Opening a Restaurant in Lubbock: A Build-Out Checklist for Permits, Utilities, and Inspections

Opening day should smell like fresh tortillas or brisket, not wet drywall and missed inspections. The fastest way to get from lease to ribbon-cutting is a clean, logical build-out plan that your landlord, architect, contractors, and inspectors can all say “yes” to. Below is a field-tested checklist tailored for Lubbock restaurant projects—from permitting to final health sign-off—so you can open faster and avoid costly rework.

Step 1: Pre-Lease Due Diligence (Before You Sign)

• Zoning & Use: Confirm the address allows restaurant use (and alcohol, if applicable). Ask about parking ratios and drive-thru restrictions.

• Shell Condition: Identify whether you’re getting cold dark shell, gray shell, or second-gen restaurant space. The difference sets your budget.

• Utility Capacity: Verify available gas line size/pressure, electrical service (amps/phase), and domestic water line size. Get this in writing.

• Grease Interceptor: If none exists, clarify who pays for a new outside interceptor, who maintains it, and where it will fit on site.

• Roof & Structural Loads: Type I hood, RTUs, walk-in coolers, and patio covers all have load implications. Confirm allowable loads early.

• Schedule Risks: Ask the landlord for any known site plans, as-builts, and prior permits. Missing documents add weeks.

Step 2: Design & Permit Path (Who Submits What)

You’ll typically need: building permit, mechanical/electrical/plumbing (MEP) permits, health department plan review, and fire permits for hoods/suppression.

• Core Submittals:

  • Architectural plans: life safety, exits, ADA restrooms, seating counts, finishes.

  • MEP engineering: load calcs, panel schedules, ductwork, gas sizing, plumbing risers, and fixture schedules.

  • Hood & suppression: Type I (grease) vs. Type II (heat/steam), duct routing, rooftop discharge, UL 300 wet chemical system.

  • Grease waste plan: interceptor sizing calculations, location, and access for pump-outs.

  • Health package: menu, equipment cut sheets with NSF/UL listings, finish schedule for floors/walls/ceilings in food zones.

Pro move: hold a brief pre-submittal call with the city plan reviewer. Ten minutes now saves ten days later.

Step 3: Utilities & Kitchen Infrastructure (Get the Bones Right)

Electrical

• Service size: kitchens are power-hungry. Add up connected loads and diversity; avoid undersizing panels.

• Equipment circuits: dedicated circuits for walk-ins, dish machines, and POS. Label everything; inspectors love clarity.

• Emergency & egress lighting: test battery packs; required foot-candles along the exit path.

HVAC

• Makeup air: must balance exhaust hoods. Negative buildings pull in dust and hot air—bad for comfort and doors that won’t close.

• RTU placement: plan for roof curbs, seismic/structural details, and clearances around hood exhausts.

Gas

• Sizing & pressure: wok ranges, fryers, and pizza ovens spike demand. Size the trunk, not just the tail ends.

• Piping & ventilation: drip legs, shutoff valves, and clear access for each appliance.

Plumbing

• Grease interceptor: right-size to your menu and volume; too small equals frequent pump-outs and violations.

• Floor sinks & drains: indirect waste for ice machines, prep sinks, and dish machines. Maintain 1–2" air gaps.

• Mop sinks & service sinks: required, and they can’t drain to the interceptor in some cases—check your plan review comments.

• Water heater: pick recovery capacity for the rush, not the lull; dish machines need specific temps.

• Backflow prevention: main service and dedicated devices where the city requires.

When you need a reliable trade partner for design-build coordination and inspections, bring in local specialists for commercial plumbing in lubbock, tx who know interceptor rules, backflow testing, and health-department expectations. Having the right plumber in your corner keeps your schedule (and CO) on track.

Step 4: Health Department Readiness (Menu Drives the Room)

• Equipment list: match every item to a location on the plan with model numbers and sanitation listings.

• Finish schedule: smooth, cleanable surfaces—no raw brick in splash zones, no wood where it will get wet.

• Hand sinks: there must be enough (with soap/towels) to be “conveniently located” to work areas—often one more than you think.

• Dish area: three-compartment sink or NSF dish machine with proper booster, drainboards, and separation from prep.

• Cold & hot holding: provide cut sheets showing capacity and holding temps for your batch sizes.

Step 5: Inspections Timeline (Don’t Miss a Step)

Plan your build so inspectors see the right work at the right time. Skipping rough-ins equals tear-out.

Tip: keep a printed “inspection binder” on site with approved plans, cut sheets, gas test certificates, backflow test, and any revisions. Inspectors appreciate organized jobs.

Step 6: ADA & Life Safety (Zero Surprises at CO)

• Accessible route: from parking to the front door to the ordering counter and restrooms.

• Restrooms: clearances at doors, grab bar locations, mirror and dispenser heights.

• Egress: illuminated exit signs, panic hardware where required, and the right swing for occupant load.

• Fire extinguishers: correct type (K-class near hoods) and properly mounted with tags.

Step 7: Procurement & Lead Times (What Delays Openings)

• Hoods & suppression: 6–10 weeks if custom; order right after permit intake.

• Walk-ins: confirm slab depressions, drains, and electrical locations before the box ships.

• Interceptors: coordinate with site utilities—excavation and inspections can add a week.

• Switchgear/panels: supply chains still fluctuate; lock specs early.

Step 8: Closeout & Training (Open Like a Pro)

• Start-up & commissioning: RTUs, dish machine, hood/suppression, and water heater start-ups with checklists.

• Backflow & grease service: log first tests and pump-out schedule; set digital reminders.

• SOP binder: cleaning schedules, temperature logs, interceptor logs, pest control certificates, and a maintenance calendar.

• Emergency plan: gas and water shutoffs labeled; staff trained on hood pull station and extinguisher use.

Common Pitfalls (And How to Dodge Them)

• Unbalanced exhaust/makeup air: doors won’t close, AC struggles. Get a TAB (testing, adjusting, balancing) report.

• Undersized water heater: dishes and hand sinks bottleneck during rush. Size for peak hour.

• Missing hand sink or wrong location: instant health-department delay.

• Skipping rough inspection photos: when ceilings close too soon, you’ll be opening them again.

• Change orders from equipment swaps: any “Oh, we changed to a wok line” after permits means gas and hood redesign. Freeze the spec early.

A Simple Build-Out Timeline (High Level)

1. Weeks 0–2: Lease signed; schematic layout; utility verification.

2. Weeks 3–6: Full design; landlord approval; permit intake.

3. Weeks 7–10: Plan review; long-lead orders placed (hood, walk-in, interceptor).

4. Weeks 11–16: Demo & undergrounds; rough MEP; above-ceiling/firestop; hood install.

5. Weeks 17–20: Finishes; equipment set; start-ups; pre-health; final building & CO.

6. Week 21: Staff training, soft open.

(Timelines vary; inspections and long-leads are the swing factors.)

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Opening a restaurant in Lubbock is absolutely doable on a tight timeline if you build around the inspections and the utilities. Size the infrastructure for your menu, lock specs early, and keep a clean inspection trail from rough-in to CO. Do those simple things well, and your opening week will be about food, not failures—and your guests will remember the flavor, not the smell of fresh caulk.