Restaurant Constructionin Northern California
Restaurants are the hardest commercial build there is: health department, grease duct, hood fire suppression, ADA seating counts, and a dozen inspectors who all have to sign before you serve a single plate. We build restaurants because we know the sequence cold.
Licensed & Insured · CSLB #1130548 · 5.0★ on Google, Yelp, Thumbtack & Angi
The Work
Done Right, Documented, and Inspected
From ground-up pads to converting a former retail space into a working kitchen, we manage the utilities, equipment coordination, and inspections so your opening date survives contact with reality.
Every project runs under Sarmento Bros. Construction Inc. — CSLB #1130548, fully insured with general liability and workers' compensation. Based in Manteca, we serve businesses and property owners across the Central Valley, East Bay, and greater Northern California.
What We Handle
- ✓ Full kitchen build-outs with hood and grease duct
- ✓ Bars, dining rooms, and patio spaces
- ✓ Health department and fire inspections
- ✓ Walk-ins, equipment setting, and final connections
- ✓ ADA-compliant seating, paths, and restrooms
- ✓ Grease interceptor and utility upgrades
Service Spotlight
A Closer Look at This Service
How It Works
A Straightforward Process
01
Walk & Scope
We meet at your space, listen to what you need, and scope the job honestly — including the parts other bids leave out.
02
Fixed Estimate
A written, itemized estimate with a real schedule. Free, and good numbers — not a teaser that grows later.
03
Permits & Build
We handle drawings, permits, and inspections, then build with our own crews and trusted trade partners.
04
Walkthrough & Closeout
Final walkthrough together, punch list closed, documents handed over. Done means done.
Common Questions
Restaurant Construction FAQs
Do you coordinate with the health department?+
Yes — plan check through final inspection. We build to county environmental health standards from day one so the final walk is a formality, not a surprise.
Can you convert a retail space into a restaurant?+
Usually, but the utilities decide the budget: gas service, grease interceptor, hood duct routing, and electrical capacity. We evaluate all four before you sign the lease if you get us in early — that walkthrough is free.
Do you install kitchen equipment?+
We set, level, and connect owner-supplied and leased equipment, and coordinate delivery timing so it lands after finishes and before final inspections.