The Washington Spirits, Beer, and Wine Restaurant license is a liquor endorsement on your state business license that lets a restaurant sell hard liquor, beer, and wine by the glass for people to drink on-site. Every restaurant in Washington that wants to pour cocktails, not just beer and wine, must hold this license, which the Washington State Liquor and Cannabis Board (LCB) approves and the Department of Revenue issues.
This guide walks you through the full application, which starts as a Business License Application through the state’s Business Licensing Service (BLS) and then moves to the LCB for the liquor part. Getting one box wrong, leaving off your floor plan, or missing the true party of interest details can push your approval back by weeks or even months. Washington liquor license reviews often take 60 to 90 days, and a clean application is the single best way to avoid the long end of that range.
Here is what you will learn in this guide:
- 📋 What the license is, who must file it, and the exact annual fees tied to your dining space.
- 🗂️ Every document and ID number you must gather before you open the application.
- ✍️ A line-by-line walkthrough of each section, with sample entries you can copy.
- 🍽️ Three real-world filing examples, from a brand-new family diner to a change of ownership.
- ⚠️ The field-level mistakes that get applications delayed or denied, and how to dodge them.
What the License Is and Who Must File It
The Spirits, Beer, and Wine Restaurant license is a retail liquor endorsement created under RCW 66.24.400. It allows a restaurant to sell spirits, beer, and wine by the individual glass for on-premises consumption. The state grants it only to restaurants that meet specific food service, kitchen equipment, and floor space rules spelled out in WAC 314-02-015.
You must file for this license if your restaurant plans to serve cocktails or any hard liquor. A plain Restaurant – Beer/Wine license does not cover spirits, so you need the upgraded license to make a margarita or pour a whiskey. The LCB defines a qualifying restaurant as a place that keeps a kitchen and serves complete meals, not just snacks.
The agency that reviews your liquor application is the LCB, while the Department of Revenue issues the actual license document as an endorsement on your business license. This split matters because you pay and apply through one state portal, but a separate LCB licensing unit and an enforcement officer review your premises and your background.
Here is a plain-English look at the law behind the license. RCW 66.24.400 is the statute that creates the license and sets the rules for who can hold it. If you ignore it and serve spirits without the license, the LCB can fine you, seize product, and bar you from holding any liquor license for years. For example, Dana opened a taco bar and poured tequila shots before approval came through, and an enforcement visit shut down her liquor service the same night. Many owners wrongly believe a beer and wine license is “close enough” to cover a single cocktail, but the state treats spirits as a separate, higher tier with its own license.
Before You Start: Documents and Information You Need
Gather every item below before you open the application, because the BLS portal times out and the LCB will not approve an incomplete file. A missing document is the top reason a restaurant license stalls in review.
- Federal Employer Identification Number (EIN). The state matches your business to IRS records, and a missing EIN stops the application cold.
- Washington Unified Business Identifier (UBI), if you have one. Existing businesses need this so the state links the liquor endorsement to the right entity.
- Formation documents. Your Articles of Incorporation, LLC Certificate of Formation, or partnership agreement prove who owns the business; without them the LCB cannot verify your true parties of interest.
- Government photo ID for every owner. The LCB runs a background check on each person with a financial stake, and a missing ID delays the whole group.
- Lease or property deed for the premises. This proves you have the legal right to operate at the address, and the LCB will not license a space you cannot control.
- A floor plan drawn to scale. This is mandatory for restaurant licenses and shows your dining area, lounge, kitchen, and bar; a missing or rough sketch triggers a request for resubmission.
- Source-of-funds and financing details. The state asks where your startup money comes from to screen out hidden owners, and vague answers invite extra questions.
- Your menu listing at least four complete meals. The license requires real meals, not snacks, so the menu proves you meet the food rule.
- Spouse information for each married owner. Washington is a community property state, so a spouse is often a true party of interest even if not active in the business.
- MAST permit plans for your servers. Every employee who sells or serves alcohol must hold a Mandatory Alcohol Server Training permit, and the LCB expects you to have a plan in place.
Missing any of these does not just slow you down. An incomplete true party of interest disclosure, for example, can be read as hiding an owner, which is a far more serious problem than a simple paperwork delay.
Where to Get the Form and How to Access It
You do not download a single paper “Spirits, Beer, and Wine Restaurant” form and mail it in. Instead, you start the application inside the state’s Business Licensing Service portal, which the Department of Revenue runs. You create a SecureAccess Washington (SAW) login, then begin a Business License Application and add the liquor license as an endorsement.
The LCB also posts supporting forms on its forms and applications page. The most important supporting document for this license is the Spirits, Beer, and Wine Restaurant Requirements outline (LIQ-070), which lists the exact food, kitchen, and floor space rules you must meet. Read this before you apply so you do not pay the fee and then learn your kitchen falls short.
Always confirm you are on an official lcb.wa.gov or dor.wa.gov page before you enter personal data. Third-party “filing help” sites charge fees for forms the state gives away free. Check the revision date printed at the bottom of any LCB form, such as LIQ-070, so you know you have the current version and not an outdated copy saved from years ago.
Here is the why behind starting at BLS. State law routes most retail liquor licenses through Business Licensing first because the liquor license is legally an endorsement on your business license, not a stand-alone permit. If you skip BLS and try to apply directly to the LCB, your file gets bounced back, costing you days. Marcus, a first-time owner, mailed forms straight to the LCB and waited three weeks before anyone told him he had to start online. A common misconception is that the LCB issues the license; in truth, the LCB approves it, but the Department of Revenue prints and issues it.
Step-by-Step: How to Fill Out the Spirits, Beer, and Wine Restaurant License Line by Line
The application moves through clear sections inside the BLS portal, followed by LCB-specific liquor questions. Complete them in the order below, because later sections depend on answers you give earlier.
Section 1: Business Ownership Structure
This section asks what kind of legal entity owns the restaurant, such as a sole proprietorship, partnership, LLC, or corporation. You pick the structure that matches your formation documents. Choose carefully, because every other ownership question flows from this answer.
For an LLC, you select Limited Liability Company and enter the exact name on your Certificate of Formation, such as Riverside Eats LLC. The name must match your state filing letter for letter, including punctuation.
What if you formed your LLC in another state but operate in Washington? You must register as a foreign entity with the Secretary of State first, then use that registered name here. A common mistake is typing a “doing business as” name in the legal name box, which creates a mismatch that flags the file for manual review and adds days. Many owners think the business structure is just a formality; in reality, it decides who counts as a true party of interest and who gets a background check.
Section 2: Business Name and Trade Name (DBA)
Here you enter both your legal business name and your trade name, the public-facing name customers see on your sign. The legal name comes from your formation papers, while the trade name is what you advertise. Both can be the same, but they often differ.
Riverside Eats LLC might enter a trade name of The Riverside Grill, the name on the front door. You type the trade name exactly as it will appear on signage and menus.
What if you have not picked a public name yet? You can register a trade name during this same BLS application for a small fee, so you do not have to file separately. A frequent error is leaving the trade name blank when the restaurant operates under a different public name, which can cause the license to print under the wrong name. People often believe the trade name has no legal weight; in fact, it is the name tied to your liquor license and must be accurate.
Section 3: Premises Address and Location
This section asks for the exact street address where you will serve alcohol, not your mailing address or home. The LCB licenses a physical space, so this address defines what you are allowed to operate. Enter it in standard format with suite or unit numbers.
The Riverside Grill enters 412 Mill Street, Suite B, Spokane, WA 99201. You include the suite letter because the license covers only that defined space.
What if you have a separate mailing address, such as a P.O. Box? You enter the mailing address in its own field and keep the premises address as the real street location. A serious mistake is entering a mailing address as the premises, because the LCB then inspects the wrong location and your file stalls. Owners sometimes assume any address on the same property is covered; in truth, the license covers only the exact space shown on your approved floor plan.
Section 4: Liquor License Type Selection
This is the heart of the application, where you select the liquor endorsement you want. You choose Spirits, Beer, and Wine Restaurant from the list of retail liquor licenses. Picking the wrong type, such as Beer/Wine Restaurant, means you cannot serve cocktails even after approval.
The Riverside Grill selects Restaurant – Spirits/Beer/Wine and notes its dedicated dining percentage, which sets the fee. The portal then asks follow-up questions tied to this choice.
What if you also want catering or off-premises wine sales? You add those as separate endorsements in the same application, such as the Catering endorsement at $525 or the Off-Premises Sale Wine endorsement at $180. A costly mistake is choosing the beer and wine restaurant license to save money, then finding you must reapply and pay again to add spirits. Many applicants think they can “upgrade later for free”; in reality, moving up to spirits is a new license action with its own fee and review.
Section 5: Annual License Fee Based on Dining Space
This section calculates your fee, and the amount depends on how much of your space is dedicated dining. Per the LCB retail license fee schedule, the fee is $2,700 if less than 50% of your customer area is dedicated dining, $2,200 if 50% or more is dedicated dining, and $1,400 for a service bar only. You answer the dining-area questions honestly so the system sets the right fee.
The Riverside Grill has 60% dedicated dining, so it pays the $2,200 annual fee. You enter your dining percentage based on the labeled areas on your floor plan.
What if your dining area is close to the 50% line? Measure carefully from your scaled floor plan, because the line between $2,200 and $2,700 is exact, not an estimate. A common mistake is guessing the percentage, which can mean you pay the wrong fee and trigger a correction that delays issuance. Owners often assume the fee is a flat number; in fact, three different fee tiers apply, and your floor plan decides which one you owe.
Section 6: True Party of Interest (Ownership and Financing)
This section asks you to name every true party of interest (TPI), meaning every person or entity with a financial stake or control over the business. The LCB uses this to screen out hidden or barred owners. You must list each owner, their percentage, and how they fund the business.
For Riverside Eats LLC, the TPIs are Ana Reyes (60%) and David Kim (40%), and Ana lists a $50,000 personal savings contribution as her source of funds. You enter each person’s full legal name, address, and date of birth.
What if a family member loaned you startup money but has no ownership? A lender can still count as a TPI if the loan terms give them control or a share of profits, so you must disclose the loan. The most damaging mistake on the whole application is leaving out a TPI, because the LCB treats an undisclosed owner as a sign of hiding something, which can lead to denial. People wrongly believe only active managers count; in truth, silent investors, profit-sharing lenders, and spouses can all be TPIs.
Section 7: Spousal Information
Because Washington is a community property state, this section asks about the spouse of each married owner. A spouse usually shares a community interest in the business, so the LCB screens them too. You provide the spouse’s full legal name, date of birth, and address.
If Ana Reyes is married, she enters her spouse Luis Reyes with his date of birth, even though he does not work at the restaurant. You complete this for every married owner, not just the lead applicant.
What if you have a prenuptial agreement that keeps the business separate? You can submit the agreement so the LCB knows the spouse is not a community owner, but you still disclose the spouse first. A common mistake is skipping spousal information because the spouse is “not involved,” which the LCB reads as an incomplete TPI disclosure. Owners often think a non-working spouse is invisible to the state; in fact, community property law makes that spouse a likely co-owner.
Section 8: Floor Plan Submission
This section requires a floor plan drawn to scale, and it is mandatory for every restaurant license. The LIQ-070 rules say the plan must include a north arrow, labeled areas (dining, lounge, kitchen, restrooms, bar), demarcations between dining and age-restricted areas, all doors and windows, furniture, alcohol taps and storage, and the kitchen layout with equipment. You upload this as a clear, readable file.
The Riverside Grill uploads a scaled plan labeling its 60% dining room, lounge, service bar, and kitchen with stove, sinks, and refrigeration. You make sure every area is labeled by use, not left blank.
What if you offer outdoor seating? You must show the outside area as enclosed and contiguous to the building, with a barrier at least 42 inches high and openings no more than 10 feet per side. The most frequent floor plan mistake is leaving off the demarcation between dining and lounge, which forces a resubmission and adds weeks. Many owners think a hand sketch is fine; in reality, the plan must be to scale and complete, or the LCB sends it back.
Section 9: Food Service and Kitchen Confirmation
Here you confirm your restaurant meets the food rule by offering at least four complete meals prepared on-site. A complete meal means an entrée with a side dish available, or a set of small plates meant to be ordered together. You attach your menu as proof.
The Riverside Grill lists grilled salmon, a half-pound burger, chicken pho, and a steak plate, each with sides, on its uploaded menu. You confirm a chef or cook is on duty during complete-meal hours.
What if you run a small-plates or tapas concept? A combination of small plates ordered on a rolling basis qualifies as a complete meal, so you describe that format on your menu. A common mistake is listing only snacks like fries and wings, which fails the complete-meal rule and blocks approval. Owners often believe reheated frozen food counts; in truth, the rules say a complete meal cannot consist solely of precooked frozen food that is just reheated.
Section 10: Signature and Attestation
The final section is where you sign under penalty of perjury that everything you entered is true. An owner or authorized officer must sign, and an electronic signature in the BLS portal is binding. This signature locks in your liability for any false statements.
Ana Reyes types her full legal name and the date, 03/14/2026, to sign as the managing member. You sign only after you have checked every section for accuracy.
What if a business partner or attorney files on your behalf? They can sign only if they are an authorized officer or hold a signed power of attorney on file, which you may need to provide. A serious mistake is signing while a section is still wrong, because the perjury attestation makes you responsible for the error. People often think a signature is just a formality; in fact, it is a sworn legal statement that the LCB can act on if you misrepresent anything.
Three Filled-Out Examples Using Real Scenarios
The tables below follow three different owners through the key sections of the application. Each shows what a real applicant would enter.
Scenario 1: New Single-Location Family Restaurant
Ana Reyes and David Kim are opening a brand-new family grill and want full cocktail service from day one.
| Form Section | What Ana and David Enter |
|---|---|
| Ownership structure | Limited Liability Company, Riverside Eats LLC |
| Trade name (DBA) | The Riverside Grill |
| Premises address | 412 Mill Street, Suite B, Spokane, WA 99201 |
| License type | Restaurant – Spirits/Beer/Wine |
| Dining percentage and fee | 60% dedicated dining, $2,200 annual fee |
| True parties of interest | Ana Reyes (60%), David Kim (40%) |
| Spousal information | Luis Reyes, spouse of Ana |
| Floor plan | Scaled plan with dining, lounge, service bar, kitchen |
| Food service | Four complete meals, menu attached |
| Signature | Ana Reyes, 03/14/2026 |
Scenario 2: Existing Beer/Wine Restaurant Adding Spirits
Sofia Marino already runs a licensed beer and wine bistro and wants to upgrade to serve cocktails.
| Form Section | What Sofia Enters |
|---|---|
| Existing UBI | Her current business UBI from the beer/wine license |
| License action | New license action, upgrade to Spirits/Beer/Wine |
| License type | Restaurant – Spirits/Beer/Wine |
| Dining percentage and fee | 70% dedicated dining, $2,200 annual fee |
| True parties of interest | Sofia Marino (100%) |
| Source of funds | $30,000 business savings for the upgrade |
| Floor plan | Updated plan showing new service bar |
| Food service | Existing four-meal menu, confirmed on-site prep |
| Added endorsement | Soju endorsement at $75 |
| Signature | Sofia Marino, 04/02/2026 |
Scenario 3: Buyer Purchasing an Existing Licensed Restaurant
Marcus Webb is buying a restaurant that already holds a Spirits, Beer, and Wine license and must apply in his own name.
| Form Section | What Marcus Enters |
|---|---|
| License action | Change of ownership (assumption application) |
| Ownership structure | Sole proprietorship, Marcus Webb |
| Trade name (DBA) | Webb’s Tavern Kitchen |
| Premises address | 88 Harbor Avenue, Tacoma, WA 98402 |
| License type | Restaurant – Spirits/Beer/Wine |
| Dining percentage and fee | 40% dedicated dining, $2,700 annual fee |
| True parties of interest | Marcus Webb (100%) |
| Source of funds | $120,000 SBA loan plus $40,000 savings |
| Floor plan | Existing plan, re-submitted under new owner |
| Signature | Marcus Webb, 05/10/2026 |
How to File the Completed Form
Washington offers one main filing channel for this license, with a paper fallback for those who cannot file online. Below is each channel with its details.
Online through Business Licensing Service (preferred). You file at the state Business Licensing portal using your SecureAccess Washington login. You pay the annual fee, which for this license ranges from $1,400 to $2,700 depending on dining space, plus a small processing fee. Accepted payment methods online include credit card and electronic check, and you should save the confirmation page and email as your proof of filing. Online review of a complete liquor application generally runs about 60 to 90 days.
By mail through the Department of Revenue. You can mail a paper Business License Application to Business Licensing Service, P.O. Box 9034, Olympia, WA 98507-9034. You include a check for the license fee and processing fee, and you keep a copy of the full packet and your mailing receipt as proof. Mail filing is slower than online because the state must key in your data before the LCB even begins review.
In person. You may visit a Department of Revenue field office, though many encourage online filing instead. You bring your completed packet and payment, and you ask for a date-stamped copy as your proof of filing. In-person help is useful if you have questions, but it does not speed up the LCB’s separate liquor review.
Here is the why behind the timeline. State law gives local governments a 20-day window to object to a new liquor license, and your local city or county may also require zoning sign-off or a health permit, such as a King County food business permit. The consequence of ignoring local rules is a local objection that can delay or block your license even after the state side is clean. For example, Marcus cleared his state review but had to wait out a city zoning check before opening. A common misconception is that the LCB acts alone; in reality, your local government and county health department both play a role.
What Happens After You File
After you submit, the LCB assigns your application to a licensing specialist and an enforcement officer who reviews your premises. The 20-day local objection period starts, during which your city or county and nearby residents can raise concerns. You should expect the full process to take about 60 to 90 days for a clean file.
During review, the LCB may contact you for missing items, such as a clearer floor plan or more TPI detail. You respond quickly, because every day you delay adds to the total wait. Your enforcement officer may also inspect the premises to confirm your kitchen and dining areas match your floor plan.
Here is the why behind the wait. The review exists to confirm you meet the food, floor space, and ownership rules before alcohol flows, which protects the public and keeps barred owners out. The consequence of serving before approval is an enforcement action, fines, and a possible bar from future licenses. Dana, who poured before approval, learned this the hard way when an officer shut her bar service down. A common misconception is that paying the fee means you are licensed; in truth, you are not licensed until the Department of Revenue issues the endorsement and you receive it.
Mistakes to Avoid When Filling Out the Form
- Choosing the Beer/Wine Restaurant license instead of Spirits/Beer/Wine, which means you cannot serve cocktails and must reapply and pay again.
- Leaving out a true party of interest, which the LCB reads as hiding an owner and can lead to denial.
- Skipping spousal information, which counts as an incomplete ownership disclosure in a community property state.
- Submitting a rough or unscaled floor plan, which forces a resubmission and adds weeks to review.
- Guessing your dining-area percentage, which can set the wrong fee tier and trigger a correction.
- Entering a mailing address as the premises address, which sends inspectors to the wrong location.
- Listing only snacks instead of four complete meals, which fails the food rule and blocks approval.
- Using a DBA in the legal name field, which creates a mismatch and flags the file for manual review.
- Serving alcohol before the license is issued, which leads to fines and a possible licensing bar.
- Ignoring the 20-day local objection period, which lets your city or county delay or block the license.
- Forgetting to plan MAST permits for servers, which leaves you unable to legally staff the bar at opening.
- Forgetting to register a foreign LLC with the Secretary of State first, which stalls the ownership section.
Do’s and Don’ts
Do:
- Do read the LIQ-070 requirements before you apply, because it tells you whether your kitchen and floor plan even qualify.
- Do measure your dining area from a scaled plan, because the fee tier turns on the exact percentage.
- Do disclose every owner, lender, and spouse, because a complete TPI list is the fastest path to approval.
- Do save your confirmation and payment receipt, because that is your proof of filing if questions arise.
- Do confirm your menu lists four complete meals, because the food rule is non-negotiable for this license.
- Do contact your city or county early, because local zoning and health approvals run alongside the state review.
Don’t:
- Don’t pour any spirits before the license is issued, because enforcement can fine you and bar future licenses.
- Don’t guess at ownership percentages, because inaccurate TPI data flags the file for manual review.
- Don’t use a hand-drawn sketch for the floor plan, because the rules require a scaled, labeled drawing.
- Don’t pick the cheaper beer and wine license to save money, because upgrading later costs a new fee and review.
- Don’t ignore an LCB request for more information, because every delay adds days to your wait.
- Don’t assume the fee makes you licensed, because only the issued endorsement gives you the legal right to serve.
Pros and Cons of Filing on Your Own vs. With Help
Many owners file the application themselves, while others hire a liquor licensing attorney or consultant. The table below weighs both paths.
| Filing on Your Own | Filing With Professional Help |
|---|---|
| Saves money, because you avoid consultant fees that can run into the thousands. | Costs more, because attorneys and consultants charge for their time. |
| Gives you full control, because you know your business better than anyone. | Reduces errors, because pros know the TPI and floor plan traps. |
| Builds your own knowledge, because you learn the rules for future renewals. | Saves time, because experts complete sections fast and correctly. |
| Risks costly mistakes, because one missed TPI can delay or deny the license. | Adds a layer, because you still must provide all the underlying documents. |
| Slower for complex ownership, because multi-owner files get confusing fast. | Helps with complex deals, because change-of-ownership cases get tricky. |
Here is the bottom line on the choice. A single-owner restaurant with simple financing can often file alone with care, while a multi-owner deal, a foreign entity, or a change of ownership benefits from professional help. The cost of a delayed opening, where rent runs but no alcohol revenue flows, often dwarfs the cost of expert help.
Key Agencies and Forms That Interact With This License
Several entities touch this license, and knowing their roles helps you avoid delays. The LCB reviews and approves the liquor license and runs enforcement. The Department of Revenue’s Business Licensing Service takes your application, collects fees, and issues the license as an endorsement.
Your local city or county government reviews zoning and can object within 20 days, while the county health department, such as King County, issues the food business permit your restaurant needs. The LIQ-070 requirements outline is the LCB document that defines your food, kitchen, and floor space duties under WAC 314-02-025. The MAST program issues server permits that every alcohol-serving employee must hold before opening day.
FAQs
Do I need this license if I only want to serve a few cocktails?
Yes. Any sale of spirits, even one cocktail, requires the Spirits, Beer, and Wine Restaurant license. A beer and wine license does not cover hard liquor under Washington law.
Is the annual fee the same for every restaurant?
No. The fee depends on dining space: $2,700 for less than 50% dedicated dining, $2,200 for 50% or more, and $1,400 for a service bar only.
Do I list my spouse if they do not work at the restaurant?
Yes. Washington is a community property state, so a married owner’s spouse is usually a true party of interest and must be disclosed, even if not involved.
Do I write my legal business name or my DBA in the legal name box?
No, never put the DBA there. Enter your exact legal name from your formation documents in the legal name box, and put your public trade name in the separate DBA field.
Do I have to count a family loan as a source of funds?
Yes. If a loan gives the lender control or a share of profits, that person can be a true party of interest, so you must disclose the loan and the lender.
Do I measure dining area before or after picking the fee?
No, do not pick the fee first. Measure your dedicated dining percentage from your scaled floor plan, and that measurement sets which of the three fee tiers you owe.
Do I need a floor plan for a small restaurant?
Yes. Every restaurant license requires a scaled floor plan showing dining, lounge, kitchen, bar, and demarcations, regardless of how small the space is.
Do snacks like fries and wings meet the food requirement?
No. You must offer at least four complete meals prepared on-site, meaning an entrée with a side or a set of small plates, not just snack items.
Do I file with the LCB directly?
No. You start the application through the Department of Revenue Business Licensing Service, and the LCB then reviews the liquor portion before the license is issued.
Do I need to register a server training plan?
Yes. Every employee who sells or serves alcohol must hold a MAST permit, so you should have a training plan ready before you open.
Do I have to wait for local government approval?
Yes. Local governments get a 20-day window to object, and your city or county may require zoning and health approvals that run alongside the state review.
Do I become licensed once I pay the fee?
No. Payment only starts the process. You are licensed only when the Department of Revenue issues the endorsement and you receive your license, after the LCB approves it.
Do I need a new application if I buy an existing licensed restaurant?
Yes. A change of ownership requires an assumption application in your own name, because a liquor license does not transfer automatically to a new owner.
Do I have to serve complete meals during all liquor hours?
No, not always. A 100% dining premises must serve complete meals whenever liquor is sold, but mixed premises must offer minimum food service during all liquor hours and complete meals on a set schedule.
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