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1. Have you recently been ill?
2. Need to reach a Health Inspector?
3. Why are there inspection reports for only some of the restaurants?
4. Why are there no reports for grocery stores, gas stations, convenience stores, and markets?
5. What does the inspection report mean?
6. How do I interpret the report?
7. How many violations result in a failing inspection?
8. Should I be concerned about eating at a place with a failing inspection?
9. Where do complaints come from?

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1. Do I need a Certified Food Protection Manager (CFPM)?
2. Where can I take the Certified Food Protection Manager (CFPM) exam?
3. Where do I find the regulations for food service establishments?

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1. When do I need a building permit?
2. When are building permits not required?
3. What do I need to get a building permit?
4. When is a “Site Plan Review” required?
5. What Zoning district in my property in, and what does that mean?

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1. I think I got sick from a Portland restaurant, who do I call to report it?
2. How do I report a concern about a Portland restaurant, other than a foodborne illness?
3. Where do I find the regulations for food service establishments?

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1. Can I use my own private kitchen for preparation?
2. Is an external grease interceptor required?
3. Is there a new code on grease traps?
4. Another question we have is about the grease trap requirement. Does your office handle this or Public Services?
5. We need to add a cleat on the wall to install something in the kitchen. What material can that cleat be made of to meet code? Are composite materials like Azac or Starboard okay?
6. We want to increase our seating by adding some tables (no renovations required). Does someone need to approve this?
7. Do I need a 3 bay sink?
8. Do I need a preparation sink separate from my 3 bay sink?
9. Do I need a mop sink?
10. What exactly is an air gap?
11. Do I need an air gap on my sink?
12. How many hand wash sinks do I need in my restaurant?
13. What is the purpose of a backflow preventer device?
14. We have a 2 bay sink that serves as the hand wash sink and the mop sink. Any sink with multiple bays can only satisfy one of the plumbing requirements, correct?
15. How hot does my water need to be for warewashing?
16. How hot does my water need to be for hand washing?
17. How many bathrooms do I need?
18. Can I use hand sanitizer instead of a handwash sink?
19. Should I keep a log of my grease trap maintenance?
20. How cold do my walk-in cooler, refrigerator, and cold hold unit(s) need to be?
21. How hot do my hot hold units need to be?
22. Can I spray for pests myself?
23. Do I need a restroom for customers? How many?
24. Can I share a mop sink with the business next door?
25. We'll be using the room mostly for dry storage, but we'd like a small preparation area. We're painting the concrete floor, installing a hand sink and drop ceiling. Anything else?
26. We are installing granite counter tops at the entry desk bar and the restaurant bar. Food will be served to customers at these places. Is there a requirement to seal the tops?
27. Who do I call to get my restaurant or mobile unit inspected, so I can start selling?
28. Is it possible to get advice from an inspector before we start renovations?
29. Can I have a smoker or grill outside?
30. How quickly can I start operating after my health inspection?
31. Where do I find the regulations for food service establishments?
32. I was trying to find out if the State of Maine or local municipalities have a mandatory cleaning requirement for beer keg lines?
33. Can a cold plate for fountain drinks be located in the 3-bay sink of a bar?
34. Can a cold plate be located in the ice well with the ice that is served for drinks?

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1. Do I need a fire suppression system?
2. What type of fire extinguisher do I need?
3. What are the requirements for exits inside the food truck?
4. Does my bathroom need to be American with Disabilities Act compliant?
5. If using propane for fuel supply, are there any requirements I should be aware of?
6. Can I have a smoker or grill outside?
7. I spoke with a pushcart vendor who recently opened and he said he needed a fire inspection. Is this separate from the city inspection?
8. Where do I find the regulations for food service establishments?

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1. Do I need to use disposable gloves when serving non-potentially hazardous food?
2. Do I need a hair restraint when working with food?
3. Can I refill my soda or coffee with the same cup?
4. Can I reuse my plate when I go back up to the buffet for more?
5. Should I cover food that is cooling?
6. How many eating establishments are in Portland?
7. How often are eating establishments inspected in the City of Portland?
8. What makes an establishment High Risk or another type of risk?

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1. When can a Food Truck operate?
2. Where can a Pushcart operate?
3. How big can my food truck be?
4. How big can my pushcart be?
5. Where do I find the regulations for a Food Truck?
6. Where do I find the regulations for a Pushcart?
7. What is a Base Station?
8. I operate a mobile unit. Where can I dump my gray water?
9. What are the requirements for exits inside the food truck?
10. What are the standards for the interior walls of a food truck?
11. How hot does my water need to be?
12. Do I need a 3 bay sink?
13. Can I have a towable food trailer, instead of a food truck?
14. Can I operate within 65 feet of an eating establishment, if I have permission from the owner?
15. Who do I call to get my mobile unit inspected, so I can start selling?
16. What are the health requirements for a small ice cream cart?
17. Is there a place to plug my food truck into upon inspection?
18. Can I use my own private kitchen for preparation?
19. Do I need to use disposable gloves when serving non-potentially hazardous food?
20. I know I'm not allowed to operate the cart within 65 feet of another food purveyor, is that 65 feet from the door or any part of their establishment?
21. How quickly can I start operating after my health inspection?
22. Can the umbrella on my food cart go above the 72” max height requirement?
23. Can my base station kitchen be a commercial kitchen that is licensed by ME Dept. of Agriculture?
24. Can I use my mobile unit at the base station to prepare food?
25. Would I be able to cut my fries outside and do the preparation for the fries at my cart?
26. Would I be able to use a foldout table that was touching my cart as long as it is covered?
27. Can I have the handwashing portion of my mobile unit operate as an adjacent and separate unit?
28. Can I have part of my mobile unit on private property and part of it on public property at the same time?
29. I am inquiring about specific requirements of Food Carts. The cart would be serving juice, so no cooking would be necessary.
30. Where can I find further information about food regulations?

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1. How do I know if my establishment is located in a historic district?
2. If my establishment is located in a historic district, are there special regulations that apply?

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1. Who do I contact to get my city license?
2. Who do I contact to get my state license?
3. Where can I find license applications?
4. Who do I contact with questions about my license application?
5. Do I need a State of Maine license?
6. Do I need a Maine Department of Health and Human Services or Department of Agriculture license?
7. Do I need a Maine Department of Marine Resources license?
8. Do I need a license to sell food at a festival or fair?
9. I’m a non-profit. Do I need a license to sell food at fairs and festivals?
10. Do I need a license to give away food for free?
11. Can I sell food items prepared in my establishment to another establishment for resale?
12. Who do I call to get my food service establishment inspected, so I can start selling?
13. How quickly can I start operating after my health inspection?
14. Where do I find the regulations for food service establishments?

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1. Can I use a cryovac machine to package food for storage?
2. Who do I contact for a Specialized Processing variance or process review?
3. Can I grow my own vegetables at home and use them in my commercial food operation?
4. Where do I find the regulations for food service establishments?

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1. What are the requirements to be a food vendor at a fair, festival or another type of temporary event?