Where the requirements come from
The FDA Food Code is a model code that the FDA offers for adoption by state and local jurisdictions, and its physical-facilities chapter is where floor requirements live. In Louisiana, retail food establishments answer to the Louisiana Department of Health, which asks for plans — including a finish schedule for floors — to be approved before construction or renovation. Talk to the department before choosing a floor, not after it is down.
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The requirements, line by line
| Requirement | Where it comes from | What it means for the floor |
|---|---|---|
| Smooth, durable, easily cleanable | Food Code §6-101.11(A)(1), §6-201.11 | A continuous surface without open joints or rough texture that holds soil |
| Nonabsorbent where wet | Food Code §6-101.11(A)(3) | Prep, warewashing, walk-ins, restrooms, and spray-cleaned areas need a sealed, nonabsorbent floor |
| Coved floor-wall junctures | Food Code §6-201.13 | The floor turns up the wall with no gap larger than 1 mm (1/32 inch); sealed where floors are flushed |
| Drains and slope | Food Code §6-201.13(B) | Where floors are cleaned by water flushing, drains are required and the floor must be graded to them |
| Slip safety | Food Code §6-201.11; OSHA 1910.22 | Antislip finishes are allowed; floors kept clean and, where feasible, dry |
Smooth, durable, easily cleanable
The Food Code calls for floors in food-establishment areas to be smooth, durable, and easily cleanable, and for floors to be designed and installed that way. A seamless resin floor meets that on its face; the work is in keeping it seamless where it meets drains, equipment, and doorways.
Nonabsorbent where it gets wet
Areas subject to moisture — food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, and anywhere cleaned by flushing or spraying — need nonabsorbent floors. Bare or sealed concrete that soaks up water does not meet that standard; a resin system that seals the slab can.
Coved where the floor meets the wall
A square corner between floor and wall collects grease and is hard to clean. The Food Code calls for floor-wall junctures to be coved and closed to no larger than 1 mm — one thirty-second of an inch — and, where floors are cleaned by water flushing, coved and sealed. Resin flooring systems can include an integral cove base, which is why it shows up as its own priced line on a quote.
Drains and slope
Where floors are cleaned by water flushing, the Food Code requires drains and a floor graded to drain. Workplace safety rules point the same way: OSHA calls for floors to be kept clean and, as far as feasible, dry, and where wet processes are used, for drainage to be maintained and dry standing places such as mats or platforms to be provided. Check slope before the coating goes down — a resin floor follows the slab beneath it.
Slip safety
The smooth-floor rule makes room for antislip finishes used for safety, and OSHA expects walking surfaces to be kept free of hazards such as leaks and spills. In practice that means broadcast aggregate in the topcoat where people walk on wet floors, with the texture chosen so it can still be cleaned.
Choosing the system
| System | Where it fits | Notes from the product data |
|---|---|---|
| Urethane cement (polyurethane concrete) | Hot wash-down, steam cleaning, thermal shock, cooking-line spills | Sold for commercial kitchens; one product is rated steam-cleanable at 1/4–3/8 inch thick |
| Epoxy floor coating | Dry storage, offices, light-to-medium traffic areas | One maker lists its standard epoxy coating for light-to-medium traffic |
| Either, with broadcast aggregate | Wet walkways and prep areas | Texture is permitted for safety under the Food Code |
Urethane cement — polyurethane concrete — is sold for exactly the conditions a cooking line creates. One maker describes its system as resisting abrasion, impact, chemical attack, and thermal shock, rates it steam-cleanable at 1/4 to 3/8 inch thick, gives a service range of -40°F to 248°F, and lists commercial kitchens among its typical uses. A standard epoxy floor coating from the same maker is listed for light-to-medium traffic, which suits dry storage, offices, and dining areas better than the hot line.
Many kitchens end up with more than one system: urethane cement on the cooking line and in warewashing, and a lighter-duty coating in dry storage and offices. Ask for the product data sheet for each area, and check that the cove base, the drains, and the transitions between systems are all shown on the plan.
What it costs
Commercial floors in the New Orleans metro run about $4 to $12 per square foot. Small rooms sit at the higher end — under 1,000 square feet, about $6 to $12 — because setup costs the same whatever the size. Integral cove base is priced per linear foot, and night or phased work to keep a kitchen open adds to the total. See commercial epoxy flooring for more.
Hiring for kitchen work
Commercial projects above a set amount require a contractor's license from the Louisiana State Licensing Board for Contractors, which also lets you look up any license number. A written quote worth comparing lists four things as separate lines: prep, repair, the coating system, and the finish. On a kitchen quote, also look for the cove height, the drain details, and the texture in wet areas.
- 1PrepThe method (diamond grinding or shot blasting), the moisture test, and any moisture-tolerant primer that test calls for.
- 2RepairCrack and spall repair, removal of an old coating or sealer, and whether that number is fixed or an allowance the crew settles once the floor is opened up.
- 3Coating systemThe chemistry, the number of coats, and the total mil thickness, not just a product name.
- 4FinishSolid color, flake, or metallic; the topcoat; and the return-to-service windows for foot traffic and for vehicles.
Walk-ins, coolers, and freezers
Walk-in refrigerators are named in the Food Code's list of areas that need a nonabsorbent floor. Cold rooms add their own demands: carts, condensation at the door, and temperature swings when the door opens. The urethane cement product cited above lists a service range down to -40°F and names freezers and coolers among its uses. Ask whether the cove base runs continuously into the walk-in and how the threshold is detailed, since that joint takes the most traffic.
Moisture under a kitchen slab
A kitchen slab on the ground can carry moisture from below like any other. ASTM's in-slab moisture standard notes that excess slab moisture can cause floor coverings to fail and that manufacturers generally require testing before installation. Ask for the readings, the product, and its limit in writing — the moisture testing guide explains the methods.
Kitchen flooring questions
What kind of floor does a commercial kitchen need in Louisiana?
A floor that is smooth, durable, and easily cleanable, nonabsorbent in wet areas, coved where it meets the walls, and graded to drains where floors are cleaned by water flushing — the standards the FDA Food Code sets out as a model for state and local codes. Confirm the specifics for your project with the Louisiana Department of Health.
Is epoxy flooring allowed in a restaurant kitchen?
Food codes regulate what the floor must do — smooth, durable, nonabsorbent, easily cleanable — not a brand of material. Epoxy suits dry and light-duty areas; where floors see hot water and steam cleaning, urethane cement systems are made for the thermal shock involved.
What is a coved floor in a kitchen?
A floor that curves up the wall instead of meeting it at a sharp corner, so the joint can be cleaned. The FDA Food Code calls for floor-wall junctures to be coved and closed to no larger than 1 mm, and sealed where floors are cleaned by flushing.