Resources

Health code floor requirements for restaurants in the Southeast

What inspectors in Georgia, the Carolinas, Tennessee, Alabama and Florida look for in a commercial kitchen floor, in plain English, with the rule numbers.

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The baseline

What the FDA Food Code says

Every state in our service area bases its food rules on a version of the FDA Food Code. Chapter 6 (physical facilities) sets the floor requirements:

6-101.11: floor surfaces must be smooth, durable and easily cleanable, and non-absorbent in areas subject to moisture such as food prep areas, walk-in refrigerators and warewashing areas
6-201.11: floors must be designed and installed so they are easily cleanable (approved anti-slip floor surfaces are allowed)
6-201.13: floor-wall junctions must be coved and sealed or closed where water flushing is used
6-201.14: no carpet in food prep, walk-in and warewashing areas

In practice, inspectors look for floors without cracks, open grout joints or holes that can hold water and food soil, and for a sealed, coved joint where the floor meets the wall.

State by state

Who regulates what, and which code they use

State	Rule	Code version	Who inspects
Georgia	Food Service Rules 511-6-1 (floors: 511-6-1-.07)	2022 FDA Food Code (revised 2025)	County environmental health, by public health district
South Carolina	Regulation 61-25	FDA Food Code based	SC Department of Agriculture (since July 1, 2024)
North Carolina	15A NCAC 18A .2600	2017 FDA Food Code	County health departments
Tennessee	1200-23-01-.06	FDA Food Code based	TN Dept. of Health; contract counties (Davidson, Hamilton, Knox, Madison, Shelby)
Alabama	420-3-22	2013 FDA Food Code	County health departments (ADPH)
Florida	61C-1.001	2017 FDA Food Code	DBPR Division of Hotels and Restaurants

This summary is for planning only. Always confirm current requirements with your local inspector and plan reviewer.

Georgia detail

Georgia names welded PVC for walk-ins

Georgia’s Food Service Rule 511-6-1-.07 requires floors to be smooth and easily cleanable, requires coved and sealed floor-wall junctions where floors are water-flushed (or coved and closed to 1/32 inch or less otherwise), and prohibits carpet in food prep, walk-in and warewashing areas.

The Georgia Department of Public Health’s food service design manual adds that floors must be durable and non-absorbent where they get wet, and lists the accepted walk-in cooler floor materials. Among them: “PVC with chemically welded seams”, alongside quarry tile, poured epoxy and the walk-in manufacturer’s insulated metal floor.

Protect-All installed with Rapid Weld (chemical) or heat-welded seams, integral cove base and stainless drain rings is detailed to meet that description.

FAQ

Code questions

Is vinyl flooring allowed in a commercial kitchen?

Yes, if it meets the requirements for smooth, durable, easily cleanable and non-absorbent surfaces with coved junctions. Commercial welded sheet vinyl like Protect-All is used in kitchens and walk-ins; residential vinyl plank is not appropriate.

Do I need cove base in my kitchen?

The FDA Food Code requires coved floor-wall junctions in areas cleaned by water flushing, and many inspectors expect them throughout food prep areas.

Can I install a new floor without a plan review?

Major renovations often require plan review. Check with your local health department before starting; we can provide product documentation for the submittal.

Ready for a floor that works as hard as you do?

Tell us about your space. We will walk the site, check the substrate and give you a clear scope, schedule and price.

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