To open a coffee shop in Ohio, secure a Food Service Operation (FSO) license from your local health department (RFE if you only sell factory‑sealed items), plus an Ohio vendor’s license to collect sales tax. Begin with health department plan review before any build‑out: submit menu, scaled floor plan, equipment specs, and plumbing (3‑compartment sink, dedicated hand sinks, mop/service sink, backflow protection on espresso/water lines, adequate refrigeration at 41°F or below; grease interceptor if required by plumbing/sewer authority). Most coffee shops are FSO Risk Level II due to TCS milk/cream; you’ll need an approved pre‑licensing inspection and to post the license (annual renewal dates and fees vary by county; licenses typically expire March 1). Ensure one Level Two Certified Food Protection Manager for the facility and a Person‑in‑Charge per shift. Register your entity with the Ohio Secretary of State, obtain an EIN, apply for the vendor’s license on the Ohio Business Gateway, and set up Ohio BWC workers’ compensation and unemployment accounts before hiring. Coordinate building/zoning permits, occupancy and fire approvals (hood/suppression if you cook), and patio/drive‑thru permits if applicable. If you weigh and sell beans, register an NTEP‑approved scale with County Weights & Measures. Collect sales tax on prepared beverages.
