DBPR HACCP Plan & Special Process Waiver (sushi rice, curing, ROP, shellfish tanks): Miami restaurant guide

Florida DBPR — Division of Hotels & Restaurants

What it is

State approval for 'special processes' outside the Food Code's normal rules. Acidifying sushi rice with vinegar so it is not a time/temperature-controlled food, curing or smoking for preservation, reduced-oxygen packaging beyond the standard list, sprouting, and running a molluscan shellfish tank all need a HACCP plan plus a Special Process Waiver.

When a restaurant needs it

Before you start the process. Standard sous vide and cook-chill under the Food Code need only a HACCP plan.

How to apply

Write the HACCP plan (hazards, critical limits, monitoring, corrective actions, records) and email it with the DBPR Special Process Waiver Request to DHR.SpecialProcess@myfloridalicense.com.

Documents you’ll need

HACCP plan for each process
DBPR Special Process Waiver Request form
Standard operating procedures and log sheets
Equipment specifications (pH meter, vacuum machine, tank filtration)

Fee

No fee is listed on the DBPR special process page.

Processing time

Varies; allow several weeks for review before opening.

Renewal

Keep the approval and records on site; re-apply if the process changes.

Who files

The operator submits; a food-safety consultant often writes the plan.

Good to know

Inspectors ask for the approved waiver at the opening inspection. Serving raw oysters from tagged, approved sources does not need a waiver, but keeping the tags 90 days and posting a consumer advisory does apply.

Official source

DBPR H&R — special processes (HACCP / waiver)

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Last reviewed 2026-10-06. Guidance only, not legal advice.