Food Inspection Information for Businesses


A food establishment may be defined as a restaurant, bar, school cafeteria, hospital cafeteria, concession stand, retail store, or independent living facility selling potentially hazardous foods.

Food Permits

We require businesses to have a food permit as explained in Chapter 58, Article II Food and Food Establishments, Sec. 58-53 of the Springfield City Code.
Food permits are NOT transferable from one owner to the next, and are not refundable if not utilized for the entire calendar year.

How do I apply for a permit?

Food Permit Fees

Food service establishments will be evaluated using the Food Establishment Priority worksheet which will help health department staff determine if an establishment is High, Medium or Low Priority.

Establishments located inside Springfield and Greene County

  • High Priority Establishments - Annual permit fee $465
    • Includes three routine inspections and all other activities as needed.
  • Medium Priority Establishments - Annual permit fee $317
    • Includes two routine inspections and all other activities as needed.
  • Low Priority Establishments - Annual permit fee $172
    • Includes one routine inspection and all other activities as needed. 

Temporary Event Permits

  • Temporary Event - $74

Mobile Food Vendor Permit

  • High Priority - $131
  • Medium Priority - $105
  • Low Priority - $81
Your category status could change based on your menu and methods of preparation. This will be evaluated on an annual basis.

Frozen Dessert License

If your food establishment plans to prepare or sell frozen desserts, you must apply for and obtain a Frozen Dessert License from the Missouri Department of Health and Senior Services.

Inspection Frequency

Food establishments are inspected one to three times a year using the Missouri State Food Code. The frequency of inspection is based on the type of food served, the population served, the difficulty level of food preparation, and the inspection history of the facility. Restaurants preparing food from raw ingredients are inspected more often than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda.

Food Inspection Violations

Food inspection violations found during an inspection fall into the critical or non-critical category. Critical items can have a direct impact on the safety of the food. Noncritical items are usually sanitation or maintenance issues and are the items most often observed by the public while dining.

Critical Violations

Critical items can have a direct impact on the safety of the food. A repeat critical violation directly affecting the safety of the food could result in a minimum 24-hour suspension of the food establishment's permit. Examples of critical violations include
  • Cross contamination between raw and ready-to-eat food
  • Touching ready-to-eat foods without gloves 
  • Food from an unapproved source
  • Improper food temperature
  • Lack of food safety knowledge by the person in charge
  • Poor personal hygiene and employee health

Noncritical Violations

Noncritical items play an important role in the overall performance of the facility but alone do not directly affect food safety. Examples of noncritical violations include:
  • Dirty floors
  • Dirty non-food contact equipment
  • Grease on the floor
  • Outside trash cans not covered
  • Repair issues
  • Sticky tabletops
  • Workers not wearing hair restraints, like hair nets or caps

Recent Food Inspections

You can view results of food inspections from your favorite restaurant by searching our food inspection database.