Miami Calorie Labeling Compliance Checklist for Food Service

Federal & Florida State Calorie Labeling Requirements

The FDA requires chain restaurants with 20+ locations nationwide to post calorie counts on standard menu items, menu boards, and drive-thru displays. Florida Statute 500.12(11) extends this requirement to food service establishments in Miami-Dade County, mandating that calorie information be clear, accurate, and visible before purchase. Calories must be displayed in prominent type and based on standardized portion sizes defined by FDA serving size regulations. For prepared foods and self-service items, calorie information must be available at the point of selection, not just upon request.

Miami-Dade County Health Department Inspection Checklist Items

Miami-Dade County Department of Regulatory & Economic Resources (DRER) inspectors specifically verify: (1) Calorie counts displayed on all applicable menus and menu boards in English and Spanish where required; (2) Accuracy of posted calorie values against FDA guidance and establishment records; (3) Proper display format (clearly visible, not obscured by promotional materials); (4) Compliance for all menu types (in-house, delivery, online ordering platforms); (5) Staff knowledge of menu item calorie content and accuracy standards. Document your calorie source (manufacturer data, FDA nutrition database, or laboratory testing) during inspections. Missing or incorrect calorie information on even one item can trigger a violation notice.

Common Violations & How to Avoid Them

The most frequent violations observed in Miami include outdated calorie counts that don't match current recipes or portion sizes, missing calories on seasonal or limited-time offerings, and failure to update digital menus and third-party delivery platforms simultaneously. Avoid posting calorie ranges instead of specific values, and do not omit calories for condiments, sauces, or modifiable items—the FDA expects reasonable attempts to account for these. Establish a documented process for updating calorie information when recipes or suppliers change, and train staff to direct customers to posted calorie data confidently. Keep records of calorie testing and source documentation for at least two years in case of inspection disputes.

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