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Welcome To The Food Establishments Webpage | ISD

All food establishments in the City of Lynn must obtain a food permit and all licenses from the City Sanitarian.  The Board of Health has established four broad categories of permit types, based upon risk, each with different required certifications and licenses, and an annual schedule of inspections. The schedule of fees is as follows:

Schedule of Fees

FOOD TYPES AND FEES FEE PER/YEAR
Restaurants (Food Establishments) $100 Per/year plus $1 per/seat
Food Retailers $150 <10,000 sq.ft. selling area
$250 >10,000 sq.ft. selling area
Takeout Food Sales $100 - Gross Sales Up To $100,00
$200 - Gross Sales Up To $200,00
$300 - Gross Sales Up To $300,00
Bakeries $25 Per 1000 sq.ft. per/year, $100 min.
Commissary Kitchen (Caterers Kitchen) $200
Residential Kitchen for Bed & Breakfast $100
Package Stores $50
Produce Vendors $50
Ice Cream Vehicles $75
Hand Carts $50 Per/year plus $20 per/function
Temporary Food Service $75 Plus $5 per/stand or vehicle
Catering Service $50 Per/year + $20 per/function
Fraser Field $100 Event per/day maximum $700
Food Distribution (Food Warehouse) $100
Commercial Food Processing $200
Pasteurization License $10
Milk License $10
Frozen Desert License $25
Bottling License $75
Dumpster Permit $25
Vending Machine $50 Per Location plus $1 per machine
Tobacco Tobacco $50 *wait list placement possible
Any Other Food Establishment $50
Food Re-Score Inspection $50
Food Re-Inspection $25
Re-Inspection After Violation Follow Up $50
- -
NEW BUSINESSES FEES PER/YEAR
Change of Ownership Inspection $50
Renovations $50 - Minor Change
(< 25% of total area)
$100 - Complex Change
(> 25% of total area)
$50 - Per/meeting for Additional Plan Review Meetings
Plan Review (Food Establishment) $150 - < 100 Seats
$200 - > 100 Seats
Plan Review (Retail) $100 - < 10,000 sq.ft.
$200 - > 10,000 sq.ft.

Classification of Types
Food establishments are classified based upon risk.  Type 1 permits apply to locations which pose a low risk of food borne illness or infection such as convenience stores or corner stores that sell only commercially prepackaged foods and/or whole produce.  Type 2 food establishments are considered low to medium risk because they are holding or repackaging pre-made foods and/or selling raw food products.  Type 3 permits are medium to high-risk establishments including most restaurants, takeout and delivery restaurants, diners and eateries which prepare raw food to order.  Type 4 permits apply to establishments which serve items which pose a particularly high risk and/or require a HAACP plan.

Permission To Sell:

Permit
Type 1:

Permit
Type 2:

Permit
Type 3:

Permit
Type 4:

Commercially prepackaged food

 

 

 

 

Commercially prepackaged frozen desserts/novelties

 

 

 

 

Commercially prepackaged milk and dairy products

 

 

 

 

Whole produce (fruit)

 

 

 

 

Pre-made foods (hot and cold holding)

     

Portions of pre-made bakery items

     

Packaged and labeled pre-cut produce

     

Fresh or frozen fish*

     

Soft-serve ice cream*

     

Hard/Scooped ice cream and milkshakes*

 

 

 

Packaged, labeled and inspected meat or poultry

 

 

 

On-site meal preparation

 

 

Butchering meat, fish and poultry

 

 

Raw fish, shellfish and lobsters*

 

 

Food preparation/storage requiring HACCP+

 

°Anti-choke training is required for establishments having 25 or more seats.
*Permit holders may require additional state and/or local licenses to engage in these activities.
+Any food establishment proposing a method requiring a HACCP must receive a variance from the Board of Health.

For additional information about food permits and/or opening a new food establishment please contact Lisa Tobin, Sanitarian at ltobin@lynnma.gov or (781) 586-6794. 

Emergency Planning for Food Establishments

The food code requires permitted food establishments to immediately notify city officials about imminent health hazards on-site.

You must immediately discontinue operations and notify the City Sanitarian of any of the following circumstances:
- Interruption/Disconnection of Electrical Service
- Interruption/Disconnection of Water Service
- Contaminated Water Supply
- Fire
- Flood
- Sewage Back-up
- Misuse of Poisonous/Toxic Materials
- Onset of a foodborne illness
- Gross Unsanitary conditions or any other circumstance that may endanger public health.

In the event of an imminent health hazard, the City Sanitarian or food inspector will provide guidance concerning emergency mitigation procedures including discarding spoiled/contaminated foods, disposable utensils and paper goods and/or communicate alternative processes to be followed so long as health hazards remain.

To reach the City Sanitarian when City Hall is closed, please email: ltobin@lynnma.gov or isdonline@lynnma.gov.

Establishments which have been closed due to a health hazard must be inspected and approved by city officials before re-opening.

New Item Documents For Download (PDF)
  Emergency Action Planning For Food Establishments
 
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