To qualify as a "restaurant" under Miss. Code Ann. Section 67-1-5(m), the premises must have and maintain the following minimum kitchen requirements. All equipment must meet applicable standards as required by the Mississippi State Department of Health and as listed in the FDA Food Code. Menus must be readily available and visible to customers along with the dining hours of operation. Dining hours must be adequate to meet the requirements based on the business's individual food service plan.
1. A menu that contains at least five (5) separate entrees. Food items must be prepared in whole or in part on the premises. Food items that are merely heated and served or "ready-to-eat" without further preparation do not meet this requirement. Specialty or theme restaurants that specialize in one entrée line may be exempted from this requirement so long as the entree line contains an acceptable number of theme or specialty entrée variations.2. At a minimum, a Risk Category 2 Permit issued by the Mississippi State Department of Health. Proof of the Permit is required for the initial application and all subsequent renewals.3. Employ at least one (1) employee with management or supervisory responsibility certified as a "food manager", or an equivalent position, by an educational program recognized by the Mississippi Department of Health.4. A kitchen that contains the following functional equipment: a. Oven and stove top (can be one complete unit);b. Cold storage areas (i.e., a refrigerator and freezer, either separate or combined);c. Ventilation hood that meets applicable requirements under Mississippi State Department of Health regulations and city and/or local ordinances;d. Adequate food preparation areas and countertop space;f. Three-compartment sink; andg. Separate hand-washing facilities for employees.35 Miss. Code. R. § 2-02-03-201