Do people rent commercial kitchens just to pass Health inspections...?

Question

I recently started growing wheatgrass in my home, and selling wheatgrass juicers-i buy from a wholesaler- with it. and i am wondering about expansion; I know everything I need to know about DBA, zoning , Etc. But I am wondering about having a legitimate business location in the near future so I dont have to worry about any unseen hassles.So i ask:

Do people rent commercial kitchens just to pass inspections until they can afford their own space? Honestly if you are using your house in between inspections to make your product at times, then it is as quiet as kept right?

(Please no anal goody-two-shoe replies, because we all know sometimes you have to move a little underground to you are fully legit, EVEN THE GOVERNMENT!)

Thank you

Answer 1

The first answer was correct.  Commercial kitchens are rented by the culinary industry (bakers, cooks, chefs) to pass health inspections for cooking standards.

You are not cooking nor preparing food - therefore there is no use in you looking into a commercial kitchen.

You would be a "farmer" and a "retailer" - since you've added a product that you purchased (think sales tax for the gov't) and need to look under those lines of "zoning".

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Answer 2

You don't need a commercial kitchen to grow wheat grass.

You might need to meet some standards to sell it commercially, but those would be agricultural standards, not commercial kitchen standards. No one grows anything in a commercial kitchen, in fact doing that would be a violation. I would ask a local stores produce manager about standards for growing wheat grass or anything like that, including sprouts. I mean lets get real, they buy produce from farms which use animal f***s to fertilize the dirt they grow them in.

I've sold grocery stores stuff right out of my own garden and off trees and they don't even ask where it came from, they just inspect the produce. Of course if you sell them an unsafe product you could be in deep do, so you want to know standards and meet them. It's not that hard to do, and not nearly as expensive as renting or buying a commercial kitchen.