To open a coffee shop in Oregon, secure a county Food Service License through your local Environmental Health office, beginning with plan review and ending with a pre‑opening inspection. File a complete package: menu, scaled floor plan, equipment cut sheets (NSF/ANSI), plumbing showing backflow on espresso, 3‑compartment warewashing sink, hand sinks, and a mop/service sink, plus surface finishes. Choose the correct category—Limited Service (espresso/pastries) versus Restaurant (cooking)—because it sets fees and equipment requirements. Buy commercial refrigeration holding 41°F, thermometers, sanitizer test strips, and provide employee Food Handler Cards within 30 days of hire. Register your business with the Oregon Secretary of State, obtain an EIN, and secure city licensing and a Certificate of Occupancy; building, electrical, and plumbing permits are required for any remodel, and a fire review is triggered by seating and any roasting or cooking. If serving beer or wine, apply to OLCC for a Limited On‑Premises license and ensure servers hold OLCC permits. Plan on 2–6 weeks for health review plus scheduling the inspection 1–2 weeks before opening; total local fees typically run $800–$2,000. Confirm wastewater pretreatment (grease interceptor), sidewalk seating, and signage permits with your city to avoid delays. Set up Oregon payroll and workers’ comp.
