Frequently asked questions

Yes. Members can list the kitchen as their pickup location on delivery platforms such as Uber Eats and DoorDash. Drivers pick up at the front, and the roll-up door handles your incoming deliveries separately. Ask us about the details when you apply.

Yes. Members have dedicated parking, and a large roll-up door gives direct access for pallets and case deliveries. Full-access members can also have deliveries received and shelved for them.

No. We do not have a commercial range or exhaust hood. The kitchen is not suitable for frying, grilling, wok cooking, or savory hot-line production. If your menu depends on a range, fryer, griddle, or smoker, we are not the right kitchen for you and we'll tell you that honestly before you spend time on an application.

There is no walk-in. Refrigerated and freezer storage rents by the half rack or full rack, month to month, so your inventory stays on site between sessions. If you need your own unit, we can place a member-owned fridge or freezer on a case-by-case basis.

Yes. There is off-street parking and a loading area for carting in ingredients and carting out finished product, plus receiving for bulk ingredient deliveries on monthly plans.

There is a clean, dry packaging and labeling area with table space and power for your own sealer and label printer. We can't write your label copy for you, but our labeling guide walks through what the FDA requires.

Yes. We are a licensed shared kitchen facility, but each business operating here needs its own license or permit for the products it makes, plus a food manager or food handler certification as required for your operation. Most of our members are permitted through FDACS. We review this during the application and can point you to the right agency, but we can't operate under our license on your behalf.

We read every application ourselves. If your products fit the kitchen, we'll email you to schedule a walkthrough, review your license and insurance documents, and go over orientation. Approved members get dashboard access and can book their first session right away.

Email hello@firstcoastcommissary.com or call (904) 555-0100. If you're not sure whether your product fits the kitchen, send us a description: a two-minute answer beats a wasted application.

Approved members book by the hour through the member dashboard. Sessions run in 60-minute blocks with a 2-hour minimum and a 12-hour maximum per session, any hour of the day, seven days a week, up to 60 days in advance.

Yes. Your booking covers your station, and you can bring helpers who have completed our short orientation and meet the same health and hygiene requirements. Let us know in advance so we can keep the room at a safe occupancy.

Cancel or reschedule at least 24 hours before your session starts and you're not charged. Inside that window the session is billed, because the time is held exclusively for you.

No lease. Pay As You Go members have no monthly commitment at all. Monthly plans bill month to month and can be changed or cancelled with notice: you are never locked into a multi-year commercial lease.

Rates are being finalized and will be published before we open in November 2026. The model is set: hourly station bookings with no monthly fee, a limited number of full-access passes for established producers (month to month, not a lease), and cold or freezer storage rented by the half rack or full rack. Waitlist members see the numbers first.

Yes, subject to availability. Refrigerated and freezer storage rent by the half rack or full rack, month to month, and dry shelving is available as well. Full-access passes include a storage allowance. Storage is not included with hourly bookings on its own.

Yes. Members carry their own general and product liability policy and name the kitchen as an additional insured. Most small food businesses can get a suitable policy affordably. We'll tell you the exact limits we require during onboarding.

Yes, if your products fit our equipment. Working out of a licensed commercial kitchen is usually what makes wholesale possible in the first place, since Florida cottage food products generally cannot be sold for resale through stores, restaurants, or distributors.