Farmers’ Market Vendor Application

The Market Manager is responsible for enforcing the market rules. Market Management has the discretion to deny a vendor’s application and prohibit anyone from selling at the market, or prohibit any product from being sold at the market.

• Product Exclusivity:

  No vendor has the exclusive right to sell any one product. Customers benefit from competition.

• Prohibited items:
  Prohibited items include, but not limited to, anything beyond the scope of the approved application. Vendors selling prohibited items will be asked to remove those items from sale and/or leave the market. Continued violations will result in vendors being banned from the market with no reimbursement of fees paid.
• Vendor Dispute:
  Any vendor who challenges another vendor’s product(s) legitimacy or conduct should bring the issue to the market manager with a proposed solution. If the concerned vendor is not satisfied with the resolution, they may choose to file a written complaint with the Market Board, giving the name of the vendor and the product or situation he/she feels may not be in compliance with market policies. The complainant must date and sign his/her name to the complaint and the Market Board will attempt resolution.
• Attendance:
  Any vendor choosing not to display at the Farmers’ Market is required to provide the market manager 24 hours’ notice, by telephone, text, or email. Failure to notify management may result in loss of preferred space assignment. Vendors who do not keep a consistent attendance record at the market may lose their preferred space. Three consecutive weeks of unexcused absence will require vendors to reapply to market.
• Noise and Offensive Marketing Techniques:
  Vendors are not permitted to use carnival techniques while at the market: hawking (calling attention to products in a loud, repetitive public manner), slandering or belittling competitors, making noises, and pursuing customers outside of their booth to sell products in an aggressive way. Standing or walking in the aisles while providing samples to customers is not permitted.
• Smoking:
  No smoking is permitted inside vendor booths. Vendors choosing to smoke will be courteous of other others and leave the vicinity.
• Conduct Breach:
  Vendors are expected to maintain a professional and courteous attitude toward market patrons, fellow vendors, and persons associated with the market. Breach of proper conduct will be addressed through this process.
• Discussion: Concerns will be addressed personally with vendor(s) resulting in an agreed upon course correction.
• Formal Action: Vendor(s) will be informed of continued violation and directed to comply with proper market Vendors will be reminded that this is the final warning.
• Suspension/Removal: Failure to comply with proper conduct and previous intervention will result in suspension or removal from the market.
• Written Complaints: Complaints may be directed to P.O. Box 3688, Ft. Pierce, FL 34948, Attn: Farmers’ Market Board Chairperson.
• Hours of Operation:

  The Market operates every Saturday from 8 AM to Noon, year round, rain or shine. All vendors must remain at the Market site until the Noon closing. Vendors may choose to sell past noon and completely vacate before 2pm.

Market setup starts at 6 AM and is completed before 8 AM.

• UPS System:

  Vendors are required to follow the process Unload, Park, and Setup. Setting up display while unloading slows down traffic in the loading area and causes unnecessary congestion. Vendors are required to unload, move vehicle, and park in designated areas only. Vendors are not allowed to break down before market closing, without consent of market manager.

• Cords:
  Electric or other cords running anywhere a patron walks must be covered to prevent a tripping hazard. This is the responsibility of the vendor who is using the cords. Generators are not allowed in the Market at Marina Square. In the event the Market is relocated to a site without available electrical outlets they may be used with prior permission from the Market Manager. 
• Ground Protection:

  Vendors cooking or serving food items that soil the pavers MUST cover and protect the pavers from grease and food staining. Vendors may be directed to clean their site if soiled.

• Fire Prevention:

  Vendors cooking on site will maintain a working extinguisher, visible inside their booth.

• Tent Anchoring:
  Vendors are responsible for ensuring their tent is anchored in their assigned space by using appropriate weights to prevent incident.
• Trash:
  Vendors are responsible for removing all garbage from their stall space as well as removing trash generated from their operations. Stall spaces are to be left free of any debris. Do not fill trashcans with your waste at the end of the day.
• Break-down:
  Break-down begins at noon and the market must be vacated before 2PM. At the end of the market, vendors are required to pack up first, bring vehicle to the closest parking space, and load their vehicle. Violations of parking regulations will be enforced under the rules and regulations. Repeated offenses and failure to comply may result in loss of preferred space assignment or expulsion from the market.
• Parking:
  Customer parking takes priority. Vendors are required to park outside of the area bordered by Avenue A (North); Orange Avenue (South), Melody Lane (East) and Indian River Drive (West). Initial failure to do so will result in a verbal warning, followed by a written warning. If subsequent violations occur, the vendor will forgo their participation in the upcoming market, and may risk losing their preferred location. Parking regulations will be strictly enforced, especially during season.
• Product Display:
  The use of canopies, awnings and sun-umbrellas are permitted, but all, including tents, must be firmly secured by the vendor for wind protection. Use of city property, such as light poles, sculptures, etc. to secure the canopies is prohibited. Proper anchoring is required as noted above.

The Downtown Farmers’ Market of Fort Pierce Board reserves the right to limit the products and numbers of vendors for the benefit of the Farmers’ market as a whole.

• Vendors must submit a complete list of all products they wish to sell with their application. Vendors must have pre-approval from Market Management before selling any product. Note: If vendors wish to add to their original list, they must submit additions to the Market Manager in writing for approval. Failure to notify Market Management about the introduction of new products will require new items to be stored and not available for sale. Only those approved products listed on the application will be allowed for sale. Any doubts as to the suitability of an item will be resolved first by the Market Manager and finally by the Market Board.
• Locally grown/produced products from the Treasure Coast area are preferred.

• Displays of public interest, such as nutritional, health, or consumer information, may be displayed with permission.

• All products must be sold, displayed and stored consistent with sanitary practices. All vendors must utilize appropriate tables, shelves, cases, sneeze guards, and other structures for these purposes.
• The sale or consumption of alcoholic beverages on the market site is prohibited.

• Produce Reseller:
  Resellers of Florida produce.
• Bakery/Beverage/Confectionary:

  FDACS permit required and baked in approved facility. This includes breads (natural, sour dough, specialty, ethnic, flatbreads, etc.), pastries, cookies, pies, cakes, tortes, bagels, muffins, scones, candy, sweets, etc., cappuccinos, lattes, smoothies, fresh squeezed vegetable juices, and teas. 

• Café/Restaurant: 
  DBPR License required. This includes breakfast/lunch/snack menu that is fresh, healthy, low fat and high quality. The menu will be presented each season for review and vendor selection. For information regarding a Café/Restaurant License, please call 1-850-487-1395 (www.myfloridalicense.com).
• Dairy/Meat/Poultry/Seafood:

  FDACS permit required, approved source, country of origin labeling required by law. This includes local and imported cheese, specialty butter, cheese spreads, yogurt, ice cream; fresh, smoked and cured meat and poultry products (grass-fed and organic preference), deli, sausages; fresh seafood, fish and shellfish (frozen with permission and justification).

• Exotics/Flowers/Orchids/Plants/Trees:
  FDACS Division of Plant Industry license required. This includes growers of tropical and fruit trees, fresh-cut flowers, potted plants, fresh herbs.
• Farmers/Growers:
  FDACS permit may be required if packaged items are sold. Preference will be given to organic, local, county and state growers. Grade A quality produce only, including fresh squeezed juices processed by farm.
• Gourmet/Processed food:

  FDACS permit required, manufactured in approved facility. This includes pasta, sauce, soup, salad, stock, ethnic specialties, jam, jelly, relish, mustard, dressing, salsa, infused vinegar, oil, olives, grains, beans, nuts, dried fruit, etc.

• All Natural:
  Products must be 100% all natural, handmade by the vendor. Examples include soaps, creams, oils, etc.
• Organic:
• Vendors advertising organic products must have current USDA certification in their possession for each product being sold as organic. 
• Vendors must separate non-organic and organic produce.
• Vendors’ advertising, signage, and product names may not include the word “organic” unless the vendor has a certification from the USDA to sell organic products.
• Vendors selling produce from other growers and farms may not use the term “organic” for those products.
• The Market Manager has the authority to require vendors who cannot produce valid organic certification to remove any signage advertising products as “organic.”

Vendors are required to provide copies of applicable licenses and permits

• Vendors must abide by all Federal, State, County and City laws, regulations and ordinances, and are responsible for all permits / licenses required by the United States of America, the State of Florida, St. Lucie County, and/ or the City of Fort Pierce. Vendors must provide the Farmers’ Market Board evidence of compliance if requested, and conduct business as if they could be inspected on any day.
• Certified Grower Certificate issued by University of Florida, County Extension in the County(s) where your farm is located.
• Florida State Health Permit to sell prepared foods from a commercial, licensed kitchen.
• Florida Department of Agriculture food permit for packaged, bakery, or seafood products.
• DBPR License – Dept. of Business & Professional Regulations – for food prepared on site.
• Indicate Cottage Law if applicable.
• Vendors are responsible for collecting and remitting their own sales tax.
• Vendors are required to obtain individual liability insurance for products sold and any claim that occurs at the Farmers’ Market.

• By signing the application, the vendor agrees to waive any and all liability of the Downtown Farmers’ Market of Ft. Pierce, Inc. for claims, actions or damages. Vendor also agrees to comply with all rules and regulations stated in this document.

• Rental fees are payable to the Downtown Farmers’ Market of Fort Pierce, Inc. The weekly rental fee will be $30, or $35 for stalls using electricity as part of their business. State sales tax for the stall rental is included in the $30/35 rental fee. Collections are made each Saturday by 9am during the market. We are a rain or shine market. Weather may adversely affect sales but will not alter rental fee collection.

• Payment will be made upon arrival, before setting up or prior to Saturday morning. A 10% discount is offered to annual (12 month) vendors if paid in full prior to the first Saturday of October. No reimbursement will be made for fees paid if a vendor decides to no longer participate in the market. Reimbursement in case of illness or death shall be considered by the Market Manager.

• Vendor fees may be waived for charitable and/or educational programs providing information, no more than four times a year, or as space allows. Charitable and/or educational organizations that desire vendor space and are selling products could be allowed more than twice yearly, if they can provide a value-added program, entertainment, or other aspects that enhance the market’s mission and attract patrons to the market. Charitable and non-profit organizations will be charged vendor fee if sales are conducted with prior permission from Market Management. Fees are waived for organizations such as Master Gardeners and Heathcote Botanical Garden as their missions closely match the mission of the Market.