S
NYC Restaurant Compliance

Every violation
is a liability.
We eliminate them.

Six services. One consultant. Zero surprises on inspection day.

Check Your Risk →
What We Offer
Comprehensive compliance, from your kitchen line to the OATH hearing room.

Restaurateur Consulting offers six specialized services built around the realities of NYC restaurant compliance. Whether you're prepping for your first DOH inspection, fighting a fine, or need a HACCP plan to secure your liquor license — we've done it all, from both sides of the clipboard.

Blueprint Review Staff Training Food Safety Inspections Licensing Services OATH Tribunal RiA-Sure App
All Services
Fine Reduction · Appeals
OATH Tribunal
Representation
Got hit with a fine? We fight it. Expert advocacy from a former DOH insider who knows how the system works.
Fine Reduction Grade Challenges Hearing Prep
O
Education
Staff
Training
DOH-aligned curriculum taught on-site — so your team knows what inspectors actually look for.
Four smiling restaurant staff in black chef coats and white aprons
Group & 1-on-1 Food Handling
Food Safety · Documentation
HACCP &
Documentation
We build the written food safety foundation your restaurant needs — from hazard analysis to corrective action procedures. Required for licensing, inspections, and long-term compliance.
WHAT'S INCLUDED HACCP Plan Creation · Standard Operating Procedures (SOPs) · Hazard Analysis Flowcharts · Critical Control Point Identification · Temperature Logs & Monitoring Forms
Illustration of a HACCP plan binder: hazard analysis, flow diagram, CCP monitoring log and approval page Illustrative example, not an actual approved plan.
HACCP Plan SOPs · Hazard Analysis CCP Flowcharts
DOH · Ag & Markets
Food Safety
Inspections
Point-based scoring just like DOH — with a personalized violation report and follow-up support.
Violation Report Action Plan
DOH · SLA · Ag & Mrkt
Licensing
Services
Operating permits, liquor authority applications, HACCP plans — we handle the paperwork.
DOH Permits SLA Applications
Pre-Build · DOH Plan Review
Blueprint &
Plan Review
Building or renovating? We review your architectural plans against NYC Department of Health requirements before construction begins — so you don't find out at permit stage that your layout fails inspection standards.
WHO THIS IS FOR Architects · Restaurant Developers · General Contractors · First-Time Owners in build-out phase
DOH Plan Compliance Pre-Build Review Layout Requirements Permit Readiness
B
FAQ
Common Questions
I have an inspection coming up — how fast can you get here?
We offer 48-hour emergency pre-inspection assessments, and when schedules allow we've walked kitchens the same evening an owner called. If you've received notice or think a follow-up visit is coming, call (802) 551-1375 — don't wait.
Can you fix my B or C grade?
In most cases, yes. The majority of B grades come from preventable, correctable violations. We walk your kitchen the way a DOH inspector does, fix what earned the points, and prepare your team for the reinspection. Clients have gone from B to A on the very next cycle.
How much does it cost?
Every restaurant's situation is different, so packages are built around what you actually need — a one-time pre-inspection walk-through costs far less than full OATH representation. The discovery call is free, and you'll know exact pricing before any work begins. No surprises.
I just got a violation or an OATH summons. What now?
Don't pay the fine before talking to us. Many violations can be reduced or dismissed at an OATH hearing with the right preparation. We handle the paperwork, build your defense, and represent your position — one client's $3,400 fine came down to $600.
Do I really need a HACCP plan?
If you cure, smoke, ferment, sous-vide, or run a commissary — yes, it's required. Even when it's not mandatory, a HACCP plan is often the missing piece for licensing approvals. We build the full package: hazard analysis, SOPs, critical control points, and monitoring logs.
What happens during your walk-through?
We inspect your restaurant exactly the way the DOH does — same point-based scoring, same critical-violation criteria. You get a personalized violation report, a prioritized action plan, and a clear picture of the grade you'd earn if the inspector walked in today.
What Clients Say
★★★★★

"After two consecutive B grades, Andy walked our kitchen floor, retrained our team, and we earned an A on the next cycle. Worth every penny."

Owner, Italian Trattoria — Lower East Side
★★★★★

"We had an open OATH case with a $3,400 fine. Andy prepared our paperwork, showed up at the hearing, and got it reduced to $600. I couldn't believe it."

GM, Casual Dining Group — Harlem
★★★★★

"The HACCP plan Andy built for us finally got our commissary license approved after two failed attempts on our own. His documentation is airtight."

Founder, Ghost Kitchen — Brooklyn