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COVID-19 Temporary Pop Ups for Bars Allowed

During the reopening as we emerge from the COVID-19 the Department of Public Health will allow, on a temporary basis, licensed bars that do not operate a kitchen or food preparation facility on the premises to partner with licensed food facilities to sell bona fide meals in conjunction with alcoholic beverages. Vendors providing bona fide meals will be referred to as 'pop-up' vendors.

To qualify:

1. Follow all the instructions below under "Obtaining Approval"
2. Submit required documents to Zack.Parsons@sfdph.org

 

Please Note:

• The potential 'pop-up' vendor must already possess a SFDPH food permit. If not, they must follow the instructions for applying for a SFDPH permit, such as Catering Permits.
• Pop up fees will be temporarily waived during this COVID-19 emergency. Only the 'pop-up' fee will be waived. Operator is still responsible for additional fees such as Caterer application/license fees.
• The number of allowable days of operation for the pop-up vendor will also be temporarily waived
• The licensed brick and mortar bar must accept all orders and payment from customers
• Drop off and self-service of food is not allowed
• Applicants must comply with all applicable Health Orders and Directives.

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Food Safety Program: "Pop-Up" and other Non-traditional Food Facilities

 

To qualify as a Pop-Up vendor, you must have or obtain a Health Permit to Operate within the City and County of San Francisco. For example, a licensed caterer may operate a Pop-Up at a licensed restaurant if they obtain necessary approval from the Health Department.

 

A Pop-Up vendor can operate no more than three (3) days per week out of a currently licensed food facility in San Francisco.  

 

Obtaining Approval:

To obtain approval to operate, the Pop-Up vendor must submit the following materials to the Food Safety Program:

 

1. Completed Permitted Kitchen Verification Form for Pop-Up.
2. Pop-up Fee: credit card, check, or money order for $191.00 made out to SFDPH.
3. Copy of Pop-Up Certified Food Safety Manager Certificate.
4. Copy of Pop-Up Menu.
5. Floor plan of pop-up host location: indicate all equipment, sinks, storage spaces, and details on pop-up set-up.  Identify all equipment to be used by pop-up.
6. Transport Operation Plan: brief description of safe food handling practices in regards to the protection of food, equipment, and utensils from contamination and/or temperature abuses during transport from commissary to pop-up.  This will only be needed if commissary and pop-up at different location.
7. Facility Operation Plan at pop-up location: brief description of pop-up set-up and safe food handling practices in regards to the protection of food, equipment, and utensils from contamination and/or temperature abuses at pop-up site.

**Important** The Pop-Up approval by SFDPH is location specific and cannot be transferred to another food facility. Additional application fee may apply for transfer of commissary and/or pop-up location.

 

For information on permits for pop-up and other non-traditional temporary food facilities, please call our office at 415-252-3800.

 

 

 

 

Making a Complaint

If you would like to make a complaint, you may call 311.