CUISINE-SPECIFIC FIELD GUIDE
Boba / Juice / Smoothie Conversion Inspection Manual
CUISINE-SPECIFIC LANDMINE
Tapioca starch in floor drains and ice-machine drain water can overwhelm older plumbing.
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WHERE THIS CUISINE QUIETLY COSTS YOU MONEY
Boba / Juice / Smoothie-specific conversion gotchas
01 · Tapioca starch + drain jetting
Cooked tapioca pearls bleed starch into floor drains, where it can harden in the pipe. Ask the city whether it wants a solids interceptor ahead of the floor sinks at the boba bar, and budget regular hydro-jet service (typically $300–$500 per visit).
02 · Ice-maker capacity + drain
A boba shop can burn 200–400 lbs of ice a day, and many retail tenants left a residential-grade machine. Size a commercial ice machine and bin to your peak use, drain it to an indirect-waste receptor, and give it the dedicated circuit and water supply its spec sheet calls for, at the right wall.
03 · Sealer-machine + cup logistics
Heat-seal cup machines are the choke point of a boba line. They need a 120V dedicated circuit, 18" of counter space, and 4–6 cases of cups stored within arm's reach. Floor plans that put the sealer behind the cashier line slow the line at peak. The sealer goes next to the build station, not at the end.
04 · Fresh-fruit + cold-pressed juice prep
Juice/smoothie menus need a produce-wash sink plus 6–10 ft of refrigerated prep table for cut fruit; the FDA Food Code allows produce in the 3-compartment warewashing sink only if that sink is cleaned and sanitized before and after (§4-501.16), and your health department may require a separate one. Bottling cold-pressed juice to sell packaged needs a HACCP plan for a 5-log reduction or an unpasteurized-juice warning label (Food Code §3-404.11), and selling to other businesses brings in FDA's juice HACCP rule (21 CFR 120).
05 · Customer queue + Instagram backdrop
Boba shops live or die on social posts. The wall behind the pickup counter becomes a backdrop — needs even, color-accurate lighting (4000K, CRI 90+) and 6' of clear visual space, not a stack of milk cartons. Treat the pickup wall as a marketing surface, not a service back-of-house, from the very first floor plan sketch.
Five immediate stop signals
These cancel any deal regardless of cuisine.
You smell gas, see burnt wiring, or see blackened / charred hood areas.
The exhaust fan is missing, disconnected, or shaking violently.
The seller refuses to provide hood / fire / grease records.
You must add major cooking equipment outside the existing hood.
The landlord will not allow roof, gas, electrical, or grease-interceptor work.
WALK
Smell, look, listen
PROVE
Hood · gas · electrical · plumbing
PRICE
Written scopes before signing
NEGOTIATE
Or walk away
Defined terms in this guide
The vocabulary worth knowing before you sign.
- Floor Drain
- A floor-level drain typically required under hood, sink, and ice-machine areas. The plumbing code sets a 2-inch minimum outlet; high-flow areas often get 3-inch.
- Fats, Oils, and Grease· FOG
- The grease a kitchen sends to its interceptor; wok and fryer-heavy menus send more than a sauté line.
- Amperage
- The current draw of a circuit, measured in amperes (A). A 3-group espresso machine pulls 30–40A at 208V; a pressure fryer pulls 30–50A.
- Americans with Disabilities Act· ADA
- Federal civil-rights law requiring accessible design in public accommodations; its design rules are the 2010 ADA Standards. Building departments separately enforce accessibility through IBC Chapter 11 / ICC A117.1 (California: CBC Chapter 11B).
- Indirect Waste
- A drain that discharges to a floor sink with an air gap (not a direct connection to the sewer). Required for ice machines, food-prep sinks, and most refrigeration condensate lines.
OTHER CUISINES
05
Coffee Shop / Cafe
Espresso machine amperage and water hardness routinely surprise first-time operators.
12
Bakery / Dessert / Ice Cream
Mixer amperage, proofer + retarder humidity loads, and freezer-condenser placement are the budget killers.
14
Deli / Sandwich / Salad / Fast Casual
POS + line speed force a specific cold-table + display-case + heat-lamp geometry from day one.
Already walking the space?
After your field findings come the permit drawings. We don’t take restaurant jobs ourselves — send us the address and we’ll refer you to a registered architect. We reply within one business day.
Contact
Begin a project.
Studio
Phoenix4435 E Chandler Blvd · Suite 200
Phone
(602) 628-1231Servicios disponibles en español · 中文版本 (602) 628-1231