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Temporary restaurants: what you need to know

Last updated on August 20th, 2026

This page explains the rules for temporary restaurants — who needs a licence, what it costs and what to have ready. It covers applying for a temporary restaurant licence and requesting an environmental health officer.

What counts as a temporary restaurant

A temporary restaurant is a food stall, booth, tent, table, bar or any similar setup where food or drinks are prepared or served to the public for up to 30 days.

Food means anything people eat or drink. This includes meals, snacks, sweets, cut fruit, drinks and chewing gum, as well as anything used to make or prepare food. It does not include cosmetics, tobacco or anything used only as medicine. This applies even if food is not your main business.

See the legal definitions

In law, a temporary restaurant is “a restaurant which operates for a period not exceeding 30 days” (Health Services (Restaurants) Regulations, 1969).

In law, food is “any substance, whether processed, semi-processed or raw, which is intended for human consumption and includes drink, chewing gum and other substances which are used in the manufacture or treatment of food, but does not include cosmetics, tobacco or substances used only as drugs” (Health Services (Food Hygiene) Regulations, 1969).

You need a licence if you will serve or offer for sale, any food or drink, wether carried on for profit or not. This also includes bars, snacks and confectioneries, free samples or product promotions.

Apply for a licence

Who needs to apply

Both the event organiser and each food vendor must apply. If you are a vendor, make your own application for each stall you will operate.

If someone else is organising the event, ask for a letter confirming you granted permission to operate.  You will need to upload it with your application.

Apply at least 14 days before the event.

Before the event

  • Everyone handling food must have a valid medical certificate, and have it during the event.
  • Your licence will be issued at the event by the Environmental Health Officer, at the completion and successful compliance to the EHD standards.
  • All licences should be kept it at your stall.
  • Temporary permits may be granted by the EHD based on a risk based assessment.

Paying for environmental health officers

There is no application fee. If you are organising the event, you must pay any overtime costs for the officers allocated to the event by the Ministry of Health and Wellness.

  • The fees are payable in advance, to the Accountant General or the Permanent Secretary of the Ministry of Health and Wellness— not to the polyclinic. This is set by regulation 7(2) of the Health Services (Assignment of Public Health Inspectors to Private Businesses) Regulations, 1986.
  • Pay at least 2 days before the event.
  • Pay by cash or cheque only. Make cheques payable to the Accountant General.
  • Take your payment with copy of the invoices to the polyclinic or to the Environment Health Department, Ministry of Health and Wellness, Frank Walcott Building, National Insurance Building, Culloden Road, St Michael.
  • You will get a receipt.

Request an environmental health officer

What counts as a mass event

A mass event or mass gathering is generally defined as a large-scale public assembly that includes but not limited to; a festival, concert, sporting match, a fair, fete, wedding, breakfast party or a jouvert —where a high concentration of people strains health and sanitation resources, triggering special response from the Environmental Health Department, issuing of temporary restaurant licenses and strict food safety protocols.

Setting up your stall

Your stall must meet food-safety standards for construction.

Your stall must have:

  • A roof and at least 3 sides, built from smooth, clean, easy-to-clean materials.
  • Flooring that is smooth, clean and sloped for drainage.
  • Food kept at least 18 inches off the ground, covered or behind sneeze guards.
  • A handwashing station — a container of at least 20 litres with a tap, liquid soap and paper towels.
  • Separate basins for washing hands and washing utensils, and a container for waste water.
  • Equipment to keep hot food hot (60°C or above) and cold food cold (5°C or below).
  • A covered, leak-proof bin for waste, and a supply of safe water.

A site or stall plan is a simple drawing of your event layout. It should show where each stall will be, and where you will put handwashing stations, water, waste bins and toilets. If you are organising the event, upload it with your application — for a single stall, a hand-drawn sketch is fine.

Keeping food safe

Officers check that food is kept safe. The basics are:

  • Keep cold food at 5°C or below, and hot food at 60°C or above.
  • Cook food thoroughly — to at least 70°C — especially meat, poultry, eggs and seafood.
  • Do not leave food that can spoil at room temperature for more than 2 hours.
  • Keep raw and ready-to-eat food separate, with separate utensils and cutting boards, and store food in covered containers.
  • Keep food and containers off the ground at all times, and keep stored food well covered.
  • Wash and sanitise all surfaces and equipment, and protect food from insects, pests and other animals.
  • Wash fruit and vegetables, and do not use food beyond its expiry date.
  • Do not thaw food at room temperature, and reheat cooked food thoroughly.
  • Use safe water, wash your hands often, and keep hair covered.
  • Do not handle food if you are unwell.

Personal hygiene for food handlers

Everyone handling food must follow these rules on the day. An officer will check them during the inspection.

What to wear

  • Cover your hair with a hairnet. Anyone with a beard must also wear a beard net.
  • Wear clean clothes and an apron. Keep your arms and shoulders covered — officers do not accept sleeveless tops.
  • Do not wear jewellery — earrings, necklaces, chains, wristwatches, rings or bracelets.
  • Keep your nails short, clean and unvarnished. Do not wear false nails.
  • Do not wear make-up, perfume or cologne, or false eyelashes.
  • Do not wear clothing with outer pockets, or carry items in your pockets.

Keeping yourself clean

  • Wash your hands regularly and properly, and always after using the toilet.
  • Cover every cut or wound with a waterproof dressing.
  • Use tongs or spoons to handle ready-to-eat food. Do not handle it with bare hands.
  • Stay away if you are unwell — vomiting, diarrhoea, fever or a sore throat.

What not to do at the stall

  • Do not cough, sneeze or talk over food.
  • Do not eat, drink, smoke or chew gum in food areas.
  • Do not handle money and food at the same time.
  • Do not use a mobile phone in food preparation areas.

Contact us

You do not need to choose a polyclinic. When you apply, your application will be directed to the appropriate polyclinic based on the event location and shown to you before you submit. If you are unsure, you can call the Ministry to check.

Ministry of Health and Wellness