February 24, 2017
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 Environmental Public Health Services

Temporary Restaurants

If you are considering operating a temporary restaurant, please review the Temporary Restaurant Operation Guide.  This publication provided by Oregon Department of Human Services has everything you need to know about temporary restaurants.

What is a temporary restaurant?

A temporary restaurant is any establishment operating temporarily in connection with any event where food is prepared or served for consumption by the public. Examples of events include: fairs, carnivals, circuses, festivals, concerts, or any other public gathering. They are commonly referred to as food booths. In order to operate a temporary restaurant, you must obtain a temporary restaurant license.

Who should get a temporary restaurant license?

Anyone (including restaurants) planning on serving food at a public event.

Temporary restaurant licenses are required by law. Individuals or groups planning to provide food at an event must first obtain a temporary restaurant license. The Oregon Revised Statutes (ORS 624.025) state that “No person shall operate a temporary restaurant without first procuring a license to do so from the Department of Human Services.” Upon approval, a temporary restaurant license must be conspicuously posted in the temporary food establishment.

How do I get a temporary restaurant license?

Download a temporary restaurant license application, or pick one up at our office at 1000 E. Main St, Medford. If you wish to mail the application in please note the new Holly Street mailing address listed below, which is different than our physical address.

Jackson County Environmental Public Health
140 S. Holly St.
Medford, OR 97501

Fax: (541) 774-7987

Make sure we receive the permit at least a week prior to the event.

How much does a temporary restaurant license cost?

The fee for Benevolent (non-profit) Temporary Restaurants is $31.00.  The fee for Non-Benevolent (for profit) Temporary Restaurants is $120.00. Please note that the fee for the Jackson County Fair in July is $170.00. Seasonal/intermittent temporary restaurant licenses are also available. Please call our office at 541-774-8206 for current fees and information.

food vendor

Temporary Restaurant Checklist

Food Handler Training: At least one person working in the booth must hold a valid Food Handler Card

License: 1. Obtain your temporary restaurant license at least one (1) week before the event. 2. Review this checklist with all who will be working at the food booth. 3. Post the Temporary Restaurant license in an area visible to the public.

Site Location and Construction: 1. Convenient to toilets. 2. Covered trash containers. 3. Booth to be arranged or constructed to protect food, utensils, and equipment from flies, dust, and other contamination (screens, roof or tarp covering, sidewalls at least up to the counter and no exposed dirt floors). 4. Food and utensils stored up off the ground at least six (6) inches. This to include all ice chests, paper goods, and other food-related items.

Available Hand Washing: 1. Dispensed soap and paper towels, also a wastebasket. 2. A sink with running hot and cold water -or- 5-gallon water tank (can be a cooler) filled with warm water with a 5-gallon bucket for waste water. 3. Warm water tank valve must stay open so both hands can be washed at the same time. Note: Set up hand washing facility FIRST. This must be done before handling food and/or utensils.

Cleanliness of Food Workers: 1. No ill workers. 2. Hands washed before handling food or utensils. 3. No eating or drinking inside the food booth. 4. No smoking within the food preparation area (wash hands when returning to work). 5. Clean outer clothing and hair adequately held back.

Wholesome Foods: 1. No homemade food. 2. Food protected from flies, dust, animals, etc. 3. Food prepared fresh at the licensed site -or- food prepared at a licensed and regularly inspected facility; then covered and transported to the Food Service Site while maintaining temperature control.

Foods Subject to Spoilage: 1. Cold perishable food kept at or below 41 degrees Fahrenheit (F). 2. Hot perishable foods kept at or above 140 F. 3. Thermometers available to monitor food and refrigerator temperatures. 4. No thawing of foods at room temperature, thawing allowed within a refrigerator or cold ice chest.

Food Protection and Service: 1. Self serve condiments and other food to be sanitarily dispensed, protected behind sneeze shields, or individually wrapped. 2. Ice scooped only using a seamless scoop with a handle.

Dishwashing: 3-compartent sink with hot and cold running water -or- 3 large containers. Each container should be labeled wash, rinse, and sanitizer (water and one (1) teaspoon of bleach for every gallon of water). If using all throw-away/single service utensils, then no utensil washing set-up is required. No towel drying of utensils.