To open a coffee shop in New York, secure a Food Service Establishment Permit (NYC DOHMH; county health dept outside NYC) and a NYS Sales Tax Certificate of Authority before you sell a single drink. Practical roadmap: confirm your space’s Certificate of Occupancy allows eating/drinking (Use Group 6) and pull any DOB permits for build‑out; install a code‑compliant hood/suppression if you cook, backflow protection on espresso lines, and required hand sinks. Apply for the DOHMH permit via NYC Health, schedule the pre‑permit inspection, and ensure at least one supervisor per shift holds the Food Protection Certificate. If you want beer or wine, file with the NY State Liquor Authority (Restaurant Wine or Eating Place Beer), deliver the 30‑day Community Board notice, and check the 200‑/500‑foot rules before signing a lease. Add DOT Dining Out NYC authorization for sidewalk/roadway seating, and obtain FDNY permits for cooking exhaust, CO2 beverage systems, and any roasting equipment; roasting may also require NYC DEP air registration. Budget time for plan review and inspection lead times; assemble workers’ comp/disability insurance and a commercial carting contract. Keep waste separation/organics compliance, allergen controls, and letter‑grade maintenance on your opening checklist. Document everything; inspectors will verify readiness during opening.
