Chris, regardless of what the local health code is, I can't imagine how its possible to operate a brewery without floor drains. My current operation has a bunch of drains but unslopped floors, and even that is a HUGE pain in the a**.
No matter how hard you try there will be lots of liquid on the floor. I have drip trays under all the tanks but it's a losing battle. Just the condensate coming off the tanks during cooling is a mess.
If you've already figured out a plan of attack for keeping floors dry I'd love to hear it.
Just my 2 cents....
Brooklyn Brewery at the Culinary Institute of America
Hyde Park, NY