To get a coffee shop license in Washington, submit the Master Business Application at MyDOR (Department of Revenue) to obtain a UBI number, select NAICS 722515, and add your city “endorsement” (e.g., Seattle, Spokane, Tacoma) so you’re registered to collect sales tax and pay B&O. Before opening, secure a Retail Food Establishment permit from your county health department: file a plan review with menu, scaled floor plan, equipment specs, plumbing schedule, and a commissary agreement if using an off‑site kitchen. Expect handwash sinks, a mop sink, approved backflow preventers on espresso and ice machines, and often a grease interceptor; tenant improvements typically need building, plumbing, electrical permits and a change‑of‑use/occupancy review. At least one Certified Food Protection Manager (ANSI‑CFP) is required, all staff must hold Washington Food Worker Cards within 14 days, and temperature controls must meet WAC 246‑215. Cold brew usually requires a variance with HACCP, pH verification, and time/temperature logs. If roasting or wholesale packaging, apply for a WSDA Food Processor License; alcohol service needs a Washington Liquor and Cannabis Board license. Timeline: DOR 1–3 days, city 1–2 weeks, health plan review 2–6+ weeks. Budget for plan review and permit fees, espresso backflow compliance, and sewer utility approvals.
