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Council signals support for allowing microbreweries and taprooms in commercial and select industrial zones
Summary
City of Temple Terrace council members told staff Feb. 27 they are open to revising the land development code to allow microbreweries and similar small‑scale beverage producers in appropriate commercial and some industrial locations, and to permit on‑site consumption with food trucks or a kitchen but not require an on‑site full restaurant.
Council members indicated Feb. 27 that the city should update its land use rules to allow microbreweries, brewpubs and small distilleries in suitable commercial or light‑industrial zones.
Why it matters: Staff said the current local code and future‑land‑use designations had effectively prevented many small beverage producers from locating in Temple Terrace; one speaker described a Hillsborough County operator who delayed opening because county land‑use limited on‑site sales and bottling. Council said the city’s rules should not block businesses that are now common in peer cities.
Key points from the discussion - Allowable locations: Staff and council favored permitting microbreweries where a restaurant would be allowed (downtown/commercial) and in certain industrial parks where a taproom could fit alongside manufacturing and warehousing uses. - Food component: Council members preferred not to mandate a full restaurant on site. Members supported allowing food trucks or a small kitchen as options so operators aren't required to become full‑service restaurants to qualify. - Production limits and bottling: Staff noted state beverage production caps and that allowing wholesale bottling/canning can shift an operation from a local taproom model toward larger industrial production. Council asked staff to consider limiting large‑scale bottling where appropriate or to zone for it in industrial districts. - Public safety and odor: The fire department and staff cautioned about storage of alcohol, fermentation vats and any industrial byproducts; one council member also noted fermentation odors and byproduct concerns as factors in siting decisions.
Next steps: Staff will prepare specific code language and zoning recommendations that permit on‑site production and consumption (with food trucks or kitchens), and identify where larger bottling operations should be prohibited or reserved for industrial areas. Staff cited Hillsborough County’s recently adopted ordinance as a model for permissive, clear standards.
