Restaurant Permits & Licenses in Baltimore, MD

Required for all LLCs; annual Personal Property Return filing also required (separate requirement below)

Replaces traditional annual report; applies to all LLCs regardless of industry

Required only if LLC organized in another state

Required for tax administration purposes. Single-member LLCs without employees may use the owner's SSN, but obtaining an EIN is recommended for liability protection and banking.

Required for assumed names/DBAs; renewable every 10 years for $25

6% state sales tax rate (+ local rates up to 1%); monthly/quarterly filing required

Required before construction begins; fee schedule varies by facility type

Issued by local health departments under state authority; must pass inspection

Class B/D licenses most common for restaurants; county-specific quotas and zoning apply

Most restaurants store on-site and don't need this

Required for all restaurants; includes Trader's License for food service

Confirms property zoned for restaurant use (C-1, C-2, D-1 districts typically)

Required for kitchen installation, HVAC, etc.

Complies with Baltimore City Zoning Code Article 4

Includes plan review, ServSafe certification for manager

Required for assembly occupancies >50 persons

Issued after passing building, fire, health inspections

Must be monitored system

Required in addition to state food license

C-1, C-T, I-1 zones typically allowed

Separate from state requirements

Required for all food service; 60-day plan review

Includes pre-operational inspection

All employers in Maryland who have one or more employees are legally required to carry workers' compensation insurance. Coverage must be obtained through a private insurer or by qualifying as a self-insurer. Independent contractors are not covered unless misclassified.

While Maryland does not statutorily mandate general liability insurance for restaurants statewide, local health departments and property owners frequently require proof of coverage as part of licensing or leasing agreements. Strongly recommended due to risk of slip-and-fall claims and other third-party injuries.

A single-member LLC is disregarded for federal tax purposes and reports income on Schedule C. Multi-member LLCs file Form 1065. LLC owners pay self-employment tax on net earnings via Schedule SE.

Employers must provide a safe workplace. Requirements include posting the OSHA Job Safety and Health poster, maintaining injury logs (if 10+ employees), and training on hazards like slips, burns, and chemical exposure common in restaurants.

Must ensure physical accessibility (e.g., entrances, restrooms), provide accessible menus, and allow service animals. New construction or alterations must meet ADA Standards for Accessible Design.

Restaurants must comply with Clean Water Act (CWA) and Resource Conservation and Recovery Act (RCRA). Grease traps required to prevent sewer blockages; hazardous cleaning chemicals must be disposed of properly. Not typically subject to major federal permits unless discharging directly into waterways.

All advertising must be truthful, non-deceptive, and substantiated. Applies to menu descriptions, promotions, and online claims (e.g., "organic," "locally sourced"). FTC enforces against false health or environmental claims.

Must pay at least federal minimum wage ($7.25/hour) and overtime (1.5x regular rate for hours over 40/week). Tip credits allowed under FLSA if conditions are met (e.g., tip employees earn at least $7.25/hour with tips included). Recordkeeping required.

Requires eligible employees to be granted up to 12 weeks of unpaid, job-protected leave for qualifying reasons (e.g., birth, serious health condition). Most small restaurants do not meet the employee threshold.

Employers must complete Form I-9 to verify identity and work authorization for all employees. E-Verify is voluntary unless required by state law or federal contract.

FDA issues the Food Code as guidance; adopted and enforced by state and local health departments. Covers food handling, temperature control, cross-contamination, and employee hygiene. Required for all restaurants.

Required under the Federal Alcohol Administration Act. Must also comply with Maryland state alcohol licensing (not federal). Federal permit required for importers, wholesalers, and producers; restaurants typically only need state license unless self-distributing.

Maryland law requires all motor vehicles registered in the state to carry liability insurance with minimum limits of $30,000 bodily injury per person, $60,000 per accident, and $15,000 for property damage (30/60/15). Applies to any vehicle used for restaurant operations, including delivery cars or trucks.

While not always listed as a separate insurance policy, restaurants holding a liquor license are required to carry adequate liability coverage that includes liquor liability (dram shop coverage). The ABC may require proof of such coverage during licensing or audits. Failure to maintain appropriate coverage can jeopardize liquor license status.

A surety bond (commonly $1,000–$10,000 depending on license type) is required as part of the liquor license application process. This bond guarantees compliance with state alcohol laws. The bond is filed with the ABC and remains active for the license term.

Maryland does not mandate product liability insurance by statute. However, restaurants are strictly liable under tort law for injuries caused by unsafe food. Coverage is typically included in general liability policies. Strongly recommended but not legally required.

Chain restaurants with 20+ locations must display calorie counts on menus and menu boards, provide additional nutrition information upon request, and include succinct descriptions of daily nutrition. Does not apply to smaller independent restaurants.