Opening a restaurant in the Denver metro area is exciting, but let’s be honest: the building code requirements can feel overwhelming. Between fire safety regulations, ADA compliance, kitchen ventilation standards, and a maze of permits, there’s a lot that can go wrong if you don’t know what you’re doing. And getting it wrong doesn’t just mean delays. It can mean costly fines, failed inspections, or even having to tear out work you’ve already paid for.

At Image Builders, we’ve helped dozens of restaurant owners navigate these challenges across Colorado. We’ve seen firsthand how proper planning around building codes can save months of headaches and thousands of dollars. So whether you’re building a brand-new restaurant from the ground up or doing a tenant improvement on an existing space, this guide will walk you through the key building code considerations for restaurant construction that every business owner needs to understand.

Understanding Zoning and Occupancy Classifications

Before you even think about permits or construction plans, you need to make sure your restaurant can legally exist where you want to put it. That starts with zoning.

Local zoning regulations dictate where food service establishments can operate. Not every commercial space is zoned for restaurant use, and even if it is, there may be restrictions on things like hours of operation, outdoor seating, or alcohol service. In the Denver area, zoning requirements vary by municipality, so what flies in Aurora might not work in Lakewood.

Beyond zoning, you’ll need to understand occupancy classifications. Restaurants typically fall under Assembly (Group A) occupancy in the International Building Code, but the specific classification depends on your seating capacity and whether you serve alcohol. This classification affects everything from your required exits to your fire suppression systems.

Here are some key zoning and occupancy considerations:

• Ingress and egress points must be proportional to your seating capacity
• Parking requirements vary by jurisdiction and square footage
• Loading zones for deliveries need to meet local standards
• Signage restrictions may limit your exterior branding options

Getting this right at the start saves you from discovering mid-construction that your dream location won’t work. We always recommend having your contractor or architect verify zoning compliance before you sign a lease or purchase agreement.

Fire Safety and Life Safety Requirements

If there’s one area where building inspectors have zero tolerance for shortcuts, it’s fire safety. And for good reason. Restaurants combine open flames, hot cooking oils, electrical equipment, and crowds of people. It’s a recipe for disaster if proper precautions aren’t built in from day one.

The National Fire Prevention Association (NFPA) Life Safety Codes require fire suppression systems in all new restaurant construction. But the specific requirements depend on your occupancy load, cooking equipment, and building layout. Restaurants with occupant loads exceeding 50 people must design their main entrance to allow half that number to exit safely during an emergency.

Most jurisdictions in Colorado base their fire safety requirements on the International Building Code or NFPA 101, though local amendments are common. Denver, for instance, has its own fire code amendments that may add requirements beyond the base code.

Sprinkler Systems and Fire Suppression

Modern restaurants need comprehensive fire suppression systems, and we’re not just talking about ceiling sprinklers. Commercial kitchens require specialized hood and exhaust suppression systems that automatically activate when temperatures spike above safe levels. These systems must comply with NFPA 96 standards for commercial cooking operations.

You’ll also need:

• Gas line emergency shut-offs that can quickly cut fuel in an emergency
• At least one Class-K fire extinguisher in the kitchen (these are specifically designed for cooking oil fires)
• Properly rated fire dampers in your ductwork
• Fire-rated construction between the kitchen and dining areas in some cases

Permits are required from both the Fire Department and Department of Buildings for installation and inspection. Don’t assume your general contractor handles this automatically. Make sure it’s clearly in your scope of work.

Emergency Exits and Egress Planning

Your restaurant’s exit plan isn’t something you can figure out after the furniture arrives. Exit routes must be designed into the floor plan from the beginning, and they need to remain clear of obstructions like tables, chairs, and wait stations.

The number and placement of exits depends on your occupancy load and the distance occupants must travel to reach safety. Exit signs must be illuminated and visible from all points in the dining room. Emergency lighting is required to guide people out if the power fails.

One common mistake we see: restaurant owners design a beautiful floor plan, then discover during permitting that they need an additional exit they didn’t account for. That’s an expensive change order. Work with your contractor and architect to nail down egress requirements early.

Accessibility and ADA Compliance

ADA compliance isn’t optional, and it’s not something you can retrofit easily. The Americans with Disabilities Act sets federal standards for accessibility, and restaurants must meet these requirements from the design stage.

This affects more than just wheelchair ramps at the entrance. ADA compliance for restaurants includes:

• Accessible parking spaces with proper signage and proximity to entrances
• Door widths and hardware that accommodate wheelchairs and those with limited mobility
• Table and seating arrangements with adequate clearance and accessible seating options
• Restroom design including grab bars, clearances, and accessible fixtures
• Counter heights at host stands and service areas
• Path of travel throughout the dining area

At Image Builders, we’ve completed numerous projects with ADA-compliant restrooms and accessible designs. We know how to integrate these requirements into your floor plan without compromising your vision for the space.

One thing to keep in mind: if you’re doing a tenant improvement in an older building, you may trigger ADA upgrade requirements even if the existing space wasn’t compliant. The threshold varies, but generally, if your renovation costs exceed a certain percentage of the building’s value, you’ll need to bring accessibility features up to current code. Your contractor should flag this early in the planning process.

Commercial Kitchen Ventilation Standards

Commercial kitchen ventilation isn’t just about keeping your cooks comfortable. It’s a health and safety requirement governed by federal OSHA standards and local health department regulations.

Your hood and exhaust system must be sized appropriately for your cooking equipment. A wood-fired pizza oven has different ventilation requirements than a standard gas range. And if you’re planning to add a charbroiler or wok station, you’ll need even more robust exhaust capacity.

Key ventilation requirements include:

• Makeup air systems to replace exhausted air and maintain proper pressure
• Adequate capture velocity to pull smoke, grease, and heat away from cooking surfaces
• Proper ductwork routing that meets fire code for clearances and materials
• Regular cleaning access built into the design

Health departments conduct plan reviews specifically focused on ventilation. They want to see that your system will maintain proper air exchange rates and prevent grease buildup that could become a fire hazard.

Don’t underestimate the cost of commercial ventilation. A proper hood system with makeup air can easily run $15,000 to $50,000 or more depending on your kitchen layout. It’s one of the biggest line items in most restaurant build-outs, and cutting corners here will come back to haunt you during inspections.

Plumbing and Sanitation Codes

Restaurant plumbing goes way beyond what you’d find in a typical commercial space. Health codes require specific fixtures, configurations, and waste management systems designed to keep food safe and prevent contamination.

Every commercial kitchen needs a dedicated hand-washing sink separate from prep sinks. This isn’t optional. Inspectors will fail you without it. You’ll also need:

• Three-compartment sinks for washing, rinsing, and sanitizing
• Proper drain placement to prevent standing water
• Backflow prevention devices to protect the water supply
• Hot water capacity sufficient for your dishwashing and sanitizing needs

Most restaurants in Denver must install grease traps or interceptors. These devices capture fats, oils, and grease before they enter the sewer system. The Department of Environmental Protection reviews grease trap plans, and sizing requirements depend on your kitchen’s fixture count and expected grease output.

Refrigeration units must maintain temperatures below 40 degrees Fahrenheit, and inspectors will verify this during your pre-opening health inspection. Walk-in coolers and freezers need proper drainage and condensation management built into the design.

One often-overlooked requirement: floor drains in the kitchen must have proper trap primers or be designed to prevent sewer gas from escaping into the space. It’s a small detail that can cause big problems if missed.

Electrical Requirements for Restaurant Spaces

Restaurants are electrical-intensive spaces. Between commercial cooking equipment, refrigeration, lighting, HVAC, and point-of-sale systems, you’re looking at significant electrical loads that most existing commercial spaces aren’t wired to handle.

Electrical work in restaurant construction requires permits from the Department of Buildings whenever you’re adding new circuits or rewiring existing systems. Only licensed electricians can perform this work, and they’ll typically handle separate permit applications when the scope exceeds routine service upgrades.

Common electrical requirements for restaurants include:

• Dedicated circuits for major cooking equipment, refrigeration, and dishwashers
• Proper amperage at the main panel to handle peak loads
• GFCI protection in wet areas like kitchens and bars
• Emergency lighting and exit sign circuits on separate backup power
• Adequate outlets for small appliances and POS equipment

If you’re moving into an older building, don’t assume the existing electrical service will handle a restaurant. Many tenant improvement projects require service upgrades that add significant cost and time to the project. Image Builders has handled numerous fast-tracked retail and restaurant renovations, and we always assess electrical capacity early to avoid surprises.

One tip: coordinate your electrical plan with your equipment list. Knowing exactly what equipment you’re installing, and its electrical requirements, helps your electrician design an efficient system without over-building or, worse, under-building your electrical infrastructure.

Navigating the Permit and Inspection Process

Here’s where restaurant construction gets complicated. You’re not dealing with one permit or one inspection. You’re coordinating multiple agencies, each with their own requirements, timelines, and review processes.

A typical restaurant build-out in the Denver metro requires permits from:

• Department of Buildings for construction, structural, mechanical, and plumbing work
• Health Department for food service establishment approval
• Fire Department for fire suppression and alarm systems
• Department of Environmental Protection for grease trap approval
• Liquor licensing authorities if you’re serving alcohol

A licensed architect or engineer must prepare construction documents and submit them through the appropriate channels. In Denver, this is typically done through the city’s online portal. Approval timelines vary widely. Simple tenant improvements might get approved in two to three weeks, while complex new construction can take eight weeks or longer.

Once construction begins, you’ll face multiple inspections at various stages: rough-in inspections for plumbing, electrical, and mechanical: framing inspections: fire suppression system tests: and final inspections from each relevant department. The health department conducts a pre-operational inspection before you can open to the public.

Missing an inspection or failing one can delay your opening by weeks. We’ve seen restaurants miss their target launch dates because they didn’t schedule inspections far enough in advance or weren’t prepared when the inspector arrived.

Working with an experienced general contractor who knows the local inspection process can make a huge difference. At Image Builders, we proactively address construction challenges and coordinate inspections to keep projects on track. We’ve worked with inspectors across the metro area and understand what they’re looking for.

Conclusion

Building code compliance for restaurant construction isn’t something you can wing. It requires careful planning, coordination across multiple agencies, and attention to details that are easy to overlook when you’re focused on the exciting parts of opening a new restaurant.

The good news? With the right team, navigating building codes doesn’t have to derail your project. Understanding zoning requirements, fire safety codes, ADA compliance, ventilation standards, plumbing regulations, electrical requirements, and the permit process upfront helps you avoid costly surprises and stay on schedule.

If you’re planning a restaurant construction project in the Denver metro area, whether it’s a new build or a tenant improvement, we’d love to talk. Image Builders has the experience and local expertise to guide you through the process, handle the regulatory maze, and deliver a space that meets code and exceeds your expectations. Reach out to our team today to discuss your project and get started on making your restaurant vision a reality.

Frequently Asked Questions

What building code requirements apply to restaurant construction?

Restaurant construction must comply with zoning regulations, fire safety codes, ADA accessibility standards, commercial kitchen ventilation requirements, plumbing and sanitation codes, and electrical regulations. Most jurisdictions follow the International Building Code and NFPA standards, though local amendments may add additional requirements.

What fire safety systems are required for a commercial restaurant kitchen?

Commercial kitchens require specialized hood and exhaust fire suppression systems compliant with NFPA 96, ceiling sprinklers, gas line emergency shut-offs, Class-K fire extinguishers for cooking oil fires, and fire-rated dampers in ductwork. Restaurants with occupancy over 50 people must also meet specific egress requirements.

How does ADA compliance affect restaurant construction?

ADA compliance impacts restaurant design from the start, requiring accessible parking, proper door widths, adequate table clearance, accessible restrooms with grab bars, compliant counter heights, and clear paths of travel. Tenant improvements in older buildings may trigger mandatory ADA upgrades if renovation costs exceed certain thresholds.

What permits are needed to open a restaurant?

Restaurant construction typically requires permits from multiple agencies: Department of Buildings for construction work, Health Department for food service approval, Fire Department for suppression systems, Environmental Protection for grease traps, and liquor licensing authorities if serving alcohol. Approval timelines range from two to eight weeks or longer.

How much does commercial kitchen ventilation cost?

A proper commercial kitchen hood system with makeup air typically costs $15,000 to $50,000 or more, depending on kitchen layout and equipment. Ventilation must be sized appropriately for specific cooking equipment and meet OSHA standards and local health department regulations for air exchange rates.

Why is zoning verification important before signing a restaurant lease?

Zoning regulations determine where food service establishments can legally operate and may restrict hours, outdoor seating, or alcohol service. Requirements vary by municipality, so verifying zoning compliance before signing a lease prevents discovering mid-construction that your location won’t work for your intended restaurant concept.