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Wishful Concepts Catering

Commissary Policies & Rules

Updated as of June 27th 2017 by Matthew Lett

Dry Storage Sharing

There will be storage racks offered to tenants to store items they would need while working in our commissary. You are free to leave items you need for food production on the shelves; please ensure they are placed in bins and clearly labeled with masking tape. Keep in mind shelves ARE TO BE SHARED, so it’s not respectful if a single occupant dominate an entire rack. Each occupant is required to utilize only TWO SHELVES for their items; commissary owners can adjust the individual shelf heights if needed to accommodate size of bins.

All items must be clearly identified, placed in storage bins (locked bins are preferred but not required) and labeled with the occupant’s name. Plastic milk crates or covered plastic tubs are good to store utensils and other items. The areas around stored items must be kept clean, swept and mopped at least once a week.

If you have knives, spoons, or anything that can fit in your assigned locker please feel free to utilize your locker for that purpose. (discussed in the “locker space policy”)

Refrigerator Storage

The refrigerators that are for shared purposes will be clearly labeled within the kitchen facility; the refrigerators utilized for Wishful Concepts Catering will be labeled clearly also. Please do not store any items in the refrigerators that belong to Wishful Concepts Catering.

All items must be clearly identified, labeled, and dated with the occupant’s name as your items have the potential to be inspected by Florida State DBPR inspectors. Food items must be stored tightly covered. Remember that you are sharing space with others so it is important to arrange your items in the most space efficient way. Keep in mind sanitation guidelines that dictate raw meats, fish, and chicken on bottom shelves before being cooked; once cooked you can order items in any designated order you choose.

Remember that you are paying for a shared refrigerator and need to share the shelf space with others. It is to your advantage to arrange your items in the most space efficient way, keeping in mind sanitation guidelines.

Garbage DisposalUse the dumpsters towards the rear corners of the building. Please make sure all garbage bags are tied and sealed before throwing away. Place cardboard boxes in the special recycling dumpsters which are clearly labeled to the rear of the building. 

Do Not Pour Grease Down The Drain

We have a licensed grease interceptor approved by The State of Florida Health Department. The grease interceptor is designed to intercept most greases and solids before they enter a wastewater disposal system. Occupants are NOT ALLOWED TO DUMP ANY GREASE IN ANY DRAIN in the kitchen. Grease from cooking must be collected in a pan and dumped in the grease drum outside to the rear of the building. Grease interceptors are cleaned every 2-3 months (depending on evaluation)


Equipment Maintenance

You are welcome to use any of the kitchen equipment listed in (“shared equipment list”) as long as it is clean, left in the same location and in the same condition you found it. If occupants damage any equipment, they will be responsible for replacing it. Accidents do happen, so please have the integrity to let us know immediately.

Please let us know immediately if there is a problem with any aspect of the facility so we can try to rectify the problem as soon as possible. This includes kitchen equipment, refrigeration, sinks, stoves, plumbing, bathrooms, garbage collection, electrical, etc. Occupants can email management (see “management information” on last page) for emergency needs and submit requests to evaluate equipment with the facility.


The Smell of Gas

In case occupants detect an odors of gas, please inform management immediately for next steps. If the gas odor becomes overwhelming please go to the main gas line located near the convection oven (YELLOW HANDLE) inside the facility and turn it in the HORIZONTAL POSITION; opposite of it’s current VERTICAL operating position.


Cleaning Time

The facility will have a deep clean once-a-month. Deep cleaning days will usually take place (Sat & Sun Evenings) and will be on calendar.


Orientation & Walkthrough

A facility walkthrough with management will happen prior to use. Occupants are encouraged to bring paper and pen to document important information presented during orientation.


24 Camera Recording

Our facility is monitored 24/7 with High Definition security cameras that can be monitored remotely. If we suspect there may have been foul play with food production, theft, or any egregious behavior happening within our facility, our company maintains the right to review all footage of activity in and out of our facility.
Access Control Doors

Access control systems provide authorized individuals safe and secure access in and out of our facility, while keeping unauthorized people out. All occupants will be issued key fobs that can be activated and deactivated at any time. Each occupant will be issued ONE key fob; additional key fobs will incur a cost. (see “fee chart”)
Designated Wells Fargo Account to Pay Rent

If at any time occupants need to pay their rent, we have a designated account at Wells Fargo for rent deposits. Please ask us for this account information and we’d be happy to provide it to you.

Be Courteous to All Those Sharing SpacePlease remember that this is a shared-use facility. Please help take care of our community kitchen. Be courteous and clean up after yourself so the next person can have a clean workspace and clean floors. This also includes the restrooms. Make sure you empty the trash in the restroom before leaving. 

Kitchen Use

Occupants must request use of a food preparation and cooking area through Unless the calendar identifies closed days for facility cleaning, general maintenance or inspection, the kitchen is available 24/7 for use (see shifts section below)


Shifts & Booking Time

There are 4 shifts currently: 6am-12pm; 12pm-6pm; 6pm- 12am; 12am-6am. Schedule your time in 1-HOUR block increments. You are more than welcome to schedule as many hours as you need up to 6-HOURS. You can however schedule more than 6-HOURS in the kitchen if the time is available. The purpose of a max 6-HOUR limitation, is to be fair and provide some sort of structure time wise. Please be patient with anyone cleaning up or packing up at the end of shifts.


Eligible Users

Only documented occupants that have been listed can access and occupy our facility. If an occupant requires assistants or employees to occupy the facility, they must receive a copy of these guidelines. No Children Under 16 are allowed in the kitchen area when food processing is taking place. No unsupervised children are allowed in the facility at any time. No Live Animals are allowed inside the building at any time. Any additional users will need to provide a copy of driver’s license to accompany user file. (No smoking is allowed within our facility)


Advertising Policy

No signs, marketing materials, or advertisement representing the business interest of occupants, shall be painted, posted, or displayed within the premises to promote the businesses of occupants of the commissary kitchen. If management sees this they will remove it.


Shared Equipment List

Here is a complete list of all equipment that can be utilized by occupants. Anything that is used outside of this, PLEASE ASK FIRST

  • Microwave
  • Cutting Boards
  • Mixing Station Items (Food Mixer, Vitamix)
  • 6 Burner Stove & Convection Oven
  • Sheet Pans
  • 3 Compartment Sink
  • Handwash Sink
  • Prep Tables
  • Wheel Cart
  • Quart Pans
  • Strainers
  • Tongs, Steel Grater, Spoons, other Cooking Tools
  • Baking Pans
  • Kitchen Towels
  • Communal Knives
  • Pots & Pans
  • Dried Storage
  • Refrigerator (labeled)


State Inspections

Occupants are required to be present during health inspections from either departments: Florida Department of Business Professional Regulations) or Florida Department of Agriculture and Consumer Services). (Repeated violations of Health Department Codes may result in revocation of your kitchen usage privileges, and cancellation of your lease agreement)


Management Information

Samone Lett . Mobile: 407.431.2056

Contact For: Licensing, Insurance, Food Related Questions

Matthew Lett . Mobile: 407.256.4487

Contact For: Policies, Scheduling, Procedures, Storage Questions, Equipment Repairs, Facility Cleaning Questions


you must be licensed to handle food, cook food, and prepare food as a chef/caterer/food truck operator in order to utilize our commercial kitchen space. If you currently do not have one, we will need to see your paperwork in progress.
 A certificate of insurance showing a minimum of $1,000,000 commercial general liability insurance with Wishful Concepts Commissaries listed as an additional insured and client must maintain such policy for the duration of any kitchen use.


Do you have a culinary business for at least TWO years and
looking for a commercial kitchen?