Open with an A on the wall
Plan review, equipment layout, first-inspection prep, and staff cards, all handled before your first ticket.
What SNHD requires before your first plate goes out
Opening a restaurant in Clark County is a sequence, not a single permit. Here is the whole list, in plain language, so nothing surprises you at the end.
- Plan review. Before you build or remodel, SNHD reviews your plans: layout, equipment, plumbing, finishes. For a restaurant the review costs $547 plus $3.25 per equipment unit, and corrections requested on paper are far cheaper than corrections requested after the equipment is bolted down.
- A health permit. Issued to you, for that location, once SNHD approves the operation.
- Food handler cards for every employee. Clark County requires SNHD-issued cards; online cards from third-party sites are not accepted here.
- A Certified Food Protection Manager. SNHD requires a CFPM on site during all hours of operation for most restaurants, which usually means certifying more than one person.
- Passing the opening inspection. The last gate before you serve, and the first entry in your public inspection record.
Buying an existing restaurant? This applies to you too.
Health permits don't transfer in Nevada. A new owner needs a new permit, and SNHD conducts an ownership-change inspection, where more than 15 demerits can close the doors. You inherit the kitchen, not the permit, and the previous owner's habits become your problem on day one. Every restaurant purchase deserves a walkthrough before the keys change hands.
The good news
Every one of these steps is predictable. Inspectors aren't trying to trick you; they're checking a known list against your kitchen. Preparation is the whole game, and preparation is exactly what I sell.
Everything ready before the inspector arrives
The Pre-Opening Package walks with you from plans on paper to your first service, whether you're a first-time owner or buying your third location.
Plan-review submission support
I help you get the submission right the first time: menu, equipment schedule, and layout reviewed against SNHD's requirements before they go in, and help making sense of any correction comments that come back.
A walkthrough before SNHD's field visit
Before the District sees your build-out, I do. I walk the space the way an inspector will, from handsinks to the walk-in, so the punch list gets fixed on your schedule instead of during the inspection.
SOPs and logs ready on day one
Cooling, date marking, cleaning schedules, temperature and receiving logs: the working papers of a well-run kitchen, written in plain language and in place before your first delivery arrives.
Opening-team training
A practical session with your opening crew on the habits inspections turn on: handwashing, cold holding at 41°F, cross-contamination, date marking. I also help you plan food handler cards and CFPM coverage so the schedule is legal from the first shift.
One flat price, published like everything else
| Package | What's included | Price |
|---|---|---|
| Pre-Opening Package | Plan-review submission support, pre-inspection walkthrough, day-one SOPs and logs, and opening-team training | $1,750 |
SNHD's own fees (plan review, permits, food handler card testing) are paid to the District directly and aren't included, and I'll tell you exactly what to expect there so you can budget the whole opening. Split payments are available on packages over $1,000. All prices live on the pricing page.
Three steps from plans to opening day
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Book a free walk-through
At your site if you have one, or over your plans if you don't. We figure out where you are in the process, what's already done, and what's missing.
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We get you inspection-ready
Plan-review package, build-out walkthrough, SOPs and logs, and opening-team training, sequenced around your build and your opening date.
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You open prepared
You walk into the opening inspection knowing what the inspector will look for and why, with a kitchen and a crew that are ready for it.
Opening questions, answered plainly
When should I bring you in?
As early as you can, ideally before your plans go to SNHD, because changes on paper are cheap and changes after build-out are not. That said, there's no wrong stage. Whether you're still looking at spaces or your opening inspection is next week, send the form and tell me where you are. I personally reply to every message within 2 business hours, Monday to Saturday, 8am to 6pm.
I'm buying a restaurant that already has a permit. Doesn't it come with the sale?
No. Health permits don't transfer in Nevada. A new owner needs a new permit, and SNHD conducts an ownership-change inspection, where more than 15 demerits can close the doors. The previous owner's habits become your problem on day one, which is exactly why a walkthrough before you take over is worth so much.
Do you deal with SNHD for me?
I prepare you and your submission; the permit and the inspection are always between you and the Health District. I'm a former inspector, and I bring the knowledge, not a shortcut. There's no influence to sell, and you should be wary of anyone who implies otherwise.
What does the $1,750 package not cover?
SNHD's own fees, which you pay to the District directly: plan review at $547 plus $3.25 per equipment unit for a restaurant, permit fees, and food handler card testing. My package covers my work: plan-review submission support, the pre-inspection walkthrough, your day-one SOPs and logs, and opening-team training. No surprise line items.
Do you work with food trucks and ghost kitchens?
Yes. Food trucks, ghost kitchens, and commissary-based operations go through their own SNHD permitting and inspections, and the preparation matters just as much. The package adapts to the size of the operation.
Let's open your doors ready, and make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your site or over your plans. If you don't need help, I'll tell you.