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Food Inspection Program

Environmental Health Services
Drumcastle Government Center
6401 York Road, Third Floor
Baltimore, Maryland 21212

Phone: 410-887-FOOD (3663)
TTY users call via Maryland Relay

The Food Inspection Program regulates over 3,600 annually permitted facilities and temporary event and festival-type licensed food operations throughout the County. It also investigates food-related complaints, food product recalls and any other food-related issues.

Annual Food Service Facilities List (PDF)—View or download the list of food service facilities in Baltimore County. (PDF may take several minutes to download.)

Quarterly Newsletter —The Kitchen’s View presents topics related to food service facilities throughout Baltimore County and provides relevant food safety hot topics, stories you might like to share and commentary based on published articles and important topics.

Code of Baltimore County Regulations (COBCR) 1.01.01

Food Service Facilities Regulations (PDF)—The food regulations were adopted to establish basic food safety and employee health standards, ensure basic food handling and preparation practices, and implement core equipment and structural criteria. These regulations were revised in October 2020.

Code of Maryland Regulations (COMAR)—View state regulations regarding retail food service facilities.

Statement of Workers' Compensation Request (PDF)—Verification of compliance with the Maryland Workers' Compensation Act is required before a license or permit may be issued, in accordance with the Maryland Health General Code Annotated Section §1-202.

Food Allergy Awareness Poster

Legislation was enacted in 2013 concerning food allergy awareness in food facilities. This legislation required the Maryland Department of Health to develop a poster about food allergies by January 1, 2014. Baltimore County and other local jurisdictions are required to have the owners or operators of food establishments display the Food Allergy Awareness Poster (PDF), English and Spanish version (PDF), prominently in the staff area(s) of their establishment by March 1, 2014.

Food Service Applications and Information

Food Service Facility Application (PDF)—This application is to be completed by each owner or operator of a new facility or at change of ownership. The document is required for all applicants requesting a Baltimore County license or permit for a food service facility. 

Licensed Mobile Food Truck Facility—Get information on how to establish a licensed food truck facility.

Commissary and Depot Letter (PDF)—Each mobile unit owner and operator is required to complete this form at the time of renewal of the facility’s annual food permit or any changes in location during the permitted year.

Food Service Facility Fact Sheet (PDF)—This document provides the definition of a food service facility and describes how facilities are classified and when a food permit or license is required.

Temporary Food Service Facility Application and Survey Form (PDF)—This document is required for a food service facility operator that is licensed in another jurisdiction or a Baltimore County-licensed food service facility operator choosing not to use his annual permit. The survey form must be completed by each operator, whether licensed in Baltimore County or any other jurisdiction, when participating in temporary events. You can also view our frequently asked questions (PDF). 

Farmer's Market Food Service Permit Application (PDF)—This document must be completed and state each scheduled day of operation and location and whether you are licensed in another jurisdiction or you are a Baltimore County-licensed food service facility operator choosing not to use your annual permit.

Farmer's Market Fact Sheet (PDF)—This document provides a quick reference for the basic requirements for a Farmer’s Market Food Service Facility.

Certified Food Manager Program—This program requires the food service facility operator and staff to have knowledge of food safety management systems, which prevent, eliminate or reduce foodborne illness risk factors.

Maryland Cottage Food Businesses—Get additional information on a cottage food business and types of foods allowed.

Doggie Dining (PDF)—Restaurant owners planning to allow patrons and their dogs in their outdoor seating area should send a written letter of intent to:
Environmental Health Services Division
Attention: Doggie Dining Request
6401 York Road, Third Floor
Baltimore, Maryland 21212

In accordance with State law and regulations, the facility owner or operator that is proposing to allow patrons with their dogs in the outside seating area must notify their local health department of their intentions at least 30 days prior to implementation. The notice of intent must comply with all the requirements stated in the laws and regulations (COMAR
Upon receipt of the notice-of-intent documents, a representative from the Environmental Health Services Division will review and notify the owner or operator if they are not in compliance with applicable laws in regards to policy.

Hazard Analysis Critical Control Point Guidelines

Guidelines for Submitting a Hazard Analysis Critical Control Point Plan (HACCP) (PDF)—A HACCP plan is required for all high or moderate priority facilities. The plan must state each menu item and identify the menu items’ Critical Control Points (CCP), critical limits for each CCP, monitoring procedures for each CCP, the equipment used at each CCP, the corrective action to be taken for each CCP and verification procedures that will ensure proper monitoring of each CCP. The plan must also state the employee training criteria on HACCP procedures and general food handling information and procedures.

Fats Oils and Grease Control Program

The County Bureau of Utilities and EHS work together to minimize the impact of Fats, Oils, and Grease (FOG) on the County sewage system. FOG blockages in the sewage system cause overflows of sewage into our streams, lakes and the bay. We enforce FOG provisions of the Food Service Facility Regulations and provide FOG-related information in the Baltimore County FOG Control Program Manual.

Useful Resources

FDA (U.S. Food and Drug Administration)—Through education and enforcement, the Office of Surveillance and Compliance serves as the public's guardian of animal drugs, feeds and devices, both domestically and internationally.

USDA (U.S. Department of Agriculture)—Their mission is to serve America’s agricultural producers through effective, market-based risk management tools to strengthen the economic stability of agricultural producers and rural communities.

CDC (Centers for Disease Control and Prevention)—They work to protect America from health, safety and security threats, both foreign and in the U.S. Whether diseases start at home or abroad, are chronic or acute, curable or preventable, human error or deliberate attack, CDC fights disease and supports communities and citizens to do the same. CDC increases the health security of our nation. As the nation’s health protection agency, CDC saves lives and protects people from health threats. To accomplish their mission, CDC conducts critical science and provides health information that protects our nation against expensive and dangerous health threats, and responds when these arise.

Maryland Department of Health, Environmental Health Bureau (MDH)—Environmental health in Maryland is the responsibility of the Department of Health and Mental Hygiene's Environmental Health Bureau, the Maryland Department of the Environment, local health departments and other agencies. These agencies work together to monitor and promote the health of Maryland's citizens through improvements in environmental quality and control of environmental hazards. A Memorandum of Understanding (PDF) among the agencies lays out the environmental health programs and responsibilities. 

Office of Food Protection (OFP)—OFP's mission is to assure the safety of food in Maryland. They review, license and inspect food manufacturing facilities in the state. OFP also works with local health departments, other state agencies and the federal government to assure the safety of the food supply and to respond to any potential or actual threats to the food supply.

Revised June 30, 2021         


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