Buying a restaurant in South Florida

• Sales that hold up through the year, or a slow season the owner plans for if the place leans on tourists and winter residents.
• Food and labor costs tracked weekly, not just totaled on the year-end tax return.
• A kitchen that runs without the owner: a chef or kitchen manager who intends to stay, and recipes written down.
• A lease with years left and renewal options, rent that leaves room for profit, and a landlord willing to assign it to you.
• A clean inspection history with the state.
• Regulars and local word of mouth, rather than heavy dependence on delivery apps.
• Equipment that has been maintained: hood and fire suppression, walk-in cooler, ice and dish machines.
• The right alcohol license for the concept, in good standing.

• Reported sales. Match point-of-sale reports to the sales tax returns, month by month. Sales the owner says never reached the books won't count for a lender, and shouldn't for you.
• The seller's taxes. Buying more than half of a business or its assets can make you liable for the seller's unpaid state taxes, up to the price or the value, whichever is greater (section 213.758). Get a certificate of compliance from the Department of Revenue before closing.
• Labor at today's rates. Under a 2020 constitutional amendment, Florida's minimum wage reached $15 an hour on September 30, 2026, and it will rise with inflation after that. The tipped wage moves with it. Rebuild payroll at current rates, not last year's totals.
• Equipment. Have a restaurant equipment technician look at the hood, refrigeration and air conditioning. Replacements are expensive.
• Inspection history. Read several years of DBPR's online inspection results.
• The lease. Remaining term, whether it can be assigned to you, personal guarantees, and who pays for the roof, grease trap and hood repairs.
• Storms. How long the place closed after recent hurricanes, and what business interruption insurance paid.

• What does a slow Tuesday look like next to a busy Saturday, and how has that changed in the last couple of years?
• Who runs the kitchen when you're not there, and do you think they'd stay on with a new owner?
• How much of your business comes from regulars, catering or delivery apps?
• How long is left on the lease, and how do you think the landlord will feel about a sale?
• When did you last replace big equipment like the hood, the walk-in or the dish machine, and what's due next?
• Do you track food and labor costs each week? Could I see a few months of those reports?
• If you were staying, what would you change about the menu or the hours?

South Florida covers Miami-Dade, Broward, Palm Beach and Monroe counties: Miami, Hialeah, Doral, Fort Lauderdale, Hollywood, Pompano Beach, West Palm Beach, Boca Raton, Jupiter, and the Florida Keys down to Key West. It's the state's largest metro area and its most international. PortMiami, Port Everglades and Miami International Airport tie the region to Latin America and the Caribbean, which supports a deep base of wholesalers, freight forwarders and logistics firms, many of them near the airport. Tourism and cruises, finance and wealth management, health care, real estate and construction carry much of the rest. Palm Beach County adds wealthy seasonal residents and, out west near Lake Okeechobee, sugarcane and vegetable farms. In the Keys, nearly everything turns on visitors, fishing and boating.

Companies that serve homes, condo buildings and other businesses do well here: the building trades, property services, insurance agencies, medical and dental practices, and professional firms.

Costs run high: commercial rent, wages and, above all, property and windstorm insurance. Price the insurance before you make an offer, not after. Miami-Dade and Broward make up the Florida Building Code's High-Velocity Hurricane Zone, with stricter rules for roofs, windows and structures. That raises building costs, and it also gives steady work to the contractors who know those rules well.

Much of the workforce and many customers speak Spanish as well as English, and a company that works well in both languages has an edge. The winter season matters more in Palm Beach County and the Keys than in Miami. In the Keys, the cost of housing makes hiring and keeping staff one of the hardest parts of running a company. Ask any seller there how they find workers and where those workers live.