Concerns regarding Covid-19, especially with the rising number of current cases, has some businesses voluntarily restricting their dining options. Information on standards and procedures is available on the Texas Department of State Health Services website, as well as the Dallas County Covid-19 webpage.
*NEW* Updated Farmers Branch Ordinance
In 2018, Farmers Branch adopted 2015 Texas Food Establishment Rules (TFER)
View the ordinance here: Ordinance No. 3413
Texas Food Establishment Rules: 2015 TFER
View the letter to Farmers Branch food establishments regarding TFER
Planning Food Establishment
City of Farmers Branch has adopted Texas Food Establishment Rules of 2015.
All establishments going through extensive remodeling, as well as new establishments or new business owners, planning to operate a food establishment must submit floor plans and meet all permit requirements. Please check with the Building Department for any Building permit requirements. Regardless of prior existing conditions of the permitted food establishment, when remodeling or changing ownership, or menu change, food establishment is required to comply with all current applicable codes. Please call a 972.919.2539 for Environmental Health permit requirements or to schedule a permitting inspection.
- Planning Guidelines PDF
- Food Establishment Plan Review Application PDF
- 2015 Texas Food Establishment Rules / TFER 101 Rules with graphics
Permit RequirementsA person shall not operate a food establishment without a valid permit issued by the Environmental Health Division. Please submit health permit application along with the Food manager registration application when applying for a new CO (Certificate of Occupancy). Health permits shall be renewed annually. There shall be one certified food manager at food establishment to cover all business hours.
- Health Permit
- Certified Food Manager Training Online Training Food Protection Manager's Handout
- Mobile Food Vehicle Commissary Approval
- Market Place Permit Application
Food Establishment InspectionsEnvironmental Health Division has contracted out the food establishment inspections. A third-party contractor will perform regular inspections during the food establishment's business hours that may extend beyond the City's regular business hours. For instance, if your establishment operates between 11 a.m. to 11 p.m. seven days a week, inspections will be conducted during this duration.
Any complaint and follow up inspection will be conducted by the City of Farmers Branch Environmental Health representative.
Please note that there is no change in the City of Farmers Branch Environmental Health Code and Regulations. The City of Farmers Branch revised and adopted Texas Food Establishment Rules (TFER) updated rules of 2015 on January 8, 2019. These rules and regulation will remain effective until further notice.
Establishments experiencing problems may be inspected frequently, and/or frequency determined by the inspector. The inspector may, if s/he deems it appropriate, adjust the frequency based on all circumstances regardless of the score. For example, a follow up to insure food handler cards are obtained is appropriate or if sanitation, pest infestation and cleaning practices, while not yielding a critical item violation, may suggest the inspection frequency be adjusted to a more frequent schedule.
Please contact the Environmental Health Division at 972.919.2539 for any questions.
Food Establishment Grading
Learn more about how Farmers Branch grades it's restaurants and food service facilities: FB Food Inspection Grading Criteria
Food establishments are automatically uploaded to the website under the Inspecthub Program and are listed alphabetically.
The score will be entered on a numerical scale from from 100 to 0. It is important to remember when looking at the overall score to keep in mind the operation being conducted at that facility. A full-service restaurant, for example, that prepares meals from scratch is involved in more complex operations and processing than a convenience store that sells only prepackaged food items. Also, any inspection is a "snapshot" of the day and time of the inspection.
On any given day, a restaurant could have more or less violations than noted at the time and date the inspection was made and may not be representative of the overall, long-term cleanliness of an establishment. Also, important to remember is, at the time of the inspection, violations are recorded on the inspection form but are often corrected on-the-spot prior to the health inspector leaving the establishment.
Grading criteria are scored 100 and below. The higher the score, the fewer violations at the time of inspection. The grading criteria is as follows:
- Excellent, 100 - 97
- Good, 96 - 90
- Satisfactory, 89 - 81
- Poor, 80 - 71
- Failing, 70 or below
- Temporary Food Establishment Requirements
- Temporary Food Establishment Guidelines (Slide)
- Summer Food Service Guidelines