

100%OF BUDGET
  • Kitchen hood and exhaust14%
  • Plumbing and grease interceptor14%
  • Electrical and lighting16%
  • HVAC and make-up air14%
  • Walls, floors and ceilings16%
  • Labor and supervision18%
  • Permits and inspections8%

Typical shares only; the hood, the grease interceptor and the electrical service move them heavily.

A typical restaurant build-out sequence, in weeks

Lease review and concept layout
Building, health and fire review
Three reviews
Equipment and finish orders
Orders
Demolition and underground plumbing
Hood, walls, floors and fixtures
Systems and finishes
Inspections and opening
Week 0Week 12.5Week 25

Three reviews run in parallel with ordering, so a late approval is the most common cause of a missed opening.

Drawn out

A restaurant on three sheets.

A zoned plan, a restroom layout and a sequence cover the decisions that fix a restaurant's opening date.

DINING (FOH)KITCHENhood + greaseRESTROOMS

Dining, kitchen, restrooms

A restaurant plan splits into a dining room, a kitchen under a hood and the restrooms, and where each sits decides plumbing, exhaust and exits.

60 in CLEARWC 16–18 inLAV 34 in

The guest restroom

A guest restroom keeps a 60-inch clear space, accessible fixtures and a door swing that clears them, and it is checked at plan review.

TENANT IMPROVEMENT1LEASE+ SURVEY2DESIGN+ MEP3PERMIT4BUILD-OUT5INSPECT6C.O. +MOVE-IN

Lease to opening night

Lease, design, three separate reviews, build and inspection run in order, and the certificate is the last step before service begins.

Scope planner

Rough out your restaurant.

Choose the options closest to your concept to see the trades involved and typical weeks on site.

What is the space today?
How big is the kitchen?
How much dining room finish?

Closer in

Four details a guest notices.

A sign, a screen, a cold case and a counter. These are the surfaces and fixtures guests see before they taste anything.

Menu screens, black slat wall
Neon over the swing door
Display fridge, purple light
Counter and polish wall

More questions

Hoods, finishes and storm plans.

What restaurant owners ask once the lease is signed: equipment, surfaces, power and hurricane season.

Ask us directly
Does a dessert or counter-service shop need a full kitchen hood?

It depends on the equipment, not the menu name. Appliances that make grease-laden vapor need a Type I hood with fire suppression. Ovens and dishwashers that only produce heat or steam may need a lighter Type II hood. Your equipment list and the mechanical inspector decide, so list every appliance before we price the exhaust.

Which surfaces does a food-prep area require?

Floors, walls and ceilings in prep and warewashing areas must be smooth, non-absorbent and easy to clean. That usually means sealed tile or quarry, FRP wall panels and a washable ceiling. Decorative panels belong in the customer area, as in the dessert shop photos, where the black tile is used near the kitchen door.

Where do inspectors want the hand sinks?

Within easy reach of where staff handle food, and separate from the prep and dish sinks. Each hand sink needs hot and cold water, soap and towels. Placement is checked at plan review and again before opening, so we put them on the drawings early to avoid cutting a finished floor later.

Do menu boards, kiosks and neon need separate electrical work?

Yes. Each screen, kiosk and sign needs its own circuit or an allocated share of one, plus a data run for networked equipment. A neon sign needs a transformer and an inspected connection. Giving the electrician the fixture list early lets them size the panel once, instead of adding circuits after the walls are closed.

Do decorative wall finishes need a fire rating?

In many cases, yes. The building code sets flame-spread classes for interior finishes, depending on where the finish is and how many people use the room. A slat wall or wood panel may need a rated product or a fire-retardant treatment. We ask for the product data before ordering, because inspectors ask for it.

What does Florida humidity do to a dining room and kitchen?

It adds a load on the air-conditioning and encourages condensation on cold surfaces, such as walk-in coolers and steel. Poorly sealed doors let damp air in. We size the equipment for the humidity, seal penetrations and specify finishes that tolerate moisture. A well-balanced air system also keeps the kitchen from drawing odors into the dining room.

How do I protect a restaurant in a hurricane warning?

Write a short checklist before the season: who closes, how perishables are moved or protected, and where the shutters or panels are stored. Equipment on a roof or in a yard should be strapped. During construction we also secure the shell. After a storm, we help you check the electrical and refrigeration before restarting.

How many restrooms does a small shop need?

The plumbing code sets fixture counts by seating and occupant load, and the accessibility rules set the type of fixtures. A small counter-service shop often needs a single accessible restroom open to guests, while a larger dining room needs more. The permit review confirms the number, so we plan the plumbing around it from the start.

Service Areas

Proudly serving homeowners across Miami-Dade, Broward and Palm Beach

(754) 236-0675

104 municipalities across three counties — and we hold the licence to build in all of them. Not sure about your address? Ask us.

I-03Information
SHEET I-03 / RELATED READING AND SERVICES

Knowledge library

Related reading.

PUB 01Hurricane-Resistant Construction in South FloridaWind speeds, impact-rated openings and the roof-to-foundation load path.Read the guide →
PUB 02How Much Does It Cost to Remodel a House in 2025?How construction costs are actually assembled.Read the guide →
PUB 03Renovation vs Remodel: What’s the Difference?Change of use, and why it triggers new requirements.Read the guide →
PUB 04Revitalize Your Space: The Ultimate Guide to Kitchen Remodelling in MiamiKitchen ventilation and services, at residential scale.Read the guide →
PUB 05Interior Design: Luxury on a BudgetWhere finish spend shows in a room people sit in for hours.Read the guide →

Related services

Adjacent work Elbaz delivers under the same licence.

G-04General
SHEET G-04 / ENQUIRY
13

Start here

Survey the space first.

Send us the address and your equipment list — or just the address. We will tell you what the tenancy actually gives you before you sign anything.

Canal-front pool deck with teak loungers below a two-storey residence
REFRESIDENTIAL Elbaz project — canal-front pool deck. Shown for build quality.

What happens next

01
We call or email within one business day, Sunday to Friday.
02
A site survey: electrical capacity, waste, gas, structure and grease waste.
03
A written scope and programme showing long-lead items and the review sequence.
Useful to have
The address, your draft equipment schedule, the landlord’s work letter, and your target opening date.
Preferred contact method

We use your details only to respond to this enquiry. No lists, no resale.

Thanks — that came through.

Your details are with the Elbaz Construction team and we will come back to you, usually the same or next working day. If it is urgent, call (754) 236-0675.

G-05General
SHEET G-05 / END OF SET

Know the space before you sign.
Then open on the date you set.

Restaurant and food-service build-out across Miami-Dade, Broward and Palm Beach — surveyed, permitted across three authorities and built by one licensed general contractor.

Bar seating at the outdoor kitchen with moored vessels on the canal behind
ENDRESIDENTIAL Elbaz project — bar seating at a built-in counter. Shown for build quality; not a restaurant.