You need DBPR's plan review approval (via the HR-7005 application) as part of getting to an operating license, and it's best practice to have that review underway before kitchen framing locks in layout decisions the state might require changed — waiting until after construction risks costly rework.

For a second-generation space with existing kitchen infrastructure, 3-5 months is a realistic range once permitting, DBPR review, and construction are accounted for; a ground-up build with new grease duct routing and a full kitchen build can run 5-8 months or more depending on complexity and jurisdiction.

Often, yes, if the equipment is in good condition, sized appropriately for your cooking line, and still meets current NFPA 96 and local code requirements — we evaluate existing kitchen infrastructure early in design specifically to determine what's reusable.

A Type I hood handles grease-laden vapors from cooking equipment like fryers, grills, and ranges and requires the full fire suppression system; a Type II hood handles heat and steam from equipment like dishwashers or ovens without significant grease production and doesn't require suppression. Your equipment schedule determines which zones need which type.

Restaurants pack far more people per square foot than most retail — roughly 15 square feet per person in dining versus around 200 in the kitchen — so the occupant load calculation directly drives how many exits you need and how wide they have to be, which shapes the floor plan itself.

Yes — standing bar/lounge areas use a different occupant load factor than seated dining, which affects your total occupant count and exit requirements, and DBPR licensing categories distinguish between establishments primarily serving food versus alcohol.

Building department approval and DBPR/health approval are separate processes checking different things, so it's possible to pass one and fail the other — we coordinate both reviews throughout construction specifically to avoid a late-stage surprise, but any deficiency the health inspector flags has to be corrected and re-inspected before the operating license issues.

NFPA 96 requires a minimum of two certified inspections per year, roughly six months apart, with higher-volume kitchens sometimes needing more frequent service depending on cooking load and grease accumulation.