FOOD VENDOR APPLICATION

King Holiday Celebration Monday, January 20, 2025

Please read the attached rules and requirements which must be signed and returned with your application. Application must be RECEIVED by Friday, December 6, 2024. Once application is submitted and documents are sent and approved, a payment link will be sent to your email address.

In submitting this application, vendors agree to all conditions set forth. Applicants stipulate that the Dr. Martin Luther King, Jr. Celebration Committee, Inc., The City of Fort Lauderdale and representatives have made no representation, promises or guarantees regarding vendor locations, media coverage or preferential treatment of any kind and reserve the right to deny any prospective vendors requesting to be a part of the event.

Any questions or concerns, please email kingholidaycelebration@gmail.com or leave a message at 754-800-1963.

MULTICULTURAL UNITY FESTIVAL - GOSPEL EXPLOSION

2025 VENDOR APPROVAL IS REQUIRED:

All vendors must comply with State of Florida tax guidelines
1. All vendors must provide $1 Million liability insurance naming the City of Fort Lauderdale as additional insured 100 N Andrews Ave Fort Lauderdale, FL. 33301
2.All vendors must provide vehicle coverage- "Proof of an insurance policy, issued by an insurance company licensed to do business in the state, protecting the licensee and the city from all claims for damages to property and bodily injury, including death, which may arise from operations under or in connection with the license. Such insurance shall be in at least the amounts of three hundred thousand dollars ($300,000.00) for injury for each occurrence and one hundred thousand dollars ($100,000.00) per person."

MANDATORY MEETING

IMPORTANT: All applicants MUST have a representative attend the mandatory meeting. During this time details of the parade lineup and vendor requirements will be discussed. ILA (1526) Union Hall, 440 NW 6th Street, Ft. Lauderdale, FL 33311-Monday, January 6, 2025 at 6:30pm

FOOD VENDOR RULES

Placement of each vendor will be determined by the City of Fort Lauderdale and MLKCC, Inc.

*Multicultural Unity Festival Set Up Begins at 8 AM
All vehicles must be removed from the field by 10:00am Vendors must be set up and operational by 10:30am

Gospel Explosion Set Up Begins at 10AM
All vehicles must be removed from the field by 10:30am Vendors must be set up and operational by 11:00am

Clean up must be complete and vendors out of the park by 5:00 pm.

1.The Dr. Martin Luther King Jr., Celebration Committee will provide signage for each tent. All vendors must be totally self-contained and self-sufficient (i.e., supplying own ice and power) and supply all necessary display and sale items as indicated on vendor application.

2.Booth should be attractive and appealing to event patrons (tables covered, skirted if applicable, decorated, etc Vendor may bring additional table and chairs, if needed.

3.Space must be kept clean at all times. Heavy-duty garbage bags must be used for disposal in designated area.

4.Food vendors must also take all of their own refuse (such as oil/grease, charcoal, etc out of the area at the end of the event. Dumping at the field will not be allowed.

5.Vendors are required to provide a fire extinguisher in food tent or truck. Food vendors are also required to adhere to the rules and regulations attached in this packet for a Temporary Food Vendor, as provided by Florida's Department of Business and Professional Regulations.

6.Food vendors must read and comply with the "Temporary Event Food Service Requirements" attached in this packet. If any vendor is found in violation of any rules and regulations or failure to comply with rules and guidelines for this event, the vendor will be asked to vacate the premises by the local authority on site.

PLEASE REMEMBER

Failure to comply by these rules may result in your not being allowed to participate in the event.

RELEASE: I, the undersigned, do hereby forever discharge, release and hold harmless the Dr. Martin Luther King Jr. Celebration Committee, Inc. also known as MLKCC and the City of Fort Lauderdale Parks and Recreation Department, and their sponsors of and from any and all manner of action, suits, damages, or claims whatsoever arising from any loss or damage to the person or persons or property of the undersigned while in the possession or under the supervision of the MLKCC and City of Ft. Lauderdale. I hereby consent to all rules and regulations established for the event and understand that the MLKCC & City of Ft. Lauderdale will have final authority. If accepted, I understand that my fee will not be refunded if all or part of the event is cancelled due to inclement weather or other facts or other acts of GOD over which the MLKCC & City of Ft. Lauderdale have no control. I further understand that my fee will NOT be refunded if I am accepted and choose not to attend. I have read and agree to abide by the vendor requirements included with this application.

2025 KING HOLIDAY CELEBRATION

Department of Business & Professional Regulation
Division of Hotels and Restaurants

Microsoft Word - 5022-057 Temporary Event Checklist--2015-09-30 (myfloridalicense.com)

1. Provide a proper fire extinguisher with a current state inspection tag;

2.2A10BC size or larger (vendors who have heating devices or electric)

4. Provide a hand wash station:

          a. Container of water with on/off valve

                A. Bucket of sufficient depth to catch waste water

          b. Soap and paper towels

7.B.3 compartment sink is preferred, or if limited foods, 3 bus pans or buckets

a. A way to make hot water (a stove or coffee maker)

b. Bleach, soap, and a test kit

9. Provide extra utensils

10. Wash all fruits and vegetables prior to prepping/service

11. Provide adequate means to maintain food at safe temperatures (for example: cooler with ice packs and chafing dishes 41 degrees Fahrenheit or below and 140 degrees Fahrenheit or above.

12. Secure propane tanks at least 6 (six) feet from cooking appliances.

13. Provide method to protect food on display (covers, plastic wrap, and sneeze guards)

14. Provide proof of source for food that was prepared elsewhere (example: grocery store, restaurant or school cafeteria)

15. Provide overhead protection (fire rated tent/canopy)

16. Keep all food preparation under canopy/tent (except charcoal and other cooking equipment required by the Fire Department inspector to be outside tent/canopy)

17. Provide flooring if on dirt or other dust-producing surface

18. Provide container to hold wastewater until it can be properly disposed

19. Provide a copy of the Division of Hotels and Restaurants License

20. Provide a probe thermometer (0 degrees to 220 degrees Fahrenheit)

Florida Department Business Professional Regulation

Division of Hotels and Restaurants www.MyFloridaLicense.com/dbpr/hr

Water, Plumbing and Waste
___ Adequate water supply from an approved source provided

___ Food-grade potable water hose/containers used to convey/transport water

___ Access to a three-compartment sink, if not installed in unit, for washing and sanitizing utensils and equipment

___ Sewage/wastewater disposed into approved sewerage system

___ Covered garbage receptacle provided; garbage/trash removed timely

 

Hand Washing
___ Handwashing facility provided (e.g., Iglool cooler with on/off valve); bucket/catch basin provided

___ Soap and disposable towels provided

 

Physical Facilities
___ Overhead protection for all food equipment, food preparation and storage areas, and warewashing areas

___ Dustless flooring graded to drain (concrete, machine-laid asphalt, wood chips, grass, gravel, etc Overhead protection and walls (if needed) must protect from weather and windblown dust/debris

___ Ability to protect unit against the entrance of flying insects/other vermin at 4-30 day events

 

Food Safety
___ All food prepared onsite and/or obtained from an approved source (food prepared under the Cottage Food Law is not permitted food may not be stored or prepared at a private residence)

___ Employees experiencing symptoms of foodborne illness (vomiting, diarrhea, jaundice) not permitted to work

___ Time/temperature control for safety (TSC) food held hot maintained at 1350F or hotter

___ Cold TCS food maintained at 410F or colder

___ TCS food cooked and reheated for hot holding to the proper temperature

___ TCS food cooled from 135°F to 70°F within 2 hours and 135°F to 41°F within a total of 6 hours

___ TCS food cooled from ambient temperature to 41°F within 4 hours

___ Thermometers in all hot and cold holding units

___ Probe type thermometer available for operator's use to check food temperatures

___ Ready-to-eat food protected against cross contamination from raw animal foods No bare hand contact with ready-to-eat food

___ Displayed food protected against customer contamination (e.g., sneezeguard, packaging, etc

___ Food stored at least 6 inches off floor/ground

 

General

___ Adequate supply of spare utensils provided if three-compartment sink is remotely located
___ Single-service items protected

___ Sanitizer and test kit provided if chemical sanitization/wiping cloths utilized

___ Portable fire extinguisher (if heat-producing or hot holding equipment present)

___ Copy of current DBPR public foodservice license, if applicable (1-30 day events)
 
___Department of Agriculture and Consumer Services (FDACS) food service permit, if applicable (1-3 day events)

___ ORIGINAL FDACS permit letter and decal for MFDV, if applicable (1-30 day events)

___ Cashier's check or money order for license fee (1-3 day event $91; 4-30 day event $105; annual $456)

___ Owner's Social Security number (required), federal tax identification number (FEIN), and sales tax number for license application